Lao Khao Soi

Lao Khao Soi is a Burmese influenced noodle dish that takes plenty of variations all around the world. Some are made with fermented bean paste and some with pickled vegetables and crispy noodles. My version follows more of the Laotian diet filled with plenty of cilantro, tomato and shallots. Dried chilies give this thick broth a wonderful, rich depth of flavor. Find all different kinds of dried chilies in the Mexican section of the store and play around with which one you like better.

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Homemade chili paste made with guajillo chilies, cilantro, shallots and ginger slowly simmered until thick and served in a bowl with fresh noodles, watercress, seitan and chili oil.

Lao Khao Soi
serves 3
4 dried guajillo chilies, whole
2 shallots, roughly chopped
6 cloves garlic
1" piece fresh ginger, roughly chopped
1/4 cup cilantro, leaves and stems
1 tbl ground coriander
1 tbl turmeric
1 tsp yellow curry paste
2 tbl coconut or canola oil
8 oz soy curls(left as is) or seitan, roughly chopped in small pieces
1-15oz can coconut milk
1-15oz can tomato sauce
2 cups vegetable broth
6 oz udon noodles
3 tbl tamari
1 tbl palm sugar organic light brown sugar
garnish:
lime wedges, bean sprouts, thinly sliced red onion, watercress leaves, cilantro and chili oil

Cook the dried chilies in boiling water for 10-15 minutes until tender. Remove the chilies (reserving the soaking liquid) and discard the stems and seeds.
Combine the chilies with shallots, garlic, ginger, cilantro, coriander, turmeric and curry paste in a blender or food processor. Add 2 tablespoons of soaking liquid and blend into a paste. Add more soaking liquid if necessary to smooth out the paste.
In a large pot, heat the oil and add the paste and seitan or soy curls. Cook over medium heat for 5 minutes until the paste darkens and the seitan is firm. Add the coconut milk, tomato sauce and broth.  Bring to a boil, reduce to a simmer and cook for 25 minutes.
While the broth is cooking, cook the noodles according to the package instructions.
Add the tamari and palm sugar to the broth and stir to combine. Taste and season with more tamari if necesary.
Divide soup and noodles into bowls and garnish with toppings.

Vietnamese Pho: Vegetable Noodle Soup

When it comes to vegetarian pho, it's all about the broth. That means making it from scratch and taking the time to infuse each and every flavor and spice. The list is long but is worth the time and is practically hands-off. At the bottom I included a quick and easy pho broth recipe that uses store bought broth as a base with the addition of ginger, garlic and spices. While my Pantry Broth is a good quick fix, it's not the intense flavorful taste you get from your favorite Pho restaurant. Try my original recipe first then decide if taking the time is worth it or not to you. I promise it will be!


Vegetable Pho
serves 3
broth: 
2 large yellow onions, skins on, quartered
2 carrots, roughly chopped
1 cup shiitake mushrooms, whole
1 hot house tomato, quartered
3" piece fresh ginger, cut into 3 pieces
2 tbl extra virgin olive oil
2 tsp salt
1 tsp black pepper
8 cups water
3 garlic cloves, smashed
2 celery stalks, roughly chopped
1/2 bunch cilantro, plus stems
2 tbl soy sauce
1 tbl palm sugar (or 1 tsp organic cane sugar)
1/4 tsp coriander seeds
1/4 tsp cardamom pods
1/8 tsp fennel seeds
6 whole cloves
2 cinnamon sticks
2 star anise
1 bunch boy choy, greens roughly chopped
9 oz rice noodles

Preheat the oven to broil.
Toss the onions, carrots, mushrooms, tomato and ginger with olive oil and spread in a single layer on a baking sheet.
Broil for 12-15 minutes on the highest shelf until the vegetables are lightly charred.
While those are broiling, add the salt, pepper, water, garlic, celery, cilantro, soy sauce, sugar and all of the spices to a large pot over high heat. Add the charred vegetables in when they are done. Bring to a boil then reduce to a simmer. Cook for one hour then strain.
Return broth back to the pot and bring to a simmer.Season with salt and pepper to taste. Add the bok choy and cook for 3 minutes. Turn off the heat and add the rice noodles. Let sit for 10 minutes until tender. Divide the pho into 3 bowls.
Serve with a large plate on the side with all of the garnish options.

garnish:
2 scallions, thinly sliced
1/4 cup fresh mint
1/4 cup fresh cilantro
1/4 cup bean sprouts
2 limes, quartered1 red chile, thinly sliced
hoisin sauce
hot chile sauce

Pantry Pho broth
If you don't have the time or the ingredients, try this broth that will get the job done in a pinch. But if you want real pho like the kind you get at a restaurant, take the extra time and make the above broth.
4 cups vegetable broth
2 cups water
2 oz dried shiitake mushrooms
2" piece fresh ginger, roughly chopped
2 garlic cloves, smashed
1/2 cup cilantro, plus stems
1 tbl soy sauce
1 tsp organic cane sugar
1/2 tsp salt
1/4 tsp pepper
1 cinnamon stick

Combine all of the ingredients in a pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain.