The Legend of KHAO SOI + Traditional Chin Haw-Style Recipe [ข้าวซอย จีนฮ่อ]
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- เผยแพร่เมื่อ 3 พ.ค. 2024
- Is Khao Soi originally from Thailand? What does the name “Khao Soi” actually mean? How do traditional Khao Soi restaurants in Chiang Mai make their noodles? This video has the answers to all your questions and more.
Khao Soi is more than just a famous dish from Chiang Mai: It’s a fascinating story dating back hundreds of years. Retrace the mysterious origins of the Chin-Haw and learn how to recreate traditional version of Khao Soi at home.
The recipe cuts not corners, it will show you every traditional secret you need to making this delicious dish:
00:00 INTRO
01:06 HISTORY
05:36 RECIPE
05:51 I BROTH
07:21 II CURRY PASTE
09:58 III NOODLES
12:01 IV FRIED NOODLES
12:22 V CURRY STEW
14:02 VI ASSEMBLY
15:19 VII SERVING
#StreetFoodThailand
#ExploreThaiFlavors
#ThaiCooking
#TasteOfThailand
#ThaiStreetFood
#ThaiFoodAdventures
#CookingInThailand
#ThaiSpices
#AuthenticThai
#KhaoSoi
#ChiangMaiFood - แนวปฏิบัติและการใช้ชีวิต
Here is the sauce base for fried rice
Because you mentioned Lao Gan Ma
The more correct Lao Gan Ma for fried rice is Chili Oil With Fermented Soybeans :
The Sauce Base :
* 2 tbsp light soy sauce (optional extra with dark soy sauce)
* 1/2 tsp chili oil or sesame oil
* 1 tsp Ching Kiang black vinegar or For 1 tablespoon Chinkiang = 2 teaspoons rice vinegar * 1 teaspoon soy sauce.
* 1 tbsp light brown sugar or sugar (optional extra)
* 1 tsp Doubanjiang is Lao Gan Ma for fried rice is Chili Oil With Fermented Soybeans (paste)
* The 2nd magical ingredient is 5 Spice with crushed red chili (optional extra) or leave out the chili-peppers = 4 Spice (there's chili-pepper in the Chili Oil With Fermented Soybeans by Loa Gan Ma
* keep in mind , less vinegar - more rice wine
Wow, what a gem of a TH-cam channel. Man, you deserve 100 times more subscribers! Thank you for this wonderful video about one of my favorite dishes, Khao Soi. I haven't seen any better, and believe me, I've seen many! You've structured the video brilliantly. It's so important to learn about the history of the dish. Only when one knows the background of a dish, in my opinion, is one truly able to cook it. Thank you for this wonderful contribution. I can hardly wait to see more from you - especially when it comes to Thai food.
Wow, I’m touched. Thanks so much. It’s comments like these that help me keep going. I’m still figuring out what direction to take but I’m so happy to see you liked it for its content about the cultural background of the dish. Much appreciated, this made my morning :)
@@sebmessinger I already added your video to some Thaifood Facebook groups that I am in or that I manage. So I hope it will end up in some more subscribers. Viele Grüße aus Deutschland
Very well done and accurate , nice video
Thanks!
thank you for sharing
My pleasure. Hope you found it interesting. I’m posting one about Kuah Kling today :)
I'm Thai and I respect how you make Khao soi from scratch. It is really hard and detailed work. Only few Khao soi restuarants in Thailand do all of these process. BTW, I want to see how Uncle Roger act to this. 😆
Much appreciated. Let’s keep old methods alive 💪
Brilliant video. Haven’t tried beef Khao soi yet, only the chicken and that was spectacular … counting the days till I’m in Bangkok to give it a go.
You’re in for a treat! Provided you find a good Northern-style restaurant who serves it
I came across your Pad Krapao video; it's very informative about the historical aspects of the food. You could also explore variations of Thai fried chicken.
Thanks for letting me know! Currently looking into what food story to delve into next.
@@sebmessinger You could also explore "มะแขว่น" (Makhaen), considered the king of Northern Thailand spices, widely used in Nan Province. One of the most renowned dishes is Makhaen fried chicken, which imparts a distinctive taste and aroma to the fried chicken.
Bro you put in a lot of work. Where gonna see you hit at least 10k subscribers before the year ends.
I love reading these kind if comments in the morning. They help me keep going. Cheers to you! Thanks
@@sebmessinger Cheers too
Good technique to cook … and this is the real one .
Looks awesome! I live by NYC and it’s still difficult to find some of these products.
Really? A trip to a well stocked asian supermarket should get you everything you need 🧐
I live in the city too. If you want to find some Thai ingredients, go to Bangkok Center Grocery in Chinatown. If you want to try some really good Khao Soi, definitely go to Hell's Kitchen.
Definitely the best video on Khao soi and I've watched a lot of them. Will try to make it if I can find all the ingredients.😂. Would you post the list of ingredients?
Thanks! I’m very happy to hear that. I’ll post the ingredient list in the description tomorrow, good idea. Let me know how it turns out :)
Looks great and plan to give this a try. Any chance of getting some better clarity on the the ingredient measurements?
Glad to hear that, you won’t regret it. :)
I intentionally didn’t indicate measurements (unless where absolutely necessary) to encourage people to go by feeling and taste, the way the thai cooks who showed me did.
I recommend using the video for visual indicators and use your palate. It’s an adventure. Taste often and trust your tongue!
Do let me know how it turns out. :)
@@sebmessingerabsolutely agree. Like my friend Hanuman says „Food is an expression of identity, emotions, and memories, akin to a song, whereas merely cooking a recipe is more like a karaoke session.“
Less than 500 subs and this! I’ve found the gem! 💎
That’s so sweet. Thanks!
Very well done research. It takes loads of time, dedication and the right spirit to get that deeply into this. Hats off...
Much appreciated. Thanks a lot :)
No Laogan ma... it change the flavor . Dry thai hot pepper would have been fine
J'ai faim !
Vas-y, cuisine ça et fais moi gouter ! :)
Good video and info but the ratios and weights of the ingredients
should be more specific
Intentionally so. Images tell a thousand words. Cook with feeling
Where do you even find these cuts of beef in Bangkok??
The cuts are secondary. Braise whatever you find ;)
Let me know when you open your restaurant!
If you’re gonna bother tasting on camera then take a real bite of the noodles for cryin’ out loud.
I’ll leave that satisfaction to you!