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The Phams' Vietnamese Sticky Rice
The inspiration for this noodly miracle dish came from Chef Boby Pradachith (Padaek, Thip Khao, Hanumanh and Sen Khao in Washington, DC.). Khao Soi is a dish that takes a wide array of forms across Northern Thailand, Laos, and Myanmar. The one featured here is most adherent to a Lao style of preparation - noodles in a delicate broth topped with flavorful meat & sauce made from aromatic herbs, tomatoes, ground meat, and soybean paste. It’s simple and delicious - traditionally served for breakfast, but a tasty treat any time of day.
This recipe was made in collaboration with our friends at Phil's Finest, crafting delicious pairings of meats and vegetables for healthy, nutritious, and sustainable meals.
Learn to make it
Step by step
For 2 servings
Warm your broth in a small sauce pot and season it with salt to taste - if you have any leftover herb stems or garlic, shallot, ginger pieces, feel free to throw them in the stock for some extra flavor.
Meanwhile, sweat minced shallots, garlic, red Thai chilis, and ginger with some oil in a shallow pot before adding your Phil’s Finest Lao Curry ground beef, doenjang, and grape tomatoes. Stir constantly to break apart clusters of beef.
Cook and simmer until the mixture is reduced and saucy to a consistency like ragu or bolognese sauce, approximately 30 minutes.
While your sauce is simmering, bring water to a boil and cook your noodles according to the package instructions.
Place your noodles in a big bowl, ladle over your broth to just cover the cooked noodles, and add a heaping spoonful of your meat sauce on top. Finish with bean sprouts, green onions, lime, and a dash of fish sauce.
Mix it up with chopsticks - this one can be enjoyed for breakfast, lunch, or dinner.
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