Kanom Bueng

Crispy Thai crepes spread with sweet coconut or savory foythong cream and folded into half-moons to eat.

Ingredients

• 600g beef sirloin
• 300g rice vermicelli
• 2 tsp torn kaffir lime leaves
• 1 1/2 tsp ground turmeric
• 2 tbsp neutral vegetable oil
• a generous handful of Thai eggplant
• a handful of fresh Thai basil, chopped
• a drizzle of coconut cream
• 400ml coconut milk
• 1 1/2 tsp white pepper
• 200g Thai bird's eye chilies
• a drizzle of tamarind paste

Instructions

1. 1

   Prepare the rice noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork shoulder, snake beans, torn kaffir lime leaves, and white pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork shoulder mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the rice noodles with the filling, a spoonful of fish sauce, and a scattering of cilantro.

💡 Tips