How to make Khaub Poob

How I make khaub poob recipe, the hmong way.  Name variations are: kao poon, kapoon, kao pun, kao pong, etc ...


  • 12 cups cold water
  • 1 whole chicken
  • 2 cup bamboo shoots
  • 1 red bell pepper, skin off and chopped
  • 1/2 cup garlic
  • 1/2 cup Red curry paste
  • 1/2 cup Namya curry paste
  • 1 or 2 cans coconut milk
  • 2 cubes chicken bouillon
  • 2 cabbage leaves (optional)
  • Rice noodles
  • 2 tsp salt


  • shredded cabbage
  • fish sauce
  • shredded banana leaf
  • green onion
  • cilantro
  • basil .. whatever you like



Hi annie I deleted it and reinstalled it but it still doesn't work its so weird 

Have you tried powering it off and powering it back on? The volume should be ON and ringer should be ON.

I live in San Francisco so I have all the ingredients required. I tried to cook with your recipe and I think I go crazy about it. Just a terrific discovery. You are a semi-genius! Well, show us somemore of your unique Hmong dishes, then you are...

Thanks for your comment! :-) I love food and have a great passion for it. I love sharing recipes and learning about how others prepare their dishes. I am guessing that you are Vietnamese? Us hmong really love Viet foods too. There's quite a lot of Hmong who live in Vietnam. I would someday love to travel there to meet them and learn their foods.

I'm Viet. You have a youthful voice. I thought you're 24 or 25 something. I wait for more Hmong dishes from you. I'm going to try your Sweet Pork with Eggs. Your way seems to solve the problem of hard-meat from the pork that I encountered. The difference I might add is near the end of cooking, I would add a tea spool or two of coconut oil to the pot. Thanks again for the works.

Very cool. Do report back how adding coconut oil adds to the taste!

How many servings does this make?

A lot. I'd say it could feel well over 10-20 people depending on the bowl size.

Hi AnnieI am going to try out your recipe.  BTW you forgot to list the chicken bouillon cubes on the list of ingredients.

Thanks Gini for pointing that out! Haha, I just edited it now.

I love all of your videos! Was introduce by my sister... God bless your heart, you are an amazing person!

Hi Pa, thanks for your comment. :-) I appreciate your feedback!

Why is it that the coconut in my curry always clump up after I added the chicken/meat?

Just continue stirring it. You can also try using cooking coconut milk instead of the coconut cream if you don't like the heavy taste.

thanks for sharing your videos..keep up the good work!


No mention of how long to cook bamboo shoots. Till soft? Approximates minutes? Judgement call?

Since you slice it thin it only takes a few minutes to cook.  It can remain in there as long as you want it to.

how many servings does this make?

Makes a pretty big pot. You can feed 10 people.

hi, quick question... i'd like to make khaub poob for my in-laws but i'm not a fan of bamboo shoots. i know that the bamboo is a big part of the recipe, but is it possible to make the bamboo shoot into a garnish that people put in the soup at their discretion (like the cabbage and cilantro)? or would that take away from the dish? please let me know... so glad i came across your page today. planning on cooking this and surprising everyone over the weekend!! (: 

You can add it as a condiment if you personally don't like bamboo in the soup.  It does add to the flavor of the soup, but if you don't like bamboo don't use it.  The main flavor should be from the chicken and the curry and coconut milk.  Make sure you cook the bamboo separately then.

thanks, that's what i figured too but i figured i'd ask an expert. (: thanks for the tip!!

What does the red bell pepper benefit with the taste?

With every ingredient, it adds a unique flavor.  Red bell pepper makes the sauce more rich in flavor and color.

It just gives a hint of spices.

Hi I'm half Hmong and half caucasian and I have tried soooooo hard to find someone to teach me how to make this dish who I could easily understand. I loved eating this growing up and I'm so glad you made this "how to" page. I'm also psyched that you have other traditional Hmong dishes on your blog as well. I've just moved into my own apartment and I'm very excited to try out these recipes and share them with my friends and family. You are ridiculously awesome and I definitely will be watching for more of your food blogs!THANK YOU!Pa KouFrom Eau Claire, WI

Thanks for commenting! I will have more recipes soon. I appreciate your support!

Oh my gosh.  This is a wonderful receipe you have on your page.  I love it.  I been trying to figure out how to make all these for a long time.  My mom and aunt are so awesome in cooking these but they always do it the scatch way or the long way.  Yours are super awesome quick and easy. Thanks.  I was curious are you doing a book out.  It would be great to actually have a book of all your receipe.

Hi Annie. I wish your cook book is available on android. I'd definitely buy it.

Hello Annie.Thank you so much for sharing your recipe's. I have 3 grown boys and I have  to say, I don't know if I'll have a nyab hmoob so I'm glad they can get your recipes and expert advices on some of their favorite Hmong dishes.  I would love for them all to be close to home but as life is, everyone has to go out into the world and do what they must do.  Many thanks again and look forward to experiment with some of your new dishes.  

The khaub poob recipe given here was really interesting and tasty. The preparation steps given in the video was really helpful to know the correct proportions of ingredients required for this poob. This is really a delicious and healthy dish as the unwanted fat of chicken is being removed before cooking. Good recipe!

Hey do u add the chiken broth's kuas too?? Lol sry I'm just a bit confused on that part

This is a great how to!!!   Thank you!!!   How do you take the skin off the red peppere?

The amount u listed how many does it serve? Made this it was amazing good.

Do you skin the chicken while it's raw or after? I suppose you use a "hmong" chicken as well. I was thinking I'd just use one from a regular store. Also, what kind of chicken bouillon cubes do you use? I've heard there might be an "Asian" bouillon but maybe I heard wrong. Thanks for the video and the recipe! My husband isHming but I am not. I love Asian food, though!

Thank you for sharing!! Not a lot of people are welling to share their recipes, so I'm happy you are here to share all of your recipes. Also I love your sweet pork with eggs!!

hello, I don't know why I'm unable to send you a message. I was wondering how much your lotus sticks are?

Hi Annie! I have found your page after having to search for Hmong recipes to cook for myself since I moved out on my own. I am so glad to have found this recipe (I've also used your nab vam green jigglies recipe) because I have been craving some khaub poob! I am going to try this out this weekend and see how it goes!

Hi,This looks great! Is the recipe available written out anywhere? Or is there just the video? It's easier for me to reference a written recipe sometimes.Thanks! 

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