Khao Poon

Method

Rehydrate dried shrimp and pound with shallots, garlic, lemongrass, galangal and dried chilies to create a paste. Heat oil in a pan and fry the paste for 2 minutes until fragrant, then add turmeric and stir well. Pour in fish stock and bring to a boil, then add fish cakes cut into bite-sized pieces and cook for 5 minutes. Season with fish sauce and palm sugar, then stir in coconut milk and simmer gently for 10 minutes. Blanch rice vermicelli briefly in boiling water, drain well and portion into four bowls. Pour the hot broth over the noodles and serve immediately with fresh mint, coriander, lettuce leaves, cucumber slices and spring onions on the side for diners to add to taste.