Title notwithstanding, you approached this video with a serious playfulness that is appreciated! Very glad that you stated why to par-boil (I had never heard about the bone dust issue) in this situation. Dish looks lovely, the process clearly explained, 10/10 time to find some pork shoulder and beef ribs!
Am I the only person who finds the music distracting and disturbing? I kept wondering why I didn't feel Jon's calm cool presence as usual, but instead felt anxious... and then realized it was the music. I mean, the music might be fine if it wwasn't competing for my attention, but here? No.
Okay I just have to say that the hat with those glasses, giving very Kojima vibes there and I'm here for it. Plus my kids (most) will love this recipe.
As a Thai person, i have never thought about using soup as a stock (because I did put all of herbs in a pot hahaha). But I suggest you to do TomYum based soup (contains lemongrass, galangal, Kaffir lime leaves) with your seasoning as in video. I think It taste much complex.
I have dedicated myself into doing this great.. I live with a girlfriend from Vietnam so I have an understanding of the sauces.. but when we went to Tailand we tried this for the first time and then went to Vietnam... came back to Thailand and went straight to get it again. Totally different beast between restaurants but still soooo good! I've managed to obtain Pho in a way that when we eat it out (even in Hanoi) "The one you make at home is better" so I hope to make this good as well. Really good video. Just got some rib ends because neck isn't that avaliable but I hope it will work.. :)
I love this dish because it forces folks to dig in with their hands. It's unpretentious. It's also just addictive. And I like that you highlight the importance of not going too hot on the herbs. Thai soups are often better described as infusions, I often joke that they're giant herbal teas. The herbaceous fresh character is key you them, once the base broth has been made, most Thai soups are meant to be only boiled briefly if at all. The technique of waiting until the boiling stops or letting the cold herbs stop the boiling is key. Other fun herbs to add: thin sliced makrut lime leaves, perilla, fish mint, ngo om (rice paddy herb, I love this one! If you can find it, worth experimenting)
Finally made this dish! So good! Kinda wish I went with some Thai chillies, but even with just jalapeños and fresnos, it's superb. Thanks for the recipe!
Ah I saw this on the menu the other day and didn’t order it, I missed out 😢 excited to make it at home! would you be able to do the meat cooking in the pressure cooker? I’m not very patient haha
@@jonkung thanks! I might do some experimentation, worst case scenario I can probably repurpose into some kind of soup. This also sent me on a deep dive as to whether the liquid is a rolling boil when it's come up to pressure or not!
Title notwithstanding, you approached this video with a serious playfulness that is appreciated! Very glad that you stated why to par-boil (I had never heard about the bone dust issue) in this situation.
Dish looks lovely, the process clearly explained, 10/10 time to find some pork shoulder and beef ribs!
Thank you!!!!
Am I the only person who finds the music distracting and disturbing? I kept wondering why I didn't feel Jon's calm cool presence as usual, but instead felt anxious... and then realized it was the music. I mean, the music might be fine if it wwasn't competing for my attention, but here? No.
I have missed the full length videos ❤
OK, that's another on for the list of 'must cook'...
It’s so good
Trust, it’s absolutely tasty
That was the most empowering pregame peptalk ever. I've heard a few in a few kitchens before events and this one takes the cake *pun intended*
At your local butcher.. HA HA HA HA HA 😅😅😂
If I can get my paws on the bones I need to make this. 😊
"I am just working with a lot of meat right now"
Jon Kung - 2024
Sir. You do know how to show your experience 😏
That pot is a game changer
Okay I just have to say that the hat with those glasses, giving very Kojima vibes there and I'm here for it. Plus my kids (most) will love this recipe.
Thank you. I enjoy your channel and learn a lot. God bless you
You are so welcome 🤗
As a Thai person, i have never thought about using soup as a stock (because I did put all of herbs in a pot hahaha). But I suggest you to do TomYum based soup (contains lemongrass, galangal, Kaffir lime leaves) with your seasoning as in video. I think It taste much complex.
I'm at the simmer for 4 hours part and it already smells amazing 😍
Omg enjoy!!! Thank you for making this!!
Ha! You had me at delicious healthy poached meat.
What was that spice grinder? I need it in my life!
I have dedicated myself into doing this great.. I live with a girlfriend from Vietnam so I have an understanding of the sauces.. but when we went to Tailand we tried this for the first time and then went to Vietnam... came back to Thailand and went straight to get it again. Totally different beast between restaurants but still soooo good!
I've managed to obtain Pho in a way that when we eat it out (even in Hanoi) "The one you make at home is better" so I hope to make this good as well.
Really good video. Just got some rib ends because neck isn't that avaliable but I hope it will work.. :)
Dude what's that pepper grinder
I can’t believe as a Lao person that I’ve never had this 😅 Looks delicious!
I'm suddenly hungry again! I have to make this now :D
Love the detail on the process. Thanks!
But the dogs would have loved that bone broth you just poured down the drain??? Or is it too dirty for the dogs?
My morning is made 😍
You kinda remind me of an adult version of Russell from Up
I love this dish because it forces folks to dig in with their hands. It's unpretentious. It's also just addictive.
And I like that you highlight the importance of not going too hot on the herbs. Thai soups are often better described as infusions, I often joke that they're giant herbal teas. The herbaceous fresh character is key you them, once the base broth has been made, most Thai soups are meant to be only boiled briefly if at all. The technique of waiting until the boiling stops or letting the cold herbs stop the boiling is key. Other fun herbs to add: thin sliced makrut lime leaves, perilla, fish mint, ngo om (rice paddy herb, I love this one! If you can find it, worth experimenting)
Finally made this dish! So good! Kinda wish I went with some Thai chillies, but even with just jalapeños and fresnos, it's superb. Thanks for the recipe!
I'm so glad you enjoyed it!!!
I would love to know how this recipe would be elevated if you added radish to the broth (not the sauce part the broth slow cooked part)
what is that spice grinder you use?? i must have it!!
amzn.to/3XJuk6E
❤❤❤❤❤❤glasses 👓 ❤❤❤❤❤❤❤any takers🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉. Love, Clay
Oh my 🥵
Ah I saw this on the menu the other day and didn’t order it, I missed out 😢 excited to make it at home! would you be able to do the meat cooking in the pressure cooker? I’m not very patient haha
I’d be afraid of the meat, losing too much structure and basically shredding off.
@@jonkung thanks! I might do some experimentation, worst case scenario I can probably repurpose into some kind of soup. This also sent me on a deep dive as to whether the liquid is a rolling boil when it's come up to pressure or not!
Anything around 200°F is ideal
@@jonkung thanks!! Will give it a try ❤️
Hey bestie 😌🫶🏽
Hey bestie 👋🏽
Hi!! ☺️👋🏽
Hey!!