I'm from Thailand and this is what we eat there as well. But I pound my garlic and black/ white pepper and cilantro root together in the pestal before added.. It gives more flavorful, give it a try!
Omg looks delicious. To add some more flavor I add a stalk of lemon grass to it, a yellow onion chopped, and some chili peppers chopped as well for some spice. The onion disintegrates into the dish and omg, delicious. I've even done it to where I let the pork cook until it crisps due to the sugar and oil cooking reaction, and the sauce thickens. There are so many variations lol but this looked good.
Thank you so much for this recipe. Cooked it a handful of times for my family and they love it. I will be cooking it again this weekend for Christmas. Stay warm and Merry Christmas!
I love how traditional everything looks especially the plating and table setting. Very similar to my childhood living with my parents. Definitely going to try this. Also if I could request a recipe, it's called whole chicken vos (not sure about the spelling).
Hi, thank you for the video😊 my Mom makes something similar to this with pork, eggs, sugar, anise, and dark soy sauce. When we were babies we called them chocolate eggs, we still call them chocolate eggs 40 years later...ha ha, my moms from Thailand
The chinese version has chestnuts and mushrooms. Do you think it would go well with the hmong version? Chinese version has a more balanced sweet and salty. Hmong version is on the sweet side.
Dark soy sauce is darker and a little thicker than your regular soy sauce. It's not that sweet. If you want sweet soy sauce the bottle will say sweet soy sauce.
![PLEEV CHOJ [Peev Choj]: Hmong Style Bean Thread Noodle Dish](/img/1.gif)
I'm from Thailand and this is what we eat there as well. But I pound my garlic and black/ white pepper and cilantro root together in the pestal before added.. It gives more flavorful, give it a try!
Omg looks delicious. To add some more flavor I add a stalk of lemon grass to it, a yellow onion chopped, and some chili peppers chopped as well for some spice. The onion disintegrates into the dish and omg, delicious. I've even done it to where I let the pork cook until it crisps due to the sugar and oil cooking reaction, and the sauce thickens. There are so many variations lol but this looked good.
I appreciate your channel very much. Thank you for keeping our tradition and culture alive through our food on youtube. Keep up the good work.
Thank you so much for this recipe. Cooked it a handful of times for my family and they love it. I will be cooking it again this weekend for Christmas. Stay warm and Merry Christmas!
This is one my favorite dishes (Nqaj Qaab Zib) of all time. I really like your style of cooking. Thanks for the video.
Nicely done and looks so good... Those pot are definitely a Hmong house alright :) Keep up the awesome video...
Looks delicious, thanks for the recipe 👍🏽
I love how traditional everything looks especially the plating and table setting. Very similar to my childhood living with my parents. Definitely going to try this.
Also if I could request a recipe, it's called whole chicken vos (not sure about the spelling).
Omg, your plate of food is so delicious, l haven’t had the mustard green vegetables in a long time , bring back so much memories
Looks delicious! Thank you for sharing. The acid from the sour vegetable help cut the hearty sweet pork.
Looks amazing. Thanks for that. I'll be making it.
Hi, thank you for the video😊 my Mom makes something similar to this with pork, eggs, sugar, anise, and dark soy sauce. When we were babies we called them chocolate eggs, we still call them chocolate eggs 40 years later...ha ha, my moms from Thailand
Can you use chicken also for this recipe or just pork? Also what brand of dark soy sauce do you use? Lol I have to ask cause I don't know which one.
it looks good my question is can you fry everything before make it into sweet pork... would that taste different than what everyone has been doing??
It's just to get more caramelization. It's up to you though. You don't need to if you don't want to.
Wish me luck. Imma try this. I’ll post it with on Facebook.
Looks good
Can i use brown sugar instead of making the sugar syrup? Or replace the sugar with brown sugar?
Yes
The chinese version has chestnuts and mushrooms.
Do you think it would go well with the hmong version?
Chinese version has a more balanced sweet and salty. Hmong version is on the sweet side.
I use palm sugar from Thailand which gives it an earthy taste to the dish.
Wow... Looks good...
Are you from the south? You have a southern accent, like me. lol. I’m from NC. Thanks for sharing the recipe!!
No, I'm from the PNW! :)
@@CHerCreations where in the pnw?
YUMMMMYYYYYYYY. forgett my diet...
Yum thanks my husband have been craving this 😏
Loved this. Can you cook for me??.
Awesome
What kind of soy sauce or brand do you use? Does the label just say black soy sauce?
Can't wait to try this yummy dishhh
Looks delicious, thank you ;)
I Love Eat nqaj qaab zib
Is the dark soy sauce just regular soy sauce...? Or is it like sweet soy sauce...? thanks! Lol
Dark soy sauce is darker and a little thicker than your regular soy sauce. It's not that sweet. If you want sweet soy sauce the bottle will say sweet soy sauce.
I add in some lemon grass and lime leaves . Also black pepper
I just looooove u
Do you know how to make nqaj cawv?
How is the flavor combo of eating pickled mustard greens and sweet pork?
It's kind of like a palate cleanser. Help balance the sweetness as well. I like it a lot with the sweet pork.
CHawjCreations awesome! I’ll have to give it a try! Thank you.
Yes
Thank u thank u thank u
❤️❤️
Almost looks too good to eat. ;)
YOU ARE JUST THE CUTEST.
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