Hello everyone! The full recipe is here hot-thai-kitchen.com/mama-tom-yum-jeh-o/ If you have questions about the recipe, check the recipe post first as I cover a lot of additional information there. Thanks so much for watching! - Pai
🌸 I had to watch this video again lol 😂 3:14 It’s the part that made me laugh so hard, I too get tickets and for early entry only to return to be last in 😅 Idk why they do that system if they don’t treat it fairly but at least you got lovely table and tried the dish And result is this amazing recipe I am about to try, hence second reason for watching video again 🤗 Thank you so much 🎉
I’ve got: maepranom brand Thai chilli paste with shrimps. Is it good for this? IMHO it’s sweet and hardly spicy at all. Is it actually good for anything? It’s not very pungent at all 🤔 Yeah I’m farang but when I order som tam Thai I want 8-10 chillies and if it’s som tam pu pla ra ( or Lao/Isan with soft shell crab) it has to be at least 15-17🤪🫣🥵🤣 You doing awesome job! But I would love to see a bit ,,pungent/risky,, recipes too. Love ❤️
It never gets old seeing your excitement recreating a dish from taste memory and succeeding tenfold. Mission accomplished. Bravo and thank you for your diehard commitment to bringing Thai cuisine to the masses.
Having lived in Thailand for 15 years and experiencing every culinary adventure that had to offer, it is good to see Pai making my favorite foods in the entire world. I love this channel.
I added a pinch of MSG to some hot water for cooking-then I tasted it. I COULD NOT STOP SIPPING THE HOT WATER!!! So glad this noodle dish popped up in my stream and thank you for your hard work!!!
Love your commitment to creating visually appealing food while also considering health is commendable. In today’s world, people only try to make their food look mouthwatering without full regard for well-being.
I do the same with with mama Tom Yum and make my own modification. I actually get kaffir lime leaves and julianne them really fine so it is easier to release the flavor and also lemon grass. For the Chili Paste I mix the Chili paste, with Crab roe paste, and some fish sauce. A big difference to "thicken" the broth and give it more character is I use 50% Coconut Cream + 50% Coconut milk. These two really thickens the soup and add the coconut, creamy flavor to the Tom Yum. I also use a slight more diluted shrimp broth or chicken broth, depending on what I have available. Then I top with shrimp, snow crab legs, fish balls, fish cake, fried egg, cilantro and some fried onions
Loove this format! Really fun to watch you experience the restaurant and dish then develop this recipe. Cool to see you making tweaks based on your taste memory, knowledge of the ingredients you can get your hands on, and where you want the flavors to go. Would watch a million of videos like this!
From the footage you show, the brand of prick pao they use, Chua Hah Saeng, is the most common one in Thailand. I mean, I see it being used in every food stall I go to. I even use that brand at home (as well as their oil, like in the video). I use that chilli paste for tom yam and for pork pat prick pao on rice or pasta. When I prepare mama at home, I always add the egg at the end, after I turned off the gas, to be cooked in the residual heat. It adds to the creaminess of the dish. Speaking about cook book, one book I would find very useful and that I may buy would be a book about the various ingredients used in Thai cuisine, for each ingredient you would have the name in English and in Thai, including Thai writing, the type of dishes it is used for (for example sawtooth coriander I use it for yam and tom yam, but I don't know the Thai name; Chinese inspired cuisine do not use fish sauce; sesame oil is used in Chinese cuisine, etc.) The book could also cover the cuts of meat with their equivalent names and usages. Different cultures will detail the carcasses in different ways. I know what is nua sam (it is clear at the butcher shop), but why that name? How to call tender loin? It could also cover the vegetables. Spices, herbs, bottled or canned condiments, oils, pastes, etc. That would not be a book for cooking, but rather a book to go to the market and do your shopping.
I would love to see you communicating more in Thai. As someone who loves the Thai language I would love to see you communicating to so many Thai chefs and foodies and bring it even more to the forefront. I would just love more of the world to see all of the good parts of South East Asia more. Also as a Cambodian born and raised in Australia, I grew up on mama. So many memories
How wonderful that you tried to make this recipe in your video and talked us through your tasting experience!!!! And oh, how I love your enthusiasm when you realized it tasted like the one in Thailand. You are the best.
when she said “mama oho” i confidently heard “ojo” 😂 anyways our local thai market sells the tom yum mama ramen in bulk and we always have multiple boxes of 30 in the pantry 😂 i love the diversity we have here in coastal california, i’ve definitely taken it for granted in years past since i grew up here, but after traveling to spain and seeing not a single person of color and staying with a family that ate only spanish cuisine, not even anything from italy, it’s been amazing getting to come back and eat all of the thai and indian and mediterranean and italian and chinese and mexican and argentinian and ecuadorian and etc food we have access to in my city! this video reminded me how appreciative i am to have tried this ramen growing up as a white american. i think we were introduced to it by an exchange student from thailand who lived with us when i was a toddler. to this day, we cook a lot of her recipes, like khao mun gai. thanks for sharing this delicious food with us!
I love making instant noodles better tasting, and this looks even more so than anything I ever came up with. Definitely will try to get the ingredients and give it a try. Thank you Pailin for the recipe and the class.👍💕🙏🏻
For anyone having trouble finding sawtooth coriander it is also known as recao or culantro and is found in Puerto Rican and Cuban cuisine so you might have some luck in a Caribbean market. I always find it amusing to see restaurants using MSG by the spoonful and then when you see their recipes it is no where.
Great video. After watching a lot of different restaurant videos, it's obvious the industry adds way more oil and butter than many home cooks are comfortable with. That brand of nam prik pao is also the only one more easily found in California and yes, it's quite sweet and too much can change the composition of a dish.
Loves every single content of Pai's from her earliest days to current ones. Pai could we request you to have a fully Thai video one day? Would love to see you do a video fully in Thai. Khob kun mak krub
This is such a brilliant recipe! Made it twice already and I love it. The only difference is I made it without pork as we don’t eat it. Just added some fishballs. Thank you for the recipe!
Went there twice, marvelous food. My favorites will always be that signature tom yum mama with pork balls, extra raw egg yolks. Fried tofu with chili garlic and shrimps asparagus also scrumptious. Long queue is inevitable, people those complain about long queue, if you can’t handle 1-2 hours wait then don’t be here. It’s that simple.
Made this exactly as stated (except no crab, but I did have fresh squid), OMG it is so good! It's a lot of work to just make two servings, especially processing squid and making the pork belly, but I will definitely be serving it at a future dinner party!
Ooo I’ve been eating mama ever since I learned how to boil water. I’ve added fresh ingredients to elevate the instant-noodle bowl but never too elaborated! Will definitely try this! Thanks for figuring this out for us!
I love P’Pailin! Thanks to you we can recreate the trendiest Bangkok eats without having to go there (would if I could) & without spending all those years in hot kitchens! 😅 kob khun mak ka pee ❤❤
5 หลายเดือนก่อน +1
Greetings from Sweden, thank you soo much for your channel and recipes, we use them a lot. This was very good and will try it.
I am so impressed that she held the season packets over the pot while showing them off. I am sure that if I did that I would've dropped them into the pot by accident.
Love your recreation of the recipe! From growing up eating mama adding eggs and veg to make a poor people food a meal, this recipe brings the humble mama to the highest level of instant mama. 🤗 thank you for not making suggestions of adding cheese to your Thai recipes!! 🙏
I love Mama noodles. If you get them fresh they are very hot and tasty. Tomato and mushroom equals MSG. I love your channel so much, Pailin's Kitchen, and have been writing down notes to make your recipes at home. Lots of wonderful nostalgia fires in my brain when thinking about Tom Yum Soup and Thai food at restaurants I've eaten over the years. So much flavor!!!
Just to be clear for those in the west... this recipe is the creation of this restaurant. However the concept of taking mama noodles as a base, and then adding other things to it, to make it their own, is fairly common practice in Thailand. Some places add a slice or two of cheese, and that is one of my favorites :)
MSG addition - Makes Stuff Good! Uncle Roger approved. All kidding aside, mama noodles make excellent bases for delicious meals, so it's so cool to see you doing one.
I once tried mama noodles and was surprised of how strong the msg flavour is. Almost like choking n made ne swallow a jug of water. Nauseating😢. ( am not immune to msg as an asian tho, but thai food is sumthin else )
Definitely going to try this recipe. Thanks Pailin. I should call you mom (my mom’s name was Pailin) 😂. But you’re too young for me to call you mom. Now THAT is the way to do it. Anyone who comes early gets a Q ticket and can leave and come back. Just up the street from the home where I grew up in Singapore (this was years after I left home)-there opened a new fish ball noodle dish. It became so famous that, like this store you mentioned, long before it opened, there would be a line of people. So one time when I went home from the US for a holiday, since it was around the corner from home, I decided to go EARLY as in an hour plus early! You said you were 7 in line…I was 20+ in line (I forget exactly what but it was already a long line). I was like, “Whaaaaat?!?!” As much as I loved the noodles (my favorite kind is this dry style noodles), I would NEVER go back because of the long line. Mostly because it hurts my back and legs to stand that long. So that’s a shame! Now if they gave a queue ticket, that would be a game changer! What a novel idea.
I watch this with full intention of finding all the ingredients, and making it. But I also know that, with two young kids and a third adult child for a husband, I will look at everything on the day of and end up just making MaMa noodles with some protein and leave it at that 😂😂
Haha I love how excited you were. I understand this feeling as an amateur cook, so I’m so happy for you! I’ve made my fair share of things (but “better”, at least for my own taste) at home, and it’s super satisfying cracking the code, and knowing you can do it. But it also sometimes ruins going out for me, as I now crave the improved version of what I can find at the restaurants, so more work for me.😅 This seems like a lot of work with the toppings, but I think I’m gonna try it. It just looks too good to miss. I gotta have it. And it’s less expensive than a trip to Thailand. Lol Edit: Oh, question; can I replace the sawtooth coriander with cilantro? I think they’re similar, yes? Also… I know fresh crab is preferred, but… would canned work? Because money.😅
I used to have mama tom yum a lot, but stopped because of the sodium content. But now, I don't care and I will have to try this dish! Thanks for figuring out how they manage to take plain old instant noodle soup and turn it into a labor intensive culinary masterpiece! Can't wait to try.🍜🍻
It’s so funny watching you so excited about recreating this dish, Pailin! I’ve tasted the dish in Bkk (since I’m much closer based here in Singapore). Am going to try this recipe to see if mine will measure up. Thanks for experimenting this for us! ❤
I found an 800g can at 3 Aunties Thai Market in Queens, NY (May 2024). Getting it home to California with airline weight restrictions was no small feat!
We went here in February. We saw the place in the middle of our tuk tuk ride and went back there later to try it. The noodles and the crispy pork belly were really good
I love different ethnic foods. I try to learn how to cook them. Once I was running around an Asian store trying to find ginger garlic paste in a jar. Later on I found out it’s a staple in an Indian food store! In Asian cooking it’s a common combination to use ginger and garlic together. I didn’t understand why it wouldn’t be in an Asian store that I’ve ever seen?
Wowwwww this soup is something I will make and eat all the time… I’m not a fan of heavy oil flavoured foods, but soups and noodles are so hard to resist, I could reduce some ingredients maybe once I try your version first. Can’t wait !!! ❤
Hello! You're great in replicating the soup! After I watch your featured video, I got hungry and my cheap version of Thai instant noodle soup. Bahaha. Cheers, Cecile from Toronto.
Next time you're in Thailand you should go to Por Jai restaurant in Chiang Rai and then re-create their Khao Soi Gai. It was hands down the best thing I had in Thailand, and will be my first stop when I go back to Chiang Rai in a couple weeks.
Been there, tried it - but the dish which blew me away was the marinated salmon (I believe you had it as a starter); would like to recreate that marinade (garlic, lime juice, fish sauce ... not sure what else was added) ... asked them, but the language barrier was to large that evening ))
The brand of chili paste they use at Mama Jeh O is what I use in my resto. It's okay, not too sweet but I use a strainer when adding to the soup because there are lots of seeds and bits of chili skin in it.
This looks so good! I can get the Mama Creamy shrimp in the 70 g single serving cup packaging. I have two really big culantro plants, so the only other thing I need is the crispy pork belly, which I don't think I can get around here.
Sawadeekrup P’Pai, thank you so much for creating this recipe!! Can’t wait for the Yum Salmon video. I was wondering what brand of chili paste do they use at the restaurant? Thank you! 🤩
Sure gonna experiment more with instant noodles in the next. Here in Germany, yumyum brand is available all over the place.Cannot have pork for health reasons. But I love squid (I slightly sauté it in soy sauce, even when making sushi. I think it elevates the aroma.) As for the meatballs, I think I could try chicken- or even turkey-thighs. I think I could go all "seafoody" with some Pikeperch filet, fried on the skin, to substitute the pork belly for that crunchy sensation. Then some cod for the meatballs. Head-on shrimp for the broth. Let's see, where the road will take me... Greetings from Tangstedt near Pinneberg, Germany!
For those that say "I do my own research", this is what it means. To fly somewhere, and have first hand experience about the thing you are researching. Browsing the web, and deciding which versions of reality you want to believe, is not doing research :)
Please figure out the soup base at pa ord noodle in LA's thai town. The spare rib noodle bowl is to die for and i moved far away from it. I need the recipe!
Hello everyone! The full recipe is here hot-thai-kitchen.com/mama-tom-yum-jeh-o/
If you have questions about the recipe, check the recipe post first as I cover a lot of additional information there. Thanks so much for watching! - Pai
The MSG , chicken powder or pork powder is already in the stock. That is the part they do not show it.
If the meatballs or anything start to flow, need still 5-7 min simmering and then is weldone. Hungarian cook here.
Thank you Pai ❤
🌸 I had to watch this video again lol 😂 3:14
It’s the part that made me laugh so hard, I too get tickets and for early entry only to return to be last in 😅
Idk why they do that system if they don’t treat it fairly but at least you got lovely table and tried the dish
And result is this amazing recipe I am about to try, hence second reason for watching video again 🤗
Thank you so much 🎉
I’ve got: maepranom brand Thai chilli paste with shrimps. Is it good for this? IMHO it’s sweet and hardly spicy at all. Is it actually good for anything? It’s not very pungent at all 🤔
Yeah I’m farang but when I order som tam Thai I want 8-10 chillies and if it’s som tam pu pla ra ( or Lao/Isan with soft shell crab) it has to be at least 15-17🤪🫣🥵🤣
You doing awesome job! But I would love to see a bit ,,pungent/risky,, recipes too. Love ❤️
I so appreciate your figuring out flavors as you go and thinking out loud as you do it. You are an effective teacher.
Agreed. One of the best on YT in my opinion.
น้ำพริกเผาที่ร้านใช้คือของ'ฉั่วฮะเส็ง'ครับ กระปุกสีน้ำเงินมีขายในโลตัสบิ๊กซี เป็นยี่ห้อที่ร้านอาหารจีนดังๆในเมืองไทยชอบใช้กัน ในฐานะพ่อครัว ผมว่าใช้ทำต้มยำอร่อยสุดครับ 👍
ยุคคุณพ่อผม เคยขายก๋วยเตี๋ยวและอาหารตามสั่ง มานานราวๆ 20 ปี น้ำพริกเผายี่ห้อ ฉั่วฮะเส็ง Chua Ha Seng เป็นสิ่งที่ขาดไม่ได้สำหรับการปรุงอาหารไทยต่างๆ ไม่ว่าจะเป็น อาหารผัด อาหารทอด อาหารยำ อาหารต้ม ❤❤❤❤❤
It never gets old seeing your excitement recreating a dish from taste memory and succeeding tenfold. Mission accomplished. Bravo and thank you for your diehard commitment to bringing Thai
cuisine to the masses.
คนไทยมักจะเรียกเส้นบะหมี่กึ่งสำเร็จรูปว่า มาม่า Mama แต่ ถ้าคุณสืบดู หรือแอบดูในครัว ร้านอาหารส่วนใหญ่ จะไม่ใช้เส้นมาม่า เพราะเส้นมันจะเละได้ง่าย ส่วนใหญ่แล้ว จะใช้เส้นที่แพ็ครวมมาในถุงใหญ่ๆ และมักจะใช้เส้นของ ยี่ห้อ ไวไว ซึ่งเส้นจะไม่เละ จะมีความเหนียวนุ่ม❤❤❤❤❤
Having lived in Thailand for 15 years and experiencing every culinary adventure that had to offer, it is good to see Pai making my favorite foods in the entire world. I love this channel.
I added a pinch of MSG to some hot water for cooking-then I tasted it. I COULD NOT STOP SIPPING THE HOT WATER!!! So glad this noodle dish popped up in my stream and thank you for your hard work!!!
Love your commitment to creating visually appealing food while also considering health is commendable. In today’s world, people only try to make their food look mouthwatering without full regard for well-being.
I do the same with with mama Tom Yum and make my own modification.
I actually get kaffir lime leaves and julianne them really fine so it is easier to release the flavor and also lemon grass.
For the Chili Paste I mix the Chili paste, with Crab roe paste, and some fish sauce.
A big difference to "thicken" the broth and give it more character is I use 50% Coconut Cream + 50% Coconut milk. These two really thickens the soup and add the coconut, creamy flavor to the Tom Yum.
I also use a slight more diluted shrimp broth or chicken broth, depending on what I have available. Then I top with shrimp, snow crab legs, fish balls, fish cake, fried egg, cilantro and some fried onions
I love the recipe already! Sounds good!!!
Loove this format! Really fun to watch you experience the restaurant and dish then develop this recipe. Cool to see you making tweaks based on your taste memory, knowledge of the ingredients you can get your hands on, and where you want the flavors to go. Would watch a million of videos like this!
From the footage you show, the brand of prick pao they use, Chua Hah Saeng, is the most common one in Thailand. I mean, I see it being used in every food stall I go to. I even use that brand at home (as well as their oil, like in the video). I use that chilli paste for tom yam and for pork pat prick pao on rice or pasta.
When I prepare mama at home, I always add the egg at the end, after I turned off the gas, to be cooked in the residual heat. It adds to the creaminess of the dish.
Speaking about cook book, one book I would find very useful and that I may buy would be a book about the various ingredients used in Thai cuisine, for each ingredient you would have the name in English and in Thai, including Thai writing, the type of dishes it is used for (for example sawtooth coriander I use it for yam and tom yam, but I don't know the Thai name; Chinese inspired cuisine do not use fish sauce; sesame oil is used in Chinese cuisine, etc.)
The book could also cover the cuts of meat with their equivalent names and usages. Different cultures will detail the carcasses in different ways. I know what is nua sam (it is clear at the butcher shop), but why that name? How to call tender loin?
It could also cover the vegetables. Spices, herbs, bottled or canned condiments, oils, pastes, etc.
That would not be a book for cooking, but rather a book to go to the market and do your shopping.
I would love to see you communicating more in Thai. As someone who loves the Thai language I would love to see you communicating to so many Thai chefs and foodies and bring it even more to the forefront. I would just love more of the world to see all of the good parts of South East Asia more.
Also as a Cambodian born and raised in Australia, I grew up on mama. So many memories
ผมด้วยครับ
How wonderful that you tried to make this recipe in your video and talked us through your tasting experience!!!! And oh, how I love your enthusiasm when you realized it tasted like the one in Thailand. You are the best.
ดีใจมาก่ะ ที่เห็นคุณมาเมืองไทย มีความสุขมากๆนะคะ
when she said “mama oho” i confidently heard “ojo” 😂 anyways our local thai market sells the tom yum mama ramen in bulk and we always have multiple boxes of 30 in the pantry 😂 i love the diversity we have here in coastal california, i’ve definitely taken it for granted in years past since i grew up here, but after traveling to spain and seeing not a single person of color and staying with a family that ate only spanish cuisine, not even anything from italy, it’s been amazing getting to come back and eat all of the thai and indian and mediterranean and italian and chinese and mexican and argentinian and ecuadorian and etc food we have access to in my city! this video reminded me how appreciative i am to have tried this ramen growing up as a white american. i think we were introduced to it by an exchange student from thailand who lived with us when i was a toddler. to this day, we cook a lot of her recipes, like khao mun gai. thanks for sharing this delicious food with us!
You think you got it good come visit Australian state of Queensland (Gold Coast) chuck a prawn on the bbq where the hell are you 😂
I'm so happy that you share the recipes for the well-known Thai dish. Big thanks.
I have always appreciated your honesty. You are an absolute chef.
That does look good. Your enthusiasm for making this dish is motivating me to try this right away.
I love making instant noodles better tasting, and this looks even more so than anything I ever came up with. Definitely will try to get the ingredients and give it a try. Thank you Pailin for the recipe and the class.👍💕🙏🏻
I'm not sure how many recreations of dishes you have done, Pat, but it is REALLY fun and interesting, and I hope you do more!!!
That soup is sooooooo good! That restaurant amazed me! I'm going to recreat it! Thank you so much 😁
For anyone having trouble finding sawtooth coriander it is also known as recao or culantro and is found in Puerto Rican and Cuban cuisine so you might have some luck in a Caribbean market.
I always find it amusing to see restaurants using MSG by the spoonful and then when you see their recipes it is no where.
Where I live, it is called Mexican coriander 😊
@@waynemcgrath8816 Never seen that one. Thanks.
You can also find it wherever there's a Vietnamese community. Ask for "ngò gai"
In Thailand, we use either coriander or sawtooth coriander. it doesn’t taste different, just a little bit different in smell.
No restaurant would reveal their whole recipe on TV, so you were right about challenging them with MSG they didn't show. Good call on that.
Great video. After watching a lot of different restaurant videos, it's obvious the industry adds way more oil and butter than many home cooks are comfortable with.
That brand of nam prik pao is also the only one more easily found in California and yes, it's quite sweet and too much can change the composition of a dish.
Loves every single content of Pai's from her earliest days to current ones. Pai could we request you to have a fully Thai video one day? Would love to see you do a video fully in Thai. Khob kun mak krub
I love this recreation video! I’m definitely going to try this!!! And as always, you are such a wonderful chef and teacher!
OMG! We were also in Thailand recently and just back from the states like 5 days ago. Love your show Pai, from another Thai to another one.
This is such a brilliant recipe! Made it twice already and I love it. The only difference is I made it without pork as we don’t eat it. Just added some fishballs. Thank you for the recipe!
This looks so delicious, 🤤 seriously would love each of Palin’s homemade dishes 😍😋
Went there twice, marvelous food. My favorites will always be that signature tom yum mama with pork balls, extra raw egg yolks. Fried tofu with chili garlic and shrimps asparagus also scrumptious.
Long queue is inevitable, people those complain about long queue, if you can’t handle 1-2 hours wait then don’t be here. It’s that simple.
人気店のレシピを再現する工程は楽しいですよね！ 五官を解き済ませ複雑な調味料を探し完成する🤓
Paiさん面白く楽しく視聴しました😄 ラーメン🍜・・・ごちそうさまでした😋
What a fun little journey. Great job and I love seeing the reconstructive process!
Made this exactly as stated (except no crab, but I did have fresh squid), OMG it is so good! It's a lot of work to just make two servings, especially processing squid and making the pork belly, but I will definitely be serving it at a future dinner party!
Love this style of video. You going along and adjust as you go is so interesting and informative.
Ooo I’ve been eating mama ever since I learned how to boil water. I’ve added fresh ingredients to elevate the instant-noodle bowl but never too elaborated! Will definitely try this! Thanks for figuring this out for us!
its so interesting to watch you experimenting to recreate the dish.
17:18 MSG is king of flavor FUIYOH!!!
I love P’Pailin! Thanks to you we can recreate the trendiest Bangkok eats without having to go there (would if I could) & without spending all those years in hot kitchens! 😅 kob khun mak ka pee ❤❤
Greetings from Sweden, thank you soo much for your channel and recipes, we use them a lot. This was very good and will try it.
You are the best !! I'm learning to cook Thai from you and it's been life changing. Thank you !
I am so impressed that she held the season packets over the pot while showing them off. I am sure that if I did that I would've dropped them into the pot by accident.
ของที่ร้านเค้าน่าจะใช้น้ำพริกเผา ตั้งฮั่วเส็ง นะครับ ยี่ห้อนี้คือเผ็ดน้อยยย ออกหวานๆด้วย
Love your recreation of the recipe! From growing up eating mama adding eggs and veg to make a poor people food a meal, this recipe brings the humble mama to the highest level of instant mama. 🤗 thank you for not making suggestions of adding cheese to your Thai recipes!! 🙏
I love Mama noodles. If you get them fresh they are very hot and tasty. Tomato and mushroom equals MSG. I love your channel so much, Pailin's Kitchen, and have been writing down notes to make your recipes at home. Lots of wonderful nostalgia fires in my brain when thinking about Tom Yum Soup and Thai food at restaurants I've eaten over the years. So much flavor!!!
Just to be clear for those in the west... this recipe is the creation of this restaurant. However the concept of taking mama noodles as a base, and then adding other things to it, to make it their own, is fairly common practice in Thailand. Some places add a slice or two of cheese, and that is one of my favorites :)
I loved watching you figure it out on the fly! Inspiring.
MSG addition - Makes Stuff Good! Uncle Roger approved. All kidding aside, mama noodles make excellent bases for delicious meals, so it's so cool to see you doing one.
I once tried mama noodles and was surprised of how strong the msg flavour is. Almost like choking n made ne swallow a jug of water. Nauseating😢. ( am not immune to msg as an asian tho, but thai food is sumthin else )
Look delish! I love Thailand! I might try it when i get back. ❤ More Power, Pailin!
good fun, its very entertaining to watch you figure out the flavors and tweak!
Pai, you are so entertaining! Don't ever stop being you.
Great I was asking around Vietnamese as I do not have Thai people around. This will 100% answer my question. Thanks
Definitely going to try this recipe. Thanks Pailin. I should call you mom (my mom’s name was Pailin) 😂. But you’re too young for me to call you mom.
Now THAT is the way to do it. Anyone who comes early gets a Q ticket and can leave and come back.
Just up the street from the home where I grew up in Singapore (this was years after I left home)-there opened a new fish ball noodle dish. It became so famous that, like this store you mentioned, long before it opened, there would be a line of people. So one time when I went home from the US for a holiday, since it was around the corner from home, I decided to go EARLY as in an hour plus early! You said you were 7 in line…I was 20+ in line (I forget exactly what but it was already a long line). I was like, “Whaaaaat?!?!” As much as I loved the noodles (my favorite kind is this dry style noodles), I would NEVER go back because of the long line. Mostly because it hurts my back and legs to stand that long. So that’s a shame! Now if they gave a queue ticket, that would be a game changer! What a novel idea.
Thank you for the awesome recipe!! Please do the salmon!! Omg!!
I like how you decifered the recipe. I want to see more of this. ❤
That looks amazing....I hope I can go there and try it !
It looks like you have the chile paste brand “Pantai Norasingh”, the same that we have here in LA. Great video Pai. You are World Class.
I watch this with full intention of finding all the ingredients, and making it. But I also know that, with two young kids and a third adult child for a husband, I will look at everything on the day of and end up just making MaMa noodles with some protein and leave it at that 😂😂
Mama! My favorite instant noodles! I always make sure I buy lots of it when I go to Thailand. Yummmm!
❤ your recipes ty for sharing. My daughter usually makes this soup
Haha I love how excited you were. I understand this feeling as an amateur cook, so I’m so happy for you! I’ve made my fair share of things (but “better”, at least for my own taste) at home, and it’s super satisfying cracking the code, and knowing you can do it. But it also sometimes ruins going out for me, as I now crave the improved version of what I can find at the restaurants, so more work for me.😅
This seems like a lot of work with the toppings, but I think I’m gonna try it. It just looks too good to miss. I gotta have it. And it’s less expensive than a trip to Thailand. Lol
Edit: Oh, question; can I replace the sawtooth coriander with cilantro? I think they’re similar, yes? Also… I know fresh crab is preferred, but… would canned work? Because money.😅
I used to have mama tom yum a lot, but stopped because of the sodium content. But now, I don't care and I will have to try this dish! Thanks for figuring out how they manage to take plain old instant noodle soup and turn it into a labor intensive culinary masterpiece! Can't wait to try.🍜🍻
They have mama with low sodium too kaa
ขอบคุณครับ@@siriratt9037
Loved this video❤
It’s so funny watching you so excited about recreating this dish, Pailin! I’ve tasted the dish in Bkk (since I’m much closer based here in Singapore). Am going to try this recipe to see if mine will measure up. Thanks for experimenting this for us! ❤
ของเจ๊โอวใช้น้ำพริกเผายี่ห้อ ฉั่วฮะเส็ง ครับ เป็นยี่ห้อที่ร้านอาหารจีน และร้านอาหารตามสั่งนิยมใช้ครับ
Thank you for the tip. Unfortunately, that brand is not available in the West. I’ll get that brand next time I’m in Thailand.
I found an 800g can at 3 Aunties Thai Market in Queens, NY (May 2024). Getting it home to California with airline weight restrictions was no small feat!
@@JSroidMaybe I’ll check it out at LAX C or Thai markets in Hollywood area.
ผมไม่ชอบเท่าไหร่ ฉั่วฮะเส็งมันหวานไปสำหรับผม กินคำแรกก็ได้อยู่ครับ กินไปซักพักแล้วเลี่ยน
@@gchow6009Available on Amazon. At least in the US. Three different sizes, in fact.
Thank you for the breakdown of the recipe that does look good and I'll try and make it sometime this week or definitely next
I never get tired of her smile.
Watching you cook is always fun ❤ this dish is making me hungry. Gonna try soon. Bless you Palin 🌸
We went here in February. We saw the place in the middle of our tuk tuk ride and went back there later to try it. The noodles and the crispy pork belly were really good
I love different ethnic foods. I try to learn how to cook them. Once I was running around an Asian store trying to find ginger garlic paste in a jar. Later on I found out it’s a staple in an Indian food store! In Asian cooking it’s a common combination to use ginger and garlic together. I didn’t understand why it wouldn’t be in an Asian store that I’ve ever seen?
Wowwwww this soup is something I will make and eat all the time… I’m not a fan of heavy oil flavoured foods, but soups and noodles are so hard to resist, I could reduce some ingredients maybe once I try your version first. Can’t wait !!! ❤
Hello! You're great in replicating the soup! After I watch your featured video, I got hungry and my cheap version of Thai instant noodle soup. Bahaha. Cheers, Cecile from Toronto.
Next time you're in Thailand you should go to Por Jai restaurant in Chiang Rai and then re-create their Khao Soi Gai. It was hands down the best thing I had in Thailand, and will be my first stop when I go back to Chiang Rai in a couple weeks.
Thank you for sharing. I have learned a lot from you. God bless you. Thanks
You're sooo pretty Pai!! That soup looks delicious!
สมัยเรียนมหาลัย มาม่ารวมมิตรตู้เย็น คือของโปรดของนักศึกษา มีราคาถูก อิ่ม อร่อย ง่ายๆ
Hi Pailin, I am seeing you after a long time...and I find that you are still funny and I like your facial expressions...keep it up...
Been there, tried it - but the dish which blew me away was the marinated salmon (I believe you had it as a starter); would like to recreate that marinade (garlic, lime juice, fish sauce ... not sure what else was added) ... asked them, but the language barrier was to large that evening ))
Bird-eyed Chilli, Minced Coriander Root, Palm Sugar, and Sliced Mint Leaves for decoration, and you're good to go.
O my God, I've been in that place 2 years ago
Great recipe sharing, pailin 💖💖
Looks amazing. Love it.
Always a pleasure to watch you cooking n get craving for the fish!
พริกเผา "ฉั่วฮะเส็ง"
chua ha seng chili paste.
That looks soooo good!!
The brand of chili paste they use at Mama Jeh O is what I use in my resto. It's okay, not too sweet but I use a strainer when adding to the soup because there are lots of seeds and bits of chili skin in it.
This looks so good! I can get the Mama Creamy shrimp in the 70 g single serving cup packaging. I have two really big culantro plants, so the only other thing I need is the crispy pork belly, which I don't think I can get around here.
Love to watch your process. I wonder the sweetness comes from adding more of the evaporated milk?
I love that you really used 2 packs of msg for the real taste of mama tomyum
Could be wrong but I think that cilantro is actually called culantro. I used to work in a produce wholesaler and a lot of Spanish people buy this.
Sawadeekrup P’Pai, thank you so much for creating this recipe!! Can’t wait for the Yum Salmon video.
I was wondering what brand of chili paste do they use at the restaurant?
Thank you! 🤩
The brand of chili paste is "ฉะฮั่วเส็ง Cha Hua Seng". I think almost the restaurant and food shop in Thailand use this brand.
Thanks for the info!
Sure gonna experiment more with instant noodles in the next. Here in Germany, yumyum brand is available all over the place.Cannot have pork for health reasons. But I love squid (I slightly sauté it in soy sauce, even when making sushi. I think it elevates the aroma.) As for the meatballs, I think I could try chicken- or even turkey-thighs. I think I could go all "seafoody" with some Pikeperch filet, fried on the skin, to substitute the pork belly for that crunchy sensation. Then some cod for the meatballs. Head-on shrimp for the broth. Let's see, where the road will take me...
Greetings from Tangstedt near Pinneberg, Germany!
at 20:33 I see so many bottles of that fancy reserve red boat fish sauce in her fridge.
Love it! I actually made something like this as a hungover late night once or twice 😊
Sawadee ka Pailin
Big thanks 🙏🏽 for heads up for your Mama tom yum stir fry ❤
Colin 🇬🇧
instant thumbs up
here comes the next time when it rains and I need a project -- and then eat the project!
For those that say "I do my own research", this is what it means. To fly somewhere, and have first hand experience about the thing you are researching. Browsing the web, and deciding which versions of reality you want to believe, is not doing research :)
What about using your own chili paste? That’s one of my favorite recipes of yours. Tastes way better then any commercial brand I’ve tried.
Love this video! Please do a recreation of the salmon dish!! If you think it was amazing then I would love to try it too!
i been wanting to try this dish so much. now i can just make it at home.
That noodle dish looks absolutely delicious!
Doesnt it really feel well when you see a sharp mind adopting a challenge and succeding? Now, i really have an urge for travelling east again.
Please figure out the soup base at pa ord noodle in LA's thai town. The spare rib noodle bowl is to die for and i moved far away from it. I need the recipe!