The perfect bowl of noodle soup to welcome the new season. Hello Autumn! Please come sit and have a bowl of “Khaub Poob” with me! Khaub Poob (Khao Poon: Lao version) or Red Curry Noodle Soup is a Lao dish that has been adapted into Hmong cuisine over the years. This dish is traditionally prepared with rice vermicelli noodles and garnished with a combination of vegetables, such as shredded cabbage, green onions, and cilantro. It’s spicy, hearty, and adds a touch of warmth and coziness to this weather.
If you love egg rolls, you’ll enjoy this dish as well. I use the same exact filling from my egg rolls recipe for this one. The difference between the two is that one is fried with egg roll wrappers and the other is steamed with cabbage leaves. Cabbage egg rolls are a healthier option to fried egg rolls and make the best left-overs. It can be a long process to make them, which is why my family always makes them in big batches, enough to last for a few days.
Nab Vam or coconut tapioca pearl dessert is a popular dessert across Southeast Asia and it especially holds true for Hmong cuisine. There are many variations to this dessert. Nevertheless, it’s refreshing, delicious, and perfect for not only those hot summer days, but any day of the year. This is a popular choice for both the young and the elderly, as it’s frequently served at Hmong gatherings, weddings, and funerals. You will also find nab vam every year at the Hmong New Year, where you will see many food vendors selling it. This dessert makes a nice treat because of its sweet and coconut flavor, in addition to how colorful this dessert is. In this recipe, I will be teaching you guys the basics of making nab vam. I will share with you how to make the green cendols and the ruby water chestnuts in a future post.
Hi friends! I’m so happy to be back in the kitchen and cooking you all something delicious! Today, I’m sharing with you guys my mom’s recipe on chicken drumsticks with green beans. This dish is a signature dish of hers and it’s also very special to me. It takes me back to the times spent peeling off the ends of the green beans on the kitchen table together and watching her on the side while she cooks. She made this for us all the time growing up and it never gets old for me. It’s simple, affordable, and best of all, it’s healthy. You might think it’s weird to keep the drumstick bones, but I think that’s exactly what makes this dish extraordinary. It’s there for those who like to eat meat off the bone or suck the bone marrow. It sounds weird, I know. But seriously though, it’s an Asian thing.
I like to think of this as a go-to meal on a laid back kind of day. Sam likes the green beans extra soft. Too soft in my opinion. He says squeaky (what he really means is crunchy) green beans is like nails scratching the chalkboard for me. He’s funny. If you guys give this recipe a try, be sure to let me know your thoughts by commenting something below. And oh – Happy August!
- 4-5 chicken drumsticks
- 2 lbs of green beans
- 1 tablespoon of oyster sauce
- 4-5 garlic cloves, thinly sliced
- 1-2 tablespoons of olive oil
- salt to taste
- water, optional
- Clean the chicken and pull off the skin to throw away. Slice off the majority of the meat, leaving a little meat left on the bone. With the meat you sliced off, slice them into small pieces.
- Peel off the ends of the green beans then give it a quick rinse or two. Onto a cutting board, slice them into long halves. Set aside.
- Over high heat, drizzle the oil into the cooking pot. Toss in the garlic and stir until they turn golden brown. Add in the chicken, salt, and then give it a quick stir. Let it cook for 5 minutes. You may add some water for broth.
- After 5 minutes or once the chicken is fully cooked, add in the green beans and oyster sauce.
- Stir-fry until green beans become soft or to your liking. Serve with rice.
This is the perfect comfort food. Although considered an appetizer or side dish, my family and I usually have this together as a meal with rice. These fawm kauv or steamed rice rolls are filled with a simple pork filling and dipped in a savory sweet and spicy sauce. Personally, I love to separate them into bite-sized pieces with my spoon and then pour a small amount of sauce over it.