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Mi Kho Recipe

Mi Kho Recipe

This mì khô recipe, also referred to as dry egg noodles, is a comforting and delicious dish. The bowl consists of savory egg noodles with concentrated seasoning, and flavorful ingredients. In this article, we will provide you with a step-by-step guide to making the perfect mì khô.
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Author: Dr. Leah Alexander
Course: Dinner, Lunch
Cuisine: Vietnamese
Prep Time: 35 minutes
Cook Time: 2 hours 35 minutes
Total Time: 3 hours 10 minutes
Servings: 4 people
Calories: 936kcal

Equipment

Ingredients

  • 4 pieces of shrimp adding a delicate and seafood flavor to the dish, providing a delightful texture and a touch of elegance.
  • 1 lb of thin egg noodles creating a light and springy base for the dish, capturing and absorbing the flavors of the broth and seasonings, resulting in a satisfying and hearty noodle dish.

XA XIU (CHAR SIU PORK):

  • 1 tsp of garlic powder infusing the pork with a savory and aromatic flavor, enhancing the overall taste profile of the dish.
  • 1 tsp of onion powder adding a subtle and sweet onion note to the marinade, contributing to the depth of flavors in the char siu pork.
  • 1/4 tsp of salt enhancing the overall taste of the marinade and helping to tenderize the pork, resulting in a juicy and flavorful finished product.
  • 1 lb of pork shoulder a tender cut of meat ideal for marinating and grilling, providing a succulent and savory element to the dish.
  • 1 Tbsp of light soy sauce adding a salty and umami-rich flavor to the marinade, enhancing the overall taste profile of the char siu pork.
  • 1 Tbsp of cooking wine tenderizing the pork and adding a subtle depth of flavor to the marinade, resulting in a flavorful and aromatic dish.
  • 1/2 cup of filtered water providing moisture and creating a flavorful base for the marinade, ensuring the pork absorbs the flavors thoroughly.
  • 1/4 bag of Chinese barbecue seasoning a blend of spices and herbs that adds a distinct and savory flavor to the char siu pork, giving it a rich and aromatic taste.

BROTH PREP:

  • 1-3/2 lb of pork bones or pork spare ribs I like half of each, contributing a rich and savory flavor to the broth, creating a hearty and satisfying base for the dish.
  • 1 Tbsp of salt enhancing the overall taste of the broth, bringing out the flavors of the other ingredients and providing a savory note.
  • Half the amount of tap water serving as the liquid component for the broth, ensuring proper hydration and creating a flavorful base for the soup.

BROTH:

  • 1 Tbsp of dry squid adding a unique and savory flavor to the broth, infusing it with a delightful seafood essence.
  • 7 cups of filtered water serving as the liquid base for the broth, ensuring proper hydration and creating a flavorful and comforting soup.
  • 1 Tbsp of sugar balancing the flavors of the broth, adding a touch of sweetness to complement the savory notes.
  • 1 medium onion adding a mild and sweet onion flavor to the broth, enhancing the overall depth of flavors.
  • 1 Tbsp of salt enhancing the overall taste of the broth, bringing out the flavors of the other ingredients and providing a savory note.
  • 3 pcs of shrimp adding a delicate and seafood flavor to the broth, providing a delightful texture and a touch of elegance.
  • 1/2 tsp of MSG enhancing the umami taste of the broth, adding depth and richness to the overall flavor profile.

NOODLE SEASONING:

  • 2 Tbsp of soy sauce adding a savory and salty flavor to the noodles, enhancing the overall taste profile and providing a rich umami note.
  • 2 Tbsp of oyster sauce contributing a rich and savory flavor to the noodles, adding depth and complexity to the overall taste.
  • 4 Tbsp of water providing moisture and creating a flavorful base for the seasoning, ensuring the noodles are well coated with the sauce.
  • 1/2 Tbsp of minced garlic adding a pungent and aromatic flavor to the seasoning, infusing the noodles with a delightful garlic aroma and taste.
  • 1 Tbsp of neutral cooking oil adding richness and a smooth mouthfeel to the seasoning, enhancing the overall taste and texture of the dish.
  • 1 Tbsp of rice vinegar providing a tangy and slightly acidic flavor to the seasoning, balancing the richness of the other ingredients and adding a refreshing note.
  • 1 Tbsp of Chinese cooking wine adding a subtle depth of flavor to the seasoning, enhancing the overall taste profile of the dish.
  • 1 Tbsp of sugar balancing the flavors of the seasoning, adding a touch of sweetness to complement the savory and umami notes.

TEP MO (FRIED PORK FAT):

  • 1/4 lb of raw pork fat for tep mo providing a rich and indulgent flavor to the dish, adding a luscious and decadent element to the overall taste profile.

ACCOUTREMENT:

  • Half the amount of rice vinegar adding acidity and brightness to the dish, providing a refreshing contrast to the rich and savory flavors.
  • Half the amount of spicy Chinese mustard adding a bold and spicy kick to the dish, enhancing the overall taste and providing a unique and exciting flavor element.
  • 1/2 lb of bean sprouts blanched, adding a refreshing and crunchy texture to the dish, providing a light and crisp element that complements the other ingredients.
  • 1 bunch of chives cut into 2" pieces, adding a mild and onion-like flavor to the dish, enhancing the overall taste profile and providing aUnfortunately, it seems that the ingredient list you provided is incomplete. Could you please provide the missing ingredients or clarify any additional details?

Instructions

Making XA XIU

  • In a large bowl, combine the water, garlic powder, soy sauce, cooking wine, salt and onion powder. Mix until all ingredients are combined.
  • Place pork shoulder in the marinade and let it sit in the fridge for at least 4 hours or overnight.
  • Remove pork from the marinade and pat dry with paper towels.
  • Place pork in a roasting pan and sprinkle the Chinese barbecue seasoning over it. Roast at 375°F for 25 minutes or until internal temperature reaches 165°F.
  • Slice the pork into thin strips

Making Broth

  • Add the pork bones or pork ribs to a large pot and cover with tap water. Add 2 tablespoons of salt, then bring the mixture to a boil over high heat.
  • Turn off the heat and drain the liquid. Rinse the pork thoroughly under running water and clean them properly.
  • Place the pot back onto the stove and add all remaining broth ingredients. Increase the heat to high until the mixture reaches a boil, then reduce it to medium-low to maintain a low boil.
  • Simmer for two hours or until the pork meat is soft. Discard the onion, shrimp and squid before checking if the pork is cooked through.
  • Cut the pork fat into 1/2" cubes and sauté in a pan over medium-high heat until it's crisp. Once done, take it out of the pan and set aside for later use. 
  • Heat a small saucepan over medium heat, then add oil and shallot. Saute until fragrant, then add the remaining ingredients and bring to a boil. Taste and adjust flavorings as needed, then remove from heat.
  • Cook the noodles according to the package instructions and divide them into 8 individual bowls. Top each bowl with xa xiu, fried pork fat, shrimp and seasonings of your choice. Now, serve with a small side dish of soup.

Notes

  • Be sure to cut the pork into thin strips before adding it to the pan.
  • Toast the dry squid or shrimp for 3 minutes over medium-high heat before adding them to the wok. This helps bring out their flavor and gives Mi Kho an extra layer of umami taste.
  • If you want to make the dish spicier, add more spicy Chinese mustard or chilli peppers.
Keyword: Mi Kho, Mi Kho Recipe