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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

 

Sweet Coconut Sticky Rice

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Sweet Coconut Sticky Rice
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Make 12
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Make 12
Sweet Coconut Sticky Rice
Instructions
  1. Soak 3 cups of uncooked sticky rice overnight or for at least 2-4 hours. In a medium pot with 6 cups of water, bring it to a boil then add in the sticky rice. Stir frequently so it won't get stuck at the bottom.
  2. When the liquid is almost absorb, add in the coconut milk and sugar. Still stirring frequently. When the sticky rice is soft, turn off the stove. 
  3. Rip some foil papers into squares. You can also use banana leaves if you have some. 
  4. Put the sticky rice in the center. Fold the bottom up and roll then fold the sides. Becareful when picking it up because it's still hot.
  5. Put the folded sticky rice into the steamer and steam for 30 minutes. You will know it's ready when the sticky rice is soft. 
  6. While the sticky rice are steaming, cut up some fruits.
  7. Eat it as a snack or serve with fruits as a dessert. You can make a lot of these and freeze them in ziploc bags or put them in the fridge too. Enjoy!
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Sweet coconut sticky rice is a Southeast Asian dish that you can eat as a snack by itself or with with fruits as a dessert. Thai people like to eat them with mangoes while Hmong people like to add bananas in theirs. Most recipes cooks the sticky rice first and use palm or brown sugar in the coconut milk to pour it over the sticky rice. I have always made my sweet coconut sticky rice differently.

I like eating these sweet coconut sticky rice as snacks, sides, and desserts. When I was in college, I would make some and pack them so I can snack on it whenever I get hungry.

Ingredients:
  • 3 cups Sticky Rice
  • 6 cups Water
  • 1 can Coconut Milk
  • 1 1/2 – 2 cups of Sugar
  • Mangoes, bananas, or other fruits.



Directions:

Soak 3 cups of uncooked sticky rice overnight or for at least 2-4 hours.

In a medium pot with 6 cups of water, bring it to a boil then add in the sticky rice. Stir frequently so it won’t get stuck at the bottom.

Sticky Rice

When the liquid is almost absorb, add in the coconut milk and sugar. Still stirring frequently.

Sticky Rice

When the sticky rice is soft, turn off the stove.

Rip some foil papers into squares. You can also use banana leaves if you have some.

Foil Paper

Put the sticky rice in the center.

Sweet Coconut Sticky Rice

Fold the bottom up

Sweet Coconut Sticky Rice

Roll and fold the sides. Becareful when picking it up because it’s still hot.

Sweet Coconut Sticky Rice

Put the folded sticky rice into the steamer and steam for 30 minutes. You will know it’s ready when the sticky rice is soft.

Sweet Coconut Sticky Rice

While the sticky rice are steaming, cut up some fruits.

Mangoes and strawberries

Eat it as a snack or serve with fruits as a dessert.

Sweet Coconut Sticky Rice

You can make a lot of these and freeze them in ziploc bags or put them in the fridge too. Enjoy!

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

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Red Curry Noodle Soup (Khaub Poob or Khao Poon)
Cuisine Asian
Cook Time 2 hours
Servings
Ingredients
Cuisine Asian
Cook Time 2 hours
Servings
Ingredients
Red Curry Noodle Soup (Khaub Poob or Khao Poon)
Instructions
  1. 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.
  2. After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.
  3. 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.
  4. 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.
  5. When the chicken is cook, let it cool and set aside.
  6. Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.
  7. Once mixed stir in coconut milk, crab paste, and paprika.
  8. Filled a large pot with 12-14 cups of water. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.
  9. Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.
  10. Serve warm and top with condiments. Enjoy!
Recipe Notes
Condiments:
  • Green Onions
  • Cilantro
  • Limes
  • Cabbage
  • Lettuce
  • Mint
  • Basil
  • Bean Sprouts
  • Meatballs
  • Asian pork Viet-Hung or Gio-Bi
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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
  • ½ cup Mae Ploy Red Curry Paste (determine the spiciness of the curry)
  • 4 oz Maesri Red Curry Paste
  • 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.

Boiled chicken

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

Khaub Poob or Khao Poob sauses

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

Filled a large pot with 12-14 cups of water. 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. If you don’t live near an Asian store (like myself) then you can find here. Use this coupon code to get 5% off.

coupon code: 380q

Or you can buy it on Amazon.



Pizza Bombs

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Pizza Bomb
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Servings
Balls
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Servings
Balls
Pizza Bomb
Instructions
  1. In a small bowl stir the yeast in the water and let it sit for 5-10 minutes.
  2. In a big bowl add flour, honey, oil, and salt. Stir.
  3. Stir in the yeast mixture until it starts to form a dough. Then knead the dough until it is soft and elastic.
  4. Cover the dough with plastic wrap for an hour.
  5. After an hour, your dough should double in size.
  6. Spray a pan with pam and preheat the oven to 350.
  7. Split the dough into 16 balls.
  8. Roll out the dough and put the fillings on: sauce, cheese, pepperoni, and olives.
  9. Put the balls in the pan after rolling each one of them.
  10. In a small bowl, melt the butter and stir in garlic powder.
  11. Brush it on top of the balls and bake it for 30 minutes.
  12. Enjoy!
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Pizza bombs are easy and simple to make. Super cheesy and delicious! My daughter loves pizza and these pizza bombs are the perfects size for her. She loves anything that looks like a ball and even helps me make them.

I make my own pizza dough. I’ve used this recipe for awhile and it turns out perfect every time. I’ll be showing you how to make the dough. You can use a bread maker to make the dough too. Put it on dough mode and add all the ingredients in. When it’s in a dough form, put it in a bowl and let it sit for an hour.

Dough:
  • 1 Pack Dry Active Yeast
  • 1 Cup Water
  • 3 1/4 cup All Purpose Flour
  • 1 tbsp Honey
  • 1/4 cup Vegetable or Canola Oil
  • 1 tsp salt

Yeast

In a small bowl stir the yeast in the water and let it sit for 5-10 minutes.

flour, honey, oil

In a big bowl add flour, honey, oil, and salt.

stir

Stir

add yeast

Stir in the yeast mixture until it starts to form a dough. Then knead the dough until it is soft and elastic.

dough form

Cover the dough with plastic wrap for an hour.

dough after an hour

After an hour, your dough should double in size like the photo above.

Fillings:
  • 1 can Pizza Sauce
  • Pepperoni
  • Cheese
  • Olives

You can add whatever you like in there. My daughter loves olives for some reason so I added those in. Haha

Spray a pan with pam and preheat the oven to 350.

dough balls

Split the dough into 16 balls. I only made 15 since there wasn’t room for the other ball.

pizza fillings

Roll out the dough and put the fillings on: sauce, cheese, pepperoni, and olives.

pizza bombs

Put the balls in the pan after rolling each one of them.

Topping:
  • 2 tbsp Butter
  • 1 tsp Garlic powder

butter and garlic powder

In a small bowl, melt the butter and stir in garlic powder.

pizza bombs

Brush it on top of the balls and bake it for 30 minutes.

pizza bombs

Pizza Bomb

Enjoy!

Pork Steamed Buns

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pork steamed buns
Cuisine Asian
Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Cuisine Asian
Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Servings
Ingredients
pork steamed buns
Instructions
  1. In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.
  2. Add warm mix and vegetable oil to the yeast mixture.
  3. In a large bowl stir the flour, baking powder, sugar, and salt together.
  4. Stir in the wet ingredients with the dry ingredients. Kneed the dough until it's soft and smooth.
  5. Cover the dough with plastic wrap and let it sit for an hour.
  6. Add salt, hoisin sauce, and oyster sauce to your meat.
  7. Boil 4 eggs for 10 minutes. Peel the eggs and cut it in half.
  8. After an hour, split the dough into 8 balls. Roll the dough flat.
  9. Put the egg and meat filling on the dough.
  10. Wrap up the dough over the fillings. Pinch the ends together at the top.
  11. Steam the buns for 30 minutes.
  12. Let it cool for 10 minutes and you're done. Enjoy!
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When I was younger I have always seen these giant pork steamed buns on sale at the grocery store. I don’t remember eating it much, but they always look delicious! I’ve been making these steamed buns for quite awhile now. It is possible to make the awesome buns without using the Asian flours in the bag that they sell at the grocery stores. The bun is soft and fluffy. It is super delicious with the fillings inside.

Dough:
  • 1 pack Dry yeast (about 2 1/4 tsp)
  • ¼ cup water
  • ½ cup Warm milk
  • 2 tbsp Vegetable oil
  • 2½ cups All purpose flour
  • ¼ cup Sugar
  • 1½ tsp Baking powder
  • 1½ tsp Salt
Fillings:
  • 1/2 lb Ground pork
  • 1 tsp Salt
  • 2 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce
  • 4 Boiled eggs
Instructions:

yeast and water

In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.

yeast, water, milk

Add warm mix and vegetable oil to the yeast mixture.

flours

In a large bowl stir the flour, baking powder, sugar, and salt together.

liquid mix with dried ingredients

Stir in the wet ingredients with the dry ingredients. Kneed the dough until it’s soft and smooth.

let dough rise

Cover the dough with plastic wrap and let it sit for an hour.

pork

Add salt, hoisin sauce, and oyster sauce to your meat.

boiled eggs

Boil 4 eggs for 10 minutes. Peel the eggs and cut it in half.

roll out dough

After an hour, split the dough into 8 balls. Roll the dough flat.

fillings on doughtop view of fillings

Put the egg and meat filling on the dough.

steamed buns

Wrap up the dough over the fillings. Pinch the ends together at the top.

steamed buns

Steam the buns for 30 minutes.

pork steamed buns

Let it cool for 10 minutes and you’re done. Enjoy!