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Mee Pa – Lao Rice Noodle Salad with Fish
Mee Pa combines rice noodles with poached fish in a lukewarm salad. In Lao, mee means noodles and pa means fish. The dressing of fish sauce, tamarind and lime tastes salty and sour, and chili adds heat. Mint, cilantro and raw yardlong beans keep the salad fresh, while fried garlic and peanuts add crunch. You eat it as a light lunch or set it on the table next to grilled meat.
Mee Pa – Lao Rice Noodle Salad with Fish
Laura Chen
4
20 minutes
20 minutes
480
Lao
Salad
Mee Pa is a lukewarm rice noodle salad from Laos with poached white fish, tamarind dressing, mint and cilantro. Fried garlic and peanuts add crunch. Unlike larb pa, where chopped fish with toasted rice is the focus, here the noodles carry the dish.
Ingredients
- 300 g thin rice noodles (vermicelli)
- 400 g white fish fillet (pike-perch or cod)
- 1 stalk lemongrass, bruised
- 4 garlic cloves, thinly sliced
- 1 tbsp vegetable oil
- 40 g roasted peanuts, roughly chopped
- 2 yardlong beans (long green beans), in fine rings
- 2 shallots, in thin rings
- 15 g mint, leaves picked
- 15 g cilantro, roughly chopped
For the dressing:
- 3 tbsp fish sauce
- 1 tbsp tamarind paste (sour fruit pulp)
- 3 tbsp lime juice
- 1 tbsp sugar
- 1 red chili, finely chopped
Instructions
- Bring 1 l water to a simmer with the lemongrass, add the fish and poach it for 8 minutes just below a boil, until white. Lift it out and pull it into coarse pieces.
- Soak the noodles in cold water for 10 minutes, cook them for 2 minutes and drain well.
- Fry the garlic in the oil over medium heat for 3 minutes, until light golden, and lay it on paper towels. Save the oil.
- Stir the fish sauce, tamarind, lime juice, sugar and chili until the sugar has dissolved.
- Toss the warm noodles with the dressing and the garlic oil.
- Fold in the fish, yardlong beans, shallots, mint and cilantro and let the salad sit for 5 minutes.
- Scatter the peanuts and fried garlic over it and serve lukewarm.
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