Nyob Zoo All!

Today, I’ll be showing you how to make a Hmong style noodle dish called Pleev Choj. This bean thread noodle dish is commonly made during funerals, weddings, potlucks, parties, etc. I guess you can say it’s like the Hmong version of the Korean noodle dish called Japchae, but only in visuals not in flavor. Pleev Choj is quite easy to make and also super delicious. What’s great about this dish is flexibility. You can add other herbs, vegetables, and meat that you like. I’ll be showing you all how I like to make it. So give this recipe a try and get creative! Happy Cooking!

The history behind why the Hmong people call it pleev choj is still unclear to me. So if any of my fellow Hmong fam knows, do share! 🙂

From my understanding, spelling it “Pleev Choj” is more for the accent/dialect (how it’s pronounced in different clans/generations). Both Pleev Choj and Peev Choj can be used. Peev Choj is most commonly used/spelled. 🙂 Just wanted to share for any misunderstanding.

Main Ingredients

The noodles: Bean thread noodles! Also known as cellophane noodles. These noodles are commonly used all over Asian in fillings, stir fry, noodle soups, salads, etc. They are cheap, quick to cook and versatile.  They can be easily purchased at any of your local Asian grocery market.

What’s canned and jarred?

Growing up, my parents would used canned straw mushrooms, bamboo shoots, and jarred bamboo shoots in chili oil. Here’s a look at the ones we like to use. If you don’t like canned straw mushroom, by all means, use fresh mushrooms! 🙂

Sauces

The seasoning is important. Here are some of the sauces I like to use for this dish. I highly recommend using these so you can achieve the same flavor

Sweet soy sauce, Golden mountain seasoning sauce, oyster sauce, & fish sauce

Soy sauce

Mix before adding it to the noodles

Meat & Vegetables

This dish can be made with any protein. The most common protein you’ll see a lot of Hmong people use for pleev choj would be pork. Ground chicken, turkey, or beef works just as fine. It’s up to you.

Raw shredded carrots. Can be cooked or raw. I grew up eating it raw so I kept it raw. I like the crunch of it. Cooking it will be up to you 🙂 Herbs we use: Fresh dill, green onions, mint, and cilantro Stir fry the meat, bamboo shoots, mushrooms, and sauce before adding it to the noodles. 

Mix Mix Mix! 

The longer the noodles sits, the tastier it’ll get. But it should be enjoyed the day of or up until the next day

NOTE: Stir frying the noodles will cause it to be too sticky. It also as a tendency to break apart as it sits. I prefer to blanched the noodles, drain it, rinse it well, and then mix it in with everything else.
And enjoy! 

Happy Cooking!

-C.HerCreations

Check out my Youtube Channel here! https://www.youtube.com/c/CHerCreations

PLEEV CHOJ: Hmong Style Bean Thread Noodle Dish

Serves: 8-10 Prep Time: 15 minutes Cooking Time: 5-10 minutes 5-10 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1 lb dried bean thread noodles (aka: cellophane noodles) (soaked well)
• 1 lb ground pork (or other meat of your choice)
• 2 Tbsp vegetable oil
• 1/4 cup minced garlic
• 1 (12.3oz) jar bamboo shoots in chili oil (drained)
• 2 (15oz) cans straw mushrooms (rinsed & drained well)
• 1 (30oz) can bamboo shoots in water (rinsed & sliced)
• 1 large carrot (shredded)
• 1 cup cilantro (rough chopped) (add more or less)
• 1 cup mint
• 1 cup dill (rough chopped) (add more or less)
• 4-5 green onions (sliced)
• ---SEASONING---
• 2 Tbsp Golden Mountain Seasoning Sauce (40g)
• 2 Tbsp Soy Sauce (40g)
• 3 Tbsp Dark Sweet Soy Sauce (51g) (Kwong Hung Seng brand: blue cap)
• 3 Tbsp Oyster Sauce (63g)
• 1 1/2 tsp Fish Sauce (11g)
• 1 tsp mushroom seasoning (1g)
• 2 tsp sugar (8g)
• 2 tsp ground black pepper (5g)
• 1 tsp salt (5g)

Instructions

1. Soak the bean thread noodles in hot tap water for at least 30 minutes to an hour. Drain and place in a bowl. Then pour hot boiling water to cover and stir for 30 secs to 1 minutes until the noodles are al dente: Cooked, firm, but still chewy. Do not overcook. Drain immediately and rinse with cold water. Drain excess water and set aside while you prep the other ingredients.
2. Mix all the seasonings into a bowl and set aside.
3. In a pan, add in 2 tbsp vegetable oil and the minced garlic. Sweat the garlic and then add in the ground pork. Cook until you see no more pink. Then add in the drained bamboo shoots in chili oil, shredded/cut bamboo shoots, and rinsed/drained straw mushrooms. Saute on high heat until you see the bamboo shoots are browning. Then add in the seasonings. Saute for 30 secs just to dissolve the sugar, salt, & mushroom seasonings. Take it off the heat and set aside to cool slightly before adding it to the noodles.
4. Place the bean thread noodles in a big bowl. Add in the slightly cooled stir fry and mix well until the noodles are all coated with the seasonings. Let it sit for 5-10 minutes to allow the noodles to soak in all the seasonings. If you notice the noodles are a little dry add in 2-3 more tbsp of vegetable oil. Taste and adjust the seasonings before adding in the vegetables. NOTE: It may taste a little bland at this point but it will get saltier as it sits! 
5. After 5-10 minutes, finish with adding in the shredded carrots and fresh herbs. Mix and enjoy!

Notes

Best eaten the day it's made. Taste the most flavorful after 3 hours of sitting. Store in the fridge. Life shelf of 2 days only.