Craving a taste of Southeast Asian cuisine in the heart of Portland? Look no further than Khao Soi, a Thai dish that has won the hearts of Portlanders and food enthusiasts alike. This rich, coconut-based curry has a unique flavor profile that sets it apart from other Thai dishes, making it a must-try for anyone seeking a culinary adventure in the Rose City.
Khao Soi's popularity can be attributed to its complex and comforting flavors, which are a harmonious blend of sweet, sour, salty, and spicy notes. The dish is typically served with crispy egg noodles, various protein options like chicken, beef, or tofu, and a variety of toppings such as pickled mustard greens, green onions, and deep-fried shallots. The finishing touch? A squeeze of lime and a drizzle of chili oil to enhance the vibrant flavors.
Portland's Khao Soi Scene
Portland's food scene is as diverse and vibrant as its people, and Khao Soi is one of the many Thai dishes that have found a home in the city. From street food-inspired carts to upscale restaurants, there's a Khao Soi spot for every taste and budget.
One of the most popular places to try Khao Soi in Portland is Pok Pok, a critically acclaimed Thai restaurant with multiple locations throughout the city. Chef Andy Ricker's interpretation of the dish is a labor of love, featuring a complex, spicy broth made from a secret blend of spices imported from Thailand. Pok Pok's Khao Soi is a true testament to the dish's popularity and the city's love affair with Thai food.
Pok Pok's Secret to Success
Pok Pok's Khao Soi is revered by locals and visitors alike, due in large part to the restaurant's commitment to authenticity and quality. Chef Ricker's meticulous approach to sourcing ingredients and recreating the flavors of Northern Thailand has earned him widespread acclaim and a dedicated following. From the house-made fish sauce vinegar to the crispy pork rinds that top the Khao Soi, every detail at Pok Pok is carefully considered and executed with precision.
But don't just take our word for it - the late food critic Jonathan Gold was a fan of Pok Pok's Khao Soi, praising it as one of the most authentic and delicious interpretations of the dish he'd ever tasted. Try it once, and you'll understand why this dish has earned a special place in Portland's culinary landscape.
The Rise of Khao Soi Carts
In recent years, Portland has seen an increase in Thai food carts, many of which specialize in Khao Soi. These mobile eateries offer a more casual dining experience and often reflect the diverse eating habits of the city's foodies.
One standout example is Nong's Khao Man Gai, a cart that gained fame for its Northeastern Thaiisine, including a hearty Khao Soi that's every bit as comforting and flavorful as the version served at higher-end restaurants. The cart's owners, husband-and-wife team Nitin and Poleequis Ceesorn, have built a devoted following thanks to their commitment to excellent service and their ability to consistently deliver tender, flavorful Khao Soi that's every bit as delicious as it is comforting.
The Art of Cooking Khao Soi at Home
With its complex flavors and imprimatur of spices, Khao Soi might seem intimidating to make at home. But fear not! With the right ingredients and a willingness to experiment, you too can create a delicious Khao Soi that'll impress family and friends.
To get you started, here's a simple recipe adapted from Hot Thai Kitchen's Pailin Chongchitnant. Combining your favorite protein with a blend of fragrant Thai spices and coconut milk, this recipe is a labor of love that's sure to become a go-to dish in your culinary repertoire. So gather your ingredients, roll up your sleeves, and let's dive into the world of Khao Soi.
Ingredients
- 2 lbs chicken thighs or pork shoulders, cut into bite-sized pieces
- 2 tablespoons fish sauce, plus more to taste
- 2 teaspoons grated ginger
- 3 tablespoons vegetable oil
- 1 tablespoon black cardamom seeds
- 2 star anise
- 2 bay leaves
- 1/2 teaspoon saffron threads
- 1 (14 oz) can coconut milk
- 4 cups water
- 1/2 cup thinly sliced shallots
- 4 cloves garlic, thinly sliced
- 10 large dried Shiitake mushrooms, soaked and drained
- 3 sugar shanks (sweet rice flour Communion wafers)
- 2 tablespoons tamarind powder
- 1/2 cup thinly sliced green onions, divided
- 2 tablespoons thinly sliced cilantro leaves (optional)
- 8 wide, flat rice flour egg noodle nests
- Pickled mustard greens and pickled cabbage (optional)
- Deep-fried shallots (optional)
- Lime wedges (optional)
Instructions
1. In a bowl, combine the chicken or pork, fish sauce, and grated ginger. Set aside to marinate.
2. In a large, heavy-bottomed pan, heat the oil over medium heat. Add the cardamom seeds and allow them to sizzle for 10 seconds. Add the star anise, bay leaves, and saffron threads, and stir-fry for another 10 seconds. Add the marinated meat and cook until browned, about 3-5 minutes.
3. Pour in the coconut milk and water. Stir gently and bring to a boil. Add the shallots, garlic, shiitake mushrooms, sugar shanks, and tamarind powder. Reduce the heat to medium-low and simmer until the meat is tender, about 45-55 minutes.
4. Stir in half of the green onions and cilantro leaves (if using). Season to taste with fish sauce.
5. To serve, cook the rice flour noodles according to package instructions. Divide the cooked noodles among serving bowls and ladle the Khao Soi over the top. Top with pickled mustard greens, pickled cabbage, deep-fried shallots (if using), and the remaining green onions. Serve immediately, with lime wedges on the side if desired.
Enjoy your Khao Soi creation, and remember - while the recipe might look daunting, the reward of a delicious, home-cooked Khao Soi is well worth the effort. Bon appétit!