Tag: noodles

Main Dish

Vermicelli Noodle Salad

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This Vietnamese vermicelli noodle salad dish is very light and delicious. It is served with meats of your choice, veggies, and a Vietnamese rice vinegar dressing called nuoc cham. It’s a versatile meal so you can basically add anything you want in it. It’s very refreshing and fulfilling. 

Ingredients:

4 oz dried Vermicelli noodles

1 cup Iceberg lettuce 

2 carrots, shredded

2 green onions, sliced

¼ cup cilantro, chopped

1 cucumber, peeled and sliced

1 cup bean sprouts

Roast red pork 

Vietnamese ham (Gio-lua)

Vietnamese Ham (Gio-lua)

Other things you can add:

Grilled chicken

Mint 

Thai basil 

Shrimp 

Egg rolls

Peanuts 

nuoc cham sauce:

1 tsp rice vinegar or white vinegar

½ cup water

2 cloves garlic, minced or 1 tsp garlic powder

1 lime, juiced

¼ cup fish sauce

3 tbsp sugar

1-2 Bird’s eye chili pepper, minced 

2 tsp Sriracha



Instructions: 

Boil the vermicelli noodles until cook. Drain and rinse under cold water then set aside in a colander.

Combined the vermicelli noodles with the veggies and meat. Served with nuoc cham sauce. 

roast red pork

Roast Red Pork recipe here

Hmong egg rolls

Egg Roll recipe here

Print Recipe

Vermicelli Noodle Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients

  • 4 oz dried Vermicelli noodles
  • 1 cup Iceberg lettuce
  • 2 Carrots shredded
  • 2 Green onions sliced
  • 1/4 cup Cilantro chopped
  • 1 Cucumber peeled and sliced
  • 1 cup Bean sprouts
  • Roast red pork
  • Vietnamese Ham (Gio-lua)
  • Grilled chicken optional
  • Mint optional
  • Thai basil optional
  • Shrimp optional
  • Egg rolls optional
  • Peanuts optional
  • 1 tsp rice vinegar or white vinegar
  • 1/2 cup Water
  • 2 tsp cloves garlic minced or 1garlic powder
  • 1 Lime juiced
  • 1/4 cup Fish Sauce
  • 3 tbsp sugar
  • 1-2 Bird's eye chili pepper minced
  • 2 tsp Sriracha

Instructions

  • Boil the vermicelli noodles until cook. Drain and rinse under cold water then set aside in a colander.
  • Combined the vermicelli noodles with the veggies and meat. Served with nuoc cham sauce.
Main Dish

Beef Pho Recipe

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Beef Pho is one of my favorite comfort food. My husband loves pho so I make it at least once a month. Every time I make it we would have it for lunch and dinner because there’s so much broth for my small family. It is kind of hard to get leg or knuckle bones where I live so I don’t use those when I make mine. Once in awhile I’ll use oxtail bones. They are kind of pricy here.

I remembered my mom making pho with leg bones outside in a large pot. It always took forever for it to be done cooking. It was so delicious that it filled me up every time. Meat balls are always my favorite and one of the best part in pho.

Everyone makes their pho differently so don’t judge. Each pho bowl will taste differently if you add condiments. I like my pho broth to be spicy and sour so my broth will be red instead of brown.

Beef Pho

Broth Ingredients:

  • 1-2 Beef bones with marrow: oxtails, knuckle bones, leg bones
  • 1/2 lb Beef meat: chuck roast, brisket, flank
  • 2 charred onion (rinse and remove black parts before throwing into the pot) or cut in half and throw it in
  • 1 – 4 inch charred ginger (rinse and remove black parts before throwing into the pot – optional)
  • 1 Gia Vi Nau Pho Bac spice packet (small white mesh bag with coriander, cloves, cinnamon, star anise, fennel, cardamom)

Pho spice packet

  • 1-2 gallon water
  • 1-2 tbsp Pho broth soup base

Other Ingredients:

  • Fresh mint
  • Cilantro
  • Green Onions
  • Basil
  • Bean sprouts
  • Limes
  • Jalapeno
  • Meatballs
  • Vietnamese Ham
  • Peanuts (optional)
  • Peanut butter (optional)

Sauces:

  • Sriracha
  • Ground Chili Oil (spicy)
  • Instant Beef paste
  • Hoisin
  • Soy Sauce
  • Fish sauce

Pho condiments

Directions:

  1. If you don’t want to use any bone that is fine. It will decrease the cook time. Skip step 2-6
  2. Wash the beef bones clean to get rid of any small bones.
  3. Add the bones to a large pot and fill with water until bones are cover.
  4. Boil the bones for 5-10 minutes to get rid of the impurities
  5. Pour the water out and rinse the bones. Be careful, it’s hot!
  6. Put the bones back into the pot and fill the pot with cold water
  7. Add the beef meat (if you want to cook your meat beforehand) to a pot with water
  8. Let it boil and cook for an hour
  9. Add the charred onion, charred ginger, spice packet, pho broth seasoning
  10. Cook for additional 1-4 hours. Cook longer if you want stronger flavor.
  11. Season to your tasting. Enjoy!

Pho Broth

Beef Pho

Beef Pho
Print Recipe

Beef Pho Recipe

Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Dish
Servings: 10

Ingredients

  • 1-2 Beef bones with marrow: oxtails, knuckle bones, leg bones
  • 1/2 lb Beef meat: chuck roast, brisket, flank
  • 2 Charred onion (rinse and remove black parts before throwing into the pot) or cut in half and throw it in
  • 1 4 inch charred ginger (rinse and remove black parts before throwing into the pot – optional)
  • 1 Gia Vi Nau Pho Bac spice packet (small white mesh bag with coriander, cloves, cinnamon, star anise, fennel, cardamom)
  • 1-2 Gallon Water
  • 1-2 tbsp Pho Broth Soup Base

Toppings

  • Fresh Mint
  • Cilantro
  • Green onions
  • Basil
  • Bean sprouts
  • Jalapenos
  • Meatballs
  • Vietnamese Ham
  • Peanuts (Optional)
  • Peanut Butter (Optional)

Condiments

  • Sriracha
  • Ground Chili Oil (Spicy)
  • Instant Beef Paste
  • Hoisin
  • Soy Sauce
  • Fish Sauce

Instructions

  • If you don’t want to use any bone that is fine. It will decrease the cook time. Skip step 2-6
  • Wash the beef bones clean to get rid of any small bones.
  • Add the bones to a large pot and fill with water until bones are cover.
  • Boil the bones for 5-10 minutes to get rid of the impurities
  • Pour the water out and rinse the bones. Be careful, it's hot!
  • Put the bones back into the pot and fill the pot with cold water
  • Add the beef meat (if you want to cook your meat beforehand) to a pot with water
  • Let it boil and cook for an hour
  • Add the charred onion, charred ginger, spice packet, pho broth seasoning
  • Cook for additional 1-4 hours. Cook longer if you want stronger flavor.
  • Season to your tasting. Enjoy!

Main Dish

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

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Red Curry Noodle Soup (Khaub Poob or Khao Poon) is a Lao dish. Khaub poob or Khao Poon is pronounced as “Ka Poon.” This dish has spread to Thailand, Malaysia, Indonesia, Cambodia, Singapore, and US. There are various versions of this dish.

This is one of my favorite comfort food. I grew up eating khaub poob and it always taste good. We would make enough to eat for lunch and dinner. I love the spicy and sour flavor of the curry. It looks delicious when the liquid is more red, but orange is alright too. I wouldn’t mind eating this for days.

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

Recent studies have claimed that curry is one of the cures to attack the common cold and flu. Hot spices are a high source of vitamin C. This can help prevent and fight the common cold. I definitely agree. I always feel better after eating this curry soup when I have a cold.

This recipe is spicy so if you don’t like spicy, reduce the amount of Mae Ploy Curry Paste.

Ingredients:

  • 10-12 cups of water
  • 1 whole chicken or 4 thighs
  • 1 can of Coconut Milk
  • 1-2 tbsp Mae Ploy Red Curry Paste (determine the spiciness of the curry)
  • 2-4 oz Maesri Red Curry Paste (determine the spiciness of the curry)
  • 1-2 cans (5.6 oz each) Curry Gravy
  • 1/4 cup Garlic, minced
  • 2 cups Bamboo shoots, thinly sliced
  • 2 tbsp Chicken Bouillon
  • Salt, to taste
  • 32 oz Vermicelli Rice Noodles
  • 1 tbsp Olive oil
  • 1 can Quail Eggs
  • 8 Boiled Eggs (Instead of Quail eggs)
  • 2 tbsp Asian Paprika (Make the liquid red, Optional)
  • 1 tbsp Ground Chili Oil (Spicy, make the liquid red, Optional)
  • 1 tsp Crab Paste with bean oil (Make the liquid red, Optional)
  • 2-3 Ginger slices (Optional)
  • Sugar, to taste (Optional)

Condiments:

  • Green Onions
  • Cilantro
  • Limes
  • Cabbage
  • Lettuce
  • Mint
  • Basil
  • Bean Sprouts
  • Meatballs
  • Asian pork Viet-Hung or Gio-Bi
Directions:

In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.

Vermicelli noodles

After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.

Vermicelli Noodles

Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. Some people like to put them in circles. My mom taught me how to put the noodles in by starting in the center and laying in a spiral. It is easier to grab the noodles when they are dry. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.

Vermicelli Noodles

In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away. Save broth for later.

Boiled chicken

When the chicken is cook, let it cool and set aside.

These are the curry paste and sauces that I will be using to make the curry sauce.

Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.

saute garlicCurry sauce

Once mixed stir in coconut milk, crab paste, and paprika.

Curry sauce

Fill a large pot with 6 cups of water and chicken broth. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.

Curry Sauce

Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.

Chicken and bamboo

bamboos in curry

Serve warm and top with condiments.

condiments lettuce Red Curry Noodle Soup (Khaub Poob or Khao Poon)

You can find these sauces at any Asian grocery stores.

Or you can buy it on Amazon.

Red Curry Noodle Soup (Khaub Poob or Khao Poon)
Print Recipe

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

Cook Time2 hours
Total Time2 hours
Cuisine: Asian
Servings: 10

Ingredients

  • 10-12 cups Water
  • 1 Whole chicken or 4 thighs
  • 1 can Coconut Milk
  • 1-2 tbsp Mae Ploy Red Curry Paste determine the spiciness of the curry
  • 2-4 oz Maesri Red Curry Paste determine the spiciness of the curry
  • 1-2 cans Curry Gravy 5.6 oz each
  • 1/4 cup Garlic, minced
  • 2 cups Bamboo shoots, thinly sliced
  • 2 tbsp Chicken Bouillon
  • Salt, to taste
  • 32 oz Vermicelli Rice Noodles
  • 1 tbsp olive oil
  • 1 can Quail Eggs
  • 8 Boiled Eggs Instead of Quail Eggs
  • 2 tbsp Asian Paprika Make the liquid red, Optional
  • 1 tbsp Ground Chili Oil Spicy, make the liquid red, Optional
  • 1 tsp Crab Paste with bean oil Make the liquid red, Optional
  • 2-3 Ginger, slices Optional
  • Sugar, to taste Optional

Instructions

  • In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.
  • After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.
  • Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.
  • In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away. Save broth for later.
  • When the chicken is cook, let it cool and set aside.
  • Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.
  • Once mixed stir in coconut milk, crab paste, and paprika.
  • Fill a large pot with 6 cups of water and chicken broth. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.
  • Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.
  • Serve warm and top with condiments. Enjoy!

Notes

Condiments:
  • Green Onions
  • Cilantro
  • Limes
  • Cabbage
  • Lettuce
  • Mint
  • Basil
  • Bean Sprouts
  • Meatballs
  • Asian pork Viet-Hung or Gio-Bi

Main Dish

Asian Udon Noodle Soup (Khaub Piaj or Khao Piak Sen)

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This soup is a Hmong and Laotian dish. It is call Khaub piaj or khao piak sen. It’s similar to chicken noodle soup. The noodles are made fresh using rice flour and tapioca starch. It is soft and chewy. This soup is perfect for the cold weather, but I still make it during the spring/summer when I want to eat it too.

To make the noodles, you’ll need:

  • 1 cup Rice Flour (Red bag)
  • 2 cups Tapioca Starch (Blue bag)
  • About 1 1/4 cups of boiling water

You can find these flours at any Asian grocery stores. Or you can buy it from Amazon. It cost more, but it’s free shipping.

In a stand mixer, pour in both of the flours. Add 1 cup of boiling water and mix. Then add 1/2 cup of water. Still mixing. Add a little bit of water at a time. If it is too dry, add more water. If it is stick, add a little bit of tapioca starch. When the mixture is in a lumpy dough form, take it out of the stand mixer. Divide the dough into thirds.

Using some tapioca starch to dust, roll 1/3 of the dough until it is 1/8 inch thick. Cut it into 1/4 inch thick or depending on how thick you like your noodles. Then dust the noodles in tapioca starch to prevent it from sticking to each other.

asian udon noodles soup asian udon noodles soup

To make the broth, you’ll need:

  • 2 cups shredded cook chicken
  • 48 oz chicken stock
  • 1 stalk lemongrass
  • Salt, to taste
  • Pepper, to taste
  • Fish sauce, to taste
  • 1-2 cups of water if needed



When the water is boiling, add noodles in. Stir the noodles to keep it from sticking to the bottom of the pot. You’ll know when the noodles are ready when they float to the top and the liquid thickens.

garnishes

Cut green onions, cilantro, and limes to garnish.

These are the Asian sauces that I like to put in my soup: chili oil, hoisin sauce, Sriracha sauce, and soy sauce. I also add black pepper.

khaub piaj or khao piak sen

It’s totally up to you how you season your soup since everyone has different taste. For example, I like mine spicy and sour while my husband prefer his to have more hoisin and soy sauce. You can experiment with any sauces and adjust it to your taste.

Enjoy!

Print Recipe

Asian Chicken Udon Noodle Soup (Khaub Piaj/Khao Piak Sen)

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Soup
Cuisine: Asian
Servings: 4

Ingredients

  • 1 cup Rice Flour
  • 2 cups Tapioca Starch (blue bag)
  • 1 1/4 cups Boiling water
  • 1/2 cup Cilantro
  • 1/2 cup Green onions
  • 1 Lime
  • 2 cups Cooked chicken
  • 48 ooz Chicken bouillonbouillon powder
  • 1 stalk lemongrass
  • Soy Sauce
  • Sriracha Sauce Optional
  • Hoisin Sauce
  • Salt
  • Fish Sauce Optional
  • Chili Oil Optional