My mom is from South Thailand (Trang) and I love watching these recipes for 2 reasons. The first is it always reminds me of my childhood because these are the things my mom always made for us. The second is that I can actually go to the website and see the recipe. I love my mom but trying to learn recipes from her is difficult. Me: "How much fish sauce do I put in there?" Mom: "Just like this much" (pours random amount in) Me: "Ok, well, how much white pepper?" Mom: "I don't know! Just this much!" (puts random amount in) Thanks Palin for helping this American-Thai girl cook the foods from my childhood!
This is the epitome of what Thai people eat on a daily/weekly basis. When I was in Japan, Japanese people would assume that I eat pad Thai or green curry every day and I tell them, "No, we eat much simpler foods on a day to day basis. Do you eat sushi everyday?" There's a big difference between what are representative foods of a particular cuisine are and what people eat on a daily basis. Sometimes they overlap, sometimes they don't.
Those dishes are so rich! Can you imagine eating those every day? It reminds me of all of the people online who think that we eat burgers and donuts every single day. I don't think I could do that for more than two days, my insides would feel so greasy.
I grew up as Thai-Cantonese, both "แกงจืด" and "清湯" are comfort food in our family. The easiest way to flip between these two core is to change the broth's base ingredients from "สามเกลอ" (garlic, pepper, and coriander root) to ginger, dried shrimp/dried scallop, and green onion root.
Pai! I made this using 1 lb of pork spare ribs, cilantro stems, daikon, and a few galangal rounds as aromatics and it came out so incredibly flavorful! I was surprised because you were right, it doesn’t look like much but it is excellent. Thanks for sharing the recipe!
Living as a retired expat in Thailand...it is extremely difficult to maintain any sort of weight control diet AND still eat Thai food. When I'm trying to lose a kilo (or 2 or 3) I revert to Gaeng Jued for 2 or 3 meals per week...it really fills you up, is nurtritious and tastes great. The only problem is limiting the Khanom after !
I watched your videos on and off since you started this channel and I think I have never thanked you enough for making these Thai cooking videos. You don't just show viewers how to cook like a Thai but you explain them how to think like a Thai. You give explanation for choosing ingredients and doing each step in cooking. Most importantly, you choose dishes that are possible to make at home. And I'm saying all this as a Thai 🙂
I'm not Thai, but I remember my mom making a similar dish. However, she always used bitter melon and ground pork. We always served it over rice. I disliked it as a child, but now I love it! Even with the bitter melon. I like your recipe.
I realize that creating content your RUclips channel is a business, but I really appreciate as a working mother you consistently do it. Thank you for another great recipe. I will surely try it out on my wife.
Here in the Philippines we call it sotanghon(glass noodle) soup most of the time we use chicken for protein and the only difference is we dont put cilantro in it but rather we put onion leaves. But we sauté the protein first with garlic and onions and if we use chicken we add ginger in the sauteing to enhance the taste of the chicken and more savory
that is far more superior and iconic than Filipinos soups. You never tried eating Thai food? Travel and learn the cultures of neighboring countries before comparing them to your humble dishes that have very little ingridients.
@@karenbenavente1124 Thanks for appreciating my comment everyone if you come to Philippines it is actually selling as a streetfood now these sotanghon soup in quiapo market watch this please even markweins had a vlog of this too already its cheap and it's good ruclips.net/video/nKiPtgzb_Uo/видео.htmlsi=OW4iAl7Fh68EoC3X
You are such a sweetheart, love your cooking sessions. It's so important to transfer your love over to the food you're preparing. You do this, great. Big hug from Switzerland.
Just wanna thank you for sharing all of the authentic Thai dishes with us. I found you around 2019 and you've really became my go-to "teacher" when I try to make sure my Thai cooking is closer to the real deal. Love and appreciate your work, Pailin!
I had no idea about this soup but I literally just made this with left over roasted duck I bought at the asian market and let me tell you, it’s amazing! I used ginger and cilantro root as aromatics and nappa cabbage, wood ear mushroom and white fungus as veggies which give a beautifully crunchy texture. Im excited to try the original version with meatballs, egg tofu and ribs next time😋 Daikon gives such a delicious flavor to soup broths as well. A must! I think winter melon or chayote would be great here as well… Anyway, thank you so much for sharing all these great recipes 🙏❤
I made it this week when the Patreon email came! It was sooooo good. My four year old and husband loved it. I had this tagged in the SABAI cookbook, but kept putting it off, thinking making the broth first would be hard and time consuming. Love the way this recipe version is approached. We'll be making it again soon.
I‘m inspired to recreate my mum’s gaeng jued now; she’s Korat so not sure her variation is regional or just personal! We get the stock started with pork ribs, but also ginger and some onion and garlic, but also coriander root. Her pork meatballs also have finely chopped coriander in too. The only vegetable in it is pickled mustard greens, maybe one of my favourite foods in the world. I need to eat a tin of the Pigeon brand mustard greens at least once a week lol
I'm Thai and this is one of my favorite soup. I always use seaweed instead of cabbage and I don't like glass noodle much so I don't use it. You can also use Chicken wings, potato, onion and tomato or pork ribs with wintermelon.
This is also a very typical Teochew home style family soup. The main difference is we will include something called “ tang chye” (a preserved cabbage - I definitely see it used before in Bangkok). The woonsen and cabbage and tofu are however obligatory with proteins being varied. Other variations can be canned button mushrooms or himeiji mushrooms.
Yes, we have that in Thailand. You can put it in and it just a variation of Gaeng Jued we don't have specific name for that. But Tang Chye usually put in in a rice soup with fish meat. The rice soup is like a Gaeng Jued + rice + fish meat + garlic oil + fried galangal and yes +tang chye
Thank you, that's a great recipie for the european winter too....always good with a comforting soup. I think you showed us this one already many years ago, didn't you? This is a nice new variety. ..ruclips.net/video/PV__ThYw6VI/видео.htmlsi=SUwTNXkRmBHc_dy5
Oh yes, the soup is often meant to eat together with rice. I love tang chye in such lighter soups and yes, it’s also obligatory in fish soups! Garlic oil is a great condiment but another variation I like is fried shallot oil. Such a simple soup but as Pailin mentioned, so many variations can be made it is never boring. I probably have the best of 3 worlds, with my father being Teochew Chinese and mother being southern Thai and Malaysian Peranakan mix! So we love all our fish soups, gaeng jued like soups, curries and shrimp paste based spicy stir fries.
@@kendyYus It's interchange and it's quite common in every society. While Thai adopted lots of dishes from Chinese immigrants and others, those people started to cooked curry, chili paste, etc. Not just food but other aspects eg. beliefs. Except for some Tai ethnics in the south of CH Chinese never celebrate festivals like Songkarn, and now those in TH do. At the same time Thai adopted some of Chinese beliefs like vegetarian festival. Your comment reminds me of a thread I've read in a Thai web community. A Thai guy with Chinese descents donated his body and organs (of cause after his death) for medical study, which is common for many Thai since we view it a a very good merit. I don't know about mainland Chinese and disaporas these days but this was against their tradition in the past since they considered that if you were disembodied, in your next life you will be born without that organ. So the guy was scolded by his grandparents when they learn what he did. Anyway he said he doesn't care.
Another exquisite recipe that I can't do due to lack of ingredients in my country. But funny and interesting video and the English language it's so clear.
I make your pork stock recipe in bulk and freeze it…just so I have it on hand for this soup. We have it nearly every week, it is easily my favorite soup. I swap out the nappa cabbage and use bok choy (only because nappa cabbage in my area are giant and it is difficult for us to use it all up). Every single recipe of yours that I have tried has been perfect, so yummy!
I used to buy this weekly from a street vender on my soi. She made it with bitter melon and it was wonderful. No bitter at all. I miss it and Thailand. I'll be making this soon.
This is one of my favourite Thai dishes ever!! My mom would often make these at least once every two weeks and whenever I eat this, I am reminded of home (Thailand). This soup is my number one comfort food, love it!
My favorite vegetable in this soup is pea vines. My family also made a version with squash shoots, as well as bitter melon greens (not the bitter melon but the leaves and tender shoots, which are no where near the same bitterness of bitter melon). One time we tried spicy dried squid to flavor the broth and it was surprisingly amazing. I think that daikon is a must, the nappa is great and common as well. Sometimes my family would wrap the pork meat balls in seaweed, so good!
Aahhhh, this makes me miss my mom's Gaeng Jued so much. I remember having this almost every Sunday morning as a child. Like you said, it goes with everything and you never get tired of sipping on that delicious broth. My favorite protein is the very rustic spooned meatballs. Thank you for making my day!
This soup is my favourite remedy when I’m sick with a cold, especially with bitter melon😉! Great timing, Khun Pai, now that the cold winter days are here. However, I’ll be enjoying tropical climate for a few weeks in Thailand. Oh and ขอบคุณมากๆครับ🙏
I made Leng Saep last week and kept the extra broth in the freezer. Tonight I made this soup using the broth from Leng Saep. It was perfect!! We loved it.
There is a very similar soup in Vietnam and China too. People who haven't tried this don't know what they are missing out on. It's super comforting. It's almost the purest expression of an Asian Mom's cooking
Made this for lunch today and it was wonderful. I happen to have bitter melon from my garden so I did put it in along with cabbage and mushrooms. So good!
This looks so good. I was expecting the big Le Creuset to be put on the table with a potholder since it is pretty. Or for it to stay in the kitchen and small bowls dished out from there. I guess it's nice to have the medium bowl on the table to be part of all the dishes. I always appreciate following the dish right to the end to see how things are eaten usually (or even just how someone else eats them) and I've noticed that you are really good about that.
The versatility of this is soooooo cool! I’m gonna try this out for my husband. Traditional Thai curry is a little overpowering for him, so I’m excited to try this.
Thank you so much for your "extended" explanation on different kinds of noodles, and what vegetables we can use on this dish. It's very interesting for me to learn of the "egg" tofu. I will have to give it a try, and I agree with you, I don't care to have that bitter melon in this dish 🙂 Your show is one of my very favorite. I love your "down to earth"manner and so easy to understand instructions. Thank you!
Oh my god this is exactly the most comforting soup my family would make in cold winter days! And the fact that my family is from the north if not the northest part of China really shows how borderless comfort food can be. One thing my family love to do tho is to chop up the soaked glass noodle and mix it up with ground pork so you got glass noodle bits in the meatballs. Thanks for sharing!
I just wanted to say thank you so much for all Thai recipe you shared. Even for a Thai and still lives in Thailand but not with a family. You made everything the way my mum makes it❤❤❤ thank you! More childhood food please!
Pai, your videos are seriously the best things to watch to destress. You literally bring joy through the screen. Thank you for sharing your energy and, of course, your recipes💛
As Thai, This remind me 2 Thai menues. Pickled cabbage soup with rib pork ,and bitter melon soup with ground pork (ground pork inside bitter melon). I have no idea to have it togeter. Wow so interesting. I think it wil made bitter soup better.(I hate bitter melon😅😅5555) 😋😋😋
@@MrNataphong I’m also Thai ka. A cook in the cafeteria at work does this all the time. She uses one of those ผักกาดดองกระป๋งตรานกพิราบ (don’t know which flavor though) and it seems to work ka.
Ohhh its tom chubchai mala, my mom version have bitter melon, pickled cabbage, Tomato and aromatic chili, pork rib. The taste is so refreshing! The bitter melon doesn't bitter at all, its the only menu that I would eat the bitter melon.
Your face when you stated we can add bitter melon 😂 i use to hate it as a child but now i have grown to LOVE it and find myself craving it all the time❤😊
Your videos are so good. You have improved with excellence over time. In my opinion, you are the best RUclipsr for ANY kind of food how-to video. Your easy to understand, your thorough and your process of teaching is by far the best I've ever watched. Congratulations! My Thai dishes have become excellent because of you! Thank you
We were to have a winter storm here in Denver this weekend. Coincidently, I saw this video and thought the soup and the expected snow storm were going to be a match, and it was. it was so easy to make and the flavors were perfect together. Thanks for this recipe. Highly recommend it.
Outstanding. I've had my eye on this dish since it was posted and I finally got around to making it tonight. This one is a keeper for sure. I made it to spec with the exception of using escarole instead of napa because that's what I have and it was outstanding.
Thai cooking/eating seems to be a creative experience! At least you make it look like that. I really enjoy watching you cook. I watched your video on how to eat Thai at a restaurant 3 times before going to our local Thai restaurant. I need 3 more times and to learn the names of the dishes and what they are.
I am indonesian , through to your channel because I want to make tom yum soup, Thai and Indonesian food are similar . Thank you for the explanation on every recipes.
Growing up my Mum would make this. Not every week but still on a regular basis. I carried on the tradition, always eating it over rice, an omelette and adding chilies in fish sauce. Rice is mostly off the menu now thanks to my bust pancreas, but luckily this soup is comforting on its own.
In the Philippines it similar to our version of Pork or Beef Nilaga , usually we add potatoes, Baguio beans or even our local pechay , if napa cabbage is expensive, afterwards we have a spicy fish sauce on the side. That's our classic comfort food during these times
Aside from the fish sauce, this looks almost exactly like the dish my aunts used to make when I was a kid! They might have used Teochew fish sauce though, so the 2 dishes are even closer. We would see it during praying festivals (some deity's birthday, death anniversaries, that kind of thing) so you have people arriving and leaving at different times. The version we always have is napa/minced meat/fishballs/stock cube, it's quick and easy to prepare.
I have this for breakfast like 2-3 times a week at a restaurant around the corner. I will say a really nice addition they add to the soup is a square of seaweed as they serve.
I have always called this tom jued. This, along with khao tom and kai jeaw were all staples for my luuk krung daughters when they were little. Oh and muu ping. They are now young adults and if they are unwell the first thing they'll ask for is khao tom. I think I'll reintroduce them to this and see if they slurp the tofu like they did when they were little. Thank you for your authentic Thai recipes.
Khun Pai, love your recipes.. favourites are pineapple fried rice, tom yum fried rice, n many more. Going to try this glass noodles soup san pork ribs...love that tofu n napa cabbage r in with glass noodles. Tqvm 🙏🏻💟
What really astonishes me is how well a lot of thai foods like jok and this kind of soup or rad na works so well as comforting food in our cold Western winters🙂
This reminds me of a meatball soup called albondigas that my Mexican grandmother used to make. It seems that many cultures have some variation of a clear broth soup. Nice dancing btw! 🎉🎉
My mom is from South Thailand (Trang) and I love watching these recipes for 2 reasons. The first is it always reminds me of my childhood because these are the things my mom always made for us. The second is that I can actually go to the website and see the recipe. I love my mom but trying to learn recipes from her is difficult.
Me: "How much fish sauce do I put in there?"
Mom: "Just like this much" (pours random amount in)
Me: "Ok, well, how much white pepper?"
Mom: "I don't know! Just this much!" (puts random amount in)
Thanks Palin for helping this American-Thai girl cook the foods from my childhood!
Adam here - and I just wanted to let you know that I had a good laugh over the "pours random amount in" :) I feel your pain! Cheers!
I love this Thai chef. She's has always been my favourite chef from Thailand
This is the epitome of what Thai people eat on a daily/weekly basis. When I was in Japan, Japanese people would assume that I eat pad Thai or green curry every day and I tell them, "No, we eat much simpler foods on a day to day basis. Do you eat sushi everyday?" There's a big difference between what are representative foods of a particular cuisine are and what people eat on a daily basis. Sometimes they overlap, sometimes they don't.
exactly. same thing with my country Turkiye, everyone assumes we eat kebap everyday :D
@@dogukan7406 Dude, meats/kebabs in turkey are soooo good I would eat only this:) Greets from Poland, please open more real turkish restaurants here:)
@@bartman2395 that is lovely to hear ;) if I ever move to Poland I will consider opening a Turkish restaurant haha
Do people think Canadians eat poutine everyday? 😂 I eat it maybe once a year lol
Those dishes are so rich! Can you imagine eating those every day? It reminds me of all of the people online who think that we eat burgers and donuts every single day. I don't think I could do that for more than two days, my insides would feel so greasy.
I grew up as Thai-Cantonese, both "แกงจืด" and "清湯" are comfort food in our family. The easiest way to flip between these two core is to change the broth's base ingredients from "สามเกลอ" (garlic, pepper, and coriander root) to ginger, dried shrimp/dried scallop, and green onion root.
Dried scallops or shrimps!? That sounds amazing.
Pai! I made this using 1 lb of pork spare ribs, cilantro stems, daikon, and a few galangal rounds as aromatics and it came out so incredibly flavorful! I was surprised because you were right, it doesn’t look like much but it is excellent. Thanks for sharing the recipe!
A few years ago my and my sibling were very unwell and my dad made this for us. I had forgotten the name, but seeing it again made me really happy :]
Living as a retired expat in Thailand...it is extremely difficult to maintain any sort of weight control diet AND still eat Thai food. When I'm trying to lose a kilo (or 2 or 3) I revert to Gaeng Jued for 2 or 3 meals per week...it really fills you up, is nurtritious and tastes great. The only problem is limiting the Khanom after !
I watched your videos on and off since you started this channel and I think I have never thanked you enough for making these Thai cooking videos. You don't just show viewers how to cook like a Thai but you explain them how to think like a Thai. You give explanation for choosing ingredients and doing each step in cooking. Most importantly, you choose dishes that are possible to make at home. And I'm saying all this as a Thai 🙂
Thank you so much for your thoughtful words!
I'm not Thai, but I remember my mom making a similar dish. However, she always used bitter melon and ground pork. We always served it over rice. I disliked it as a child, but now I love it! Even with the bitter melon. I like your recipe.
Khun Pai, it's every mom's belief of แกงจืด to be good for their children, at least our generation. thanks for sharing this.
I realize that creating content your RUclips channel is a business, but I really appreciate as a working mother you consistently do it. Thank you for another great recipe. I will surely try it out on my wife.
Here in the Philippines we call it sotanghon(glass noodle) soup most of the time we use chicken for protein and the only difference is we dont put cilantro in it but rather we put onion leaves. But we sauté the protein first with garlic and onions and if we use chicken we add ginger in the sauteing to enhance the taste of the chicken and more savory
Indeed! Love how Pinoy and Thai cuisine are similar and still distinct.
that is far more superior and iconic than Filipinos soups. You never tried eating Thai food? Travel and learn the cultures of neighboring countries before comparing them to your humble dishes that have very little ingridients.
Sounds delicious 😋
@@karenbenavente1124
Thanks for appreciating my comment everyone if you come to Philippines it is actually selling as a streetfood now these sotanghon soup in quiapo market watch this please even markweins had a vlog of this too already its cheap and it's good
ruclips.net/video/nKiPtgzb_Uo/видео.htmlsi=OW4iAl7Fh68EoC3X
The best!
You are such a sweetheart, love your cooking sessions. It's so important to transfer your love over to the food you're preparing. You do this, great. Big hug from Switzerland.
Just wanna thank you for sharing all of the authentic Thai dishes with us. I found you around 2019 and you've really became my go-to "teacher" when I try to make sure my Thai cooking is closer to the real deal. Love and appreciate your work, Pailin!
I had no idea about this soup but I literally just made this with left over roasted duck I bought at the asian market and let me tell you, it’s amazing!
I used ginger and cilantro root as aromatics and nappa cabbage, wood ear mushroom and white fungus as veggies which give a beautifully crunchy texture.
Im excited to try the original version with meatballs, egg tofu and ribs next time😋 Daikon gives such a delicious flavor to soup broths as well. A must!
I think winter melon or chayote would be great here as well…
Anyway, thank you so much for sharing all these great recipes 🙏❤
I made it this week when the Patreon email came! It was sooooo good. My four year old and husband loved it. I had this tagged in the SABAI cookbook, but kept putting it off, thinking making the broth first would be hard and time consuming. Love the way this recipe version is approached. We'll be making it again soon.
My son is 4 also and he loves it too!! Glad to hear you made it!
I‘m inspired to recreate my mum’s gaeng jued now; she’s Korat so not sure her variation is regional or just personal! We get the stock started with pork ribs, but also ginger and some onion and garlic, but also coriander root. Her pork meatballs also have finely chopped coriander in too. The only vegetable in it is pickled mustard greens, maybe one of my favourite foods in the world. I need to eat a tin of the Pigeon brand mustard greens at least once a week lol
I'm Thai and this is one of my favorite soup. I always use seaweed instead of cabbage and I don't like glass noodle much so I don't use it. You can also use Chicken wings, potato, onion and tomato or pork ribs with wintermelon.
for aroma, i like to add a couple of crushed kafir like leaf right before the heat is off.
This is also a very typical Teochew home style family soup. The main difference is we will include something called “ tang chye” (a preserved cabbage - I definitely see it used before in Bangkok). The woonsen and cabbage and tofu are however obligatory with proteins being varied. Other variations can be canned button mushrooms or himeiji mushrooms.
Yes, we have that in Thailand. You can put it in and it just a variation of Gaeng Jued we don't have specific name for that. But Tang Chye usually put in in a rice soup with fish meat. The rice soup is like a Gaeng Jued + rice + fish meat + garlic oil + fried galangal and yes +tang chye
Thank you, that's a great recipie for the european winter too....always good with a comforting soup. I think you showed us this one already many years ago, didn't you? This is a nice new variety.
..ruclips.net/video/PV__ThYw6VI/видео.htmlsi=SUwTNXkRmBHc_dy5
Lots of teochew ppl in Thailand. Who's influenced whom? Don't matter we are all richer for it.
Oh yes, the soup is often meant to eat together with rice. I love tang chye in such lighter soups and yes, it’s also obligatory in fish soups! Garlic oil is a great condiment but another variation I like is fried shallot oil. Such a simple soup but as Pailin mentioned, so many variations can be made it is never boring. I probably have the best of 3 worlds, with my father being Teochew Chinese and mother being southern Thai and Malaysian Peranakan mix! So we love all our fish soups, gaeng jued like soups, curries and shrimp paste based spicy stir fries.
@@kendyYus It's interchange and it's quite common in every society. While Thai adopted lots of dishes from Chinese immigrants and others, those people started to cooked curry, chili paste, etc. Not just food but other aspects eg. beliefs. Except for some Tai ethnics in the south of CH Chinese never celebrate festivals like Songkarn, and now those in TH do. At the same time Thai adopted some of Chinese beliefs like vegetarian festival. Your comment reminds me of a thread I've read in a Thai web community. A Thai guy with Chinese descents donated his body and organs (of cause after his death) for medical study, which is common for many Thai since we view it a a very good merit. I don't know about mainland Chinese and disaporas these days but this was against their tradition in the past since they considered that if you were disembodied, in your next life you will be born without that organ. So the guy was scolded by his grandparents when they learn what he did. Anyway he said he doesn't care.
I definitely love how versatile Gaeng Jued is
so many variations, so many possibility
I love learning other peoples comfort foods🥰 I am all about soups, super excited to try this out! Thanks for sharing!!!!!
Another exquisite recipe that I can't do due to lack of ingredients in my country. But funny and interesting video and the English language it's so clear.
I made it with soy sauce and fish sauce, which should be easy to find. I didn't have daikon but used onions instead.
In Japan we also make "tsukune" chicken meatballs using just a spoon, especially at hot pots! this looks really good and would love to try it out!
I make your pork stock recipe in bulk and freeze it…just so I have it on hand for this soup. We have it nearly every week, it is easily my favorite soup. I swap out the nappa cabbage and use bok choy (only because nappa cabbage in my area are giant and it is difficult for us to use it all up). Every single recipe of yours that I have tried has been perfect, so yummy!
I used to buy this weekly from a street vender on my soi. She made it with bitter melon and it was wonderful. No bitter at all. I miss it and Thailand. I'll be making this soon.
This is one of my favourite Thai dishes ever!! My mom would often make these at least once every two weeks and whenever I eat this, I am reminded of home (Thailand). This soup is my number one comfort food, love it!
Love these types of real life recipes! Would you consider doing a series/Playlist for recipes like these? (The more "practical" ones?)
My favorite vegetable in this soup is pea vines. My family also made a version with squash shoots, as well as bitter melon greens (not the bitter melon but the leaves and tender shoots, which are no where near the same bitterness of bitter melon). One time we tried spicy dried squid to flavor the broth and it was surprisingly amazing. I think that daikon is a must, the nappa is great and common as well. Sometimes my family would wrap the pork meat balls in seaweed, so good!
Aahhhh, this makes me miss my mom's Gaeng Jued so much. I remember having this almost every Sunday morning as a child. Like you said, it goes with everything and you never get tired of sipping on that delicious broth. My favorite protein is the very rustic spooned meatballs. Thank you for making my day!
I love soups like these. I can eat it every day. It's so easy to make too. Thanks for sharing!
This soup is my favourite remedy when I’m sick with a cold, especially with bitter melon😉! Great timing, Khun Pai, now that the cold winter days are here. However, I’ll be enjoying tropical climate for a few weeks in Thailand. Oh and ขอบคุณมากๆครับ🙏
I made Leng Saep last week and kept the extra broth in the freezer. Tonight I made this soup using the broth from Leng Saep. It was perfect!! We loved it.
Love this.
Yes, Pine Brand glass noodle is the best. And our favorite Megachef fish sauce!
There is a very similar soup in Vietnam and China too. People who haven't tried this don't know what they are missing out on. It's super comforting. It's almost the purest expression of an Asian Mom's cooking
Made this for lunch today and it was wonderful. I happen to have bitter melon from my garden so I did put it in along with cabbage and mushrooms. So good!
You are very skilled Pailin. Can't get decent Thai food around here so you have made it possible to make and enjoy it at home. Thanks!
You know I’m here for this Pai!! Thank you always ❤stay safe and blessed always ❤much love from BC!! 😊
This looks so good. I was expecting the big Le Creuset to be put on the table with a potholder since it is pretty. Or for it to stay in the kitchen and small bowls dished out from there. I guess it's nice to have the medium bowl on the table to be part of all the dishes. I always appreciate following the dish right to the end to see how things are eaten usually (or even just how someone else eats them) and I've noticed that you are really good about that.
The versatility of this is soooooo cool! I’m gonna try this out for my husband. Traditional Thai curry is a little overpowering for him, so I’m excited to try this.
Def gonna try this tomorrow. Love how you mimic how Spanish speakers pronounce cilantro.
Made it today and added some fried tofu. The flavors are really nice. thanks for the recipe. Will def. be making again
OMG nostalgia and scrumptious. Growing up we only made it with any ground meat and the clear noodles plus garnish. Will add various veggies now. 🎉
Perfect time for a good warm soup recipe! Its been so cold this winter!
Thank you so much for your "extended" explanation on different kinds of noodles, and what vegetables we can use on this dish. It's very interesting for me to learn of the "egg" tofu. I will have to give it a try, and I agree with you, I don't care to have that bitter melon in this dish 🙂 Your show is one of my very favorite. I love your "down to earth"manner and so easy to understand instructions. Thank you!
Pai it was like you read my mind! I have been craving Gaeng Jued with Thai Omelet for days now! Gonna make it tomorrow for sure :)
Oh my god this is exactly the most comforting soup my family would make in cold winter days! And the fact that my family is from the north if not the northest part of China really shows how borderless comfort food can be. One thing my family love to do tho is to chop up the soaked glass noodle and mix it up with ground pork so you got glass noodle bits in the meatballs. Thanks for sharing!
I just wanted to say thank you so much for all Thai recipe you shared. Even for a Thai and still lives in Thailand but not with a family. You made everything the way my mum makes it❤❤❤ thank you! More childhood food please!
Pai, your videos are seriously the best things to watch to destress. You literally bring joy through the screen. Thank you for sharing your energy and, of course, your recipes💛
Awww, thank you. The joy and the energy is more important than the recipes, if you ask me ☺️
When I add the bitter melon to my Gaeng Jued I’d also add the pickled cabbage (the canned kind). It helps to balance out the bitterness.
As Thai, This remind me 2 Thai menues. Pickled cabbage soup with rib pork ,and bitter melon soup with ground pork (ground pork inside bitter melon). I have no idea to have it togeter. Wow so interesting. I think it wil made bitter soup better.(I hate bitter melon😅😅5555) 😋😋😋
@@MrNataphong I’m also Thai ka. A cook in the cafeteria at work does this all the time. She uses one of those ผักกาดดองกระป๋งตรานกพิราบ (don’t know which flavor though) and it seems to work ka.
@@jennaberrrybean 5555 คิดไม่เคยถึง ปกติมีแกงจืดเดียวไงในมื้อนึง ไม่เคยคิดถึงเอามาผสมกันเลย
Ohhh its tom chubchai mala, my mom version have bitter melon, pickled cabbage, Tomato and aromatic chili, pork rib.
The taste is so refreshing! The bitter melon doesn't bitter at all, its the only menu that I would eat the bitter melon.
Your face when you stated we can add bitter melon 😂 i use to hate it as a child but now i have grown to LOVE it and find myself craving it all the time❤😊
Another great video...I put in my save to watch later! I love the "bitter melon look" 😄
Your videos are so good. You have improved with excellence over time. In my opinion, you are the best RUclipsr for ANY kind of food how-to video. Your easy to understand, your thorough and your process of teaching is by far the best I've ever watched. Congratulations! My Thai dishes have become excellent because of you! Thank you
My kids love it! It contains everything we need to get healthy meal
We were to have a winter storm here in Denver this weekend. Coincidently, I saw this video and thought the soup and the expected snow storm were going to be a match, and it was. it was so easy to make and the flavors were perfect together. Thanks for this recipe. Highly recommend it.
I’m making this and using carrots instead of white ones and omg it’s so yum thank you ❤ I may have found a new weekly staple dish
I eat every week at home,is really super , thanks for bringing the recipe
You inspired me to try this! You make it look so simple
This video gave me nostalgia. Back when I first relocated to Bangkok in 2018, this was my to go food near the local market in my area. Thank you ❤️
that dish reminds me a lot of Japanese nabemono.
I happen to have halv a daikon in the fridge and will give it a try.
I am just baffled how good this turned out to be 😍
Your face when you taste it at the end says it all! I already know this is the type of dish I'll tremendously enjoy, cannot wait to try it soon!
Outstanding. I've had my eye on this dish since it was posted and I finally got around to making it tonight. This one is a keeper for sure. I made it to spec with the exception of using escarole instead of napa because that's what I have and it was outstanding.
This recipes is excellent during these cold days 🥰
I will definitely goin to try this! Im a big fan since 2015! ❤❤❤
Thai cooking/eating seems to be a creative experience! At least you make it look like that. I really enjoy watching you cook. I watched your video on how to eat Thai at a restaurant 3 times before going to our local Thai restaurant. I need 3 more times and to learn the names of the dishes and what they are.
Oh this looks so comforting, can't wait to try it!
As always, it is a wonderful video.
It is 10 at night and suddenly I crave gaeng jued. NO FAIR! Thank you for sharing.
I'll never get tired of the shade thrown toward bitter melon 🤣
Luv, luv your channel! This is such a great nutritous recipe 🎉 Thanks for sharing! We chinese have a version of it too. Simple comfort food!
I made this today with pork ribs and meatballs. The broth was exceptional! Thank you for sharing this recipe!
I am indonesian , through to your channel because I want to make tom yum soup, Thai and Indonesian food are similar . Thank you for the explanation on every recipes.
We have this soup in Vietnam too..love it and yes we had it almost every week too
She looks absolutely beautiful and amazing and she is deserves to t b a chef
🍲ที่บ้านชอบทำเป็นหมูสับผสมวุ้นเส้นปั้นเป็นก้อนมากกว่า..เห็นดึกๆแล้วหิวอีกแล้ว..
Growing up my Mum would make this. Not every week but still on a regular basis. I carried on the tradition, always eating it over rice, an omelette and adding chilies in fish sauce. Rice is mostly off the menu now thanks to my bust pancreas, but luckily this soup is comforting on its own.
This soup is LIFE!! Thank you for sharing this, kop khun kaap!!
In the Philippines it similar to our version of Pork or Beef Nilaga , usually we add potatoes, Baguio beans or even our local pechay , if napa cabbage is expensive, afterwards we have a spicy fish sauce on the side. That's our classic comfort food during these times
Aside from the fish sauce, this looks almost exactly like the dish my aunts used to make when I was a kid! They might have used Teochew fish sauce though, so the 2 dishes are even closer. We would see it during praying festivals (some deity's birthday, death anniversaries, that kind of thing) so you have people arriving and leaving at different times. The version we always have is napa/minced meat/fishballs/stock cube, it's quick and easy to prepare.
I have this for breakfast like 2-3 times a week at a restaurant around the corner. I will say a really nice addition they add to the soup is a square of seaweed as they serve.
Hi Pai and Adam,
This is great and very normal everyday dish. Never thought that it would be shown as a recipe.
I have always called this tom jued. This, along with khao tom and kai jeaw were all staples for my luuk krung daughters when they were little. Oh and muu ping. They are now young adults and if they are unwell the first thing they'll ask for is khao tom. I think I'll reintroduce them to this and see if they slurp the tofu like they did when they were little. Thank you for your authentic Thai recipes.
Wow! Another delish and relatable dish! And Adam is always getting you wirh "wow so pro"comment! 😂😂😂
lol - that's actually her brother re "so pro", but thanks regardless :) Cheers! Adam
sounds like a good winter recipe definetely will try !
I m drooling! Imagining cut chilli with fish sauce in the side!
Khun Pai, love your recipes.. favourites are pineapple fried rice, tom yum fried rice, n many more. Going to try this glass noodles soup san pork ribs...love that tofu n napa cabbage r in with glass noodles. Tqvm 🙏🏻💟
It's been like three weeks since I've made this dish and I need more!!!
What really astonishes me is how well a lot of thai foods like jok and this kind of soup or rad na works so well as comforting food in our cold Western winters🙂
Your face when you tasted it... you were instantly a little kid being comforted by that soup. It was such a beautiful moment to me!!
❤️ I'm glad you noticed. That first sip is always so wonderful
Pailn, when you took a slurp of the finished product at the end, I thought you were gonna
dislike it; but then I see
you approved of it! Yummy
This reminds me of a meatball soup called albondigas that my Mexican grandmother used to make. It seems that many cultures have some variation of a clear broth soup.
Nice dancing btw! 🎉🎉
Thank you Pailin! ❤❤❤
You inspired me to make this soup today. It is so delicious and refreshing.
Good 👍😊 thanks for sharing your vlog ☕🍰
We used to eat this at restaurants a lot. In Chiang Mai they'd add seaweed.
Ingrediants have benn added to my shopping list. Looks so comforting.
I love adding soup celery for more fragrance.
This is my comfort food in winter. 😋
This is gonna warm me up so well in January 😊
Love your videos!! I have never heard of this soup but it looks like the perfect comfort soup!!
Loved it when you danced! So authentic. This is my mom’s classic soup too! Thanks for making it.