Khao Poon

What it really is

Khao poon is a Lao noodle soup of rice vermicelli in a seasoned, often coconut-rich broth. A common version simmers chicken with lemongrass, galangal and chilli before serving the broth over rice noodles.

The soup's seasoning and protein vary across regions and families; fish or other meats may be used, and fermented fish seasoning is common. That makes khao poon distinct from northern Thai khao soi, which is usually built around wheat egg noodles and a different curry broth.

Khao poon is built by ladling a seasoned broth over rice vermicelli. Coconut milk often gives the broth a rounded, rich texture, while lemongrass, galangal and chilli supply fragrance and heat. Chicken is common in the representative version, but other proteins, including fish, are used in regional and household preparations. Fermented fish seasoning may also contribute depth. Fresh herbs, cabbage, bean sprouts and lime are served as toppings in some settings, allowing the diner to add freshness and acidity to the warm broth. The rice noodles distinguish this profile from Thai khao soi, which is usually associated with wheat egg noodles and a different curry broth. The dish’s identity and broad method are established in Lao culinary tradition. Fish allergen metadata reflects the representative seasoning, not every possible version. This distinction matters for guests comparing noodle soups by name alone: the broth composition and noodle type are defining, not just the presence of a bowl of noodles.

The figures are low-confidence estimates per 100 g of chicken, rice noodle and coconut broth. Fish sauce is included in the representative seasoning, so fish is listed; protein and garnish choices vary by recipe.

How it's served

• Ladle the hot broth over rice vermicelli.
• Fresh herbs, cabbage, bean sprouts and lime may be offered as toppings.

How to write it on the menu

The recipe is not fixed, so a menu should identify protein, coconut and fish seasoning actually used.