Lao Pho - Beef Noodle Soup
You can stir fry pho noodles to make Pad Thai Pho Noodles. Do not substitute vermicelli noodles for pho noodles. The star anis can also be added to dome kim which is pork and egg in soy sauce.
People from the northern region of Laos prefer khao soy which is with minced pork and salted soy beans noodle soup. Khao soy uses wide pho noodles.
Pho Soup Broth:
1 pound beef bones
1 tablespoon salt
3 liters water
4 star anis
1/2 of whole onion
24 beef balls
In a large pot, over high heat, add all ingredients except beef balls. Boil 30 minutes. Scoop out dark foam that floats in broth. Cool to room temperature. Refrigerate overnight or until fat hardens. Remove fat and place broth over high heat. Add beef balls and boil.
Side Options of Meat, Vegetables, Herbs, and Sauces:thinly slice raw beef
Thai basil
fish sauce
chopped cooked tripe
chopped cilantro
shrimp paste
tomato slices
chopped green onions
chili tomato sauce
bean sprouts
lime slices
oyster sauce
Soak pho noodles 30 minutes in cold water and drain. In a large soup bowl, add a handful of noodles. Pour hot water into bowl to cover noodles. After 3 seconds, drain water out. Add desired amounts of meat, vegetables, herbs, and squeezed lime into bowl. Add pho broth and beef balls. Add 1 tablespoon each fish sauce, oyster sauce, chili tomato sauce, and 1/2 teaspoon shrimp paste. Mix soup and enjoy!
posted by Manivan Larprom @ 2:46 PM
3 Comments:
Hi there, just got back from Thailand, Laos and Cambodia. Loved it all. Laos was especially amazing and will always be in my heart. There was a soup that I had there but only at local events and houses that I can't seem to find the recipe for. It was a simple vegetable soup in a broth served as a side dish with most meals. It was the broth that made it so good. I'm assuming it might just be the Pho soup broth. Any idea what I'm talking about?
Thanks and keep up the blog.
Soup broth is called 'gang'. Every gang is different depending on the meat and vegetable used. If you are using pho broth, then dish the broth into a bowl and mix in 1/4 teaspoon MSG, 2 tablespoons fish sauce, sliced tomatoes, and chopped green onions and ciantro.
Let me know if this recipe brings back memories of Laos.
I'm looking for recipes on how to make mykati and the broth (not the sauce) for Laos style sukiyaki. Does anyone know where I can find them?
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