Pork Stock & Glass Noodle Soup Recipe แกงจืดวุ้นเส้น - Hot Thai Kitchen

Making a good stock is one of the most important basic skills in Thai cuisine. Pork stock is used often in Thai cooking, but this same method can be applied to making chicken or beef stock with minor adjustments. And as a bonus, I've included a delicious, yet incredibly simple recipe for Gang Jeud Woon Sen (glass noodle soup) that's the ultimate Thai comfort food!
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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 KZbin 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 KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@q9269]

Delicious! Just made my first pork stock. Could not really get pork bones here in the boonies but I used two packages of thick cut pork chops from Walmart and cut most of the chops off of the bones leaving a little meat for juicy broth. Then ended up with four packs of chops that I sliced thinner and froze for some pork dishes in future. Saved one pack in the fridge and marinated it. Cut very thin and pounded to be papery and added this to the glass noodle soup. So good. Thank you for your videos! You make it so accessible for newbies. 😋

[@JohnG-cw6zm]

I know I am about 5 years late to the party but this is exactly what I was looking for! Komkoon mak Khrap

[@MsStarlight]

You have these really great cooking tips nestled into your videos that help me understand the "qualities of good cooking" a lot better in addition to such yummy recipes. I sit here swooning at the dishes, but your cooking tips are indispensable. I found your channel after I realized I was going to need to keep making some of my favorite dishes that I had while in Thailand. Augh, love your channel.

[@ChuckAng123]

it is SUCH a joy to watch you cook! I love to cook Chinese and Japanese dishes; but, I am so looking forward to trying your soups and "Pads." You have a great personality and your videos are well made and easy to follow. Thank you for sharing your great recipes.

[@PailinsKitchen]

+Martha Gartsman Thank you :)

[@digitalbilly]

one of my favorite dishes when i was in thailand... its been 4 years and i gave this recipe a try and it tastes so authentic thankyou soooo much

[@digitalbilly]

I have been able to cut the stock making time in half by using my instant pot!

[@tito2928]

That us a beautiful wok, is like gold color on the video. Also Im making the soup tomorrow it looks so yummy thank you for the video

[@ByulSo]

I seriously use this pork stock exclusively for this soup. I love it so much after I tried it the first time! I want to try your other dishes using the stock but I never have any left after making the soup cause we eat so much of it! Haha!

[@shirleyyang4158]

One of my favorites! I make this so often but I love to watch this video over and over.

[@Kezz2762]

I absolutely love your videos...they're so interesting & you are so good at explaining everything. This was just delicious...like all of your other recipes that I've made. My tummy thanks you

[@RLcollection]

Such a great job explaining each step, the reasons of why and how…super helpful. I usually make chicken or vegetable stock but didn’t understand the why behind some of the steps. Thank you. Can’t wait to make this stock and soup.

[@sunshineladyxxx7975]

Whow i loooove this soup! Thank you so much for the beautiful video!

[@s.t.8898]

Delicous. Thank you for this awesome receipe!!!

[@tyosk]

Wow! I'm gonna enjoy trying all of your recipes!! Thanks for sharing :)

[@dannyvo9895]

Awesome explanations and tips. Love your videos

[@kpascua6524]

I made this today and I would say the flavor profile reminds me of our very own chicken sotanghon here in the Philippines! Ours uses annatto oil for color. Comfort food at its best! Yum! : )

[@hotatsen3992]

Thank you for the recipe. The way you cook is easy to follow.

[@jflounsbury]

made your stock and soup. it will be a regular in my kitchen thank you, it is excellent!!!

[@PLTbyCormie]

Made this tonight and it was soooo delicious ..thank you 💗💗

[@edwardrodriguezvado7393]

LOVE YOUR SOUP. ACTUALLY EVERYTHING THAT YOU COOK. THANK YOU VERY MUCH

[@Shannon-jb3bb]

I keep this pork stock in my freezer exclusively for making this soup. We love this soup so much and could eat it every week.

[@remixgod6869]

I haven't had this since I was a kid. WILL BE MAKING THIS SOON THANK YOU! 😍😍😍

[@djhinrg]

My mom used to make this and oh man it's soo good! I usually add white rice too!

[@dyansalvador9096]

I so love it..I'll try doing this.

[@amazingrose5932]

I love your videos. Keep posting.😘

[@jlyn9893]

Thank you for the recipe I really miss Thailand,Thank you!!

[@fessendenful]

I don't know why, but, I have been craving Glass Noodles Soup for some time. Tomorrow, its on! 100% Thanks Pai, you are always a tremendous resource and perfectly charming. The only change I plan on making is shittakes and bean sprouts. Perhaps a frozen gyoza/dumpling or two? Unknown. Many thanks!

[@drjimchiro1]

Very good. You were illuminating the details. What learned from you that was new was the storage in plastic bags. I thought that you were delightful.

[@luzi29]

Thanks this tasted lovely 😊 even used garangal the first time. I used a pressure cooker for 30min though because I do not have so much time 😊

[@B1ubb1T34]

This is the best show on youtube!!

[@FrankTedesco]

jiggling...like jello. oh, the imagination soars...

[@thinlizzy9032]

definitely one of my fav thai comfort foods right along with jok. but i never seen my mom cook this with noodles, we always just ate it with rice and thats how i usually end up making it when i cook it for myself.

[@TheSmriti56]

thks for the receipe.. I used to eat this a lot when i was at studying at asian university in pattaya ..

[@silviafigueroa2427]

I love this food. I am new in your channel and enjoy it so much. This food is so healthy and economic. Thank you so much. 🌷🙏🏻😘

[@doeeyeddoll]

This was my favorite soup while I was in thailand and I haven't been able to find it anywhere. I will attempt to make it for my family soon. Kop koon ka!

[@asianleo24]

Looks delicious! I would add some fresh bean sprouts and cilantro on top and maybe a slice of lime...I love your videos , very talented.

[@strawberryoes]

Oh man that soup looks like exactly what I need right now

[@Evo4STi07]

Going to try this sometime. Thanks a lot!

[@Paranghae]

Unite CUF dj I BBC u go I

[@jif.6821]

Lovely recipe. lovely smile. Thank you for sharing both.

[@PailinsKitchen]

You're welcome!

[@thickbrianq]

You are officially FANTASTIC! FABULOUS! !

[@EvgeniiaSim312]

thickbrianq q

[@robinarai7525]

The last time I watched your recipes you made some kind of soup where you use this stock and I was really worried that where should I get it from? Thanks for this one.I will be happy to try by myself soon.

[@jkbc]

Pai, I like your style. Fun to watch and easy to follow. Would you let me know where did you get the Cilantro roots? I never heard or seen it sold anywhere. Thank you.

[@emma9sachi]

Thank you ❤

[@padminimangal220]

I love lemon grass tea

[@pencilanderaser992]

I made แกงจืดวุ้นเส้น today and instead of ground pork, I used ground deer meat ^_^ Very comforting and it taste delicous!

[@genesisvadal]

oh my..i can't wait to try this out, better run to the market now.lol

[@jlawrence0181]

Two things: 1) Many of the pork bones sold in the US are SMOKED pork bones which would NOT be great for this recipe. They are great for bean soup and the like. 2) Many of the neckbones that I have bought in the usual supermarket have included rib bones as opposed to strictly the neckbones.

[@eldridgepalmado9297]

Looks so delicious. Hi Pai, just to ask nice music background, where can i find it? Thanks

[@luckey008]

I was born in Cambodia and my mom made that did every Chinese new year.

[@simplicity63]

Thank you.

[@KpopisSexy]

love your videos.they are well made.

[@king2aqueen440]

I love to cook and I just found your channel, your videos are so addicting to watch. You're beautiful and sounds so kind and humble. Also you look so good in that purple shirt 😍

[@archninjaa7507]

I bet your a fantastic singer. Yum. I'll make sum

[@wendyshoowaiching4161]

Measure in 1 soup bowl or 1.5 to 2 rice bowl per serving, rubber band the food grade plastic bag, in freezer. For your pork soup noodles each meal, take one out and soak in hot water defrost or microwave (defrost) or direct to pot

[@bryannagels9612]

Je sais que i love u Pailin hehe

[@Trailtraveller]

Use the ice cube forms for small portions to keep the stock.

[@thaispice89]

this was my fave childhood soup after school when you are really starving and couldnt wait to to get home to eat instead of plan o peanut butter & jelly!!! and I am so glad you post this recipe cause I would always make this soup for kids and never had a name ,,,I called pork and cabbage soup ! I use egg and garlic in my pork balls,...have you heard of that ?I know it has to have a thai name...plz let me know.THANKS YOUR DISHES ARE ALWAYS SO YUMMY

[@PailinsKitchen]

If without the glass noodles, I think your soup is just called gaeng jeud moo sub, some people add eggs and garlic in the pork balls, it's just a different way of doing the same thing :) Thanks for your comment!

[@theanimalspike1]

Pailin's Kitchen is mung bean vermicelli okay or which noodle would you suggest?

[@mayadevi6146]

Girl u are amazing

[@kanyadesyana5606]

i love the way you cook! i subbed you😁

[@uscfritz]

Love the video--love all your videos and am learning a lot! BTW, what kind of pan is did you use for the garlic and soup, and where can I get one?

[@msvicious515]

Beautiful, lovely stock. The soup looks fantastic!

[@PailinsKitchen]

Thank you!

[@luckynasourn979]

Good soup! Can u product more dessert?

[@chanthasok7171]

Hi Pai.... Love your video....I was wondering, can I use a slow cooker to make this stock?

[@PailinsKitchen]

+Chantha Sok Sure!

[@Fenistil93]

Hi, is there a reason for only cooking them two hours. Does it matter if I let it could longer, flavourwise?

[@cholulahotsauce6166]

Do you roast the bones prior to making stock in any Thai cuisine?

[@IzludeTingel]

How long can it last in the freezer? Doing congee a couple days out of the month, would love to have it on hand :O ahhhh!!!! My gal's mom fed this to me on my stay and it was crazy good.

[@davidtran9232]

Have you ever tried pouring freezing your stock into ice-cubes with an ice-cube tray? A little tip I learned from Good Eats on the Food Network.

[@fantafantanocoke]

Watching this video bc of your recent ig post 😆

[@AnhHa-er7xv]

Man you look very cool with glass on

[@katelli79]

Is there anywhere i can get around doing the stock and just use Store bought?....lol....it just takes to much time! When i have a taste for something,i need it fast!

[@willeett]

Liters! Yey

[@khunmanu4177]

Hey all! Just a little correction: if people remove the foam on the surface out of the stock is not only because it's not looking very nice, but because it's bitter and it doesn't taste very good!

Purple rules!

[@Keeratipong]

ถามหน่อยคับ แล้วถ้าจะทำน้ำสต๊อกไก่ ควรจะเติมเครื่องหอมเหมือนหรือต่างกับคลิปนี้อย่างไงคับ ? ผมจะเอาน้ำสต๊อกไก่ไปทำโจ๊กเนื้อไก่ (เห็นมีแต่คลิปทำโจ๊กเนื้อหมู) Not sure if you can read Thai?ด ขอบคุณล่วงหน้าครับ

[@PailinsKitchen]

+Keeratipong Boonnapongkasem You can add the same herbs as this stock, just switch to chicken bones instead ka.

[@bonneepanyachith4017]

You look beautiful in purple color shirt. It also my favorite color too.

[@jims6056]

Omg that super tender pork meat is good for sinigang!

[@user-ph2sz2oy1k]

The thai version of Lock, Stock & Smoking Barrel

[@sharon8008]

where did you get the mini wok?

[@NomenNescio99]

Shouldn't there be some yellow tofu stuff in there as well?

[@trudyfarnum9552]

...random question...how do you maintain the pot you are using...I own on and it's super tarnished.

[@PailinsKitchen]

Trudy Farnum I clean with with kitchen acid (tamarind or vinegar) every once in a while :)

[@mameri72]

ahhhh, i got lost 8( do i season the stock?

[@HauMai711]

can we cook pork bone longer like 4 to 6 hours? will it be better if I leave it longer

[@PailinsKitchen]

HauMai711 You can, but you have to watch it to make sure it doesn't dry out. But at some point there's no more flavour to be extracted, but I'm not sure how many hours that would take.

[@tarenricks5862]

Is there a reason why you use white peppercorn instead of black?

[@ChoChion]

Can i use bokchoi instead of cabbage?

[@TravisBell79]

What are your thoughts on Kelp Noodles?

[@PailinsKitchen]

I'm not sure I've had them before actually...I seem to remember having something like them but not sure if they were kelp noodles or something similar

[@eldiazoni]

I grew up in a pork-free household, and even today generally don't eat it. However after watching this video, I'm inspired to go out and buy pork bones! Well there's a first time for everything! Just out of curiousity, why is pork broth so popular in asian cuisine? Is there any nutritional advantage of pork over beef or chicken stock, or just taste? Thank you for a wonderful video!

[@PailinsKitchen]

Chicken stock is also used quite a bit, but hardly no beef at all. For pork it's just because of the flavour. I think it's a sweeter, richer stock than chicken. Try it and let me know what you think!

[@eldiazoni]

PailinsKitchen Not bad! You're right, I think it is sweeter. Now I have to make some more to try the breakfast jok!

[@jamierayhk]

Thank you Palin! your videos are my savior, i'm a thai food lover, but i'm very anal to recipe that must be authentic. your recipe is perfect for me, its also shows how to make the stock from scratch, so I can use the stock on different meals, different tricks like how to keep or ways reduce hassles. it explains what needs to be caution on. Kopkoonmakrup

[@alexyanci7974]

Love the recipes! But isn't putting hot stock in plastic bags quite unhealthy, since much of the plastic is dissolved in the stock?

[@pailinchongchitnant6869]

Many plastic bags like the ones I held up are heat resistant. You can also just let the stock cool before you use it if you're not sure!

[@linabo3568]

I did not see you put salt in the stock..do we have to put salt as well?

[@PailinsKitchen]

The stock? No, I always leave the stock unsalted so I can control the salt when I use it to cook.

[@uso2011]

Also I like to use pork stuck with bitter melons! :)

[@jomercer21113]

Our only real butcher shop closed about 14 years ago. The supermarket meat counters just wrap, weigh, and set out whatever cuts they get in from the warehouse; much of it comes pre-wrapped and labeled, so they do nothing to it in the store. I've tried requesting things they don't usually have and have been refused. It's so frustrating!

[@chococookies7292]

MMMM I will make this for sure...but use turkey instead! I do have pork bones though

[@mariaperdigon5603]

thanks Pai, will try this today, just found your channel and I find it really enjoyable to watch. will be looking forward to watching more of your yummy cooking .

[@phongkanphay]

Wouldn't the combo of the pork and more fish sauce make it more salty? ? Also, koon Pai, do you speak french as well?

[@PailinsKitchen]

Not sure what you mean by the fish sauce question...yes, it would make it more, but perfectly, salted. I do speak some French, yes :)

[@jasbirsinghrathore8006]

Make vegetable stock someday...

[@bassnut57]

I'm always curious what people do with the left over cabbage used in recipes like this. I'm only cooking for two or even one depending on the dish. It's hard enough for me to use up a bunch of cilantro before it goes bad. I don't make Thai or other Asian dishes ever day but when I want it, I want it. I suppose I could make kimchi with the left over cabbage. I've got a lot of pork stock I just don't want that much kimchi.

[@Shannon-jb3bb]

I have the same issue…we instead use baby bok choi because it is more manageable as I can buy only what I need.

[@rabiesdogchalot492]

I can't finish watching the video...starting to imagining things.

[@TheChadShow9]

Here, Have a subscription. Lol

[@1113hawaii]

This woman cooks 50 times better than my ex Thai wife. I'm sure she must have her own restaurant. I'm in Orlando Fl. and we could use a Thai restaurant with Pailin's Magical Thai Recipes. I really love how she explains everything to people who are not used to Thai cooking. (Details are great)!!

[@Pallidus_Rider]

Too bad grocery stores don't stock Hot Thai Kitchen pork stock. :(

[@uso2011]

No you shouldn't really put salt when making stock because sometimes the meat can be salty , narrrr kin maaaaaak I miss this when I live in thailand .. ^^