Pork Stock & Glass Noodle Soup Recipe แกงจืดวุ้นเส้น - Hot Thai Kitchen
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- Опубліковано 12 вер 2024
- Making a good stock is one of the most important basic skills in Thai cuisine. Pork stock is used often in Thai cooking, but this same method can be applied to making chicken or beef stock with minor adjustments. And as a bonus, I've included a delicious, yet incredibly simple recipe for Gang Jeud Woon Sen (glass noodle soup) that's the ultimate Thai comfort food!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Delicious! Just made my first pork stock. Could not really get pork bones here in the boonies but I used two packages of thick cut pork chops from Walmart and cut most of the chops off of the bones leaving a little meat for juicy broth. Then ended up with four packs of chops that I sliced thinner and froze for some pork dishes in future. Saved one pack in the fridge and marinated it. Cut very thin and pounded to be papery and added this to the glass noodle soup. So good. Thank you for your videos! You make it so accessible for newbies. 😋
You have these really great cooking tips nestled into your videos that help me understand the "qualities of good cooking" a lot better in addition to such yummy recipes. I sit here swooning at the dishes, but your cooking tips are indispensable. I found your channel after I realized I was going to need to keep making some of my favorite dishes that I had while in Thailand. Augh, love your channel.
it is SUCH a joy to watch you cook! I love to cook Chinese and Japanese dishes; but, I am so looking forward to trying your soups and "Pads." You have a great personality and your videos are well made and easy to follow. Thank you for sharing your great recipes.
+Martha Gartsman Thank you :)
I know I am about 5 years late to the party but this is exactly what I was looking for! Komkoon mak Khrap
I seriously use this pork stock exclusively for this soup. I love it so much after I tried it the first time! I want to try your other dishes using the stock but I never have any left after making the soup cause we eat so much of it! Haha!
One of my favorites! I make this so often but I love to watch this video over and over.
I made this today and I would say the flavor profile reminds me of our very own chicken sotanghon here in the Philippines! Ours uses annatto oil for color. Comfort food at its best! Yum! : )
one of my favorite dishes when i was in thailand... its been 4 years and i gave this recipe a try and it tastes so authentic thankyou soooo much
I have been able to cut the stock making time in half by using my instant pot!
That us a beautiful wok, is like gold color on the video. Also Im making the soup tomorrow it looks so yummy thank you for the video
Such a great job explaining each step, the reasons of why and how…super helpful. I usually make chicken or vegetable stock but didn’t understand the why behind some of the steps. Thank you. Can’t wait to make this stock and soup.
I don't know why, but, I have been craving Glass Noodles Soup for some time. Tomorrow, its on! 100% Thanks Pai, you are always a tremendous resource and perfectly charming. The only change I plan on making is shittakes and bean sprouts. Perhaps a frozen gyoza/dumpling or two? Unknown. Many thanks!
I haven't had this since I was a kid. WILL BE MAKING THIS SOON THANK YOU! 😍😍😍
This was my favorite soup while I was in thailand and I haven't been able to find it anywhere. I will attempt to make it for my family soon. Kop koon ka!
I absolutely love your videos...they're so interesting & you are so good at explaining everything. This was just delicious...like all of your other recipes that I've made. My tummy thanks you
made your stock and soup. it will be a regular in my kitchen thank you, it is excellent!!!
I love this food. I am new in your channel and enjoy it so much. This food is so healthy and economic. Thank you so much. 🌷🙏🏻😘
I keep this pork stock in my freezer exclusively for making this soup. We love this soup so much and could eat it every week.
jiggling...like jello. oh, the imagination soars...
Delicous. Thank you for this awesome receipe!!!
definitely one of my fav thai comfort foods right along with jok. but i never seen my mom cook this with noodles, we always just ate it with rice and thats how i usually end up making it when i cook it for myself.
Oh man that soup looks like exactly what I need right now
My mom used to make this and oh man it's soo good! I usually add white rice too!
Very good. You were illuminating the details. What learned from you that was new was the storage in plastic bags. I thought that you were delightful.
I was born in Cambodia and my mom made that did every Chinese new year.
Made this tonight and it was soooo delicious ..thank you 💗💗
This is the best show on youtube!!
Two things:
1) Many of the pork bones sold in the US are SMOKED pork bones which would NOT be great for this recipe. They are great for bean soup and the like.
2) Many of the neckbones that I have bought in the usual supermarket have included rib bones as opposed to strictly the neckbones.
Awesome explanations and tips. Love your videos
The last time I watched your recipes you made some kind of soup where you use this stock and I was really worried that where should I get it from?
Thanks for this one.I will be happy to try by myself soon.
I made แกงจืดวุ้นเส้น today and instead of ground pork, I used ground deer meat ^_^
Very comforting and it taste delicous!
Use the ice cube forms for small portions to keep the stock.
Thank you for the recipe I really miss Thailand,Thank you!!
thks for the receipe.. I used to eat this a lot when i was at studying at asian university in pattaya ..
Thank you for the recipe. The way you cook is easy to follow.
LOVE YOUR SOUP. ACTUALLY EVERYTHING THAT YOU COOK. THANK YOU VERY MUCH
Measure in 1 soup bowl or 1.5 to 2 rice bowl per serving, rubber band the food grade plastic bag, in freezer. For your pork soup noodles each meal, take one out and soak in hot water defrost or microwave (defrost) or direct to pot
Looks delicious! I would add some fresh bean sprouts and cilantro on top and maybe a slice of lime...I love your videos , very talented.
You are officially FANTASTIC! FABULOUS! !
thickbrianq q
I love lemon grass tea
Wow! I'm gonna enjoy trying all of your recipes!! Thanks for sharing :)
Whow i loooove this soup! Thank you so much for the beautiful video!
Je sais que i love u Pailin hehe
Thanks this tasted lovely 😊 even used garangal the first time. I used a pressure cooker for 30min though because I do not have so much time 😊
This woman cooks 50 times better than my ex Thai wife. I'm sure she must have her own restaurant. I'm in Orlando Fl. and we could use a Thai restaurant with Pailin's Magical Thai Recipes. I really love how she explains everything to people who are not used to Thai cooking. (Details are great)!!
I bet your a fantastic singer.
Yum.
I'll make sum
Have you ever tried pouring freezing your stock into ice-cubes with an ice-cube tray? A little tip I learned from Good Eats on the Food Network.
Thank you ❤
You look beautiful in purple color shirt. It also my favorite color too.
I love your videos. Keep posting.😘
oh my..i can't wait to try this out, better run to the market now.lol
Uhu, comfort food ❤
I so love it..I'll try doing this.
Man you look very cool with glass on
Hey all!
Just a little correction: if people remove the foam on the surface out of the stock is not only because it's not looking very nice, but because it's bitter and it doesn't taste very good!
Omg that super tender pork meat is good for sinigang!
Lovely recipe. lovely smile. Thank you for sharing both.
You're welcome!
Watching this video bc of your recent ig post 😆
I grew up in a pork-free household, and even today generally don't eat it. However after watching this video, I'm inspired to go out and buy pork bones! Well there's a first time for everything! Just out of curiousity, why is pork broth so popular in asian cuisine? Is there any nutritional advantage of pork over beef or chicken stock, or just taste? Thank you for a wonderful video!
Chicken stock is also used quite a bit, but hardly no beef at all. For pork it's just because of the flavour. I think it's a sweeter, richer stock than chicken. Try it and let me know what you think!
PailinsKitchen Not bad! You're right, I think it is sweeter. Now I have to make some more to try the breakfast jok!
Pai, I like your style. Fun to watch and easy to follow.
Would you let me know where did you get the Cilantro roots? I never heard or seen it sold anywhere.
Thank you.
Purple rules!
Love the recipes! But isn't putting hot stock in plastic bags quite unhealthy, since much of the plastic is dissolved in the stock?
Many plastic bags like the ones I held up are heat resistant. You can also just let the stock cool before you use it if you're not sure!
Shouldn't there be some yellow tofu stuff in there as well?
Going to try this sometime. Thanks a lot!
Unite CUF dj I BBC u go I
i love the way you cook! i subbed you😁
love your videos.they are well made.
The thai version of Lock, Stock & Smoking Barrel
ถามหน่อยคับ แล้วถ้าจะทำน้ำสต๊อกไก่ ควรจะเติมเครื่องหอมเหมือนหรือต่างกับคลิปนี้อย่างไงคับ ?
ผมจะเอาน้ำสต๊อกไก่ไปทำโจ๊กเนื้อไก่ (เห็นมีแต่คลิปทำโจ๊กเนื้อหมู)
Not sure if you can read Thai?ด
ขอบคุณล่วงหน้าครับ
+Keeratipong Boonnapongkasem You can add the same herbs as this stock, just switch to chicken bones instead ka.
I love to cook and I just found your channel, your videos are so addicting to watch. You're beautiful and sounds so kind and humble. Also you look so good in that purple shirt 😍
Beautiful, lovely stock. The soup looks fantastic!
Thank you!
How long can it last in the freezer? Doing congee a couple days out of the month, would love to have it on hand :O ahhhh!!!! My gal's mom fed this to me on my stay and it was crazy good.
YUM!!!
Our only real butcher shop closed about 14 years ago. The supermarket meat counters just wrap, weigh, and set out whatever cuts they get in from the warehouse; much of it comes pre-wrapped and labeled, so they do nothing to it in the store. I've tried requesting things they don't usually have and have been refused. It's so frustrating!
Thank you.
Hi, is there a reason for only cooking them two hours. Does it matter if I let it could longer, flavourwise?
Girl u are amazing
Looks so delicious.
Hi Pai, just to ask nice music background, where can i find it? Thanks
Make vegetable stock someday...
Do you roast the bones prior to making stock in any Thai cuisine?
Good soup!
Can u product more dessert?
I'm always curious what people do with the left over cabbage used in recipes like this. I'm only cooking for two or even one depending on the dish. It's hard enough for me to use up a bunch of cilantro before it goes bad. I don't make Thai or other Asian dishes ever day but when I want it, I want it. I suppose I could make kimchi with the left over cabbage. I've got a lot of pork stock I just don't want that much kimchi.
I have the same issue…we instead use baby bok choi because it is more manageable as I can buy only what I need.
Is there a reason why you use white peppercorn instead of black?
Thank you Palin! your videos are my savior, i'm a thai food lover, but i'm very anal to recipe that must be authentic. your recipe is perfect for me, its also shows how to make the stock from scratch, so I can use the stock on different meals, different tricks like how to keep or ways reduce hassles. it explains what needs to be caution on. Kopkoonmakrup
Also I like to use pork stuck with bitter melons! :)
Hi Pai....
Love your video....I was wondering, can I use a slow cooker to make this stock?
+Chantha Sok Sure!
Is there anywhere i can get around doing the stock and just use Store bought?....lol....it just takes to much time! When i have a taste for something,i need it fast!
Love the video--love all your videos and am learning a lot! BTW, what kind of pan is did you use for the garlic and soup, and where can I get one?
ahhhh, i got lost 8( do i season the stock?
Can i use bokchoi instead of cabbage?
Liters! Yey
where did you get the mini wok?
MMMM I will make this for sure...but use turkey instead! I do have pork bones though
thanks Pai, will try this today, just found your channel and I find it really enjoyable to watch. will be looking forward to watching more of your yummy cooking .
I can't finish watching the video...starting to imagining things.
No you shouldn't really put salt when making stock because sometimes the meat can be salty , narrrr kin maaaaaak I miss this when I live in thailand .. ^^
Wouldn't the combo of the pork and more fish sauce make it more salty? ?
Also, koon Pai, do you speak french as well?
Not sure what you mean by the fish sauce question...yes, it would make it more, but perfectly, salted. I do speak some French, yes :)
Too bad grocery stores don't stock Hot Thai Kitchen pork stock.
:(
I work in a professional kitchen, we simmer bones from 12 to 24 hours to get a good stock. Why simmer only 1 hour?
Can i use beef instead I can't eat pork??
Hi Adam here! If you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers!
I would recommend chicken to beef. The dish is mild in both flavor and aroma. Beef might give too strong taste.
...random question...how do you maintain the pot you are using...I own on and it's super tarnished.
Trudy Farnum I clean with with kitchen acid (tamarind or vinegar) every once in a while :)
I did not see you put salt in the stock..do we have to put salt as well?
The stock? No, I always leave the stock unsalted so I can control the salt when I use it to cook.