Khao leng feun
 | |
| Type | Soup |
|---|---|
| Place of origin | Laos |
| Region or state | Luang Namtha |
| Created by | Lao cuisine |
Khao leng feun (Lao: ເຂົ້າແລງຟືນ; also khao feun, kao leng feun, khao lieng feun, khao laeng feun, kao leng feun) is a spicy-sour rice cake soup with fermented bean paste sauce, originating from the Tailue or Lao Mien people of northern Laos. It is a signature dish of Luang Namtha and the Luang Prabang region.[1]
Khao leng feun is traditionally made by cooking rice flour in limestone water, until it becomes a thick, gluey texture, a similar process to making Lao nam waan or khao lod song. The cooked rice flour mixture is then poured and spread onto a flat tray or shallow bowl to set and harden, usually for several hours or overnight. When ready, the rice cake or jelly is cut into cubes or shapes of various sizes. Khao leng feun is served in a cold, refreshing sour broth usually made with tomato, tamarind, or other sour fruits stock and a spicy sauce made from fermented bean paste, garlic, ginger, padaek and salt.[2]
References
- ↑ "Savory, Soupy Jelly for a Hot Day in Laos". EatingAsia. Retrieved 2022-11-21.
- ↑ "River Deep Mountain High". Champa Meuanglao. Retrieved 2022-11-21.
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