This recipe for mi-kho (Vietnamese Dry Noodles With Char Siu Pork) which is also known as dry egg noodles is among those delicious comfort foods that always makes the cut.
The main ingredient comprises egg noodles, an intense seasoning (that isn’t in the soup version! ) The dish is flavored with in xa xiu/char siu* the pork and fresh scallions crunchy bean sprouts, and with a hot soup broth, chives and spare ribs from pork as well as, of course, garnished with crispy pork fat that has been fried (tóp mỡ).
It’s often mistaken as something easy and delicious. However, once you prepare this noodle, you’ll see the layers of flavors and textures go into it. This is a fantastic noodles bowl that is well worthwhile!
I was a kid who ate these noodles and my dad every day as I lived together in a happy family in close to downtown. After 10 or so years, I visited again and found the same man still the owner!
Every restaurant that serves egg noodles will serve it in a soupy form or with soup served as a side dish. It’s typically a modest, basic restaurant, which I’m satisfied with. So long as the food is tasty and without frills it’s an affordable food bill, I’m happy with this!
This is also ideal for me as there are other soups such as Bun Bo Hue or Pho however amazing the broths are however, I’m not going to consume the entire cup of soup (there is little room for dessert or coffee).
A small bowl of soup that is heavily chived served on the side is ideal. Have a couple of bites of spicy and spiced noodles, take a warm soup sip, and then repeat.
To add toppings or other variations to the noodles one of the places I currently frequent located in Southern California offers roasted duck (yum! ) as well as shrimp and banh xep (like battered and deep-fried shrimp dish) seafood, and combo options.
I prefer the straightforward and tasty xaxiu choice for almost every single thing, and that’s the reason we’re making with this recipe! It’s remarkably like the recipe I already have in mind for the xa xiu recipe for Vietnamese sandwiches however, it doesn’t have belly meat, and you don’t have to tie it or roll it up prior to making it.
Ahh , what would a Vietnamese soup or dish be without a heaping heap of vegetables? I like my chives and bean sprouts blanched for a little. This softens them both, and removes a little of the bite of the chive.
The photo in question is not complete. It is not complete. are not ready to be eaten before I have added a dash of white vinegar and a dollop of hot Chinese Style mustard as well as a couple of tablespoons of soup to my noodles.
I’m not able to verify the truthfulness of this but this is the way I’ve been taught through the years through my extended family. This is a DIY, scale according to your personal preferences sort of thing therefore feel free to test it!
The restaurant in my neighborhood offers these peppers, soaked in vinegar. They are basically pickled lightly. However, I prefer to take them out and soak them under soya sauce for a couple of minutes before taking bites of them.
A lot of tiny things to figure out, but what’s the fun with no fuss? Mi kho is my favorite and hope that you enjoy testing this recipe too. Make a comment on this post after you’ve tried it and tell me how you feel about it.
What is the best way to eat Vietnamese Dry noodles with Char Siu?
Deconstructed Vietnamese noodles served with a soup bowl are great to eat and perfect for those who aren’t able eating much soup or prefer keeping the noodles feeling dry. There are a variety of ways to consume dry noodles. One is to use soup spoons to mix broth to your bowl , or pouring some broth to the soup spoon and making use of chopsticks to place noodles and eating a bite.
I love adding the addition of a little vinegar as well as spicy Chinese style Chinese mustard to the dish, and serve it with soy sauce-soaked pickled jalapenos, too. I also enjoy having this dish with some youtiao to add an extra crunch.
Vietnamese Dry Noodles with Char Siu Pork (Mì Khô Xá Xíu)
- 2 lbs of egg noodles that are thin
CHAR SIU PORK (XÁ XÍU)
- 2 lb of pork shoulder
- 1 cup of water that has been filtered
- 2 Tbsp of cooking wine
- 2 teaspoons garlic powder
- 2 Tbsp light soy sauce
- 2 teaspoons onion powder
- 1/2 bag Char siu
- 1/2 1 tsp salt
- 2 lbs of pork bones or spare ribs from pork (I would like to have the half portion of each)
- 2 Tbsp salt
- tap water
- 13 cups of filtered water
- Two medium onion peeled and then left in their entirety
- 2 tablespoons dry squid or dry shrimp that has been toasted for 3 minutes and then rinsed until clear
- 2 Tbsp salt
- 2 tablespoons sugar
- 1 teaspoon MSG (monosodium glutamate)
- 1 teaspoon minced garlic
- 2 Tbsp neutral cooking oil
- 4 Tbsp soy sauce
- 4 Tbsp oyster sauce
- 2 Tbsp Chinese cooking wine
- 2 Tbsp rice vinegar
- 2 tablespoons sugar
- 8 Tbsp of water
FRIED PORK (Tép mỡ / Tóp mỡ)
- 1/2 lb pork fat from raw to make TÓP MỠ
- 1 lb of bean sprouts blanched
- 2 bunches chives cut into 2" pieces
- rice vinegar , to taste
- spicy Chinese mustard that you can taste
XA XIU (CHAR SIU)
- Put all the ingredients in the pan. Bring to a boil on high Then lower the heat to medium-high and cook for 15 minutes while flipping the meat every 5 minutes. Lower the heat to medium-low, and continue turning the meat every 5 minutes, so that it cooks evenly and spreads the seasoning evenly until almost all the liquid has evaporated.
- Add all bones from the pork or pork ribs into an unfilled pot. Fill by tap water to completely covered. Add 2 tablespoons of salt and bring it to an extreme boil over high heat. When it reaches a point of boiling allow it to boil for 30 seconds before you take it off, and then drain. Rinse with running water until you are clean. take the water out.
- Bring the pot back to the stove and add the ingredients to the broth. The heat should be raised until it reaches a simmer, then reduce to medium to ensure it remains at a simmer. The meat should cook until it the meat that surrounds the bones is soft, which is about 2 hours.
- Take off the lid, throw away all the onion as well as the squid. and then test the pork for cookedness if you are using pork meat, not only bones.
FRIED PORK FAT
- Cut the fat of the pork into half" cubes. Sauté the cubes on medium-high temperature until crisp. Drain and place aside.
- Incorporate oil and shallot into the sauce pan in a small dish and sauté on medium until they are fragrant. Add the remaining ingredients and heat at high. Adjust the flavor according to your needs, and then remove from the heat.
NOODLES and ASSEMBLE
- Cook noodles according to the instructions on the package, then drain and divide eight bowls. Make your bowl complete with accoutrements, cut xa xiu slices as well as fried pork fat. Finally, sprinkle a little seasoning to each bowl. Serve with an ice cube to serve with the soup.