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It is khmere dish. Mieng Kham came from Luang Phrabang, Lan Xiang.

When I heard there are many kind of vegies in green curry as broccoli and baby corn except pea egg plants in a Thai restaurant at Tanon Kawsan , I realize that they are not the traditional ingredients of green curry. It is the European style green curry. Green curry is mixed with 3 parts of curry paste, coconut soup and the body of meat and veggies. Coconut soup is the most part that make this dish more flavor, so looking for the fresh coconut milk that make your dish more delicious.

Wow, first time watching. Listening to your narration I swore you're the Asionometry guy but then you weren't. You guys sound so much alike. Great video btw.

the thai government orientalized itself?

Lovely work OTR. Lovely work.

Love the Chicken with green curry and the Masala chicken. Plus the garlic chicken is also very good. Thid such a grear video.

I love how other nations talk sht on our food.. i mean, have they looked at their food? say american or european food? theirs is even more greasy, sweet and unhealthy..and to be honest, I dont need validation from other nations about our cuisine.. its better if filipino food stays obscure and unappreciated.. at least I wont have to deal with lets say rachel ray, destroying the most common adobo or fried rice just because it went mainstream.

Oil and cream is what brings the flavors together. American foods used to use sauces and gravy to meld the food together. Like mash potatoes, steak and peas. Crook pot roasts. Now even restaurants use a filler of gum to keep the sauces and gravy looking good but it loses its flavor. And too much starch as gravy. Flour is best for gravy with drippings and pan scrapings.

Amazing video . thank you

Cambodians have the same dish

That michelin starred authentic curry chef has such a chill attitude towards food adaptation. He acknowledges that if he were to open the restaurant in another country he will make changes based on local taste and ingredients. You don’t see that kind of attitude from people of his caliber from other cuisine cultures…

I'm Thai, I think most Thai can adapt themselves to everywhere, that's why there are not many Thai Town in other countries.

Não é Alfonso mas AFONSO!

At 16.40, Gaeng Hung Le is actually not a heritage of Chinese. We knew that Thai adopted and developed it from a Myanmar food. We do not know that Myanmar got it from south of China or not, that could be back in ages that we could not find out. However as a northern Thai people who are directly involved in this Gaeng, I will give a credit to Myanmar, not China.

Potatoes are better

I just came across your channel, and I think I'm going crazy because you sound exactly like the dude who does the channel "Chinese Cooking Demystified". The intonation, the cadence, both living in Thailand.

Just came across the documentary, haven't watched the whole video, yet I wanted to comment lol I gave this video a ''liked" just because 9.39 minutes, I saw a cat is sleeping. so cute and this is my cat mom energy to you LMFAO

In Japan, we have ナポリタン Naporitan, which refers to Naples, Italy. It’s a spaghetti dish with tomato ketchup and veggies made in Yokohama after WW2

I'm embarrassed that I knew so little about this important grain.

I hope you're not implying the stop light curries only came to the west in 2002. I first met these curries on the East coast mid-80's, and when I moved down under, Thai food was already gaining traction here. But the format you describe - choose your colour, choice of protein - that was already firmly established in America in the 80's.

can you guys visit the philippines sometime? I'm sure people would really love to hear your take on our food history and flavors.

Lovely video. I would have liked to have the description of taste in some dishes as well. Like what does zhou taste like?

so ethiopia was trading with india and Arab countries as well so why didn't Ethiopians adopt rice in their cuisine as well if we are copying India....this guy is typical...believes nothing good can come from Africa. Next he is gonna say jollof rice was influenced by Spanish/Mexican rice lol....there is such a thing as converging evolution. If this guy really did his research, he would have known that chilli peppers are originally from the Americas and was only introduced to the rest of the world in the 16th century while the Axumite kingdom only lasted til the 8th century. One can not make berbere/doro wot without chilli 🌶️. 15-19th century Ethiopia was an isolated kingdom due Islamic encroachment and thus free sea trade between Ethiopia and Asia was not a thing anymore. So in short, doro wot is a purely Ethiopian concept that has nothing to do with Asia. Nice try though 🥴

Esaan Thai Food is the Best Bro

Amazing Ep. Wow

As a Thai, I still gain knowledge watching this video. Thanks for representing our culture and food so perfectly.

Wow I'm Hungry Now Bro..I Love Kaaw Gaeng Very Much

There's also Gaeng Jued (Plain Curry) which doesn't contain any paste or spice, just broth with reddish and pork. While it could be used for curry, it's more like just a historic term for 'soup', when you're referring to a generic liquid in any soup, it's Nan Gaeng/Ganeg water (น้ำแกง) be it curry or miso soup. It's confusing so mostly it's just called soup or Nam soup now.

Having grown up in Vienna hearing about sausage in a pancake with maggi being Japanese-Thai feels like a culinary prank. This gives leftovers from grandma I threw together at three in the morning baked out of my gourd. Some full-circle nonsense I cannot put into words.

Just west of Burma is an Indian state called Mizoram. You need to be here

korea bulgogi

Thanks for the show. I enjoy watching it very much.

Wow. Thanks for the amazing video. Informative and fun. Glad I stumbled into this channel. Also bookmarking the restaurants in Bangkok!! so that I can try out different cuisines there when I visit

Very informative. Thank you.

I want some

If they'd cut down on the sugar, I'd enjoy it more! Till then I'll stick to Pad see eew or Pad kee mao.

Dude! I think you are a lot more talented than you know.

No, we have more than red, yellow, and green, thers also brown (Massamun or Panang) and clear (Kang Pa) 😂 My parents had a Thai restaurant 1 hour west of Chicago from 1994 to 2005. THAI food was and is loved because there are five flavors in your mouth all ar once: sweet, salty, sour, spicy, and natural. Don't forget how herbalicious Thai food can be. Constantly calling it a "stop light" curry is a cheap shot at trying to ruin Thailand's marvelous cuisine. Watching it the whole way through I can feel his attempts to hate on Thai delicious cuisine with endless varieties. It is not economical to put everything from Thailand on the menu as a business owner. Just like vaccines there are 50,000 pathogens and only 36 vaccines. It's a business! It's easier to sell what is familiar. You have to tone down the spice or distinct smells of fish sauce for those who are "children" to the cuisine because they will have sensory overload. OTR must stand for over the rainbow. I am NOT subscribing. He isn't giving Thai people credit. Saying the Chinese made the stir fries the Indians have the spice. Without the location and trade neither China or India could make such delicious food on their own that has the most variety. An orgy and heavenly harmony of flavors in your mouth ALL in one bite. If a Chinese man is using Thai wood and style to build something it's Thai by influence, not Chinese. If an Indian man is using Thai wood and style, it's no longer Indian, it has Thai influence. The fact that all these other cultures who came to Thailand and are using Thai ingredients makes it Thai by the balance of flavors plus fish sauce. Chinese flavors are just sweet, salty and vinegary. Indian food has too much spice for Thai palates. These Chinrse and Indians catered to the Thai palates just like Thai reataurant owners did to the U.S. consumers. Thanks to the trade route Thailand has the best of everything.

What's funny aside from 'Kang' is not originally Thai is that 'Jek Pui', the street food shop that I went to film was actually a Thai-Chinese descendant which means that the one that does it good is not pure Thai but Thai-Chinese. What a diverse country, Thailand!

fascinating. i've been to bkk so many times but never heard of it before

The one that have big Chili logo and blue background That's proper and great Sriracha sauce if you ask Sriracha local like me.

Have you heard of 銅盤烤肉 (lit. brass plate barbecue) in Taiwan? Here it’s branded as Korean, but it has obvious differences from real Korean barbecue, and a strikingly resemblance to moo kratha, especially the deep rim used to hold broth. The history of that is also murky; I can trace its appearance to at least around 1980 and that’s about it. I wonder if it’s an independent development, or if one is the source of another-I wouldn’t be surprised if it’s introduced from Thailand-but the decision to market it as Korean seems a bit too random to me if it’s actually Thai.

Not Pakistan before India

wait for last see you drink coconut water in desk

I remembered the first time I ate at a Thai restaurant. the menu confused me. I still prefer home-cooked Thai meals.

What a freaking trip dude. I had my first Thai at LimeLeaf I thought when I saw the sign what a coincidence that it had the same name than you showed the inside and I realized your from cville. What a small world.

I’m Thai, of course I’m soft power 💁🏻

you deserve 1 million subscribers at least. enjoyed your video very much, thank you

Incrível! I must visit ! Much love from Portugal ❤