Thursday, July 14, 2011

Mi Kho Thap Cam - Combination Dry Egg Noodle


Once upon a time I fell in love with a bowl of Mi Kho from Hai Ky Mi Gia in Falls Church, Virginia. This place only sells different type of Hu Tieu/Mi dry or wet. I like places that has a very limited menu which mean they can spend more time on perfecting that one dish. While I ordered a bowl of egg noodle soup, my friend ordered the dry version. She said the secret is the sauce for the Mi Kho, of course it's always the sauce! I mooched a couple bites from her bowl, while I very much enjoyed my soup I really wished I ordered the Mi Kho instead. After I polish off my bowl, I began to analyze what was left of the sauce. The sauce was definitely soy base, it was sweet and had hints of familiar spices. At the time I was very determine to recreate this sauce at home.

I posted an entry for the soup version of Hu Tieu two years ago but was unable to come up with a sauce for the dry version. I tried a lot of different sauces and I just wasn't satisfied with any of them. I pretty much threw in the white flag until I saw the comment from a reader that has been waiting for me to come up with the sauce. Thank you for reminding me and motivating me to get back on the saddle.

I remember when I first tried the sauce from Hai Ky Mi Gia, I thought it reminded me of Xa Xiu, Chinese BBQ pork. I love the Xa Xiu seasoning I use by NOH so I took out the seasoning package and look through the ingredients. For the next two hours I begin playing around with the ingredients and I finally ended up with a sauce that I am satisfy with. I'm just so glad I got this recipe out of the way and hope you will like it.

Please refer back to my Hu Tieu entry on how to prepare the toppings. I will only be listing the steps to make the sauce for Hu Tieu/Mi Kho.  I like to make the sauce directly from the pan I use to fry the xa xiu.  After you fry your xa xiu for the toppings, save the liquid!

Toppings:



Xa Xiu (thinly sliced)
Ground Pork (pan fried until crispy)
Cooked Squid
Cooked Shrmip
Chinese Chives
Fried Shallots

Sauce:

soy sauce
oyster sauce
sugar
broth (use the broth from hu tieu/mi soup, if you don't plan to make the broth to go with your mi kho, use chiken broth)
rice vinegar
left over xa xiu liquid

1. Use the same pan you use to fry the xa xiu, the left over liquid will help make a good sauce.  Add about 1 cup of hu tieu broth, approx. 1 tablespoon of sugar (more or less depending on how sweet you like it), 2 teaspoon of soy sauce,1/2 tablespoon of rice vinegar, 2 tablespoon of oyster sauce.
2.  Let all the ingredient combine on low heat.
3.  If you don't plan to make xa xiu for your hu tieu, add two tablespoon of cooking oil instead.


Prepare a bowl with all the toppings to your liking and enjoy!

17 comments:

amy said...

love the new look! very easy on the eyes!

Thuy said...

Thank you Amy :)

Salt Neutraliser said...

yummy. mouth watering dish. I would love to eat it

Thuy said...

Thank you I really appreciate the comment :)

PFx said...

Hi Thuy!
My stomach grumbles as I read how you've come to your struck of brilliance. I wish I was home and able to make this right now. Dry noodles are damn tasty!

50 pound bag salt said...

Great tip...I had no idea! Really appreciate it and i'm sure my readers would too.

Quyen said...

Hi, what do you mean bu "mushroom seasoning?" What brand do you use? I am going to try to make this!

Thuy said...

Mushroom seasoning is a flavor enhancer like msg, but it's made with mushroom extract and salt. A lot of of Asian cuisine use msg to bring out a wholesome flavor, however there's always been a stigma with msg. I don't really mind using msg if you use it in moderation, and when I say moderation I mean very little. I just prefer the flavor or mushroom seasoning over msg. If you are against using flavor enhancer you are welcome to omit them from the recipe. You can check out the link to a blog entry below that will have more information about msg and mushroom seasoning. Thanks for stopping by. http://www.vietworldkitchen.com/blog/2011/07/msg-salt-mushroom-seasoning.html

Anonymous said...

Thanks for posting this, I've been trying to search the recipe for the sauce and had no luck till now. Thanks fir the hard work.

Kimberly said...

My dad took me too Mi La Cay for the first time this week and I've been itching to recreate this at home ever since! Thanks for the recipe.

okramonster said...
This comment has been removed by the author.
Cheryl Vo said...

Hi Thuy!

Thank you so much for this recipe. My husband asked me to make this and he loved it. My only concern is that everything was cold by the time I served it. Is this supposed to be a cold dish, or am I supposed to heat up the meat and sauce before serving? I all the separate components ahead of time.

Thanks!
Cheryl

Thuy said...

Cheryl,

This is dish does not need additional heating up if you have just prepared all the ingredients. I usually cook the noodles to order so it should be warm. If you have left over and force to refrigerate the remaining ingredients then yes you should warm up the toppings in the microwave. And the sauce should be warm up as well. Glad the recipe worked out :)

Kieu Shafai said...

You had soy sauce listed but I didn't see the measurement in the recipe. How much of soy sauce?

Thuy said...

Kieu,

Sorry about that, just updated the post.

Thuy

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Anonymous said...

Still not clear on your sauce... left over xa xiu sauce?