@@breannalloyd7240 bacon would make it taste quite different because it is cured/smoked. I think in a different video he made this same recipe with a different cut of pork that had bones. I think it was ribs
Exactly what I was looking for! I didn’t realize how much I would crave lao food until I left home and now all I miss is my mom’s cooking. So thank you so much for sharing!
Hi Saeng. Just wanted to thank you for this video. I’m half Thai half Laos. My dad used to make this dish a lot before he passed in 2012 but I never knew what it was called. I’ve been trying to learn more Laos cooking in order to preserve the memory of him. 💗
I’m so happy you came across my video. I wish you the best in your journey to continue learning Lao food to honor your dad. Glad I can be a little part of it ❤️🙏
I do mine a little differently! I like to pan fry my pork belly first to render out as much fatty oils as I can before adding it to the sugar. Cause it always turns out super oily for me at the end and this helps a bit.
My siblings and I were raised on mostly American food, but this was the one Lao dish I was always asking for! My mom would make extra eggs because it was mine and my sister's favorite bit. Thank you for sharing your recipe!
Ooh this looks good! I asked my dad if he knew this dish but he said he doesn’t. I think cause he mainly cooks the same Lao food from what he learned before and stuck with it. But now I can create more dishes for him :D
I made your braised pork and eggs recipe for my family on Christmas eve. Everyone including my picky dad loved it. Thank you for taking your time to make and share your video. You are my favorite you-tuber!
I do mine slightly different 1) I would take the pork belly and simmer it until soften in another pot to clean its - then i would add new water, chicken bullion, lime leaves, salt n pepper and lemon grass let it simmer until super soft 2) I would follow the normal steps then strain and add the pork this way the pork which makes it way better for me in my option.
My dad never really taught me or my sister his culture. Because my mom was white and stuff, we didn’t learn lots. I’m not even bilingual because my dad didn’t teach us as infants. He cooked Lao food for us occasionally and I crave it all the time! Thank you for making this channel! I’m going to use your videos to learn so that my son can learn the culture growing up. He may be a quarter Lao, but I want him to appreciate it! I’m not quite sure if this is a Lao dish or not, but there is this delicious sauce my dad used to eat with duck he got from the Asian market. It was darker in color, and I want to recreate it because it’s so tasty! Every time I look up duck sauce, I get this Chinese sweet version or orange sauce for duck which is definitely not it! If you know what I’m talking about and it happens to be Laotian, would you be able to make a video with the recipe please? If you already have, then please send it my way! Thank you so much!
@@SaengsKitchen yess, I made thom khem for us last night and he loved it! It reminded me so much of my childhood! Shame about the duck dish, figured I’d try haha! Maybe I’ll ask the man next time I’m able to go there! Thank you!
@@Sandy-wm2nv it's called Duck sauce, they give it to you when you buy roasted duck at the Asian store. A lot of the big Chinese with hot food deli's sell Roasted Duck and other meats. The sauce is definitely yummy and fatty deliciousness on rice!
@@honeybunz4353 oooh! Thank you! I can never find a recipe for it, though. I always end up getting redirected to orange duck sauce. Do you know any recipes for it? Or where i can buy just the sauce in a bottle?
Thank you on showing how to make it and how time sensitive it actually is. Burnt my sugar on my first attempt and it tasted horrible! Now I know better =)
Sabaidee! Thank you so much for this simple, yet amazing meal! Being away from ogs crib really makes me miss home cooked meals all the time. Kawp jai for a nice recipe.
No judgement here at all but, just curious, is palm sugar traditional in Laos? This dish is in many countries, and the version I know uses palm sugar, so I am very curious to know. Ooo, your version uses ginger too? Gotta try that. Sounds delicious!
Hi Saeng! Such a great video! My little one loves thom khem but only my mom makes it. Since she has moved I figured I can try! I just got an instant pot, do you think I could make it in there? 😅 thank you
Hello! I made this today (literally eating it now) and it's quite good. But for me the sugar absorbed most of the fat and became a clump of hard caramel in the oil, before dissolving again after adding the water. Is that normal and/or okay? It's definitely not burned.
Hi thanks for making it! And for the question. Usually the sugar should be caramelized and then the water should help break up the clumps and melt it into the broth. If it’s still clump, I would add a little more water (1/2 cup) and bring it to a boil until the sugar gets melted
ua-cam.com/video/KKpWGnkO3e4/v-deo.html Oh hell naw lol Uncle Roger dissing/roasting on Lao food! It hurts as much as that Thai/Lao movie with Ananda Everingham when he says in English that Lao food sucks when his mom is literally half Lao and him assimilating completely into Thai culture. Lao food is amazing and uncle Roger didn't taste the right Lao food for his palate or even Ananda!!! I said Lao food typically isn't that sweet besides Thom Kem and Pho. I shared this with Uncle Roger on that share too
There are other ways of making this dish. How do you like making your thom khem?
Hi I’m local stores don’t carry pork belly… can using Bacon still work???
@@breannalloyd7240 bacon would make it taste quite different because it is cured/smoked. I think in a different video he made this same recipe with a different cut of pork that had bones. I think it was ribs
@@marissacarson Thank you. 😊
My mon is Thai and would do it with chicken wings instead of pork belly. Her sauce was a lot thicker, I wonder if she used more water instead of oil.
Exactly what I was looking for! I didn’t realize how much I would crave lao food until I left home and now all I miss is my mom’s cooking. So thank you so much for sharing!
My Boyfriend is from Laos but I am German.I can cook Asian food but never tried to make Lao food. I will learn it from you're channel to suprise him ❤
I love this lao guy. No frills in his cooking. Lao cooking very delicious and tasty.
Hi Saeng. Just wanted to thank you for this video.
I’m half Thai half Laos. My dad used to make this dish a lot before he passed in 2012 but I never knew what it was called. I’ve been trying to learn more Laos cooking in order to preserve the memory of him. 💗
I’m so happy you came across my video. I wish you the best in your journey to continue learning Lao food to honor your dad. Glad I can be a little part of it ❤️🙏
Love seeing Lao people succeeding. As a fellow Lao person, I wish all the success for you and cannot wait to watch how far you go ❤️❤️
Thank you so much! Lao and proud 24/7 🙏💜
I do mine a little differently! I like to pan fry my pork belly first to render out as much fatty oils as I can before adding it to the sugar. Cause it always turns out super oily for me at the end and this helps a bit.
I agree, I don’t care for how oily it can get. The Vietnamese like to boil the meat first to get rid of excess impurities and fat.
My siblings and I were raised on mostly American food, but this was the one Lao dish I was always asking for! My mom would make extra eggs because it was mine and my sister's favorite bit. Thank you for sharing your recipe!
Ooh this looks good! I asked my dad if he knew this dish but he said he doesn’t. I think cause he mainly cooks the same Lao food from what he learned before and stuck with it. But now I can create more dishes for him :D
Hope you try making this dish soon!
This is my favorite video of yours so far. I watched this and started making my thom khem this way and it turns out really good! Thank you!
Perfect for a light hangover
I made your braised pork and eggs recipe for my family on Christmas eve. Everyone including my picky dad loved it. Thank you for taking your time to make and share your video. You are my favorite you-tuber!
For a nice touch, My mother also adds star anise to the broth.
Cooked this today for lunch, so simple and so delicious 👍❤
I do mine slightly different
1) I would take the pork belly and simmer it until soften in another pot to clean its - then i would add new water, chicken bullion, lime leaves, salt n pepper and lemon grass let it simmer until super soft
2) I would follow the normal steps then strain and add the pork this way the pork which makes it way better for me in my option.
Sounds good but that's not thom khem
My dad never really taught me or my sister his culture. Because my mom was white and stuff, we didn’t learn lots. I’m not even bilingual because my dad didn’t teach us as infants. He cooked Lao food for us occasionally and I crave it all the time! Thank you for making this channel! I’m going to use your videos to learn so that my son can learn the culture growing up. He may be a quarter Lao, but I want him to appreciate it!
I’m not quite sure if this is a Lao dish or not, but there is this delicious sauce my dad used to eat with duck he got from the Asian market. It was darker in color, and I want to recreate it because it’s so tasty! Every time I look up duck sauce, I get this Chinese sweet version or orange sauce for duck which is definitely not it! If you know what I’m talking about and it happens to be Laotian, would you be able to make a video with the recipe please? If you already have, then please send it my way! Thank you so much!
@@SaengsKitchen yess, I made thom khem for us last night and he loved it! It reminded me so much of my childhood!
Shame about the duck dish, figured I’d try haha! Maybe I’ll ask the man next time I’m able to go there! Thank you!
@@Sandy-wm2nv it's called Duck sauce, they give it to you when you buy roasted duck at the Asian store. A lot of the big Chinese with hot food deli's sell Roasted Duck and other meats.
The sauce is definitely yummy and fatty deliciousness on rice!
@@honeybunz4353 oooh! Thank you! I can never find a recipe for it, though. I always end up getting redirected to orange duck sauce. Do you know any recipes for it? Or where i can buy just the sauce in a bottle?
@@Sandy-wm2nv it's the juices from the duck. If you roast a duck you'll have the juices
@@honeybunz4353 wait whaaaaat?! Omg thats so cool, thank you. I had no idea.
the little educational tidbits giving me alton brown vibes
You’re so silly, and I love your videos! Love this dish.
I like how you explain the science of cooking the dish! I really enjoy your videos and definitely making this tonight!
Happy Lao New Years! My favorite comfort food. Thanks for sharing. Love all your videos! Im hungry!🙏👍👍
i always come back to this video when i make it! thank you!! so sap sap
my favorite dish that my grandma makes!
I love this so much! You remind me so much of Alton brown!
True Lao comfort food 💕💕
But also Cambodian and Vietnamese comfort food, with a few twists. Like, I don’t use ginger in mine and don’t leave the eggs in for as long.
Very similar to how I make mine! I add one star anise to it to give it a nice aroma.
Making this right now!
Thank you on showing how to make it and how time sensitive it actually is.
Burnt my sugar on my first attempt and it tasted horrible!
Now I know better =)
what is seasoning sauce?
Sabaidee! Thank you so much for this simple, yet amazing meal! Being away from ogs crib really makes me miss home cooked meals all the time. Kawp jai for a nice recipe.
You’re welcome! Let me know when you try it
Love this meal! Thank you for being awesome as always Saeng!
Made it for lunch! Thanks Saeng for sharing this fantastic recipe. It tastes so gooddd
omg...you made me hungry, happy lao newyear!!!
No judgement here at all but, just curious, is palm sugar traditional in Laos? This dish is in many countries, and the version I know uses palm sugar, so I am very curious to know. Ooo, your version uses ginger too? Gotta try that. Sounds delicious!
Saeng you are like the asian Alton brown :) i am making this tomorrow for dinner
Can’t wait to make this with bamboo shoots! Thanks for sharing!
You’re welcome! Hope you enjoy
One of my favorites! Mmmmm.
Love this! Simple just like my mom’s.
Love this dish. Very Nice.
Are we just gonna ignore how cute he is too?
Go quench your thirst Arthur @Arthur Xiong
Thanks for being honest with not being dressed up from the waist down lol. And also for the simplicity of this recipe.
🤤🤤🤤♥️♥️♥️ Great video!
Saeng Douangdara You’re awesome! ♥️ Yes, this was dinner today plus your jeow som! Saap-e-lee! 😁🥇
Yum! Looks delicious! Would it be okay to eat with some sriracha?
Looooooove this !!!!
Looks yummy
I love it!
Hi Saeng! Such a great video! My little one loves thom khem but only my mom makes it. Since she has moved I figured I can try! I just got an instant pot, do you think I could make it in there? 😅 thank you
I was wondering this too, you must be able to... just not sure about how long and if the pressure cooker would make the eggs burst
It would be great if you could include the pictures of the ingredients
My favorite food🤤🤤
Hello! I made this today (literally eating it now) and it's quite good. But for me the sugar absorbed most of the fat and became a clump of hard caramel in the oil, before dissolving again after adding the water. Is that normal and/or okay? It's definitely not burned.
Hi thanks for making it! And for the question. Usually the sugar should be caramelized and then the water should help break up the clumps and melt it into the broth. If it’s still clump, I would add a little more water (1/2 cup) and bring it to a boil until the sugar gets melted
@@SaengsKitchen Thank you! Reading this, I think I should have added the water earlier as well.
Hi chef! I was thinking of braising this with napa cabbage and mushroom... what do you think would be a bright/acidic garnish or side for this?
Can you do a version but with the instant pot ?
Hello,
I’m a new subscriber and. Love ❤️ your show. It would help if you gives us the written ingredients!
Ever tried pork feet with this dish?
Yummy
Braised/caramelised stew
Yeah, that was a sad year...no festival, no nuthin' 😢.
I thought this was called pollo? Well, at least my mom had always called it pollo. Lol.
You mean Pa Lo, right? The difference is that Pa Lo is made with Chinese five spice powder and has a different taste :)
@Nadia Bechtold. Yes, Pa Lo. But my mom doesn’t use Chinese five powder spice in her “Pa Lo.”
What is the seasoning sauce? I need to know what brand?
Yes!! What is the brand?!?
Lots of different brands. One I used is golden mountain brand
Random sticky rice question - how do you reheat your sticky rice? I've tried a few different methods but no luck getting it "sticky" again.
You have to steam it
Is there any meat alternatives that you could recommend?! I gave up pork but miss thom khem so muchhhhh
Saeng Douangdara thank you so much! Recipe looks amazing I’m so excited! Happy new year 🎊
Yes, you can use chicken or beeg , fish very good with tuns
❤️
No lemongrass or lime leaves??
Saeng Douangdara totally had plans to make this soon
Do you have a recipe for season sauce? I tried to find it on your website but I couldn’t find it
It's a type of bottled sauce like Maggi. He's probably using golden mountain brand.
Does anyone use lime leaves in this dish as well or is that not considered an authentic ingredient for thom khem?
What is your recipe??? I can’t find it anywhere thank you
Here you go www.saengskitchen.com/laorecipes/thom-khem
Thank you. I end up finding it and was super yummy.
mmmmmmmmmm pork belly
I like pig feet. Tons of flavors and thicken the sauce!
Sap liii
So why no star aniseed and cinnamon? I mean it looks delicious just curios
ຂອບໃຈສຳລັບສູດເດີອ້າຍແສງ
ua-cam.com/video/KKpWGnkO3e4/v-deo.html Oh hell naw lol Uncle Roger dissing/roasting on Lao food! It hurts as much as that Thai/Lao movie with Ananda Everingham when he says in English that Lao food sucks when his mom is literally half Lao and him assimilating completely into Thai culture. Lao food is amazing and uncle Roger didn't taste the right Lao food for his palate or even Ananda!!! I said Lao food typically isn't that sweet besides Thom Kem and Pho. I shared this with Uncle Roger on that share too
15 MINUTES??? At a hard boil??.
ຕົ້ມັມລາວເເຊບກວ່ທທາງໄທທາງຕິດເຄື່ອງປຸງຈີນຫຼາຍ
This dish has been made in my family for decades it is so delicious but its so unhealthy that I only eat it once or twice a year.
You need to show everyone how to do it the proper and traditional way 😔
Sap sap
The sugar keeps coming out fu*king burnt!
Can you do this with beef?