Pa Thong Ko with Soy Milk

Crispy fried dough sticks served alongside warm sweetened fresh soy milk—a Sino-Thai breakfast pairing.

Ingredients

• 600g white fish fillets
• 1 cup rice vermicelli
• a handful of sliced lemongrass
• 1 tsp palm sugar
• 2 tbsp coconut oil
• 2 Thai eggplant, chopped
• a handful of fresh Thai basil, chopped
• fish sauce, for serving
• 2 cups water
• 1 1/2 tsp ground turmeric

Instructions

1. 1

   Gather and prep the rice vermicelli and pork shoulder, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced galangal and cherry tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the pork shoulder, season with ground turmeric, and cook until just done, about 5 mins.

5. 5

   Warm the rice vermicelli alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice vermicelli and spoon the cooked mixture over the top.

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