How to Make Appetizing Cambodian pho " ka thiew"

Cambodian pho " ka thiew". pour some soup over noodles, add rare sliced beef (it should cook in the soup) cilantro, green onions, fried garlic and beef balls. flavor with hoisin and hot sauce. Ka'thiew is the Cambodian version of Pho and is hella good. I'm sure it has healing powers as well.

Ka'thiew is the Cambodian version of Pho and is hella good. I'm sure it has healing powers as well. When I make this I make sure I plan ahead and give myself all day (or night) to make this as I like to simmer the heck out of it to get that strong beef flavor. You can cook Cambodian pho " ka thiew" using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cambodian pho " ka thiew"

1. It's 1 lb of beef bones(neck or ankle).
2. You need 1 of onion.
3. Prepare 1 of dried aniseed.
4. It's 1 of salt.
5. Prepare 1 of chicken bouillon.
6. It's 1 of sugar.
7. You need 1/2 cup of fish sauce.
8. You need 1 of green onions.
9. It's 1 of garlic.
10. It's 1 of beef pho paste (optional).
11. You need 1 of beef (sliced thin).
12. You need 1 of beef balls.
13. You need 1 of siracha.
14. You need 1 of hoisin sauce.
15. It's 1 of rice noodles.

Pho in Vietnam doesn't have all that much stuff in it. As you get closer to the south and western parts, pho looks more closer to this demonstrated version because of the Khmer Krom ethnic group that resides in the area. I truly enjoy watching your videos. I was born in Cambodia, and lived.

Cambodian pho " ka thiew" instructions

1. boil beef bones, wash and rinse the beef bones and boil again fill up pot with water.
2. cut onion in half and roast it on the stove and roast the aniseed.
3. add roasted onion and aniseed to pot.
4. add fish sauce, 1 tbls of chicken bouillon, sugar and salt to taste..
5. boil for at least 3 hours, skim off fat..
6. add more water and add more fish sauce, chicken bouillon and sugar according to taste..
7. in an extra pot boil some water and grab some of the noodles and boil till soft..
8. pour some soup over noodles, add rare sliced beef (it should cook in the soup) cilantro, green onions, fried garlic and beef balls. flavor with hoisin and hot sauce..

Khmer calls it Khoy Teil, Vietnamese calls it Pho, and English calls it Rice Noodle Soup. What ever name you want to call it, Khoy Teil is the most favorite. The ka Thiew was pretty good- it seems the noodles were stirfried with the sauce so it was flavorful and wasn't drenched and saucy. The kasoy was tasty- first time trying this dish so I don't really have anything to compare it too. You can really taste the mung bean and I think that is an acquired taste‍.

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