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Lao Khao Soi Recipe – Rice Noodle Soup with Minced Pork. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

Lao Khao Soi Recipe

This Lao khao soi recipe makes a delicious filling Laotian soup with wide rice noodles and a rich, hearty sauce of pork mince, tomatoes and fermented soy beans that could best be described as a Southeast Asian style ragu Bolognese soup.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Soup
Cuisine: Lao
Servings: 4 Servings
Calories: 3937kcal
Author: Terence Carter adapted from a recipe by Friends International


Pork Stock

  • 2 kg pork bones
  • 60 g ginger
  • 10 coriander roots
  • 300 g carrots chopped roughly
  • 200 g daikon chopped roughly
  • 2 medium onions halved
  • 2 celery stalks halved
  • 4 litre cold water
  • 3 tbsp fish sauce
  • 3 tbsp soy sauce

Khao Soi Sauce

  • 300 g minced pork around 20% fat
  • 3 tomatoes finely chopped
  • 10 garlic cloves finely chopped
  • 5 tbsp fermented soybean paste
  • 8 tbsp vegetable oil
  • 1 tbsp chilli powder
  • 1 tbsp chilli flakes
  • 8 spring onions thinly sliced

To Serve

  • 400 g wide rice noodles around 4-5mm wide
  • 200 g bean sprouts
  • Handful of coriander leaves roughly chopped

On the side

  • 8 snake beans cut into small pieces
  • A bunch of Watercress
  • Green birds-eye chillis


  • Chilli powder
  • Chilli flakes
  • Sugar
  • Fish sauce
  • Lime wedges
  • Chilli paste
  • Black pepper


The Pork Stock

  • Grill the ginger and onion until the skins are charred.
  • Place the pork bones in a pot and pour over boiling water. Place in a sink and run cold water over the pork.
  • Place the bones and cold water into a large stock pot and bring to a boil. Add the grilled onions, ginger, carrots, celery, daikon and coriander roots and simmer gently for at least 2 hours to build flavour in the stock.
  • Skim the stock with a ladle frequently and discard the accumulated protein from the stock.
  • Strain the stock, add the fish sauce and soy sauce, season with salt to taste and put the stock back over low heat.

The Khao Soi Sauce

  • Heat the vegetable oil in a wok over medium heat, add the garlic and fry until fragrant – do not burn the garlic as it will be bitter. Add the fermented soybean paste, chilli powder and flakes and fry until fragrant, approximately 2 minutes. Add the chopped tomatoes and fry over medium heat for another 4-5 minutes.
  • Mix in the pork mince and fry for another 5 minutes or until the meat is well cooked. The final result should resemble a thick Bolognese sauce. Keep the sauce warm until ready to plate. Add half the spring onions to the mix.

To Serve

  • Cook the noodles per packet instructions. As a guide, these wide noodles take around 7 minutes to cook. Start testing for doneness around 5 minutes.
  • Place the noodles in the individual serving bowls. Ladle over the stock. This will help the noodles not to stick.
  • Spoon over the sauce and add the bean sprouts and the remaining spring onions. Top with coriander.
  • Serve with the remaining condiments. Remember that in Southeast Asia everyone at the table adds their favourite condiments to taste.


Calories: 3937kcal | Carbohydrates: 491g | Protein: 104g | Fat: 179g | Saturated Fat: 113g | Cholesterol: 216mg | Sodium: 10671mg | Potassium: 5302mg | Fiber: 46g | Sugar: 71g | Vitamin A: 60545IU | Vitamin C: 200.5mg | Calcium: 620mg | Iron: 19.3mg