Category: Main Dish

These are the main dish recipes from A Petite Mama’s kitchen. Come learn try these recipes and let me know how you like it.

Main Dish

Purple Sticky Rice

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Purple sticky rice are glutinous rice that turns a violet color once cooked. Black sweet rice is mixed with white sticky rice to achieve this violet color. Not only does it look beautiful and appealing, it taste delicious as well. You can eat sticky rice in place of rice. It’s a popular dish for gatherings.

Ingredients: 

  • 4 cups white Sticky rice (glutinous rice)
  • 1 cup black sticky rice (sweet rice)

Instructions:

In a big bowl soak the white sticky rice in hot water. In a medium pot, boil 3 cups of water with the black sticky rice for 30 minutes. Stir every 5-10 minutes. After 30 minutes, pour the black sticky rice with the white sticky rice. Stir well and let it sit for 15-20 minutes.



Put the steamer pot on the stove and bring it to a boil. Drain and pour the sticky rice into a steamer basket. Put the basket on top of the steamer and steam for 30 minutes. Stir and let it steam for 15 minutes. Pour 1 cup of water over the rice and stir again. Steam it again until soft. 

To make regular white sticky rice, you can soak the sticky rice overnight or a couple of hours before. Then steam the rice following my direction above. Enjoy! 

purple sticky rice
Print Recipe

Purple Sticky Rice

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes

Ingredients

  • 4 cups White Sticky rice (glutinous rice)
  • 1 cup Black sticky rice (sweet rice)

Instructions

  • In a big bowl soak the white sticky rice in hot water. In a medium pot, boil 3 cups of water with the black sticky rice for 30 minutes. Stir every 5-10 minutes. After 30 minutes, pour the black sticky rice with the white sticky rice. Stir well and let it sit for 15-20 minutes.
  • Put the steamer pot on the stove and bring it to a boil. Drain and pour the sticky rice into a steamer basket. Put the basket on top of the steamer and steam for 30 minutes. Stir and let it steam for 15 minutes. Pour 1 cup of water over the rice and stir again. Steam it again until soft.
  • To make regular white sticky rice, you can soak the sticky rice overnight or a couple of hours before. Then steam the rice following my direction above. Enjoy!
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

Stuffed Chicken Wings

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stuffed chicken wings
Print Recipe

Stuffed Chicken Wings

Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings: 8

Ingredients

  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 Stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black pepper

Instructions

  • First, debone the chicken wings. Be careful not to cut the skin and yourself.
  • Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller. Shred the cabbage.
  • In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.
  • Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.
  • Bake until golden brown, flipping every 15-20 minutes. Enjoy!

Stuffed chicken wings are delicious, but it is hard work. By hard work I mean the labor part of deboning the wings. It takes a lot of patience and skill to debone it perfectly. My first time deboning the wings were really bad. I didn’t have the patience at all so it had holes in every wings that I deboned. Throughout the years I have become better at deboning them. It is hard work, but worth it. Super yummy!

Ingredients:
  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black Pepper
Directions:

First, debone the chicken wings. Be careful not to cut the skin and yourself.

debone chicken wingsdebone chicken wings debone chicken wings debone chicken wings debone chicken wings debone chicken wings

Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller. Shred the cabbage. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.

asian stuffing

Preheat the oven to 350 Degrees.

Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.

stuffed chicken wings

Bake until golden brown, flipping every 15-20 minutes.

stuffed chicken wings

stuffed chicken wings

stuffed chicken wings

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

Appetizers

Chicken Larb (Laab or Laaj) Salad

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chicken larb (laab or laaj)
Print Recipe

Chicken Larb (Laab or Laaj) Salad

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Cuisine: Asian
Servings: 10

Ingredients

  • 1 Chicken breast
  • 4 Chicken thighs
  • 1 tbsp Laab-Namtok Seasoning Mix
  • 1 tbsp Rice
  • 1 Lime
  • 1/2 Shallot
  • 2 Stalk Green Onions
  • 1/2 cup Cilantro, Minced
  • Fresh Mint leaves
  • Fresh Basil leaves
  • 1 Cucumber
  • Lettuce
  • 1/8 cup Fish Sauce
  • Salt, to taste
  • Black pepper, to taste
  • Thai Chili peppers Optional

Instructions

  • In a pot, boil the chicken until cook.
  • Toasted Rice Powder: Put 1 tbsp of rice in a small pan. Stir for about 10 minutes until it turns brown. Using a mortar and pestle, pound the rice until it's a coarse powder. You can also use a food processor.
  • Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.
  • Peel and cut the cucumbers. Rinse and drain the lettuce.
  • When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.
  • Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers (optional).
  • Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.
  • Enjoy!

Chicken Larb (Laab or Laaj) salad is one of our favorite Asian dish. This dish is a very common dish throughout Thailand and Laos. Larb, Laab, or Laaj means salad. It can be eaten as the main dish or appetizer. There are variation types of larb: chicken, beef, duck, pork, and salmon.

One of the key ingredient is the toasted rice (khao kua). It gives a roasted fragrance and crunchy bite. You can purchase it at an Asian store or make it yourself. I’ll be showing you how below in the steps.

Ingredients:
  • 1 Chicken breast
  • 4 Chicken thighs
  • 1 tbsp Laab-Namtok Seasoning Mix
  • 1 tbsp Rice
  • 1 Lime
  • 1/2 Shallot
  • 2 Stalk Green Onions
  • 1/2 cup Cilantro, Minced
  • Fresh Mint leaves
  • Fresh Basil leaves
  • 1 Cucumber
  • Lettuce
  • 1/8 cup Fish sauce
  • Salt, to taste
  • Black pepper, to taste
  • Thai chili peppers (optional)
Directions:

In a pot, boil the chicken until cook.

Toasted Rice Powder

Put 1 tbsp of rice in a small pan. Stir until it turns brown. It’ll take about 10 minutes.

toasted ricetoasted rice

Using a mortar and pestle, pound the rice until it’s a coarse powder. You can also use a food processor.

toasted ricetoasted rice

Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.

laab ingredients

Peel and cut the cucumbers. Rinse and drain the lettuce.

cucumberslettuce

When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.

shredded chicken

Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers. If you don’t want it spicy, you can skip this step. I’m not adding in any since my kids can’t eat spicy yet.

Chicken Larb (Laab or Laaj) Salad

Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.

Chicken Larb (Laab or Laaj) Salad

You can find the laab seasoning at any Asian grocery store. If you don’t live by any Asian store like myself, you can order it on Amazon.

You can find mortar and pestle at any Asian market too or buy it on Amazon. Below are the smaller sizes.


Enjoy!