Lao Sukiyaki Noodle Soup
WHAT IS LAO SUKIYAKI?
Lao food has various traditional noodle soup dishes, but Lao sukiyaki doesn’t get enough love. It is a dish that combines a delicious peanut based sauce with bone broth and typically has seafood and other meats in it. This is the only Lao noodle dish that uses glass noodles.
If you are familiar with the word “sukiyaki", it is often associated with Japanese sukiyaki but these are very different dishes. The Japanese sukiyaki uses a soy sauce based broth to cook its proteins and vegetables.
MAKING THE BROTH
The bone broth can be made with your preferred protein. This recipe uses frozen beef bones and cook it in boiling water for ten minutes to get rid of the scum and blood. Strain the water out and rinse the bones in clean water and then cook it in new boiling water with the aromatics and seasonings for one hour. The longer you cook it the better it will get. You can also cook it in a pressure cooker for 30 minutes to save time.
MAKING THE SAUCE
Making an incredible sauce will give you a delicious dish! Make sure to dry saute the sesame seeds until you can smell the aroma. You want to also dry saute the dried small shrimp. A strong food processor will help blend all the ingredients until it becomes a thick creamy peanut butter sauce. In a separate pan, saute the garlic and shallots with oil and then add the coconut milk. The final sauce step is to add the peanut butter sauce, red bean curd, seasonings and mix well.
Lao Sukiyaki Noodle Soup
Ingredients
Instructions
- Boil a pot of water and add the beef bones and bring it to a boil then boil for 10 mins then toss out the water and clean the bones. Using frozen bones is fine.
- To the cleaned pot add the cleaned bones, cilantro root, onions, ginger, and a large dash of salt, msg, sugar, then water. Bring it to a boil, put a lid over it, and boil on low for at least 1 hour.
- Add a few dashes of fish sauce to taste.
- Dry saute the sesame seeds for 3 mins on high then the dry shrimp for 2 mins.
- Blend the roasted dried shrimp in a food processor and put it in a bowl. Then blend the sesame seeds in a food processor then add peanuts and blend until creamy and place in a bowl
- Heat a saucepan, and add the vegetable oil. Let the oil heat up for 2 mins then add the chopped shallots and garlic and saute on medium low for 8 mins until lightly golden
- Add the paprika, powdered dried shrimp and saute for 30 seconds
- Add the coconut milk, peanut sesame mixture, smashed red bean curd, chili garlic sauce, msg, sugar, and fish sauce. Cook on low for 5 mins. Adjust to taste.
- Use an immersion blender to make it extra smooth
- Poach egg: bring to a boil then simmer on low, spin water with spoon, and cook for 2-3 mins. Place the poached egg in cold water until use
- Cook the thinly sliced beef and shrimp for a 1-2 mins
- Cook the cuttlefish meatballs for 2 mins
- Blanch the baby bok choy and napa cabbage
- Cook the mung bean noodles for 2 mins
- In a bowl, add the meat, veggies, noodles, soup, sukiyaki sauce, oil, poached egg, sesame seeds, green onion.
- Mix adjust to taste and enjoy
