How to make PHO LAO | LAO STYLE PHO | House of X Tia
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- I could eat PHO LAO for breakfast/lunch/dinner and not get tired of it for weeks. In fact, it is probably one of the only leftovers that get better by the day! In this tutorial, I'll share a Lao Beef Noodle Soup (aka Pho Lao) recipe from James Syhabout's cookbook, Hawker Fare. His description best describes what Lao Style Pho is all about:
"Vietnamese influenced Lao Food, and there's no better example than pho. It's a great dish varying from house to house and bowl to bowl, the base recipe always morphing. Anyone you serve a bowl of pho to should season according to taste or how they feel that day. I like to dilute gapi shrimp paste into the broth, add fish sauce, a pinch of sugar, maybe a squeeze of lime, prik phong, even sriracha. Then comes the green stuff: mint, cilantro, saw-tooth leaf, fermented cabbage, basils--the combinations are endless. I can't think of another dish modified so much after it hits the table. As with anything you build, you have to start with a solid foundation, in this case, broth. A broth made solely with bones lacks depth; flavor comes from protein, especially the tougher cuts of meat. This recipe calls for beef brisket."
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INGREDIENTS (8 servings)
BROTH:
2 pounds beef brisket
1 & 1/2 pounds beef neck bones
1 & 1/2 gallons water
Three 1/4-inch thick slices galangal
3 star anise pods
1 yellow onion
1/2 cup cilantro stems or roots
1/2 cup thin light soy sauce
1/2 cup fish sauce
1 & 1/4 cups black soy sauce
1 & 1/2 tablespoons kosher salt
15 beef meatballs with tendon
GARNISHES
Thin dried rice noodles (preferably three ladies brand)
Beef sirloin (2 pounds), thinly sliced
Scallions, sliced
Chinese celery, chopped
Cilantro, chopped
Salted preserved cabbage (optional)
CONDIMENTS AND SIDES
Prik phong (ground toasted chili)
Shrimp paste
Lime wedges
Granulated sugar
Bean sprouts
Thai basil sprigs
Saw-tooth herb
Fresh thai chilies
Fish sauce
Long beans
I love Hawker Fare and I can't wait to try this out Thursday. Thanks for the video Tina!
Oooooh do they serve this there?
Beautiful dish love it and your wood cutting board! Well done Tina.
thank you! can't wait to see you soon. xoxo
Thanks for sharing this recipe. James seems like a cool and down to earth guy.
he totally is!
I loved Vietnamese food. Noodles especially. New friend , let stay connected. Here in Texas.
welcome to my channel friend!
He did a interview with Anthony bordin . About Lao food . And thank sis for the Recipe . Look fantastic . Cheers
Yes. They also traveled to Laos together!
I have James cookbook. I will have fun and cook out of it more often. Lao pho is the way to go, saap saap!
So many great recipes and I love the photos!
Omg it looks so beautiful and yummy.
thank you!!!
Of course you can share 😊
Thank you for this recipe; I’m going to attempt this for my family on Friday , so excited! May I ask what brand is your shrimp paste ?
Hi! Hope I’m not too late. I like the pan tai brand of the nang fah :)
Need to buy that cook book
It’s a great one to have in your collection. The chef is so talented and cooks with such precision.
Looks amazing! I was wondering where is your chopping board from? So pretty!
Thank you! It’s in my amazon shop ☺️ amzn.to/3co2ofe
Omg this is awesome
Thank you. Hope you give it a try!
Soy sauce? Very interesting, was it salty?
Not at all!
That looks amazing but idk about not skimming though. I would make this exactly how the recipes says but I would have to skim or at least preboil the scum off first.
I know. I refrained since I wanted to follow the exact recipe instructions. I personally would. pre boil and skim next time as well :). other than that the flavor was perfectly balanced!
watching from taiwan
So neat. Thanks for watching!
What size is your pot?
I believe it’s 16quartz
Lao style or most of the time Lao restaurant, the their pho hit the spot for me better. Has that garlic beefer taste. Viet pho in general is just a bit sometimes too sweet, a bit too filtered down to purity and overwhelmed with the herbs of star anise and cinnamon.
nice job describing the flavor profile!!!
I'm a bit lost, you're weighting your ingredients while the description calls for it to be measure by "measuring cups".
oh no...don't be lost!! the recipe in the book is available in both measurements. I was using the scale for accuracy, more out of curiosity, but didn't find it was necessary :)
Mmmmmmmmmmmmmmmmmmmmmmmm
😋
Marry me? 🥰. You can cook all you want in our beautiful hut in hawai’i. Im pretty sure youre taken already, or taken for granted 😭
Already married but you can learn how to cook for the future wifey! She will love it!!
You forgot to put the measurements for fish sauce
It’s 1/2 cup! Just corrected. Thanks sis 😘