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Cereals and bread from Laos
Rice is soaked until it sours, ground and left to stand as wet flour, then forced through a perforated mould into boiling water as fresh noodles. It is the Lao member of the fermented rice noodle family; no study has yet measured its fermentation.
A short entry: the sources we found record only what is said here about Khao poon itself.
| Rice | Hard, non-glutinous or damaged rice is used for fermented noodles in Laos, Myanmar, Cambodia and Thailand[ikeda2010] |
| Water | For soaking, grinding and boiling[ikeda2010] |
What changes: Rice soaks in water until it sours
Output: soft, sour rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rice is soaked until it sours, ground and left to stand as wet flour, then forced through a perforated mould into boiling water as fresh noodles. It is the Lao member of the fermented rice noodle family; no study has yet measured its fermentation.
Khao poon belongs to the same family as Thai khanom chin and Cambodian num banhchok, with a two-stage natural souring of soaked rice and standing flour, then extrusion into boiling water. Unlike those two, its fermentation has not been measured.
In Thai khanom jeen, a related noodle, noodles kept at pH around 4 or lower did not liquefy, while noodles raised to pH 6 or above were digested by starch-degrading bacteria, so fresh noodles are best kept acidic and eaten within a few days.
Every number is labelled with how it is known. How this atlas is made
