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Beef Pho Recipe

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Instructions
  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!
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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 Meat loaf
  • 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

 

Chicken Larb (Laab or Laaj) Salad

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Instructions
  1. In a pot, boil the chicken until cook.
  2. 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.
  3. 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.
  4. Peel and cut the cucumbers. Rinse and drain the lettuce.
  5. When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.
  6. 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).
  7. Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.
  8. Enjoy!
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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.

Boiled chicken

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!

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

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Asian Chicken Udon Noodle Soup (Khaub Piaj/Khao Piak Sen) BigOven - Save recipe or add to grocery list
Course Soup
Cuisine Asian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Course Soup
Cuisine Asian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
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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 2.5-3 cups of boiling water

You can find these flours at any Asian grocery stores. If you’re like me and live hours away from an Asian store, you can get the flours here. Use my coupon code 380q to get 5% discount. The flours on this site cost $.99 to $1.09. Shipping is $8.99 up to 10 lbs.

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 sticky, 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.

khaub piaj or khao piak sen

khaub piaj or khao piak sen

To make the broth, you’ll need:

  • 2 cups shredded cook chicken
  • 1 tbsp of Chicken bouillon powder
  • 1 stalk lemongrass
  • Salt, to taste
  • Pepper, to taste
  • Fish sauce, to taste
  • 3-4 cups of water

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.

sauces

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!