Let's Make Khao Soi Osso Buco | Thai Cooking with Chef Ian Kittichai

#Khao Soi #IanKittichai #Thailand
I am so excited to share my luxurious Khao Soi Osso Buco with you! To start, we will make the curry paste from scratch and I will share my story about taking Phil Rosenthal for his first bite of Khao Soi. Next we'll prepare a velvety piece of Osso Buco in the sous vide machine. Then we'll make noodles—both fresh and fried. And to finish it all off, we'll top it with lots of fresh flavors! The dish's curry broth is rich with flavor, and the noodles are perfectly made. Stay tuned for more about this delicious dish from northern Thailand on my channel
►► Step-by-Step Cooking
1. Brine the beef in a mixture of sea salt, sugar, and water, letting it marinate overnight for 24 hours.
2. Next, prepare the curry paste by pounding together salt, galangal, lemongrass, shallot, and garlic, then separately toasting coriander seed, curry powder, anise, black cardamom, and fermented bean paste, which serves as the secret ingredient.
3. Add all the toasted spices, except anise and black cardamom, to the curry paste. Incorporate chopped ginger, Makrut peels, fresh turmeric, and cinnamon to deepen the flavor.
4. Making Curry: Cook the curry paste with a little bit of oil for 2-3 minutes or until aromatic, then slowly add coconut milk time by time to make the curry paste infuse into coconut milk and bring it to boil.
5. Add in the black cardamom, bay leaves, anise, and cinnamon. Season with palm sugar, dark soy sauce, and seasoning sauce to taste, then bring it to a boil, after it’s boiling turn down the heat and simmer for 30 minutes.
6. Osso Bucco: After the beef has been brined overnight, sear it on both sides until golden brown and let it rest for 30 minutes before marinating it with the curry sauce. Then sous vide at 85°C for 12 hours
7. Meanwhile, cook the noodles by boiling them in water with a pinch of salt until done, then transferring them to an ice bath to stop the cooking process. Divide the noodles into two portions, keeping one as normal and deep-frying small portions of the second until golden crispy.
8. Place the noodles in a bowl, add the Osso Bucco along with the curry sauce, and top it with crispy
noodles.
9. Serve khao soi with sides of shallots, pickled mustard green, chopped herbs, and a squeeze of lime juice for freshness.