David Bo Ngos Soo Chow Soup Recipes

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

KHAO SOI SOUP

Steps:

• Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
• Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
• Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
• Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

DAVID BO NGO'S SOO CHOW SOUP

Steps:

• Place the soup in a large pot over low heat. Over a gas burner or under the broiler, char the clove-studded onion and the ginger root and then wrap them in cheesecloth along with the star anise and cinnamon. Place the cheesecloth bag in the soup, along with the parsnips and salt, and simmer for one hour. Remove the spice bag and stir in the hot chili sauce and the fish sauce.
• Meanwhile, use a very sharp knife to slice the sirloin against the grain into paper-thin slices and set aside. Cook the noodles, drain and set aside.
• Divide the mung bean sprouts and minced chili peppers evenly between six very large bowls. Divide the cooked noodles over the sprouts and top each with an equal portion of sliced raw beef. Bring the soup to a rapid boil and ladle it over the noodles and meat, which will cook immediately. Garnish each bowl with coriander, scallions, mint, basil and a slice of lime, and serve immediately.

CHOW-CHOW

Steps:

• Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
• Press out as much liquid as possible from the vegetables.
• Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.