Vermicelli Noodle Soup – Khob Poob

Khob Poob Hmong Noodle Soup
Preparing: 1 Hour Cooking: 20 minutes

Preparing: 1 Hour Cooking: 20 minutes

Makes 10 servings

This is a Hmong family version of the Thai & Lao delicious curry soup however, made with its own curry, without  the spicyness and without the coconut cream. It is essentially a different dish yet very hearty, a lot less fattening, and ofcourse  delicious. I love cooking this version of Khob Poob, as it always reminds me of my mother’s cooking on those cold winter days! The aromatic and the steamy pot of Khob Poob will surely warm you up as well.

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Fresh Tofu Springrolls

There was a point in my life where I was seriously making spring rolls every other day. Spring Rolls is a Vietnamese appetizer that became an instant hit for the Hmong American community. It’s fairly healthy because  in each roll it’s packed with fresh vegetables and lettuce! However It all depends on  the individual on what they like to put into the spring roll. In my family we like a lot less noodles, a lot more Hmong cucumbers, lettuce and fresh mint. It’s so simple yet so tasty. Fried Tofu brings a great crunch into each springroll so definitely give it a try. And it only gets better when you make the dipping sauce for it!

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Red Curry Noodle Soup – Khob Poob -Kow Poon

Curry Noodle Soup

Curry in Southeast Asian Cuisine share similar characteristics. Lao people use noodles in a similar curry to Thai red curry. This lao version of red curry has become a favorite among the Hmong people. We have our own variations of the lao version, and we call it Kow Poon. Depending on what Hmong family you’re having dinner with, each family makes Kow Poon differently and enjoy different condiments with it

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