Image via Serious Eats / Jai Williams

The name khao poon refers to the fermented rice vermicelli itself, but the overall composition of the dish can vary by region, or even hometown. According to Syhabout, khao poon nam prik is a chicken-broth soup with a red curry base that includes coconut milk, while Luangrath describes khao poon nahm kaew as similar but served without coconut milk, and with a broth based on either pork or fish. Shaved cabbage, mung bean sprouts, banana blossom, snake beans, lettuce, and dried chile, as well as herbs like mint, are typically served on the side and added for garnish at the diner’s discretion. Luangrath says it’s also common to find shrimp paste served on the side, which can be directly added to the soup or, sometimes, used as a condiment, into which the optional vegetables, such as the snake beans or lettuce, are dipped and then eaten.

Web editor: Wang Xiaoxuan

Reviewer1: Zhang Yanlan

Reviewer 2: Pang Bo

Reviewer3:Tang Caihong

English Reviewer: Shen Fei