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KaSoy Noodle Soup
The Best Iu Mien Ka Soy Recipe
Equipment
Pressure Cooker ** For most beef bones cook on high for 35 minutes , and NPR (Natural Pressure Release) 20 minutes. For Oxtails cook on high for 40 minutes and NPR (Natural Pressure Release) for 20 minutes. If the oxtails are very large you may want to cook for 45 mins on high and then NPR (Natural Pressure Release) for 20 minutes. **
Ingredients
For the Meat Sauce - This is meant to be salty to flavor the entire broth of the soup (serving- about ¾cup of meat sauce per bowl)
- 2 lbs Ground Pork
- 1 tablespoon oil
- 15 cloves Garlic (Minced) about 3-4 tbsp
- ½ cup Thopzey Mien Market (Mien Fermented Soybeans) use less for a more mild taste **This is the most important ingredient of the dish. As a last resort, you can sub Healthy Boy Fermented Soy Bean Paste but the taste will be slightly different**
- 1 pack Beef Meatballs (sliced in half) - Optional
- 2 lbs Tomatoes
- 1 tablespoon Chicken Powder
- 1 tablespoon Oyster Sauce
- 1 tablespoon Fish Sauce
- 1 tablespoon Pho Paste (Optional Sub in ½ tablespoon more fish sauce if not using)
For the Soup Broth - To save a step, you can also substitute premade Chicken or Beef Stock
- 6 lbs Beef Bones (Beef neck/Ox Tail/Beef bones with marrow)
- 2 stalks Lemongrass
- 2-4 Onions
- ½ cup Quoc Viet Pho Soup Base (Optional but recommended) Sub 4 tablespoon Salt + 1 tablespoon Sugar
- 21 cups Water (for the soup broth) + more for parboiling
- 2 lbs Carrots to be added in 2 hours into cooking
- ¼ cup Fish Sauce
- 1 tablespoon Salt (I used Kosher)
Noodles
- 3 packs Dried Rice Noodles 14oz
- 6-7 lbs Fresh Rice Noodles
Garnishes:
- Fried Garlic
- 1 bunch Cilantro (chopped)
- 1 bunch Green onions (chopped)
- Small head of cabbage (I like purple but green works too)
- Pork rinds (chicharrones) ** I had these and totally forgot to film and photograph it!**
- Jalapenos or Serranos (sliced)
- Bean sprouts
- Lime
Extra Seasonings to be served alongside:
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Instructions
Beef Bones
- ** If you prefer not to cook your own broth, premade chicken or beef broth is a great substitution. Season the chicken broth to taste with pho soup base powder, salt, and fish sauce to taste. The meat sauce is the star of this type of noodle soup, and will flavor your broth**
- For this recipe I used a combination of beef neck, oxtails and bone marrow. I do love oxtails and bone marrow but beef neck is my preferred cut because they are very meaty, flavorful and affordable.
Parboiling (Optional but recommended for a clearer broth)
- To a large stockpot parboil beef bones for 20 mins, by adding room temperature water and bones to a pot. Rinse and drain.
Stovetop Cooking Instructions: ( Pressure cooking instructions below)
- Add the parboiled bones back into the pot with fresh water, and add in onions, and lemongrass and pho soup base powder (If using).
- I added about 21 cups of water back to my pot for 6lbs of beef bones. You can adjust the servings of my recipe using the (+/-) buttons next to servings
- Bring the pot to a boil, and use a skimmer or a spoon to remove and additional impurities that rises up to the top of the broth. Let simmer about 2-2.5 hours until meat on bones are tender.
- Once the beef bones are tender, add in the fish sauce, salt and carrots. I used jumbo sized carrots which took 45 minutes to cook but most carrots will cook in about 20-25 minutes.
Pressure Cooker Cooking Instructions:
- Add the parboiled bones into the pressure cooker liner pot with fresh water, and add in onions, and lemongrass and pho soup base powder (If using). Add enough water to cover up the contents of the pot. (Keep track of how much water you add so you will know how much water to add to the final soup pot)
- For most beef bones cook on high for 35 minutes , and NPR (Natural Pressure Release) 20 minutes. For Oxtails cook on high for 40 minutes and NPR (Natural Pressure Release) for 20 minutes. If the oxtails are very large you may want to cook for 45 mins on high and then NPR (Natural Pressure Release) for 20 minutes.
- After depressurizing the pot, add in the fish sauce, salt and carrots. Turn the pressure cooker to saute mode on high. I used jumbo sized carrots which took 45 minutes to cook but most carrots will cook in about 20-25 minutes.
- If making a full batch that needs more water, transfer all the ingredients of the pressure cooker to your stock pot and add the remaining water.
For the Meat Sauce:
- **Thopzey is an essential part of this soup dish and if you can find it locally or online (Mien Market), I highly recommend it. I will also list one alternative above in the full recipe.**
- Heat pan to medium and add 1 tablespoon oil and minced garlic.
- Once the garlic is fragrant and slightly browned, add in ground pork. Break apart the pork, and when it is almost fully cooked add :½ cup Thopzey Mien Market (Mien Fermented Soybeans) use less for a more mild taste
- Mix together and once fragrant, add in the tomatoes and cook down for about 10-15 minutes until saucy.
- Add in the seasonings and meatballs if using, mix together and simmer another 5 minutes.1 tablespoon Chicken Powder, 1 tablespoon Oyster Sauce, 1 tablespoon Fish Sauce, 1 tablespoon Pho Paste (Optional Sub in ½ tablespoon more fish sauce if not using), 1 pack Beef Meatballs (sliced in half) - Optional
Assembling your soup:
- Cook your rice noodles according to package instructions. Drain and rinse noodles and add to soup bowl.
- Top with about ¾ cup of the meat sauce, and generously ladle over soup broth.
- Add the garnishes to your hearts desire, and mix the noodles to taste the broth.
- Add additional salt or fish sauce if needed, and Enjoy!
Nutrition
Calories: 635kcalCarbohydrates: 22gProtein: 37gFat: 44gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 143mgSodium: 2027mgPotassium: 1335mgFiber: 5gSugar: 10gVitamin A: 20003IUVitamin C: 28mgCalcium: 105mgIron: 3mg
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