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. 😆
Wow, what a gem of a RU-vid 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 :)
@@sebastianmessinger 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
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?
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
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.
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.
@@sebastianmessinger 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.
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. :)
@@sebastianmessingerabsolutely 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.“
I'll tell you the same thing the Thai Mamas told me when I learned from them: no measurements, only feeling. Use your tongue! Taste test taste test taste test.
![The Legend of KHAO SOI + Traditional Chin Haw-Style Recipe [ข้าวซอย จีนฮ่อ]](/img/logo.svg){kind=logo}
