If you are looking for Best Mi Kho Recipe for your Amazing Dinner then here I show you how to make Best Mi Kho in different ways.
This Mi Kho dish is one of those easy-making foods that never fails to you satisfy. It’s easy to mistake these noodles for something extremely simple and wonderful, but after you prepare them, you’ll see how many layers of flavors and textures are involved. This is a fantastic noodle bowl that is well worth the effort!
Hu Tieu Mi Kho Recipe
Dry Noodle Sauce Recipe:
- 2 soup spoon water
- 1 soup spoon fish sauce(15ml)
- 2 soup spoon oyster sauce
- 2 soup spoon soy sauce
- 2 soup spoon crushed garlic
- 2.5 soup spoon sugar(50 grams)
- 1 teaspoon chicken powder
- 1 teaspoon black pepper
- Each soup spoon sugar =20 grams
- 2 soup spoons fried shallots
- 150 Grams Squid
- 150 Shrimps
In a bowl add all the ingredients, sugar, black pepper, oyster sauce, fish sauce, soy sauce, sugar, chicken powder, 2 soup spoon water, and mix well.
In a small pan add 2 soup spoons of cooking oil(50 ml) and 2 soup spoons of crushed garlic. Use medium-low heat at level 4. Once the garlic turns lights golden color then add the mixed sauce immediately ( Don’t overcook garlic otherwise, it will be bitter).
Use low heat, once it is simmering then turn off the heat. Adjust it to your liking.
Add 2 soup spoons fried shallot. If you don’t have it then use fresh shallot and fry it with garlic at the beginning before adding the mixed sauce. I used fried shallot. (you can keep the shallot in the fridge for a long time)
Transfer to a bowl after thoroughly mixing. (This sauce recipe serves three people.)
In a large skillet boil the water. When the water boiling hard (using the highest heat setting), add shrimp and squid. Set timer for 2 minutes. Turn off the heat after 2 minutes. Rinse well with cold water.
If you don’t use it all now, leave it in a container with cold water and put it in the fridge. This tip is for any seafood or meat to keep its taste stay longer.
In boiling water(using highest heat setting) boil for 1 minute or you can check the noodle if it’s cooked yet by looking in the middle of it if it’s all clear then it’s done. Remove and transfer into a bowl. Do not rinse with water. Mix with 1 teaspoon sesame oil well.
Add any seafood that you like or chicken, Charsiu, etc. I just like only seafood today.
Add some celery and chives and chilis if you like. Finally, put the yummy sauce and enjoy.
My other blog post:
Mi Kho Tom Thit Recipe (Dry Egg Noodles with Shrimp and Pork)
- 1/2 cups Water
- 1 Carrot
- 1 can Chicken Broth
- 1/2 Daikon
- 1/2 lb. Pork
- 1 Tbsp. minced Garlic
- 2 teaspoons Barbecued Seasoning
- Pinch of Salt and Sugar
- 1/3 lb. Pork Belly or Bacon
- 1 Tablespoon minced Garlic
- 1 Tablespoon Oil
- 2 Imitation Crab Sticks
- Chopped Green Onions
- 4 Shrimp
- Egg Noodles
- 1 tsp. Light Soy Sauce
- Sesame Oil
- 1 Tbsp. OilBean Sprouts
- 1 Tbsp. Sesame Oil
- Dried Shallots
- 1 tsp. minced Garlic
Pinch of Sugar
Cut 1/3 pound of pork belly or bacon into fine pieces. Put in a skillet over medium heat and cook until crisp and move from heat. Place in a bowl and set aside.
Boil 1/2 pound of pork. Boil until the skin is no longer pink on the outside. Drain and re-fill the container with water. This time, boil until everything is done.
2 teaspoons of grilled Chinese seasoning 1 tablespoon garlic (minced) Sprinkle with a touch of salt and sugar. Allow cooking until all of the water has been absorbed. Then remove it from the fire and let it cool.
Cut into small slices and layaway after it has cooled. 2 imitation crab sticks, approximately 2 inches long In a skillet add 1 tbsp. oil. Add 1 tablespoon. chopped garlic. Add the Imitation Crab after a few seconds of sautéing. Remove the crab from the fire after 2-3 minutes and set it aside.
Take your egg noodles and unravel them. Prepare a kettle of boiling water. Cook for 3f to 4 minutes with the Egg Noodles. Drain the water, rinse with cold water.
Mix the noodles and add a little sesame oil. In a skillet, add 1 tablespoon. oil. Add 1 tablespoon. Sesame oil. Add 1 tsp. minced garlic.
Sauté for a few seconds after adding a few chopped green onions and 4 shrimp. Add the egg noodles to the pot. Add a pinch of sugar to the mix. 1 tbsp. plus 1 tbsp. plus 1 t Soy sauce with a light flavor. Mix thoroughly.
Add the sautéed imitation crab. Give a quick mix and reserve. 1 can chicken broth, 1/2 cup water, 1/2 Daikon, and 1 carrot in a small saucepan Bring to a boil, then season with black pepper and a bit chopped green onion. Season with peppers and salt to taste and allow cooking until ready to serve.
To make the dish, start by putting some dried egg noodles in a bowl. On top, add some shrimp and fake crab. Add some bean sprouts, scallions that have been cut about 2 inches long,
and lettuce. Sprinkle some crispy pork and fried shallots in a bowl. Place two pork pieces on top.
Fill a small bowl halfway with soup. The carrot and daikon must be removed and discarded. Add some chives and coriander.
Make a small plate of soy sauce mixed with hot pepper sauce.
Next to your dish of dry egg noodles, place the soup and the spicy soy sauce. With a little bowl of soup on the side, enjoy your dish of dried egg noodles.
This recipe can also be used to make a simplified version of Egg Noodle Soup.
Mi Kho Xia Xiu Recipe ( Dried Noodles Sauce & Fried Shrimp Cake)
What you will need:
- 3.5 soup spoons tempura batter mix
- Gyoza Wrapper
- 1 soup spoon tapioca starch
- 180 grams shrimps
- 2 soup spoons soy sauce,
- 1 soup spoon dark soy sauce
- 2 soup spoons oyster sauce
- 2 soup spoon sugar=40 grams
- 1 teaspoon chicken powder
- 1/2 teaspoon sugar
- 1/3 teaspoon salt
- 100 ml room temperature water
- 3 drops of yellow food color or 1/4 teaspoon turmeric
- 1/2 cup oil
- 3 soup spoons of crushed garlic
- 2 soup spoon chicken broth
- 1/2 teaspoon sesame oil
- 1 teaspoon garlic oil
- Char Siu
- Green Onion
- Fried Lard
In a small bowl 3.5 soup spoons tempura batter mix=82 grams, 1 soup spoon tapioca starch=14 grams, 1/2 teaspoon sugar, 1/3 teaspoon salt, 100 ml room temperature water. Mix well.
Add 3 drops yellow food color or 1/4 teaspoon turmeric and mix well. Set it aside for 20 minutes.
In a pan add 1/2 cup oil and 3 soup spoons of crushed garlic. Fry until a light golden hue appears, then strain.
This is how it should seem! It’s crunchy and delicious.
In the same pan, leave 1/2 soup spoon garlic oil. Add 2 soup spoons soy sauce, 2 soup spoons oyster sauce, 1 soup spoon dark soy sauce, 2 soup spoon sugar=40 grams, 1 teaspoon chicken powder, 2 soup spoon chicken broth or wonton soup broth.
Cook over medium-low heat until all of the sugar has dissolved, then remove from the flame..
Dip shrimp well in the batter, place it on the Gyoza wrapper then face the shrimp down when frying
Fry in medium-low heat at level 3 or 4. Once it turns a crispy golden color, fry the other side and quickly remove it when it turns crispy golden color. Repeat the same steps for the rest.
in a skillet, boil egg noodles for about 45 seconds then add some lettuce if you like it cooked.
Add 1/2 teaspoon sesame oil, 1 teaspoon garlic oil. Mix well.
Add some Char Siu, Chives, Cilantro, Green Onion, fried lard, 2 soup spoons sauce, and adds the fried shrimp cake.
MI KHO NEM NUONG RECIPE
To make truly authentic Vietnamese food, you’ll need three things: a lot of herbs, a good brand of fish sauce, and a mortar. This recipe doesn’t call for any herbs, so we’ll skip one, but I’ll go over the other two.
There are probably as many different brands of fish sauce as there are different kinds of fish in the ocean. Every Vietnamese family has a favorite brand, and choosing the right one can make or break the flavor of your food.
Serving: 4 Total Time: 2 Hours
- 2 tablespoons water
- 2 tablespoons rice
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1 lb ground pork
- 1 tablespoon fish sauce
- 1 small head of garlic (crushed)
- 2 teaspoons oil
- 1 teaspoon pepper
- 2 tablespoons sugar
- 2 cloves garlic (crushed)
- 1 lb of pork or 2 lbs of pork bones
- 1 teaspoon pepper
- 1 small shallot
- 1 tablespoon fish sauce
Mi Kho Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 4 cloves garlic (crushed)
- 2 tablespoons hoisin sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- Black pepper
- 1 Thai chili
Mi Kho Assembly
- 6-8 large shrimp
- 3 tablespoons oil
- fried shallots
- 1 lb egg noodles
- 1/2 lb squid
- Nem (from above)
- Chives or green onions
Toast the rice in a small skillet over medium heat. Once browned (approximately 3 minutes), use a spice grinder to grind to a fine powder. Place the mixture in a small prep bowl and put it aside.
Mix the baking powder and water in a separate small prep bowl until smooth paste forms.
Mash the smashed garlic paste, sugar, pepper, and 1 tablespoon of your roasted rice powder until the mixture forms a paste, then add the fish sauce and mash until smooth. well combined (this is done to minimize splashing fish sauce). If necessary, taste and adjust seasoning. Finally, thoroughly combine the oil and baking powder combination.
In a medium mixing dish, combine ground pork and spice paste. Gently mash the ground pork and seasonings in the mortar for about 2 minutes, or until the texture is smooth and homogeneous.
Refrigerate for at least 1 hour after wrapping the food container with plastic wrap. This can also be left overnight.
Make some soup:
Bring a medium pot halfway full of water to a boil.
If you’re using bones, blanch them for 2 minutes before removing them, draining the water, and cleaning the pot. Fill and bring back to a boil, then add your bleached bones.
If you’re not using bones, chop a cut of pork into 1′′ cubes. Put the pork in a pot of boiling water. Simmer for two minutes, then reduce heat from high to low and put more water as needed to cover the pork. Using a spoon or a soup-slotted spoon, remove the foam off the surface of the soup.
If you don’t have a thermometer, try to keep the water between 170°F and 190°F.
Your shallots should be diced as finely as possible (we’re going to make a delicate brunoise). In a mortar, pound the pepper, shallots, garlic, and sugar into a paste, then put the fish sauce and season with pepper and, then cover and chill.
Your soup should be a light golden brown hue after one to two hours. One tablespoon at a time, put your seasoning paste until it’s seasoned to your desire.
Make empanadas and salsa to go with them:
2 tablespoons oil, heated in a big skillet Fry the beef over medium-high heat until both sides are golden brown (until the internal temperature reaches 170 degrees F). Remove the patties from the pan and place them on a chopping board or platter.
Reduce the heat to medium-low and cook the garlic and sugar until the garlic is golden brown. Deglaze the pan with the remaining ingredients. Cook for a minute, then transfer to a small bowl to save the sauce.
Putting it all together:
If required, prepare your squid as desired. If desired, peel the shrimp. Set one aside and the other aside. Nem patties should be cut into 1/2′′ strips. Chop the chives into 3-inch pieces.
In a big skillet, heat the oil. Sauté Nem briefly before adding the squid and shrimp. Cook until the vegetables are somewhat cooked, then stir in the Mi Kho sauce. Move from the heat and stir in the noodles and chives until thoroughly combined and serve with fried shallots on top.
Some Valuable Tips On Mi Kho Recipe
Because Mi Kho is normally served with soup on the side, I’ve included it here as an option. Mi Kho Recipe appears to be the world’s longest, but it’s actually three recipes in one.
Traditionally, my Kho is made with Chinese BBQ Pork, therefore this is my version, in which the BBQ Pork has been replaced with an ambitious handmade Nem Nuong (most Vietnamese would say you are crazy to try this at home).
This meal can be cooked in approximately 15 minutes if you have a Chinese BBQ pork platter on hand and don’t make the soup. In reality, you may use any roast pork you choose in place of the pork, and it will probably taste wonderful.
Finally, you’ll notice that there’s a lot of garlic in this dish, and it’s all crushed. Here, a garlic press is your best buddy.