作法
- 熬高湯：豬骨汆燙 5 分鐘後沖洗。與 2 公升新水、拍碎香茅與乾辣椒同煮 60 分鐘，過濾備用。
- 做頂醬：寬鍋熱油，下蒜、紅蔥頭、薑末爆香 90 秒。加入豬絞肉炒 5 分鐘至剛上色。
- 倒入番茄泥、番茄糊與 tua nao，小火煮 20 分鐘——醬會收為深紅濃稠。加入魚露、padaek 與棕櫚糖。
- 過濾好的豬骨湯重新煮滾，以魚露調味。
- 米粉滾水汆 90 秒後分裝深碗。
- 把熱湯淋在米粉上，每碗鋪上充足的番茄豬肉醬。加豆芽、青蔥與香菜薄荷。各人自行把醬攪入湯中享用。
Common questions
Can 龍坡邦番茄湯麵 be made ahead?
龍坡邦番茄湯麵 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 龍坡邦番茄湯麵 spicy?
龍坡邦番茄湯麵 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 龍坡邦番茄湯麵 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 龍坡邦番茄湯麵 to make at home?
龍坡邦番茄湯麵 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 龍坡邦番茄湯麵 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
龍坡邦的 khao soi 與泰國 khao soi（咖哩底加炸麵）毫無關係。寮國版以番茄為基底，肉與發酵豆醬鋪在清湯麵上。是龍坡邦特產，當地人視為城市的早餐湯。Tua nao（發酵豆醬）是招牌風味，把這道菜與越南或泰國湯麵區別開來。Bun Bun cha 與 Loi Heong 是龍坡邦兩家著名 khao soi 名店，清晨六點開賣便排起長龍。
