Pho broth

This is how I make my pho broth recipe:

Ingredients:

  • beef bones with marrow (leg bones) cut up in 2 inch pieces
  • 2 charred onion (then rinse and remove black parts)
  • 1 thumb (about 4 inches) charred ginger (same as above)
  • 1 spice packet (get it at the asian store, put in the small white mesh bag - coriander, cloves, cinnamon, star anise, fennel, cardamom)
  • 1 inch chunk rock sugar
  • lots of water (about 1-2 gallon)
  • 1/4 cup fish sauce
  • 1 tbsp salt
  • Pho broth seasoning

     
  1. Wash the beef bones clean.
  2. Add the bones to a large pot and fill with water until covered.
  3. Boil the bones for 5-10 minutes to get rid of the impurities
  4. Dump water out and rinse the bones
  5. Put the bones back in pot and add lots of cold water
  6. Bring back to boil, cook for 1 hour
  7. Add the charred onion, charred ginger, spice packet, rock sugar, fish sauce, salt, pho broth seasoning
  8. Cook for additional 1-4 hours. Cook longer if you want stronger flavor.
  9. Season to your tasting.

Condiments: (optional and up to you!)

  • basil leaves
  • bean sprouts
  • sliced jalapeno
  • lime
  • hoisin sauce
  • sriracha sauce
  • crushed peanuts
  • culantro
  • chopped green onion
  • chopped cilantro
  • sugar
  • oyster sauce
  • fish sauce
  • meatballs
  • sliced beef
  • tendons
  • sliced tripe
  • other
 

Dynamite mussels

These mussels are exceptionally easy to make.

Ingredients:

  • 1 bag frozen mussels (I bought mine from the asian store)
  • 1 cup mayonnaise (you can use the Japanese Kewpie brand or regular mayo)
  • a few squirts of sriracha sauce (adjust to your liking)
  • smelt roe fish eggs (optional)
     
  1. Thaw the mussels. Pat dry with a towel or napkin.
     
  2. Place mussels on parchment paper on a baking sheet.
     
  3. Mix the mayonnaise and sriracha sauce together til it blends together.
     
  4. Using a spoon, scoop out the sauce and layer it onto the mussels generously.
     
  5. Broil in the oven for about 5-10 minutes until it turns golden brown.
     
  6. Remove from oven and serve hot.

Variations

  • Add the smelt roe after you layer the mussels with mayo / sriracha sauce.
  • You can also cut up the mussels into smaller pieces and then place them back on the shells, then add the sauce and bake.  It makes it easier for eating.

Enjoy! Leave me any comments if you tried this! :-)

Sweet pork with eggs

sweet pork hmong

sweet pork hmong  sweet pork hmong

Sweet pork is a very popular dish at Hmong family gatherings.  This is a popular dish in Asian countries such as China, Vietnam, and the Phillippines.  I will show you how I make my version of sweet pork.  It's very simple and easy! We call this in Hmong nqaj qaab zib or nqaij qab zib

I'll be very straight forward and honest, no one was willing to teach me this recipe.  Everytime I asked someone to show me how they made this dish, they would tell me it was very hard and complicated or they would tell me only half of the recipe.  So for many years, I experimented and tried different ways. I felt really bad asking for other people's recipes because some people don't want to give it away.  That's okay, I respect that.  So I went on my own food journey and tried making sweet pork.  I failed miserably many, many times.  The first time I made it, I put too much sugar and it came out like candied bacon. Hahaha!  The second time I  made it, it was way too salty.  The third time I made it, it tasted great but had no caramel color, it looked like boiled pork only.  As the story goes, many pounds of pork belly, sugar, and soy sauce later .... I finally resulted in this recipe which I use whenever I get a sweet pork craving.  Haha, do let me know what you think and if you have any suggestions how you make it. I'm very interested to know how you make your sweet pork recipe!

Sweet Pork Ingredients:

  • 4 cups pork belly, sliced
  • 7 eggs
  • 1/2 cup soy sauce
  • 1 tbsp oyster sauce
  • 3-5 pieces of star anise
  • 1 tbsp garlic, chopped
  • 1 thumb ginger, sliced thin
  • 1/2 cup brown sugar, packed tight
  • water, lots of it
  • 1 tbsp oil
  • additional soy sauce for browning eggs
     
  1. Marinate the pork belly in soy sauce and oyster sauce. Set aside.
  2. Boil the eggs. Then remove the eggshell when done.
  3. In a large pot, add oil.  Add the garlic and ginger. Stir until brown.  Add the brown sugar.
  4. When the sugar is melted, add the pork belly marinade including juices and all.
  5. Stir for a few minutes until the pork gets slightly white.  Then add 4 cups water or more  until the pork is all covered.
  6. Cook for 1 hour or more.  For more tender pork, keep adding water and cook 2 hrs or longer.  You can add the star anise at any time.
  7. The water will evaporate.  When it reaches the thickness you like, remove from heat and serve.

Remember, you can always adjust the taste by adding water, increasing or decreasing the amount of sugar or soy sauce!

 

 

I hope you enjoy this recipe. Please leave me a comment if you try it or have any questions!

Khaub poob curry

How I make khaub poob recipe, the hmong way.  Name variations are: kao poon, kapoon, kao pun, kao pong, etc ...

Ingredients:

  • 12 cups cold water
  • 1 whole chicken
  • 2 cup bamboo shoots
  • 1 red bell pepper, skin off and chopped
  • 1/2 cup garlic
  • 1/2 cup Red curry paste
  • 1/2 cup Namya curry paste
  • 1 or 2 cans coconut milk
  • 2 cubes chicken bouillon
  • 2 cabbage leaves (optional)
  • Rice noodles
  • 2 tsp salt

Garnishes:

  • shredded cabbage
  • fish sauce
  • shredded banana leaf
  • green onion
  • cilantro
  • basil .. whatever you like
     

 

Hmong eggrolls

Hmong eggrolls are fun to eat any time of year!  Here is a very basic recipe.  Experiment with other ingredients and add whatever you like to suit your taste!

Ingredients:

  • 1 lb or 2 lb ground meat of your choice (pork, chicken, turkey, beef)
  • 2 cup shredded cabbage
  • 2 cup shredded carrots
  • 2 cup chopped onion
  • 2 tbsp oyster sauce
  • 2 tbsp salt
  • 1 package rice vermicelli cellophane noodles
  • 3 eggs
  • 1 egg yolk for sealing the wrapper
  • 50 sheets eggroll skins
     
  1. Add hot water to rice vermicelli cellophane noodles and let soak 5-10 minutes until soft.  Then take scissors and cut up the noodles.
  2. Mix meat, cabbage, carrots, onion, oyster sauce, salt, noodles, eggs until well combined.
  3. Peel the eggroll skins.
  4. Place eggroll skin on a flat surface. Add the eggroll mixture and roll up. Seal the ends with egg yolk.
  5. Fry in hot oil until golden brown.

Eat with some sweet chili eggroll sauce!

 

Blue crabs with savory sauce

Blue crabs is one of my favorite dishes!  I first ate this wonderful dish at my Aunt Ong's house ten years ago and instantly loved it at first taste!  The flavor is savory and succulant, omg is it finger licking good!  It is best served with sticky rice.  You dip the sticky rice into the sauce and eat. OMG YUM!

Ingredients:

  • 2 or 3 pounds of blue crab (cleaned, gutted, and split in half)
  • 1 pound shrimp
  • 1 package of imitation crab meat
  • 1/2 cup chopped garlic
  • 1/2 cup chopped ginger
  • 1 cup fresh basil
  • 1 cup chopped onion
  • 1 1/2 cup oyster sauce
  • 1 jar crab paste
  • 1 jar shrimp paste

 

Please subscribe to my Youtube channel if you like this video! :-)  Leave me any questions or comments below.

Mangonada

Hi everyone! It's been a while since I last did a food tutorial. Today I will be sharing my recipe how to make a mangonada.

Ingredients:

  • 1 to 2 cups of frozen mangos
  • 1 cup water (adjust if needed)
  • 4 or 5 ice cubes
  • 1 or 2 tsp Mio Liquid Water Enhancer Lemonade flavor
  • 1 tsp Chamoy
  • sprinkle of Tajin
  • tamarind candy stick
     
  1. In a blender, add frozen mangos, water, and ice. Blend for a few seconds.
  2. In a cup, add chamoy. Then sprinkle some tajin. Then add the blended mango. Add as many layers as you like.

Tips:  If you want a thick texture, add more ice.  If you want is more slushy, use less ice or increase water.

 

Where can I find these ingredients?

 

Tags

Salt and pepper shrimp

Ingredients

  • 1 to 2 lb shrimp
  • 3 cup oil for frying
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/4 tsp garlic powder
  • 1/2 cup sliced jalapenos
  • 1/2 cup chopped green onions

Quick Notes

  • if you don't have white pepper, you can skip it.  
  • garlic powder is optional too.
  • if you like five spice powder, pinch a little into the dried spices mix.

 

  1. Coat the shrimp in flour and dust off excess flour.
  2. Heat oil in a pan on high heat.
  3. Deep fry the shrimp until it starts to ooze out. Remove and place on paper towel.
  4. In another pan, add the shrimp infuzed oil you used to fry the shrimp.  
  5. Add the jalapeno and green onion and fry for a few seconds.
  6. Add the dried spices.
  7. Add the shrimp and toss quickly.
  8. Serve.

 

Fawm kauv steam rice rolls


Rice crepe:
1 1/2 cup rice flour (red bag)
1 1/2 cup tapioca flour (blue bag)
5 cups water
1 tbsp oil

Mix everything together. Set aside.

Filling:
1 pound ground pork (or chicken, beef, turkey)
1/2 cup scallions chopped
1/2 cup cilantro chopped
pinch of salt
pinch of black pepper

Brown the ground pork until cooked. Add salt, black pepper. Add the green onion and cilantro.

Making of the crepe:
1. In a crepe pan (or non-stick pan), turn the heat on medium low. When the pan is hot, add crepe and swirl it around to coat the pan. Let it cook until the sides start to pull in and looks transparent.

2. Pour the crepe onto a large plate. I lay out a sheet of aluminum foil and pour it on that.

3. Sprinkle meat all over the crepe evenly. Add as much as you like.

4. You can fold it like how you fold egg rolls OR fold all edges in into a square and roll up.

Annie's peanut sauce:
1 tbsp sugar
2 tbsp lime juice
2 tbsp fish sauce (three crabs brand)
3 tbsp water
1 tbsp chunky peanut butter (or plain)
1 tbsp thai chili or chili sambal sauce

Mix everything together until well blended.