Northeastern Glass Noodle Soup

Northeastern Glass Noodle Soup

Ingredients

 

Method

Toast the raw rice for a few minutes on medium-high until golden brown. Keep flipping them every few seconds so they don’t burn.
Pound the toasted rice in a stone mortar & pestle until powdered (see pic).
Toast the chili powder for a minute or two on medium-high until slightly darker and fragrant. Stir constantly. This can be quite dangerous if left forgotten on the stove — the smoke which is produced is quite spicy and can hurt your nose & lungs if left for too long!
Slice the shallots into thin rounds. Slice the scallions into 1/2″ (2cm) long pieces. Cut the long coriander into tiny pieces. Tear off the leaves of the mint and wash well. Set aside.

Soak the noodles for about 10 minutes until soft. Boil the water in a saucepan and cook the noodles for about 10 seconds. Remove and put into a bowl.
Add the chili powder, sugar, lime juice, toasted rice powder, fish sauce (or soy sauce), mint, scallions, shallots and long coriander to the bowl. Stir well.
Serve with a wedge or Chinese cabbage. You can top with small dried chilies too, if you want.

Note:
Laap can be eaten warm or room temperature, but should be eaten right away otherwise it won't taste good.
If you cannot find long coriander, you can substitute with regular coriander
If you are using fish sauce instead, you may need to use less than the amount of soy sauce used. Try adding a little at a time until it tastes good.