{"id":6232,"date":"2019-06-06T00:00:00","date_gmt":"2019-06-06T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/ivy-groud-pho-with-tofu-fer-pak-kep-tow-hou\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"ivy-groud-pho-with-tofu-fer-pak-kep-tow-hou","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/ivy-groud-pho-with-tofu-fer-pak-kep-tow-hou\/","title":{"rendered":"Ivy groud pho with tofu (fer pak kep tow hou)"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><br \/>\n\u2022\u00a0\u00a02 C water\u00a0<br \/>\n\u2022\u00a0\u00a01 small handful ivy gourd leaves, stripped off vine, torn in small pieces<br \/>\n\u2022\u00a0\u00a02 slices galangal\u00a0<br \/>\n\u2022\u00a0\u00a0Pinch salt\u00a0<br \/>\n\u2022\u00a0 2 \u2013 3 T light soy sauce\u00a0<br \/>\n\u2022\u00a0\u00a0\u00bd C tofu, cubed\u00a0<br \/>\n\u2022\u00a0\u00a01 C kao soi noodles (fresh sheet rice noodles), cut 6 mm (\u00bc in) wide (or substitute dried rice noodles, refreshed)<br \/>\n\u2022\u00a0\u00a0\u00bd tomato, sliced<br \/>\n\u2022\u00a0\u00a0Extra light Chinese soy sauce to taste<br \/>\n\u2022\u00a0 1 t black pepper, cracked\u00a0<\/p>\n<p><strong>To finish<\/strong><br \/>\n\u2022\u00a0\u00a0\u00bd lime, juiced\u00a0<br \/>\n\u2022\u00a0\u00a01 spring onion, finely chopped<\/p>\n<p><strong>Method<\/strong><br \/>\n1.\u00a0\u00a0In a small pot, bring the water to boil.\u00a0<br \/>\n2.\u00a0\u00a0Lower the heat and add the tofu, ivy gourd leaves, \u00a0galangal, salt and soy sauce. Simmer until the leaves are tender.\u00a0<br \/>\n3.\u00a0 Remove from heat and add the noodles and tomato, more soy sauce to taste and the cracked pepper.\u00a0<br \/>\n4.\u00a0\u00a0Transfer to a bowl, adding the lime juice and sprinkling with the spring onion.\u00a0<\/p>\n<p><strong>Variations<\/strong><br \/>\n\u00a0<em>\u2022\u00a0\u00a0Yerm leaves (bai yerm), a local herb, can be added at the beginning of cooking.<br \/>\n\u00a0\u2022\u00a0\u00a0Tofu may be replaced by chicken.<\/em><\/p>\n<p>Information by <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6232","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"This vegetarian ph\u00f4 (pronounced fer) is usually served at breakfast and lunch at The Boat Landing. Any mild-tasting leaves such as spinach can replace the ivy gourd leaves, or try snow pea shoots or coarsely chopped Chinese cabbage.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6237,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers (The Boat Landing Cookbook)","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6232"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}