1. Prepare ingredients
2. Wash bean sprouts, wash and chop lettuce leaves, shred carrots, and set aside.
3. Slice the galangal, cut the millet into cubes, cut the lemongrass stems into about an inch long, wash and cut mint leaves, basil, and coriander into sections, and set aside.
4. Wash and cut beef tenderloin, set aside.
5. Add salt to the water, boil, add rice noodles, and cook for 5 minutes.
6. Rinse the cooked rice noodles under cold water and set aside for later use.
7. Put the coconut milk into the pot and add 500ml of water to heat. (Because the coconut milk I use is thicker, so I dilute it with water. If you use coconut milk, just add 800ml coconut milk.) After boiling, add lemongrass, lemon leaves, ginger slices and millet spicy, low heat Cook for 10 minutes.
8. Add 3 large bowls of water, add pork, fish sauce, sprinkle in appropriate amount of pepper, and cook for 20 minutes on medium heat.
9. Put an appropriate amount of vegetables, coriander, basil, mint and other herbs in the bowl, and add an appropriate amount of rice noodles.
10. Pour the hot and boiled soup base.
11. Drizzle with lemon juice and serve!
The Laos diet is very natural, and the dishes always contain a lot of fresh raw vegetables, and they even like to eat some bitter vegetables. There is a Lao slang term "van pen lom; khom pen ya," (Sanskrit), which means "sweetness will pull you down, and bitterness is the antidote", which is quite good as our "good medicine is bitter"! In fact, the herbs and special sauces commonly used in Lao cuisine are the real stars: mint, dill and galangal are all very important culinary herbs; garlic, shallots, lemongrass and other herbs are also often used In the cooking. Therefore, the entrance of Lao cuisine is very rich in the taste of "fireworks explosion".
PS: Later, a friend who had been to Laos reminded me that a lot of Lao noodles have vegetables on it, which will make the noodles look more beautiful and appetizing!