Draft:Khao leng feun

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• Comment: I've opened a discussion at Draft talk:Khao leng feun and pinged the submitter. Valereee (talk) 20:51, 25 November 2022 (UTC)

• Comment: @Valereee: Bkissin (talk) 17:36, 22 November 2022 (UTC)

Khao leng feun

Type	Soup
Place of origin	Laos
Region or state	Luang Namtha
Created by	Lao cuisine

Khao leng feun (Lao: ເຂົ້າແລງຟືນ; also khao feun, kao leng feun, khao lieng feun, khao laeng feun, kao leng feun) is a spicy-sour rice cake soup with fermented bean paste sauce, originating from the Tailue or lu Mien people of northern Laos. It is a signature dish of Luang Namtha and the Luang Prabang region.^[1]

Khao leng feun is traditionally made by cooking rice flour in limestone water, until it becomes a thick gluey texture, a similar process to making Lao nam waan or khao lod song. The cooked rice flour mixture is then poured and spread onto a flat tray or shallow bowl to set and harden, usually for several hours or over overnight. When ready, the rice cake or jelly are cut into cubes or shapes of various sizes. Khao leng feun is served in a cold, refreshing sour broth usually made with tomato, tamarind or other sour fruits stock and a spicy sauce made from fermented bean paste, garlic, ginger, padaek and salt.^[2]

References