CRACK SLURP PT 2 – MAH KHAO SOI

The Chiangmai noodle, aka, khao-soi.

First, let me just shout on top of my lung that this, is not, by all means, authentic khao-soi.  In fact, I’m not even exactly calling it khao-soi.  Instead, as a disclaimer, this is mah-khao-soi, as in, my khao-soi.  It’s a speed-up, scratch-the-itch kind of version if you will.  And this carefully adjusted tone, I hope, is on some level accepted because after some inconclusive research based on English-speaking websites, I have come to a bold assumption that it’s just one of those things that adapts.  From what it seems, every khao-soi makers in that region probably all has their own unique, perhaps widely variable recipes, ranging from the use of rice noodle to egg noodles, with soups that ranges from all color spectrums in between light yellow to deep red.  I’ve even seen a no-where-near-soupy, but more “saucy” version from a restaurant specialized in Northern Thai-cuisine.

So hey, based on what I’ve heard and eaten, with one eye closed no less, I dare say that it’s something with a bit of room to play with, which brings us to today’s subject – crack slurp part II.

I know I have loudly endorsed the act of making your own curry paste at home before, and I still believe it but today I’m going t say, don’t bother.  This dish should be theoretically fast and convenient, a satisfying weekday dinner or a late-night indulgence that you can put together in 10 minutes.  That is first, if you just take the 20 minutes of work that’s as difficult as frying bacon, the crack will keep forever in the fridge just like almost any other ingredients in the recipe (yes, even chopped mints and cilantro can be frozen).  In a fraction of time, as far as your taste-bud’s concerned at least, you can be sitting on a plastic stool somewhere on a street-corner in Thailand.  It makes this senseless hawker-beast very happy.

And somewhere inside Jason’s sensitive soft parts, there’s celebratory dance as well.

To make the crack:  Freeze the pork fat-slab until hardened, at least 2 hours.  Slice it thinly then cut into small dices.  Cook the diced pork fat in a non-stick skillet or pot over medium heat, until it has rendered out all its fat and becomes crispy and golden browned (it will take a couple more min to brown after all the fat’s been rendered).  Drain it through a fine sieve, and season the pork crackling with salt and ground white pepper.

Return the pork fat to the skillet/pot (you should have around 1/2 cup) over medium-low heat, and add the finely sliced shallots.  Stir frequently and slow-fry the shallots until they are dehydrated, and turn medium-golden browned, approx 8~10 min.  They might still feel “soft” and not quite “crispy” at this point, but that’s ok.  Drain them through a fine sieve, and they will darken in color slightly and crisp up as they cool.  Season the fried shallots with salt and ground white pepper, and return the pork fat to the skillet/pot again over medium-low heat.  Now add the finely minced garlic and repeat the same process.  Drain the garlic immediately as they turn lightly-golden browned, 3 ~ 5 min.  Anything darker than that will taste bitter.  Season with salt and white pepper, and mix the seasoned pork crackling, fried shallots and garlic together.  Reserve the pork fat.  That’s the crack.  You can store the pork crackling + fried shallots + fried garlic in an air-tight container in the freezer, and the pork fat in the fridge.

To fry the dumpling wrapper:  Cut 2 ~ 3 Asian round dumpling wrapper (not wonton wrapper) into thin slices.  Fry in the pork fat over medium-high heat until golden browned and crispy.  Drain well, season with a little salt and pepper, and set aside.

To make the mah-khao-soi:  Bring a large pot of water to boil for the vermicelli.  Meanwhile:

Heat 2 tbsp of crack-oil (reserved pork fat) in a pot over medium-high heat.  Brown the ground chicken (or beef, or pork) evenly, then add the Thai yellow curry paste and cook until fragrant.  Add all the seasonings and turn the heat down to medium-low, and cook until the mixture has reduced a little and thickened slightly, approx 5 min.  Add the chopped cilantro and mint and stir to combine.

Cook the vermicelli according to package-instructions.  Drain well and transfer to a bowl/plate.  Pour the curry-mixture over the noodle, then top with 3 tbsp of crack (pork crackling + fried shallots/garlic) and torn Thai basil leaves.  Squeeze lime and orange chili sambal, stir stir and slurp slurp.