Kui Jab Yua soup, a beloved Laotian culinary treasure, offers a harmonious blend of savory and subtly sweet flavors. This comforting dish features tender, fluffy rice balls (Kui Jab) swimming in a fragrant coconut milk broth, infused with the earthy aroma of mushrooms and the delicate sweetness of palm sugar. It's a dish that embodies the heart of Lao cuisine, showcasing the nation's masterful use of fresh herbs and spices to create something both incredibly simple and profoundly satisfying. The unique texture of the rice balls, coupled with the rich and creamy broth, makes this soup a truly unforgettable experience.
Beyond its delightful taste, Kui Jab Yua is remarkably versatile, adaptable to different tastes and readily available ingredients. This comprehensive guide will take you through each step of crafting this authentic Laotian soup, from preparing the rice balls to perfecting the flavorful broth. Let's embark on a culinary journey to recreate this delicious masterpiece in your own kitchen!
Tools Needed
- Pot
- Mortar and pestle
- Frying pan
- Electric pressure cooker
Ingredients
- Plain water: 4 liters
- Pork bones: 1 kg
- Chicken frames: 2
- White pepper (grain): 1 tablespoon
- Coriander root: 2 roots
- Pork seasoning powder: 3 tablespoons
- Granulated sugar: 1 tablespoon
- Salt: 1/2 tablespoon
- Light soy sauce: 2 ladles
- Pork roll (Ubon sausage)
- Pandan leaves: 4-5 leaves
- Radish
- Shallots
- Crispy flour: 1 tablespoon
- Oil
- Pig's blood
- Vermicelli noodles (Star brand)
- Spring onions
- Coriander
- Sawtooth coriander
Step-by-Step Instructions
Step 1. Prepare the Broth
- Prepare 4 liters of clean water in a pot. Do not turn on the heat yet.
- Add 1 kg of pork bones and 2 chicken frames (washed and cleaned; remove skin and eggs).
- Pound 1 tablespoon of white pepper and 2 coriander roots until slightly bruised.
- Add 3 tablespoons of pork seasoning powder, 1 tablespoon of sugar, ½ tablespoon of salt, and 2 ladles of light soy sauce.
- Turn on the stove to medium-high heat and bring the water to a boil. Skim off the foam.
- Reduce heat to medium-low and simmer for 1.5-2 hours (longer for very tender pork bones).
- Add 4-5 pandan leaves (tied in a knot) after about an hour of simmering.
- Add radish after about an hour of simmering, and cook for another 30 minutes.
Step 2. Prepare the Toppings
- Cut the pork roll into desired shapes (long pieces or cubes).
- Heat oil in a pan, add 1 tablespoon of crispy flour and mix. Add sliced shallots and fry until golden brown.
- Boil pig's blood separately in water with pandan leaves for about 1 minute. Do not overcook.
- Cook chicken feet separately (using an electric pressure cooker is recommended).
- Soak vermicelli noodles in water before rinsing to remove excess flour.
Step 3. Cook the Noodles
- Add 2 ½ ladles of soup to the noodles and bring to a boil. Add washed vermicelli noodles and cook until tender (about 1 minute).
Step 4. Serve the Soup
- chicken feet, pork ribs, pork roll, pig’s blood, fried shallots, spring onions, coriander, sawtooth coriander, and pepper.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Ubon sausage is highly recommended for the best flavor.
- Washing the noodles removes excess flour and prevents cloudy soup.
- Don't overcook the pig's blood; it will become tough.
Nutrition
- Calories: approximately 600-800
- Fat: 30-40g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I substitute the mushrooms in the Kui Jab Yua soup?
Yes! While the traditional recipe calls for specific mushrooms, you can substitute with other varieties like shiitake, cremini, or even button mushrooms. The flavor will be slightly different, but still delicious.
2. How do I make sure the Kui Jab (rice balls) are perfectly cooked and don't fall apart?
Gently handle the rice balls during cooking. Ensure the water simmers gently, not boils vigorously. Use enough rice flour to bind the rice flour mixture together well. Don't overcook them in the soup – just until they are heated through and tender.
With its delicate balance of flavors and textures, Kui Jab Yua soup is a true testament to Laotian culinary artistry. This recipe offers a delicious and accessible way to experience the authentic taste of Ubon Ratchathani. Enjoy the rewarding experience of crafting this comforting and flavorful soup in your own kitchen!