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Kuay Jub, also known as Guay Jub or Kuay Chup, is a popular Thai-Chinese dish that is commonly enjoyed as a street food or in local eateries throughout Thailand. It is a flavorful and comforting dish that consists of wide rice noodles (kuay jub) served in a clear and aromatic broth. The dish is often considered a variation of the more well-known noodle soup, "kuay teow nam" (noodle soup with broth), due to its similar noodle and broth components. Here's a breakdown of the key components of Kuay Jub: Noodles: The dish features wide and flat rice noodles that are often referred to as "kuay jub" noodles. These noodles are wider than the regular rice noodles used in dishes like pad Thai, giving the dish a unique texture and mouthfeel. Broth: The clear and aromatic broth is the heart of Kuay Jub. It's typically made by simmering pork bones, pork offal (such as intestines and liver), and various herbs and spices. The result is a rich and flavorful broth that's slightly sweet, savory, and fragrant. Toppings: Kuay Jub is often served with an array of toppings that add both flavor and texture to the dish. Some common toppings include sliced pork belly, crispy fried pork skin, and hard-boiled eggs. Additionally, garlic oil and chopped green onions are added to enhance the overall taste. Sauces: To add more depth of flavor, diners can customize their Kuay Jub by adding condiments and sauces to taste. These might include chili vinegar, fish sauce, sugar, and ground white pepper. This allows each person to adjust the flavor profile according to their preferences. Fresh Herbs: The dish is typically garnished with fresh herbs such as cilantro and Chinese celery, which provide a refreshing contrast to the rich and savory flavors of the broth. Condiments: Alongside the dish, you might find additional condiments like crushed peanuts, pickled chili peppers, and sliced chili in vinegar. These can be added to the soup or noodles for an extra kick of flavor and spice. Kuay Jub is cherished for its combination of textures, the rich broth, and the interplay of different flavors. It's a dish that has evolved over time, with regional variations and adaptations, so you might find slightly different versions depending on where you're enjoying it in Thailand or at Thai restaurants around the world. "Kuay Jab Yuen Phern", famous thick noodle soup, delicious. This shop has been open for more than 40 years and has been selling since 3 baht per bowl until now, 50 baht per bowl (there are 2 branches). The highlight is the soup of Kuay Jub, which is the condiment of the soup he boiled with spices. But the smell is not as strong as Pa-Lo. Soup color like concentrate But when scooping up, it's not sticky. But it is a clear soup, only dark because it resembles the color of Chinese stewed water. As for his noodles, they will turn green. Because he uses pandan leaves to spin and then squeezes only water to boil. in order to be more fragrant and appetizing As for the new ingredients, it's fresh and doesn't smell at all. The menu of the restaurant stands on the bottom of the thick noodle soup. There will be thick noodle soup, Chinese cabbage and crispy pork. Guay Jub Thick Soup Normal 45 baht Special 50 baht Noodle Soup 50 baht crispy pork rice 50 baht Crispy pork. 100 baht per plate. Their noodles here are very unique. As mentioned above, which will be green. because boiled with pandan juice And as for the ingredients, the ingredients are arranged as seen in the bowl, crispy pork, blood, pork, innards, tofu, and half an egg. The soup is already mellow, and crispy pork is fried pork skin. Even in the soup, it's still crispy for us to chew. 00:00 Highlight 02:19 Process of cooking 04:53 "Kuay Jub" noodles 06:20 "Kuay Jub" 08:13 Rice with crispy pork and chinese sausage 09:38 Crispy Pork Shop : Kuay Jub Yuen Phern | ร้าน ก๋วยจั๊บยืนพื้น สาขาบางขุนนนท์ Open : 8:00 a.m. - 8:00 p.m. Vicinity : Soi Bang Khun Non, Bangkok Map : https://goo.gl/maps/QWyB78aFjZmLxNfy9