做法
- 做汤底:猪骨入沸水焯5分钟,冲洗。与2升清水、拍碎的香茅和干辣椒同煮60分钟,过滤。
- 做浇头:在宽口锅中加热油。加大蒜、红葱头和姜炒90秒。加猪肉末,炒5分钟至刚变色。
- 加番茄泥、番茄膏和tua nao。慢炖20分钟——浇头会收成浓稠深红的酱。加鱼露、padaek和棕榈糖。
- 把过滤好的猪骨汤煮至热腾。用鱼露调味。
- 米粉用未加盐的水煮90秒,沥入深碗。
- 把热汤舀到米粉上。每碗顶上加一大勺番茄猪肉酱。加豆芽、葱花、香菜和薄荷。食客在吃前把酱拌入汤中。
Common questions
Can 琅勃拉邦番茄米粉 be made ahead?
琅勃拉邦番茄米粉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 琅勃拉邦番茄米粉 spicy?
琅勃拉邦番茄米粉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 琅勃拉邦番茄米粉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 琅勃拉邦番茄米粉 to make at home?
琅勃拉邦番茄米粉 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 琅勃拉邦番茄米粉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
琅勃拉邦番茄米粉与泰国khao soi(咖喱底加炸面)毫无关系。老挝版以番茄为底,在清米粉汤上浇肉酱与发酵豆酱。这是琅勃拉邦特色,本地人视为这座城市的早餐汤。Tua nao(发酵豆酱)是标志风味,使它区别于越南或泰国的米粉汤。Bun Bun cha和Loi Heong是琅勃拉邦著名的khao soi店,清晨6点就开门排队。
