I'm a new sub, because when you said "if life's been hard on you, this is the soup..." I legit felt so touched 😭. Thank you Pailin. I am so happy to join Hot Thai Kitchen family and can't wait to catch up! I'm so glad to have found you!
Thank you for including the fish balls tutorial which was most informative. You've given me newfound confidence selecting frozen prepared seafood from my local Asian grocery store.
last time in Thailand i found a street food vendor who made awesome guay tiew nam gui, for an extra 5TB she made it with Mama noodles, i ate there every day, a full spoon of chilli flakes made the perfect breakfast for me, i have been to Thailand 22 times so far, it took me a long time to get used to the spices, but now i can enjoy many spicy dishes including Tom yung and red curry
I just got back from 2 months in Thailand, and I've never eaten so much soup in my life (or so much fish). Most of them looked like slight variants of this, as you've said many times "just use what you have". Despite eating way more than I do at home I somehow managed to lose 6kg, so I guess it must be healthy too!
Our nearest Asian supermarket is 25 miles away, and every time I watch your videos I discover that I need something else. LOL. Now I’m going to check out the fish/pork etc ball department and the preserved cabbage! This recipe looks soooooo good!
I cook Japanese ramen but I’ve always been fascinated by those exotic South East Asian noodle dishes equally to ramen. Your noodle recipe inspires me a lot. Thanks, Pailin!
I enjoy watching your videos just to watch you cook some complex dishes that I would never dare to try. THIS recipe and video however is different. I will definitely make this!
Kind of surprising that noodle soups hadn't caught on in the west as much as stuff like Chowmein/Lo Mein or Pad Thai. I would've thought noodle soups suits the colder weather better than stir fried noodles. When I lived in the UK, we would only really see East and SE Asians eat noodle soups, nothing better than warming yourself up on cold days with hot noodle soup.
it's funny because it's probably the most eaten single dish meal out of all the foods eaten here, foreigners don't know what thai people eat on a daily basis lol. guay tieow is almost synonymous with lunch
I live in Southern California, and trust me the various noodle soups are thriving here. I eat noodle soup for breakfast quite often. We have a great selection of restaurants all over that offer a variety of soups, etc. we are fortunate!
Recipe saved. Off topic, I bought a Zojirushi rice cooker and set it up to play the tune at startup and finish. It makes me laugh thinking of your great show every time. Never mind the perfect rice or the retractable cord. The pleasure of the musical notes and smiles are worth the price paid. Best to you and crew for a great show!
This was my favorite thing to have during lunch when I was in school, I would sprinkle way too much chill flakes tho (my spice tolerance was insane). Thank you for sharing this recipe, I can’t wait to go back home and have this.
Hi Pai, amazing video as usual. Could we get a recipe on how to make those fancy top tier restaurant fish balls? Would be interesting to find out how to not make them fall apart. Have a great day
OG for sure. as a 30+ year resident of TH, i agree. i doubt there is a greater culinary value anywhere on the planet. so many variations to suit any taste. amazingly affordable. always fresh and invigorating. great hangover food, too.
This Tiew chau Chinese noodle dish variation can be found at all Chinatowns (Southeast Asian Chinese) in Bangkok, Phnom Penh, Vientiane, Singapore, LA-LB-OC CA, USA, etc
This is like what we make at home here in the phils. Its called Ma-kut teng with raddish. Ma-kut means pork bone soup, usually either ribs or neck bones. If we are bored we just add noodles, egg noodles, rice noodles, vermicelli, or the very delicate misua. Mom always makes this when we were young whenever someone catch a fever
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
I love this, and saving the broth by freezing is great. My mom always happens to have a HUGE container of broth for me when I visit that I can barely fit in my freezer (or go through). One time she gave me a container and said, "This is 1 year's worth." Turns out she made a concentrate, so I have to add water to it or else the saltiness will kick you on your ass, lol!
Great recipe, Khun Pai! I´ll be surviving on this and your other recipes till December when I´ll be feeding myself in the streets of Bkk. Can´t wait! ;-))
Oh! So jealous that you were in Thailand. I have to wait until January but the perfect time to escape the NE USA winter.. In the meantime, I follow your recipes to make my favorite Thai dishes. Thank you!! 🙏
Unrelated topic but commenting on your newest video: What foods would Thai people bring on a picnic? Foods that can be transported easily and still taste good afterwards?
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
I’m so making this! Love your recipes! Question.. on the website lemongrass is mentioned as an addition to the pork stock. However none is listed in the ingredients. How much lemongrass should there be? Thank you!
As per Pai's previous comments in her videos, I think this is just the upper parts of the lemongrass stalk used in the stock / broth. It's there to give a very light hint of background flavour, but not really citric as such, especially if the stock is to be used for multiple applications. For a regular stalk of lemongrass, I'd save the lower 5" or so for making curry pastes, marinades etc., the upper parts can be used in the stock, or I just add it to whatever I happen to be cooking for just that little bit more flavour (and to give my guests something else to fish out? 😆). A couple of these "discards" can be added to the batch of stock as above, and it would just add a little background flavour. Of course, if one wanted to turn the stock into actual Tom Yum, then in goes more crushed aromats including garlic, lemongrass bulbs, galangal, chillies etc. etc. to amp up the flavour.
@@LemLTayI didn’t use lemon grass as it wasn’t written in the recipe ingredients. However neither is the addition of white peppercorns to the stock. 🤷♂️ In any case it turned out really good.
Pailin, a dish I had cooked for me by my Isaan friend while i lived there last year, it had cooked cucumbers and was completely delicious to my surprise. Also another with Daikon, I thought was Gaeng Jued but when I research seems i must be wrong. It certainly didnt taste stereotypically Thai (reminded me of comforting english brothy soups) I look forward to return for my bday in October and continue learning to cook my favourite cuisine. Also, the best creamy Tom Yum I had in BKK was at a place called Mama Mia 😮💨😮💨😮💨 Sorry for the tmi, I just get so excited by anything Thai 😅 but desperately want as many Isaan dishes as possible
I would definitely par boiling the pork bones or chicken bones so that the soup would not smell or cloudy. Adding shrimp or tofu will be more delicious. Thank you for sharing. ❤❤
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
These are soups I live for… Asian soups and especially Vietnamese and Thai, mama Mia lol I get too excited as you can tell. I love soups that delicious and comforting and then with my left over the next day i make it exciting, spicy 🥵 and sour 😋😋 I’ll prefer shrimp and home made pork meatballs … yum
Hallo Pai, I really love your recipe, specially soup noodle. I made it for my friends and family, they love it all. Since I change to be vegan, I really miss your thai recipe, will you please create soup noodle, just for vegetarian and vegan?
Try making this with vegetable broth (mushrooms and daikon radish), "vegan fish sauce" (no real fish in it), tofu puffs, and frying the garlic in coconut oil instead of pork fat.
That sounds like Tom Yum-flavored noodles to me. You can certainly add fresh Tom Yum ingredients (galangal, lemongrass, kaffir lime leavers) to Pai's recipe, but the flavor profile will be completely different from what she is creating here.
You are right. Pretty common in every culture to borrow words/part of culture from others eg. the word pajamas in eng is rooted from south Asia (which also derived the word from Persian) Like many words in Thai we borrowed from other culture eg. see-ew, sate, etc. That's because -- contrary to many understanding -- TH is not comprised with an ethnic. They are mixed since the old days long before the concept of country as a city-state with territory, laws, etc. as we know today existed. Pai has Chinese ancestor. My great-great grandfather is Indian. My friends' wife has Mon (an ethnic in the east of Myanmar) grandma. My girl has Chinese grandpa. Just look at the map and you'll see TH located among many cultures. Their people came to TH with their own cultures and mingled with the local for centuries.
Would it be sacrilege to make this with chicken? I don't care for pork stock as it's ...uh porky 😅. PS: what was the seasoning that went on the meat after you picked it off the bones @2:30
For Pad Thai Thai add sugar, ground chili (these 2 you can find them from the condiment set on the table) and squeeze some lime juice (from the lime they put on your plate along with the dish). For noodle, exclude the lime juice and use vinegar (also from the condiment set) instead. Some add fish sauce too. Hope this help. BTW, don't be too serious. You can even add nothing if you want to. And even if you add anything I mentioned, the amount of each is on your preference.
How come it's hard to find places that sell gaeng som shrimp? Or dies UT go by a different name? Didnt know Tom Yum noodle was so easy to make! I thought it had the same ingredients such as galangal like Tom Yum soup
In Thailand I had a pork soup with blood in it and all other kinds of pork things. It was my thai vacation BFs favourite. Do you know what it's called and could you make it? Maybe not the most 'western friendly' but I as a westerner did like it.
Absolutely. Just say that it's "Thai garum", a modern version of fermented fish sauce that was used in the ancient world. Given that so much seafood we buy is pre-frozen and then thawed at the counter, the fish sauce puts something back into the lively "taste of the sea", so anytime there's seafood involved, fish sauce is welcome!
I'm a new sub, because when you said "if life's been hard on you, this is the soup..." I legit felt so touched 😭. Thank you Pailin. I am so happy to join Hot Thai Kitchen family and can't wait to catch up! I'm so glad to have found you!
I like how you format your recipes. The ingredients under each step that requires them is so thoughtful!
🤙 🤙 Determinism is Freedom 🤙 🤙
Thank you for including the fish balls tutorial which was most informative. You've given me newfound confidence selecting frozen prepared seafood from my local Asian grocery store.
🤙 🤙 Determinism is Freedom 🤙
My mother (Tuptim) rocks this dish. This was by far one of my favorite dishes she made for me as a child.
last time in Thailand i found a street food vendor who made awesome guay tiew nam gui, for an extra 5TB she made it with Mama noodles, i ate there every day, a full spoon of chilli flakes made the perfect breakfast for me, i have been to Thailand 22 times so far, it took me a long time to get used to the spices, but now i can enjoy many spicy dishes including Tom yung and red curry
I just got back from 2 months in Thailand, and I've never eaten so much soup in my life (or so much fish). Most of them looked like slight variants of this, as you've said many times "just use what you have".
Despite eating way more than I do at home I somehow managed to lose 6kg, so I guess it must be healthy too!
It seems counterintuitive to eat hot soups in a hot climate like Thailand.
stabilizing body temperature to room temperature is good practice
Our nearest Asian supermarket is 25 miles away, and every time I watch your videos I discover that I need something else. LOL. Now I’m going to check out the fish/pork etc ball department and the preserved cabbage! This recipe looks soooooo good!
Finally the OG bowl. Enjoyed on the street at midnight after the bar…perfect
I have to make this. My last try at making pork broth was tonkotsu broth and that was a two day process. I'll take a two hour one over that.
I cook Japanese ramen but I’ve always been fascinated by those exotic South East Asian noodle dishes equally to ramen. Your noodle recipe inspires me a lot. Thanks, Pailin!
I enjoy watching your videos just to watch you cook some complex dishes that I would never dare to try.
THIS recipe and video however is different. I will definitely make this!
Pho broth from my local pho place gets me through illness every time but i cannot make it when im sick. This is a lot easier!
Kind of surprising that noodle soups hadn't caught on in the west as much as stuff like Chowmein/Lo Mein or Pad Thai. I would've thought noodle soups suits the colder weather better than stir fried noodles. When I lived in the UK, we would only really see East and SE Asians eat noodle soups, nothing better than warming yourself up on cold days with hot noodle soup.
I would say Pho is quite popular nowadays, but you're right, there is such a huge variety of noodle soups that people should know more about!
Different Tom Yum variants definitely needs to catch on. But maybe the spice isn't for Western palletes 🤔
it's funny because it's probably the most eaten single dish meal out of all the foods eaten here, foreigners don't know what thai people eat on a daily basis lol. guay tieow is almost synonymous with lunch
I live in Southern California, and trust me the various noodle soups are thriving here. I eat noodle soup for breakfast quite often. We have a great selection of restaurants all over that offer a variety of soups, etc. we are fortunate!
Love your videos Pailin! Made the pad thai the other day, everyone loved it.
WOAH! Just had a flashback to eating a version of this at my childhood friends’ house. The Yacharns were my first introduction to Thai food. 🥰
Recipe saved. Off topic, I bought a Zojirushi rice cooker and set it up to play the tune at startup and finish. It makes me laugh thinking of your great show every time. Never mind the perfect rice or the retractable cord. The pleasure of the musical notes and smiles are worth the price paid. Best to you and crew for a great show!
Yes the rice cooker music brings me joy every time, lol. Thank you!
The retractable cord on my zojirushi stopped retracting all that well after about 3-4 years only :(
Still cooks rice to perfection though
Over the last few months I've made a number of your dishes and am so grateful as it takes us straight back to Thailand.
This was my favorite thing to have during lunch when I was in school, I would sprinkle way too much chill flakes tho (my spice tolerance was insane). Thank you for sharing this recipe, I can’t wait to go back home and have this.
Ah - love it! Used to walk around the block to get this religiously
It looks wonderful, Pai! I'm looking forward to making Thai noodle soup! Your videos are always so informative, thorough, approachable, and fun! Ron
Wonderful! In Thai this kind of soup would cost about 50 THB or 2 Canadian dollars.
Sen lek noodles are my favorite ))
Thank you Pailin. My daughter will love this!!! And I love your videos... You are so funny and adorable😁
Hi Pai, amazing video as usual. Could we get a recipe on how to make those fancy top tier restaurant fish balls? Would be interesting to find out how to not make them fall apart.
Have a great day
OG for sure.
as a 30+ year resident of TH, i agree. i doubt there is a greater culinary value anywhere on the planet.
so many variations to suit any taste. amazingly affordable. always fresh and invigorating. great hangover food, too.
Absolutely divine!! Can't to add into my meal plan for this coming week. Thank you Paulin💯💯❤👋👋
This Tiew chau Chinese noodle dish variation can be found at all Chinatowns (Southeast Asian Chinese) in Bangkok, Phnom Penh, Vientiane, Singapore, LA-LB-OC CA, USA, etc
This is like what we make at home here in the phils. Its called Ma-kut teng with raddish. Ma-kut means pork bone soup, usually either ribs or neck bones. If we are bored we just add noodles, egg noodles, rice noodles, vermicelli, or the very delicate misua. Mom always makes this when we were young whenever someone catch a fever
Thanks!
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
I ate the halal version of this fishball noodles when I visited Thailand years ago. Fishball noodles is indeed comforting and refreshing.
I love this, and saving the broth by freezing is great. My mom always happens to have a HUGE container of broth for me when I visit that I can barely fit in my freezer (or go through). One time she gave me a container and said, "This is 1 year's worth." Turns out she made a concentrate, so I have to add water to it or else the saltiness will kick you on your ass, lol!
THANKS !!!! YOU MAKE OUR FAMILY MEMBERS HUNGRY FOR THIS !!!!!
Making this tonight! Thank you Pailin!
Great recipe, Khun Pai! I´ll be surviving on this and your other recipes till December when I´ll be feeding myself in the streets of Bkk. Can´t wait! ;-))
I always have ก๋วยเตี๋ยว whenever I have a bad day and it's so healing ❤
ก๋วยเตี๋ยว served in that rooster bowl is so iconic lmaoo
Oh I can’t wait to make this next week! Thanks Pai!
Oh! So jealous that you were in Thailand. I have to wait until January but the perfect time to escape the NE USA winter.. In the meantime, I follow your recipes to make my favorite Thai dishes. Thank you!! 🙏
Oooo I want to try this! Looks easy enough 😁 and anything with fish sauce for spicy works perfectly for me!
❤❤❤ thank you so much Pailin 😘💐
The BEST cuisine in the world!!!
Beautiful, very yummy recipe, thanks!
I love your choo chee recipe!! Please make more like that
love it! thank you Pailin!
soooo yum!!! my ultimate comfort food! have you done a recipe for home made fish balls or fish paste? If not, will you please consider doing one?
Wow,looks delicious,can't wait to make this !
Looks yummy. I sprung for a noddle strainer and it’s a real live saver.
Yes I agree with the fish ball tutorial lol, I'm always overwhelmed at my asian market to as what kind of fishballs I should get! Thank you!
Nothing beats that long gone Yen Tau Fu noodles in Ari..
Thank you for the nice video. I'll keep on saying this I can eat any soup, stew and or ramen all year long
There is nothing better than a bowl of noodle soup when you feel down ;-)
Unrelated topic but commenting on your newest video: What foods would Thai people bring on a picnic? Foods that can be transported easily and still taste good afterwards?
Stick rice in bamboo basket with Grilled pork😋
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
I mentioned this a few videos ago. Just like Pa Ord Noodle in LA!
Pa Ord has this dish? What is it called in English?
Thank you!😊
My favorite school lunch in thailand!!!
I’m so making this! Love your recipes! Question.. on the website lemongrass is mentioned as an addition to the pork stock. However none is listed in the ingredients. How much lemongrass should there be? Thank you!
As per Pai's previous comments in her videos, I think this is just the upper parts of the lemongrass stalk used in the stock / broth. It's there to give a very light hint of background flavour, but not really citric as such, especially if the stock is to be used for multiple applications. For a regular stalk of lemongrass, I'd save the lower 5" or so for making curry pastes, marinades etc., the upper parts can be used in the stock, or I just add it to whatever I happen to be cooking for just that little bit more flavour (and to give my guests something else to fish out? 😆). A couple of these "discards" can be added to the batch of stock as above, and it would just add a little background flavour.
Of course, if one wanted to turn the stock into actual Tom Yum, then in goes more crushed aromats including garlic, lemongrass bulbs, galangal, chillies etc. etc. to amp up the flavour.
@@LemLTayI didn’t use lemon grass as it wasn’t written in the recipe ingredients. However neither is the addition of white peppercorns to the stock. 🤷♂️ In any case it turned out really good.
Looks so yummy! can't wait to make this !
Pailin, a dish I had cooked for me by my Isaan friend while i lived there last year, it had cooked cucumbers and was completely delicious to my surprise.
Also another with Daikon, I thought was Gaeng Jued but when I research seems i must be wrong. It certainly didnt taste stereotypically Thai (reminded me of comforting english brothy soups)
I look forward to return for my bday in October and continue learning to cook my favourite cuisine.
Also, the best creamy Tom Yum I had in BKK was at a place called Mama Mia 😮💨😮💨😮💨
Sorry for the tmi, I just get so excited by anything Thai 😅 but desperately want as many Isaan dishes as possible
Yumm 🤤🤤miss the authentic Thai food! Especially street food ❤
“Fish sauce for spicy” 😂lol
❤❤❤what’s the first vegetable in the pork stock?
I would definitely par boiling the pork bones or chicken bones so that the soup would not smell or cloudy. Adding shrimp or tofu will be more delicious. Thank you for sharing. ❤❤
love this comfort food😍😍😋😋
This was so fricken good
I’m up and making this at 4AM 🤣
Can you share a vegetarian version for this
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
It would not be like in Thailand if I had to make it myself.
But wait, I am in Thailand, I can go to the market.😆
nice video thanks
สวยงามและอร่อย😎😁👋🏽👋🏽😍👋🏽☺️😋😋😋😋😋😋🍜
If you market that delicious looking soup and sell it at Costco or Sam's club, I will definitely buy it!!!
this looks so yummy!
Hi Pai and Adam,
You omitted the crushed peanut for tom yum.
Which one did you like best Adam?
Hi! ... and I actually liked all the different versions ... though maybe the comforting version on a rainy day :) Cheers!
You should do a dry version of these noodle dish.
These are soups I live for… Asian soups and especially Vietnamese and Thai, mama Mia lol I get too excited as you can tell. I love soups that delicious and comforting and then with my left over the next day i make it exciting, spicy 🥵 and sour 😋😋
I’ll prefer shrimp and home made pork meatballs … yum
Love your videos!!! When are you getting your tom yum shirt back in stock?
That's familiar to me, now I'm hungry for KuyTeav Phnom Penh as well 😅
Hallo Pai, I really love your recipe, specially soup noodle. I made it for my friends and family, they love it all. Since I change to be vegan, I really miss your thai recipe, will you please create soup noodle, just for vegetarian and vegan?
Try making this with vegetable broth (mushrooms and daikon radish), "vegan fish sauce" (no real fish in it), tofu puffs, and frying the garlic in coconut oil instead of pork fat.
what happened to the aromatics and the pork you used for the broth? would it be weird to add those back as toppings for the soup?
Awesome
Kway teow naam that I’ve had many times in Bangkok had lemongrass and sometimes kaffir lime. Will that work in this recipe?
That sounds like Tom Yum-flavored noodles to me. You can certainly add fresh Tom Yum ingredients (galangal, lemongrass, kaffir lime leavers) to Pai's recipe, but the flavor profile will be completely different from what she is creating here.
Damn i want to go back to thailand just to have this food . Tomyam style 😍
Good stuff ❤
Loved it. .from Pakistan
9:59, pretty sure in Chinese it's 冬菜. a Chinese style preserved cabbage.
You are right. Pretty common in every culture to borrow words/part of culture from others eg. the word pajamas in eng is rooted from south Asia (which also derived the word from Persian) Like many words in Thai we borrowed from other culture eg. see-ew, sate, etc. That's because -- contrary to many understanding -- TH is not comprised with an ethnic. They are mixed since the old days long before the concept of country as a city-state with territory, laws, etc. as we know today existed. Pai has Chinese ancestor. My great-great grandfather is Indian. My friends' wife has Mon (an ethnic in the east of Myanmar) grandma. My girl has Chinese grandpa. Just look at the map and you'll see TH located among many cultures. Their people came to TH with their own cultures and mingled with the local for centuries.
THANKS
Would it be sacrilege to make this with chicken? I don't care for pork stock as it's ...uh porky 😅.
PS: what was the seasoning that went on the meat after you picked it off the bones @2:30
4:48 Highly recommend the fish balls from Singapore.
🤙 Determinism is Freedom 🤙 🤙
마지막 테이블 조미료 설명부분이 너무 좋았습니다만, 좀더 자세히 설명해주실수 있나요?
태국 식당에서 먹을때마다 너무 고민되요, 뭘 넣어야 맛잇게 먹을수 있는지,
팟타이에는 뭘 넣어야 맛있을까? 🤔
국물요리엔 뭘 넣어야 맛있을까? 🤔
For Pad Thai Thai add sugar, ground chili (these 2 you can find them from the condiment set on the table) and squeeze some lime juice (from the lime they put on your plate along with the dish). For noodle, exclude the lime juice and use vinegar (also from the condiment set) instead. Some add fish sauce too. Hope this help. BTW, don't be too serious. You can even add nothing if you want to. And even if you add anything I mentioned, the amount of each is on your preference.
เราชอบกินแบบถั่วงอกสุกๆ
Now I'm hungry :(
How come it's hard to find places that sell gaeng som shrimp? Or dies UT go by a different name? Didnt know Tom Yum noodle was so easy to make! I thought it had the same ingredients such as galangal like Tom Yum soup
Can you recreate this seafood soup?
Omg I want to fry the dry noodles and pour the soup over
Oden 😊
You had me at Garlic Pork Fat
I just ate that two hours ago on Bang Krachao… lucky meeeeee krub 555
In Thailand I had a pork soup with blood in it and all other kinds of pork things. It was my thai vacation BFs favourite. Do you know what it's called and could you make it? Maybe not the most 'western friendly' but I as a westerner did like it.
it's call boat noodle, you can find recipe in this channel's previous video. hope this help.
♥️♥️♥️
noodles got me thinking what if you could use fish sauce for seafood pasta?
Absolutely. Just say that it's "Thai garum", a modern version of fermented fish sauce that was used in the ancient world. Given that so much seafood we buy is pre-frozen and then thawed at the counter, the fish sauce puts something back into the lively "taste of the sea", so anytime there's seafood involved, fish sauce is welcome!
Can you do POK POK Noodles video please.
Ugh this is torture to watch without eating something. Just makes me want to go to my grandma's house and have some with her. 😢
What other kinds of pork bones can you use if you don't have pork neck bones?
Pork ribs
Can you make this without pork?
Yes
Use chicken stock (self made not store bought) or fish bone stock
If you use chicken instead of pork the soup might explode though
Yes of course, but then it becomes your recipe and not Pailin's :)