10/31/2021
We received a lot of requests for the lu mien kasoy recipe, so here is our version of the recipe. Enjoy and tag us if you use the recipe in your cuisine.
Meat Sauce
🔸️1.5 pounds of ground pork (make sure to have some fat incorporated)
🔸️1 entire bulb of garlic finely minced
🔸️1 cup of fermented soybeans (avoid using salted soybeans.) You can use the Korean soybean paste if you can't find any fermented whole soybeans. If using fermented soybean paste then use 2-3 tablespoons.
🔸️2-3 cups of tomatoes (I like Roma, but others use cherries)
🔸️1 teaspoon of red curry
🔸️1/2 cup of oyster sauce
🔸️1/2 cup of soy sauce
🔸️1/2 cup of fish sauce
🔸️Optional - 1 tablespoon of sugar
*These are general guidelines. As with most SEA cuisines you can add more or less depending on preference.
Cooking Instructions:
1) Saute garlic in your choice of oil until golden.
2) Add in ground pork and stir often until fully cooked.
3) Add in fermented beans or bean paste
4) Add in tomatoes
5) Add in all of seasoning
6) Let shimmer and stir often until tomatoes are completely dissolved.
7) Taste sauce and add in any extra seasoning to your liking. The sauce should be over flavorful, as it will be the source of seasoning to accommodate for the overly bland broth.
Soup Broth: In a separate soup pot, add 1 gallon of water, 1.5 pounds of pork bones (use whatever pork bones you can find) and 5-7 thumbs of ginger. Boil until the pork bones are fully cooked and meat on the bones are soft and falling off. Keep broth warm for serving.
Chow fun noodles should be used, as it will taste best for this dish. Try to find the fresh oily ones at the Asian supermarket for best tastes.
When ready to eat: In your bowl add desired amount of noodles, 1 large ladle of meat sauce and then fill your bowl to top with the soup broth. Garnish with the same garnishments as you would your pho bowl.