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Kao Piak is the Lao name for this dish. There is virtually no difference between the two. Having said that the Lao version seems to have a little more fat or oil apparent.

Servings: 4 Servings


•    1440 ml (6 cups)  Pork, chicken, mushroom or vegetable stock
•    250 gm (~1/2 lb) Minced ground pork, chicken, prawn, fish, tofu or vegetable
•    Sliced scallion, for garnish
•    180 ml (3/4 cup)  Rice
•    1 Stalk lemon grass bruised and cut into 10 cm (4 in) lengths.
•    2 Tbsp Thai fish sauce (replace with a faux fish sauce for a veg presentation)
•    1 Sprig fresh cilantro, for garnish
•    1 Tbsp Minced fresh ginger
•    2 large Shallots, minced and crushed
•    1 Cube firm bean curd, (Optional)
•    Deep-fried shallots, for garnish. (This is a great condiment to have on supply. Easy to prepare and stores well)
•    Pickled Mustard Greens. (Table top, additive).
•    Chillie,garlic, fish sauce. A condiment
•    Small pieces of lime. ( Squeezed fresh by diner into their soup)


  1. Many cooks will use the left-over rice from the evening before for this dish. This means that it really doesn't have to be cooked but rather heated with the broth for it to be ready. In this case the rice is cooked but firm.
  2. In a large saucepan combine stock with ginger, shallots, lemon grass, rice and salt to taste.
  3. Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge. (The consistency may vary from boiled whole rice to a porridge like consistency. It's a personal preference).
  4. Remove and discard lemon grass.
  5. Add the pork and fish sauce and simmer 5 minutes more.
  6. Garnish with scallion, shallots and cilantro.
Serve with condiments mentioned.