Hawker Fare : Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots (9780062656100) by Syhabout James; Birdsall John

Author:Syhabout, James; Birdsall, John
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-12-04T05:00:00+00:00

Unfortunately we don’t have families here in the States producing such quality noodles. The closest thing we have are Vietnamese or Thai rice vermicelli, which come in various thicknesses. The noodles don’t require soaking: You cook them like dried Italian pasta, but you want to cook them soft, not al dente. Every brand has its own directions for cooking (I suggest you follow them). While the noodles cook, grab a colander. When they’re ready, drain and run warm water through them to wash off any excess starch and cool them. Once the water runs clear transfer the noodles to a large mixing bowl and fill it with lukewarm water to completely cover. Move the noodles around so they float freely and don’t clump.

To begin coiling the noodles, find a plastic or metal mesh strainer, something you’d wash and drain vegetables in. Reach into the pool of water and grab about 2 ounces (56 grams) of noodles with the three middle fingers of your left or right hand. Keep the noodles in the cup of your fingers, not your palm. With the aid of your other hand wrap the loose ends and coil them around the three same fingers, holding the noodles. Now firmly squeeze out any excess water and slide them off your fingers to set them in the draining basket. Repeat with the rest of the noodles, stacking them partially overlapping, going clockwise around the basket. Fill the bottom before starting the next layer. Let them drain for about 30 minutes, then store the noodles by transferring the entire basket to a plastic bag and tying it. Store at room temperature. They’ll stay flexible and soft this way. (Refrigeration hardens them.) They’ll keep for 24 hours.

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