C/w Nana: Lao Pickled Mustard Greens (ສົ້ມຜັກກາດ = Som Phak Kahd)

[@karenbenavente1124]

Oh yummy! That all looks so good crispy fish, sticky rice, and pickeled mustard greens 😋 yumm Thank you for sharing

[@bullcat69]

Thank you for the video. I’m gonna go home and try it. Ever since my mom passed away from Covid, I miss authentic Lao food 😢

[@ponbounket8057]

I just love you!! I have learned alot of Laos cooking from all your amazing videos!! Thank you!!

[@joyous8248]

Miss having this .. my mom use to make this for us when we were little !!! Ty for Sharing Nana..god bless

[@csruehle0507]

Thank you Nana for making it so easy. I appreciate it so much as a new mom “chef” 🤩

[@pipen53]

Thanks mine came out quite well. I had mixed jasmine and brown rice which I used and it took bout a week to get the sour taste.

[@LuckyHeng]

Good to see you cooking again Nana. Please upload some more video.

[@lilly7882]

Thank you! Now , I know how to make it but l will try with radish greens.😊

[@familyyoutube5560]

Thanks euy Nana! I love spending time in the kitchen and cooking Lao foods, using your recipes. My wife is always working and doesn't have time to prepare daily meals, so I'm up for the job.

[@CookingwithNana]

Phetdavone Keomanipheng you're welcome. glad to help

[@alexroos4195]

She needs to make it short. You can cut it anyway you want..it's all the same.

[@ChunmaiRoo]

Yum!!! Thank you for sharing your recipe. Ever since I left my mom’s house, I have not eaten som pak. I didn’t realize how easy it was. I should have paid more attention when I was younger because she made this all the time but I guess I never cared for it. Now I’m researching how to maintain a healthy gut, suggested I eat more fermented foods… and here I am. Haha. Lao kimchi. I’m definitely making this. Kop jai lai lai Nana! If you still live with your Mom, please pay more attention and remember her recipe!

[@CookingwithNana]

I also have the pickled cabbage tutorial. Cabbage is easier to find than mustard greens. I made most of the videos when my mom was still with us. She passed away in 2015.

[@ChunmaiRoo]

Sending my condolences 💐. Thank you for sharing your family recipe! We really appreciate you helping us bring back memories of what we grew up eating and sharing your recipe to help us cook from home. Please continue to make more videos Nana!!!

[@ninasaephan935]

We just try making your recipe today. Wish us luck.

[@velvetshaus5580]

WoW,,,I was watching other videos of how 2make pickled mustard,,then I see your video ...I was more interested on the way you prep yours....your green mustard look so fresh ...thank you for sharing ...god bless

[@sarahthlang]

Really miss your cooking tutorials ! Hopefully you have more time showing us more recipe !

[@CookingwithNana]

Thank you Tori. My editor is behind with the videos. There are still 6 videos coming soon!

[@shaunavadisirisack1528]

Looks sooo yum !!! Thanks Nana you are the best 😘😘😘😘

[@presidentoxford]

You & recipe are amazing. Curious why Ginger, Chilli ( & maybe cucumber , Garlic, Spring onions ) weren't added to ferment process.

[@CookingwithNana]

We want the mustard greens to keep its own taste. If you add those other ingredients during fermentation they will change the taste and can't be removed afterwards.

[@kibafng]

Thank you for uploading this video NaNa! I've attempted to make this a couple of times and it never came out right... now I know why Lol! I love pickled mustard greens.

[@samtho3994]

i love Lao pickle im gonna try to make this nxt week thank you

[@AhChoua]

Your recipe is the only one I follow!! So yummy!

[@CookingwithNana]

Chlee CF Glad you liked it.

[@trinitymarie2693]

cant wait to make this for my kids. They are half Lao and half mexican.

[@4u25out]

Sabaidee...kop jai der euy Nana.

[@CookingwithNana]

You're welcome and thanks for watching.

[@samviengkone5238]

Hi nana , tomorrow I will do them . I just did the garbage and it turned well. Thanks again.

[@CookingwithNana]

Sam Viengkone you're welcome. I hope this turned out good for you also. Garbage, I think you meant cabbage. Lol

[@myrnasuplito7362]

Thanks Nana Lao

[@KayKrazie]

yum!!! my mom makes this all the time. thanks

[@MsSmilingQueen]

i dont eat fish, but that fish just made me drool. will you show how you fried it? love your channel

[@Maivnkaujxwb]

It looks so yummy and I love it.

[@emilyherr5352]

Is this version the mustard green will continue to get sour ?

[@maiyang5729]

I love your pickle green mustard

[@one1mind]

Could I use a cup of sea salt or only half? I'm craving this so much with seen hang and khao niew

[@tippyh4639]

wow 'she s my fav,chef!' thanks chef Nana. looks so yum!!

[@1stjemini343]

Could you show how you fried the fish, thank you.

[@noylove770]

Making this during quarantine!thanks Nana!

[@CookingwithNana]

noy love good luck and stay safe.

[@noylove770]

@@CookingwithNana Being quarantine here! Luckily for your great recipes now I know how to cook some of these food for my family lol thankyou! Hopefully you and your family stay safe!😊

[@TheJasonYamamoto]

My favorite 😍

[@foodlovers8543]

thank you for sharing your recipe as always. i love som pak gott theeng-mee. i will give it a go this weekend :)

[@CookingwithNana]

foodlovers you're welcome as always and have fun!

[@asiathammavong6851]

I miss eating Lao foods.

[@noobsunited7378]

Sawaidee ka khun nana I love you cooking so much ❤

[@maivang8368]

Nana so you can use cooked jasmine rice or sticky rice doesn’t matter as long as you soak in water first before use right

[@CookingwithNana]

Mai Vang yes, I prefer to use cooked sticky rice, but Jasmine rice will also work.

[@lisahak2288]

The rice is already cook, right? Btw thanks for the video ☺️

[@CookingwithNana]

Yes, cooked and soaked rice.

[@megatronmoneybag8576]

nana you are nice with lao cooking.

[@beajayblock5242]

I did not get mustard greens in this year but I have a lot of perilla. Can I use that.

[@CookingwithNana]

No, perilla would not work. I have another video that uses cabbage.

[@beajayblock5242]

Thank you...........,I love your vids

[@souniengvongkhoth3421]

ຂອບໃຈຫລາຍ thank you from Lao in Belgium

[@samviengkone5238]

Yes , sorry ! Yes it tuned out great . I normally it doesn’t turn out well for me. Thanks again

[@gaildikhounphipheth1016]

Thank you 👍

[@suelynxaysongkham4129]

I’m literally obsessed with your videos. You’re an amazing cook & the food looks amazing. I’m like drooling every time I watch your cooking videos. Please make more videos if you have time 💕

[@CookingwithNana]

Suelyn Xaysongkham aww thank you. More videos coming soon been busy with Lao New year

[@Whotiquilus]

nice. looks good. i will try

[@chouavoung7762]

Can we used any kind of vegetable green to do the sompak or does it have to be mustard green.

[@aznprnz2225]

Choua Voung any greens or even non green I'm sure will work, I use green papaya before, peeled cut it into square cubes and pickled, crunchy/crispy n YUMMY!

[@sueher4563]

When you put the rice in to the green ,is the rice cooked or raw rice?

[@aznprnz2225]

it's cooked before soaking then into cabbage

[@Esperalzi-Esfaral]

Wonder how it tastes if you use other veggies, like cabbage or amaranth or cucumber or eggplant or zucchini. I'm thinking of using pisonia to do this pickle, just to find out how it tastes. I;m adventurous when it comes to cooking.

[@CookingwithNana]

Esperalzi Esperal I also have video with cabbage kzbin.info/www/bejne/nGfFoaRopb9niNk.

[@aznprnz2225]

Nana YOU'RE making me HUNGRY😋 now 😆even 6 YEARS later!

[@phaysith123]

nana teach us how to cook stir fry bamboo my husband want me to cook it

[@leeahinthisan9854]

Would I be able to mix the salt sugar and water first and pour it into the mustard greens?

[@CookingwithNana]

Leeah Inthisan you still have to squeeze the mustard greens.

[@Sooyasong]

this is great! I love your videos!

[@LM-755]

Did you said Merced? I used to lived in Merced and still have relatives there.

[@CookingwithNana]

Y L yes, Merced, CA.

[@patpara4710]

looks really good nana!

[@sinnamek3522]

Yummy!!! Yummy

[@Gekk04]

Hi Nana! Are there any other vegetables I can use as a substitute for mustard greens? I couldn't find any at the store yesterday.

[@CookingwithNana]

Have you tried my pickled cabbage recipe? kzbin.info/www/bejne/nGfFoaRopb9niNk it's slightly different taste, but some people prefer this one.

[@Gekk04]

Thanks so much, Nana! I LOVE watching your videos!

[@emtouk5342]

ຜັກນິຕ້ອງຕາກແດດກ່ອນບໍ່ ?

[@amyli9191]

How come mine is so salty only n not sour ?

[@ew29858]

How long does this last in the fridge?

[@imChanthip]

As long as every time you take some out with clean utensils, it'll last a while. Just keep an eye on it for mold.

[@aashly1O1]

I can't wait to try making this!

[@emilyvang831]

Hello nana, can you do a recipe of the pumpkin custard dessert? Kohp gai

[@oneviwatara9384]

You added sugar?

[@saradadutta7697]

Ok Nana thank you.

[@orangemoonglows2692]

that's a gorgeous dish.

[@saradadutta7697]

Hi,nana can you teach me ,how can i make shrimp and crab pest at home.

[@CookingwithNana]

Sarada dutta sorry, I’ve never made shrimp or crab paste before. Both take a long time.

[@yajboi303]

What does the rice do? Do we need to use rice?

[@CookingwithNana]

The rice makes it sour.

[@vbcha]

I been craving this for the summer. Gotta make me some. I love cooking because you make it so easy and fun. Plus it's a bonus when I become a wife, lol.

[@CookingwithNana]

The summer is a good time to make it.

[@yervaungh40]

Do you use hot oh cold water?

[@CookingwithNana]

Yer Vaungh use cold water

[@sueher4563]

You didn't tell is the rice cooked or raw

[@tashabrown7661]

mmmmmm sap ..my step dad loves this

[@tchris8561]

Would it be okay not to use the plastic wrap to cover the greens during pickling?

[@CookingwithNana]

Tou Christensen the plastic wrap is to keep as much air away from the veggies as possible. If you have a container that doesn't let too much air in, it should be be ok.

[@beautyfreak89]

You should make a recipe on Tri color drink ( nam vam)

[@CookingwithNana]

I don't really like to make desserts that much, but we'll see!

[@ROG990]

looks delicious!!!

[@venusearthgirl-paintandtar6120]

Yum

[@catrose9059]

ສະບາຍດີເອື້ອຍ, ຂອ້ຍຢູ່ຝຣັ່ງເສດ, ແລະກໍມັກເບິ່ງລາຍກາຍຂອງເອື້ອຍຫລາຍແຕ່ເສັຽດາຍ, ເອື້ອຍບໍ່ເວົ້າເປັນພາສາລາວນໍ,ເພາະວ່າບໍ່ເຂົ້າໃຈດີປານໃດ໋ພາສາອັງກິດ,,,😚

[@wpyyang5161]

love your videos.

[@CookingwithNana]

Thank you for watching.

[@sueher4563]

How much sugar you add in.

[@samviengkone5238]

Thank you for show us how do sour picked!

[@CookingwithNana]

Sam Viengkone you're welcome

[@fiveblessings39]

Is the rice fully cooked?

[@CookingwithNana]

The middle class kidz yes, cooked rice soaked in water.

[@bettyoneplace]

Is it cook rice???

[@CookingwithNana]

senchanh nguyen yes, the rice is cooked before soaking

[@vkhemjinda]

I'll give it a try euy! lol

[@annielee3851]

Can use other vegetables?

[@peakarach7051]

Annie Lee Yes.

[@annielee3851]

Is the rice cooked?

[@peakarach7051]

Annie Lee Nope, just soak rice in the water for at least one hour.

[@barbie6336]

The rice is cooked.

[@LanaKhoeun]

Annie Lee I think she used raw rice. For me, I used cooked rice. Sometime, I used cooked water that I boiled my rice with.

[@soudalatsoudalat2238]

ເອອີ້ຍນານາເວົ້າພາສາລາວແນ່.ນ້ອງບຊ່ເຂົ້າໃຈພາສາອຫງກິດ

[@peakarach7051]

No cilantro, or garlic?

[@CookingwithNana]

peakarach I sometimes add chopped cilantro and sliced garlic if people ask for it.

[@katttham]

I failed making this. Idk what I'm doing wrong. It became to mushy. Not crunchy

[@CookingwithNana]

Aww.. did you leave it too long?

[@vamtxosyang8069]

Sapp lai der

[@asuyaj206]

the way you make it grinches my teeth

[@khon6339]

I need me a sharp knife

[@khon6339]

you love your msg me too lol

[@potatoshake5811]

ขํแชรเดี้

[@CookingwithNana]

เชิญแชร :-)

[@tonynguyen4572]

Potato Shake

[@Insanelynena5879]

I'm like 45 mind away from you I live in fresno

[@CookingwithNana]

Yay, lots of Fresh veggies in Fresno.

[@ew29858]

How long does this last in the fridge?

[@CookingwithNana]

elise wong if you keep it tightly covered, it should last several weeks in the fridge. Only thing to watch out for is you might get mold on the surface if you use unclean utensils to to serve it.