Thai Street Food Encyclopedia 44: Kuay Teow, Banh Nam (Wheat and Egg Noodle Soup) скачать в хорошем качестве

Thai Street Food Encyclopedia 44: Kuay Teow, Banh Nam (Wheat and Egg Noodle Soup)

This is how Lek, who appears in the video, makes his ramen. There are many different ingredients, but the "fish ball" type ingredients are added to the soup. The fish balls are cut so that the flavor can penetrate well. Rod-shaped fish cake type ingredients are sliced ​​into rings. In the meantime, loosen the noodles. Unlike rice noodle-based sen lek, the noodles are curly so they form clumps inside the bag. In Japanese ramen shops, the noodles (bami) and bean sprouts are placed in a deep strainer called a "tebo" and boiled in hot water. The boiling time is longer than that of rice noodles, but much shorter than that of Japanese ramen. When the noodles and bean sprouts are done, drain the water and place in a bowl. Add fried garlic and other ingredients to toss the noodles. Add minced pork to the "tebo" and boil in the soup until it changes color, then place on top of the noodles along with the ingredients that were in the soup. Sprinkle chopped green onions (similar to Japanese scallions), coriander, and pepper on top, then pour in the soup and it's done. 50B. [Asia Channel Weekly Release Schedule] Monday Bangkok News Live / Myanmar News Tuesday Footage from Myanmar / Plane Take-offs and Landings (irregular) Wednesday Bangkok News Live Friday Bangkok News Live / Shimokawa Yuji's Blog (YouTube version) / Bangkok Free Talk Live Saturday Thai Street Food Encyclopedia / Bangkok Walking Live / Relaxing Travel Stories on Saturday Nights (every other week) Sunday Bangkok Walking Live / How to Choose an Air Ticket