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So one time in Hoi An a friend an I left a bar at 4am rather intoxicated and extremely ravenous we jumped on our motor bikes in search of of our fix, scoured the city to find nothing open anywhere, we gave n head bk to our room, but then a whiff something taste grabbed us from a side ally where this street vender happily severed us 3 portion’s each, so so good !! And the night was compleat !! Such a great memory for me, love Vietnam
We use the Thai-squeeze methode, squeeze some meat in your fist up and make it round with your thumb pressing to the fist, this is used for luukchin (Thai noodle soup meatballs)
You know building structure and working the myosin is something that both asian meatballs and sweedish meat balls have in common! I think the springyness and texture makes it a better meat ball and/or meat filling. For some reason Italian/american based minced meat doesn't like to have that, and it really takes away something special. BTW, Hi Lee!
yea the store bought stocks are not bad, but I tend to simmer down mine more to concentrate the flavor more than they do and chicken meatball's interested but...
You can indeed freeze them, I would freeze them uncooked in a single layer on a plate. Make sure they’re not touching otherwise they’ll stick together!
Great recipe! Thank you! When I was in Hanoi, I tried a different type of pho called "Phở Tíu" which utilizes Cha Xiu pork and a special sauce/broth. It was by far the most amazing dish I have ever had, and I've been searching every inch of the internet to find a recipe, but I'm worried that maybe it's only served by that one stall. This to me is a travesty, I think everyone should be able to enjoy it. If you guys could make a recipe for an approximation of it, I would be forever grateful. Link to stall and pictures of dish: www.foody.vn/ha-noi/pho-tiu-ba-phuong-hang-chieu/album-mon-an
📣 ANNOUNCEMENT 📣 - We’ve just launched our TH-cam Membership Plan! bit.ly/sowmembers
Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
A great technique I learnt today for tenderizing meatballs. Thanks a lot Jeremy.
It's fun to do as well! - Lee
Cooking is fun and it’s a joy to learn the techniques. Thanks 🙏🏽
oh wow!! great flavors!! you are the one i learned the technique of making the meat filling! i recommend this channel to many!
Thanks for the support and for recommending us! These meatballs were delicious! - Lee
So one time in Hoi An a friend an I left a bar at 4am rather intoxicated and extremely ravenous we jumped on our motor bikes in search of of our fix, scoured the city to find nothing open anywhere, we gave n head bk to our room, but then a whiff something taste grabbed us from a side ally where this street vender happily severed us 3 portion’s each, so so good !! And the night was compleat !! Such a great memory for me, love Vietnam
Riding a motorbike while rather intoxicated doesn't sound like the best idea - Lee
❤ thank you so much
We use the Thai-squeeze methode, squeeze some meat in your fist up and make it round with your thumb pressing to the fist, this is used for luukchin (Thai noodle soup meatballs)
Those meatballs look bouncy! Yumm! Love myself a nice bowl of noodle soup!!
They were very good! - Lee
@@SchoolofWok I love your food, they're well thought out, easy for the typical home cook and always looks tasty! Keep up the videos!!
Great knife skill. I appreciate that...
Thanks! - Lee
You know building structure and working the myosin is something that both asian meatballs and sweedish meat balls have in common! I think the springyness and texture makes it a better meat ball and/or meat filling. For some reason Italian/american based minced meat doesn't like to have that, and it really takes away something special. BTW, Hi Lee!
The texture is so much nicer! Also, hi! - Lee
I'm thinking that your recipe for the meatballs would also work as a delicious filling for gyoza or wontons. Thanks!
Absolutely! - Lee
Gotta try this one soon. My baby son like meatball soup kind.
Definitely give this a go! - Lee
Looks nice and warming for a day like today in Ohio, USA. It 32°F
Absolutely! - Lee
u must try cook chicken pandan leaf guys 😊
I'll add it to our suggestions! - Lee
@@SchoolofWok 😊😊😊
“We always have fresh chicken stock.... in our freezer “ lol
Great video Jeremy!
Thank you! - Lee
GREAT thanks..
You're welcome! - Lee
yea the store bought stocks are not bad, but I tend to simmer down mine more to concentrate the flavor more than they do
and chicken meatball's interested but...
Definitely give it a go, it's very tasty! - Lee
Can you freeze the meatballs? If so do you do so uncooked or cooked ? Thankyou
You can indeed freeze them, I would freeze them uncooked in a single layer on a plate. Make sure they’re not touching otherwise they’ll stick together!
Your recipes are delicious! ❤️
Thank you! - Lee
keep it up!Great recipes!
Im sure that water jug from a hospital in the 70s 😂 lovely soup again, keep them coming Jeremy
Oi, you leave our jug alone! - Lee
@@SchoolofWok Sorry Lee, next time can you have the orange lid on it 😝
Delicious Meatballs
Very delicious! - Lee
Are you able to keep the stock and reuse that had the meatballs in?
I would personally strain some out separately to poach the meatballs in and keep the rest that hasn't had any meat in! - Lee
Does he have a cook book???
Yes, he has two! You can find links to the books in the description! - Lee
I feel so jealous when i see such great videos. Clarity and way of recording. Where as i use mobile phone to record and growth is also low.
You can still make great quality content with a mobile phone, just make sure the lighting and framing are good and you'll be fine! - Lee
any substitute for lemon grass? hard to find in my area
You can use lemon/lime zest instead - Lee
jeremy make OP LA-VIETNAMESE SKILLET EGGS
I'll add it to our suggestions! - Lee
Any particular reason for using a pestle and mortar rather than an electric blender?
David Williams authentic n traditional method with better results, requires more effort tho
It adds texture to the meatballs as it's not a smooth paste and also brings more of the flavour out of the ingredients! - Lee
How many stock 'ice' cubes for the stock? I have a tray-full
It depends how big the cubes are - Lee
@@SchoolofWok about 20mls?
What kind meat pork? Meatballs
text
Great recipe! Thank you!
When I was in Hanoi, I tried a different type of pho called "Phở Tíu" which utilizes Cha Xiu pork and a special sauce/broth. It was by far the most amazing dish I have ever had, and I've been searching every inch of the internet to find a recipe, but I'm worried that maybe it's only served by that one stall. This to me is a travesty, I think everyone should be able to enjoy it. If you guys could make a recipe for an approximation of it, I would be forever grateful.
Link to stall and pictures of dish: www.foody.vn/ha-noi/pho-tiu-ba-phuong-hang-chieu/album-mon-an
Thank you! I'll see what we can do!
@@SchoolofWok Thanks!