Pho (Pronouced "Fur" in Lao): Beef-lover style

This isn't a dish you want to make just for yourself. It's a lot of work, but much enjoyed by friends and families.

Approximate time required: 1hr
Serving: 4-6

What you'll need:

4 qts of water (or about 3/4 water in a 5 qt pot)
3 Tbsp Pho beef flavor paste
2 Tbsp oyster sauce
2 Tbsp soy sauce
1 Tbsp hoison sauce
1-2 lbs beef soup bone/neck bone/tail/etc
1 medium-size piece ginger (chopped)
1/2 onion (chopped)
1 Tbsp garlic (minced and optionally fried if you're a super chef!)
1 package Asian-style meatballs (sliced in halves)

1 package refrigerated ready to cook Pho rice noodles (optionally soak dried rice noodle in luke-warm water for about 1 hr)
1 lb beef (thinly sliced)
1/2 pack green onion (chopped)
1/2 pack cilantro (choped)
2-3 cups bean sprouts
1/2 pack basil leafs
1 lime (sliced)
1 tsp sugar (approximately per bowel)
Extra oyster sauce

Prepare the soup pot by adding everything from the first list in no perticular order, cover the pot, bring to boil, lower the heat and let simmer for 30 min to 1 hr.

While that's simmering prepare the other ingredients. Set aside bean sprouts, basil leafs, lime, sugar, green onion, cilantro, and extra oyster sauce as condiments. Slice the beef as thin as possible for fast cooking. After the pot has simmer for 30 min to 1 hr, take out the soup bone, slice off all the meat (should be nice and tender, coming off the bone easily), also set aside as optional condiments. Put the remaining bone back into the pot for extra flavor.

Now you're ready to bring the Pho to life! Place a small portion of sliced beef and noodle in a bowl or use a strainer and dip the two items into the boiling pot for about 5 sec. Add broth and meatball from the pot; be sure the noodles get submerged. Add the rest of the condiments according to taste (i.e. a pitch of green onion, cilantro, bean sprouts, basil leafs, 1 tsp sugar, slice of lime juice squeezed, boiled beef, extra oyster sauce if it's still a little blend), and mix it all up using a chop-stick/fork and spoon. Enjoy with fresh lettuce, Thai peppers, or other fresh veggies. *****WARNING***** The bowl will be very HOT, so be careful!

Spicy Chicken Green Curry

Approximate time required: 15-25min
Serving: 5-7

What you'll need:

2 Tbsp vegetable oil
1 medium onion or 2 shallot (sliced)

2 clove garlic (minced)

1 medium piece ginger (sliced)

2 Tbsp green curry paste (I use the canned ones, fast & inexpensive)

1.5 lb chicken breast (sliced)(optionally beef/pork/duck/shrimp/tofu)
1 cup egg plant or zucchini (sliced)
1 cup bamboo shoot (sliced)
1 cup mushroom

1 cup coconut milk

1 red or green bell pepper (sliced)
3 Tbsp oyster sauce
2 lime leaves (optional)
1 tsp fresh lime juice
2 branch basil leaves (to garnish/optional)

In a wok or pot, heat oil in high heat. Add garlic, onion, ginger, green curry paste, chicken, and sautee till chicken is browned on all sides. About 3-5 min. Add egg plant/zucchini, bamboo, mushroom, oster sauce, stir and simmer for about 5 min.

Add coconut milk, bell pepper, lime leaves, and lower heat to medium once coconut milk is hot, stir and simmer for another 5 min. Turn the heat off, garish with lime juice, and basil leaves, stir, and serve in a plater. Enjoy with rice!

Laap sein (Spicy herbed beef)

Approximated time required: 10-15min

Serving: 4-6

What you'll need:

1 lb beef (cooked and sliced thin)

2 Tbsp roasted ground rice (see below)

3 Tbsp lime juice

3 Tbsp fish sauce

1/4 tsp MSG (optional)

1 shallot (sliced thin)

1 small piece lemongrass (sliced thin)

1 small piece galangal (sliced thin) (Might be able to get away using ginger if you have a hard time finding this)

2-5 Thai/chili peppers (sliced)(adjust accordingly)

1/2 cup bean sprouts

2 lime leaf (sliced thin) (optional)

1/4 cup parsley (chopped)

1/4 cup mint (chopped)

1 green onion (chopped)

1/4 cup peanut (crushed)

Roasted ground rice: If you're a Lao food fanatic, you probably have this item already made and stored with all your other ingredients. For those of you who have never heard of this, here's how to make it...it's really simple. Feel free to make more than needed for this recipe for later use. Use uncooked white rice. Heat pan to medium heat, add white rice, and stir frequently to avoid burning till rice is nicely brown. Transfer to mortar and pestle or blender for grounding. Ground extra fine. Complete!

Now for the laap (also spelled larb...just ask a Laotian for pronounciation). Chop or slice herbs as indicated. Grill the beef to your preferrence of taste. (My Dad likes his raw, and garished with chicken blood!:) Slice it as thin as you can and place in mixing bowl for the rest of the ingredients. Add lime juice, mix, add grouned rice, and mix again. Add the rest of the ingredients, except the peanut, (in no particular order) and mix well. Served on a plater. Garish with crushed peanut, and 3-5 more whole Thai/chile peppers if you or your guest like it that hot. Served as a main dish, best with sticky rice. Enjoy!

Khoawh gai (Spicy Stir Fried Chicken)

Approximate time required: 10-15min

Serving: 4-6

What you'll need:

2 Tbsp sesame oil

2 clove garlic (minced)

1 medium onion (sliced)

1 lb chicken breast (or beef/pork/duck/shrimp/tofu) (sliced)

1 carrot (sliced)

1 cup bambo shoot (sliced)
1/2 cup water chestnuts

1/2 cup mushroom (sliced)
2-5 Thai/chili peppers (adjust accordingly)

3 Tbsp oyster sauce
3 Tbsp soy sauce
1/4 tsp MSG (optional)

1 red or green bell pepper (sliced)

1/2 cup snow peas

1/2 cup parsley (chopped)

In a wok, heat up oil, onion and garlic on high heat. Add meat and stir till mostly cooked.

Add carrot, bambo, water chestnuts, mushroom, Thai/chili peppers, and season with oyster sauce, soy sauce, salt, and MSG. Stir as each vegetable is added in the wok, and simmer while occasionally stirring for about 5min.

Add bell pepper and snow peas last, stir and simmer for another 3min. Turn the heat off, garish with parsley, and serve on plater. Enjoy! (Feel free to add or subsitute other vegetables as desired)

Khoawh mee (Lao Fried Noodle)

Approximate time required: 10-20min
Serving: 4-6

What you'll need:

1/4 white/yellow onion (chopped)

1/2 cup shrimp (sliced)

1 lb ground beef or pork (or subsitute with chicken breast, sliced)

1/3 cup vegatable oil

1/4 cup brown sugar

2 clove glaric (minced)

1 package 8-14oz rice noodle ("Pho"-style is best)
2 cups bean sprouts

1 Tbsp fish sauce

3 Tbsp soy sauce
1/4 tsp MSG (optional)
2 Tbsp oyster sauce
2 tsp lime juice
2 green onion (chopped)
2-3 stems of parsley (chopped)

Soak the rice noodle in a room-tempertaure water and allow to sit for at least 1hr. Cut the noodles into segments (about 6 inches, as it will make mixing and stiring easier), once it's soft. Drained before cooking.

In a separate pan cook the ground beef (or pork/chicken), add shrimp, onion, stir and simmer till beef is mostly cooked (use 1tsp oil if using chicken).

In a Wok, heat up oil, brown sugar and garlic over medium to high heat. Once the sugar has melted into the oil, add the drained rice noodle and stir well. Add the meat and 1/2 bean sprouts, stir, and allow to simmer for about 1 min. Season with fish sauce, soy sauce, MSG, and oyster sauce. Keep stiring and simmer for another 2 mins. Turn the heat off, add lime juice, green onion, parsley, rest of the bean sprouts, and stir one last time. Placed in a serving plate/bowl and enjoy!

Summer roll Lao style (the unfried type of rolls)

Approximate time required: 15-30min

Serving: 4-6

What you'll need:

1/4 package vermicelli rice noodles (cooked)

1/2 package rice paper (more or less depending on size or package)

1 cup shrimp (fried or boiled)

3 eggs (fried with vegetable oil, omelette style and sliced in 1/2 inch strands)

4-6 lettuce leaves (sliced in halves, romaines are great, ribs removed)

handful cilantro

handful mint leaves

The tricky part to this receipe is putting it all together. A rather fun activity for families if you enjoy that sort of thing.

In a pot, cook the rice noodle as directed per packaging (usually 15min or until soft). While that's cooking, fry or boil the shrimp until fully cooked (no seasoning required, but you can cook it how ever you like). Fry the egg in a pan, omelette style, and slice it about 1/2 inch thick (seasoning optional). Now that you have all the ingredients, it's time to start rolling!

In a pot with fairly hot water carefully place the rice paper (one at a time) into the water and let it sit for about 30sec-1min. Make sure they're nicely soft and remove with wooden stirring spoon. Lay the rice paper on a dry surface, removed has much water as possible, and stack with lettuce, rice noodle, shrimp, fried egg, piece of cilantro, and mint leaves. Carefully roll it tightly, set aside, repeat until you have enough summer rolls (approximately 8-12).

Served cool or warm with dipping sauce. (See my Sweet and sour sauce receipe) Enjoy!

Sweet and Sour Sauce (For dipping egg roll, summer roll, etc)

Approximate time required: 5-10min

Serving: 4-6

What you'll need:

1/2 cup water

1/3 cup brown sugar

1-3 Thai or Chili pepper (sliced or minced)(adjust according)

1/4 cup white vinegar

3 clove garlic (minced)

3 Tbsp soy sauce

1 Tbsp corn starch

1 tsp lime juice

1 Tbsp fish sauce

2 Tbsp sesame seeds or roasted and crushed peanuts

In a small pot, add water, corn starch, stir and bring to boil. Add all ingredients listed above except sesame seeds or peanuts. Stir ingredients well and let it simmer for 2 minutes. Adjust ingredients to taste as desired. Pour sauce into individual dipping bowls, garnish with sesame seeds or peanuts, and enjoy! Best served warm.

Thumb mugk hoong (Spicy Papaya Salad)

Approximate time required: 10-15min

Serving: 2-4

What you'll need:

1 clove garlic
1/2 tsp shrimp paste
1/4 tsp MSG (optional)
1/3 tsp salt

1-5 Thai or chili pepper (1 is mild, 5 is extremely hot, use according)

1 small green papaya (peeled and shredded)

1/2 cup cherry tomatoes (sliced in halves)

2 Tbsp fish sauce

1 slice lime (generous piece :)

1 Tbsp sugar
1 branch basil leaves (to garnish/also optional)

For best result use a large mortar and pestle (see picture), but if you don't have one this dish can be done by mixing the ingredients together in a bowl and using a large spoon(just slice the peppers).

In a mortar add the pepper, garlic, shrimp paste, MSG, salt, and mash it up pretty well. Add the papaya, cherry tomatoes, fish sauce, lime, sugar, and gently mash it together while using a spoon to turn and mix it all together. Pour the salad onto a serving plate or bowl, garnish with basil leaves, and serve immediately!

Serve as an appetizer or side dish. Enjoy with sticky rice, fresh lettuce or water spinach for authentic taste!