One Hot Dish: Smoked American Lamb Khao Soi

Chef Thomas Pisha-Duffly and his team at the Honey Paw in Portland, Maine, won the title of the James Beard Foundation’s “Lamb Jam Master” for this smoked lamb khao soi with egg noodles, Burmese coconut curry, fermented mustard greens, crispy noodles and lime at the American Lamb Board finale in NYC. National food editors tasted the winning dishes from Seattle, Austin, Boston, San Francisco and Washington, D.C., and dubbed the Honey Paw’s the top dish.

Try it at home for an impressive, hearty dish that’s a far cry from your average noodle soup.

Arielle Walrath

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