Lao Rice Paper Lettuce Wraps | Pun Khao Soi
Introduction to Lao Rice Paper Lettuce Wraps | Pun Khao Soi
Lao khao soi is a traditional noodle soup made with thick, freshly made rice noodles, a savory tomato-based meat sauce, and a flavorful broth. Unlike the famous Northern Thai khao soi curry noodle soup, the Lao version features handmade rice noodles and a rich meat sauce that slowly mixes into the broth, creating a comforting bowl that's perfect for slurping. The recipe for the traditional Lao khao soi can be found here.
This recipe transforms the classic Lao khao soi into fresh rice paper lettuce wraps. Instead of serving the savory meat sauce over noodles in broth, homemade fresh rice paper is cut into sheets and layered with crisp lettuce, fresh herbs, and the flavorful tomato meat sauce. The result is a light yet satisfying Lao recipe that highlights the fresh ingredients and bold flavors of traditional khao soi in a fun, hands-on way.
What are the special equipments needed?
There a lot of various methods to make rice paper and the one I prefer is using a pie tin as its easy and affordable. To create this steaming contraption, boil water in a large pan that can house the tin once it starts boiling. Make sure to lightly oil the tin and then add the rice liquid and steam for 1 minute. Let it cool and then you can carefully take the rice paper off.
Ingredients Needed for Lao Ginger Noodle Soup | Khao Poon Jeow King
Fresh Rice Sheets
jasmine rice flour: this makes up most of the batter to create the rice sheets
tapioca flour: it helps make the rice paper slightly bouncy
sticky rice flour: it helps make the rice paper slightly sticky
salt: adds some flavor to the sheets
vegetable oil
water
SAUCE
Vegetable oil
garlic cloves: adds the nice aroma to the mixture
Mien fermented bean: you can also use other fermented bean paste if you can’t find this one
Korean pepper powder: I like the color it gives to the mixture
ground chicken: use your favorite protein; a common one is ground pork
Tomato: make sure they are large and juicy tomatoes
Sugar: helps balance the seasonings
Salt: adds flavor
Msg: adds umami
water: helps cook the tomatoes while it simmers
fried shallots: adds flavor and helps slightly thicken the sauce
Veggie Assemble Ingredients
Lettuce leaves: use leaves that can be folded
Mint leaves
Cilantro
Cherry tomato, halved
Fresh bird’s eye chili pepper
Fried shallot
How Long Will It Last?
Because these are fresh vermicelli noodles, they will last for 2 to 3 days. It is best eaten fresh!
Where can I get more Lao recipes?
If you enjoyed this recipe, chances are you love Lao food. My website is filled with traditional, modern, and fusion Lao recipes, so I hope you take some time to explore everything it has to offer. When you try a recipe, leaving a rating and a comment on that specific page helps more home cooks discover and trust it. And if you want ad-free, refined recipes, please consider ordering my debut cookbook, The Lao Kitchen. It’s jam-packed with over 95 recipes, personal stories, and rich Lao food history.
More Lao Recipes
Lao Rice Paper Lettuce Wraps | Pun Khao Soi
Lao khao soi is a traditional noodle soup made with thick, freshly made rice noodles, a savory tomato-based meat sauce, and a flavorful broth. Unlike the famous Northern Thai khao soi curry noodle soup, the Lao version features handmade rice noodles and a rich meat sauce that slowly mixes into the broth, creating a comforting bowl that's perfect for slurping.
This recipe transforms the classic Lao khao soi into fresh rice paper lettuce wraps. Instead of serving the savory meat sauce over noodles in broth, homemade fresh rice paper is cut into sheets and layered with crisp lettuce, fresh herbs, and the flavorful tomato meat sauce. The result is a light yet satisfying Lao recipe that highlights the fresh ingredients and bold flavors of traditional khao soi in a fun, hands-on way.
Ingredients
Instructions
- In a large bowl, whisk together the jasmine rice flour, tapioca flour, sticky rice flour, and salt.
- Add the vegetable oil and water, whisking until the batter is smooth.
- Pour ½ cup of the batter into a saucepan and cook over low heat, stirring constantly, until a soft dough forms.
- Transfer the cooked dough back into the remaining batter. Blend with a food processor or high-powered blender until completely smooth, then strain through a fine-mesh sieve.
- Lightly oil a round steaming pan or shallow plate.
- Pour a thin layer of batter onto the pan, just enough to coat the bottom evenly.
- Place the pan over a pot of boiling water, cover, and steam for about 1 minute, or until the rice sheet is fully cooked.
- Let cool slightly, then carefully peel the rice sheet from the pan.
- Repeat with the remaining batter and cut the rice sheets into your desired size.
- Heat the vegetable oil in a large sauté pan over medium-high heat.
- Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the fermented bean paste and Korean chili powder and cook for another 20–30 seconds.
- Add the ground chicken and cook for 5–6 minutes, breaking it apart, until no longer pink.
- Stir in the diced tomatoes and cook for 3–4 minutes, or until softened.
- Add the sugar, salt, MSG (if using), water, and fried shallots. Stir well to combine.
- Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the sauce has thickened and most of the liquid has evaporated.
- Remove from the heat and let cool slightly before serving.
- Lay a lettuce leaf flat.
- Place a piece of fresh rice sheet on top.
- Spoon on the khao soi meat sauce.
- Top with mint, cilantro, cherry tomatoes, fresh chili, and fried shallots.
- Fold or roll the lettuce around the filling and enjoy immediately.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.