UA SI KHAI

Traditional Laotian food with the citrus flavor of the lemongrass that penetrates to the meat.

INGREDIENTS :

• 6 Stalks of lemongrass
• ⅓ Lbs ground chicken
• 2 Green onions, finely chopped
• 3  Cloves garlic
• 2 Teaspoons cornstarch
• 2 Eggs, beaten
• 1 Tablespoon fish sauce
• ½ Teaspoon salt
• 1 Teaspoon ground pepper

For Frying

• 2 large eggs, slightly beaten
• Vegetable oil for deep-frying

DIRECTIONS :

• With a mortar and pestle, mash garlic to a paste
• Make 4-inch cuts lengthwise all around the lemongrass stalks.
• In a mixing bowl, mix together, except the 2 eggs for coating and the frying oil.
• Divide the mixture into six portions, 1/2 cup  for each 6 basket.
• Stuff one portion of the meat into each lemongrass basket.
• Press each filled stalk with your palms  to form a tight rugby ball-shaped capsule.
• Heat up the frying oil on low medium heat or until it reaches about 300°F.
• Dip each filled lemongrass stalk into the beaten eggs, turning to coat all sides.
• Deep fried in low medium heat, turning occasionally, until golden and cooked through.
• Transfer the stuffed lemongrass into a mesh strainer, to remove excess oil.

COOKING TIPS :

1. You may use ground pork, ground turkey or ground fish.
2. Make the fillings, about 1/2 cup for every stalks.
3. Wrap the lemongrass stalks with a paper towel and microwave on high for 30 seconds, before making a cut.
4. Don't let the temperature to get too high as the outsides will burn, before they’re cooked all the way through.

Watch Video :

PHO THAI

An authentic, delicious, and easy to make Vietnamese beef noodle soup with steak, tendon and tripe. Full-flavored noodle soup and season with fresh lime, bean sprouts. fresh cilantro, coriander leaves and basil.




INGREDIENTS :

• Beef bones
• 12 Cups water
• 2 Tablespoon vegetable oil
• 1 Tablespoon salt
• 2 Tablespoon fish sauce
• Pinch sugar
• 1 lbs flank or round beef, thin sliced
• 32 oz pho rice noodles
• 1 Bunch green onion, diced
• 1 Onion, sliced into ring
• Mint
• Cilantro
• Basil
• Bean Sprouts
• Coriander leaves
• Lime wedges
• 3 Green chilli, Sliced
• Hoisin sauce and hot sauce to taste

Pho spice

• Mesh bag
• 1 Cinnamon stick
• 1Tablespoon coriander seed
• 1 Tablespoon fennel seeds
• 1 Cardamon pod
• 3 Star anise
• 3 cloves garlic
• 1 Teaspoon ginger, grated
• 1 Onion, slice

DIRECTIONS :

• In a large pot, put water and beef bones  and bring to a boil.
• Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
• Add the ginger and  onion in a mesh bag together with pho spice and simmer uncovered for an hours.
• Remove the beef bone and set aside, continue simmering for another hour.
• Remove the spice bag and drain broth of all the scummy stuff on the surface
• Season with fish sauce and a pinch of sugar.
• Cook noodles according to the package instruction.
• Fill bowls with handful of  noodles and top with raw thin slices of beef and sliced onions.
• Fill the bowl with boiling broth and garnish with mint, cilantro, basil, bean sprouts and long coriander leaves.
• Squeeze a quartered lime, hoisin sauce and hot sauce.

COOKING TIPS :

1. Beef should be cut thin, the boiling broth will cook the raw beef in minutes.
2. If adding tripe and tendon, boil it with the beef bones.
3. Sliced green chili for garnish is optional.
4. For convenient cooking, Pho spices can be replace with Pho Vietnamese beef flavor paste.