This part-soup-part-stew is one of my favourite dishes growing up in Thailand. Hard boiled eggs, tender pork belly and tofu puffs in a sweet-salty fragrant five spice broth. It's super popular amongst kids, but adults love it too! This was a staple at my school cafeteria in Thailand. It's also a great make-ahead dish that only gets better with time. RELATED VIDEO:
Guide to Soy Sauce:
Guide to Palm Sugar:
Homemade Chicken Stock Recipe:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
0 Comments