2 teaspoons of MIEN bean paste (optional) - Substitution Garlic Chili Bean Sauce
2 teaspoons of Red Curry
1 tablespoon of Beef Paste
1 cup of sliced Asian Beef Balls
1 Cup of Asian Pork Ham
1 ½ Gallon of Water
2 cans of Beef Broth
1 ½ bag of Rice Noodles
1 cup of Shrimp (optional)
Condiments to add at the end: Hoison Sauce, Fish Sauce, Sriracha Sauce, and Chili Oil Sauce.
1 to 2 Hours
If you love Vietnamese phó – You will love Ka-Soy (Iu-Mien Noodle Soup)! Ka-Soy is an authentic Iu-Mienh soup dish with bursting flavors. It is delightful and fantastic on any occasion, esp. on raining and cold days.
11. Heat frying pan in medium high heat on stove with a splash of olive oil or vegetable oil. Throw in the minced garlic, within 30 seconds, put ground pork in frying pan. Add a tsp. of salt into the frying pan. Once pork is a 1/3 of the way cook, add the red curry, beef paste, along with the cherry tomatoes. Make sure to break up the ground pork while cooking.
22. Unless you bought freshly made soft rice noodles, you would want to bring deep pot into boil with water. Add rice noodle, a little olive oil, and salt to boiling water. Once noodle soften–strain the noodle (leave it in the strainer or put it in a big separate bowl).
3Heat up the stove in a deep pot for the 1 ½ gallon of water. Add the Lemon grass, water, and 2 cans of beef broth. Once it comes to boil, add the beef balls and/or shrimp.
44. Put the amount of noodles you like in a bowl. For toppings/condiments put 1/2 cup of the cooked ground pork. On top of that, add some of the cabbage and bean sprouts as well as a pinch or two of the cilantro, minced jalapenos, and green onions. Moreover, top it off with a squeeze of freshly sliced lime along with a few fine sliced Asian ham (steam pork). Add a little Hoison sauce, fish sauce, Sriracha chili sauce and chili oil sauce for flavoring. Finally, add the broth and it is ready to eat. Enjoy.
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