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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 Chow Mein

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Chicken Chow Mein
Course Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Course Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Chicken Chow Mein
Instructions
  1. To prepare the sauce, minced the garlic. In a small bowl combine the garlic, brown sugar, and soy sauce. Set it aside.
  2. Dice the chicken and onions. Cut the celery diagonally.
  3. In a large pot, boil the noodles until soft. Let it soak in cold water so it won't dry up.
  4. In a large skillet on medium heat, pour in the vegetable oil. Cook the chicken and sprinkle in salt.
  5. When the chicken is cook, stir in the onions and celery until tender.
  6. Drain the noodles and add it into the skillet. Pour in the sauce and combine well.
  7. Enjoy!
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A homemade chicken chow mein that taste as good as the Chinese Buffet and restaurant. Learn how to make it with these easy steps. It’s flavorful and super delicious!

Ingredients:
  • 3 Garlic cloves, minced
  • 1/4 cup Soy sauce
  • 1 tbsp brown sugar
  • 1/4 tsp white pepper
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 1 tsp salt
  • 2 (6 oz) packages Chow Mein Stir-Fry Noodles seasoning Chuka Soba
Instructions:

minced garlic

To prepare the sauce, minced the garlic.

sauce

In a small bowl combine the garlic, brown sugar, and soy sauce. Set it aside.

diced chicken

Dice the chicken.

diced onions and celery

Dice the onions and cut the celery diagonally.

chow mein noodles

I’m using 2 packs of these noodles.

noodles cooking

In a large pot, boil the noodles until soft. Let it soak in cold water so it won’t dry up.

cook chicken

In a large skillet on medium heat, pour in the vegetable oil. Cook the chicken and sprinkle in salt.

chicken, onion, celery

When the chicken is cook, stir in the onions and celery until tender.

Chicken Chow Mein

Drain the noodles and add it into the skillet. Pour in the sauce and combine well.

Chicken Chow Mein

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!