The Only Salad Dressing I Need!

[@lorthomas160]

I love that you teach the “concepts” and thought process of Thai cuisine and not necessarily just a recipe.

[@mishmishm7847]

@@lorthomas160 concepts 🤩this is the key element of understanding how to cook right, how to reach a certain palate of taste, and understand the style 🍛 I loved to watch street food vendors in Thailand 🇹🇭 🤩 while they cook, dozens of times repeatedly the same dishes. The principle, the order of mixing.. Thank you for mentioning this Kap kun krap 🙏 Love you hot Thai kitchen 🌶 😍

[@kakacicimakutuyoung]

It tells a lot that is why Pailin's channel is above the others 👍👍👍

[@JavierYVRBCN]

I’ve learned so much about Thai Cuisine with you! Thank you always bringing different content. Your ingredients are usually very easy to find here in Vancouver. We are vegetarian at home, always try to adapt your recipes to it. Thank you.

[@deadfr0g]

I don’t have any secret knowledge and I sure as heck wouldn’t want to doxx anyone anyway, but the brands she shows for ingredients are all SO Vancouver-accessible that I’ve always sort of just assumed that she's in Vancouver too. 😅

[@skatingcanuck9837]

There are an increasing number of fish sauce subs and oyster sauce subs. If you sub meat with mushroom and/or tofu you are set with a lot of recipes. She has also given some other smart vegetarian tips depending on the specific recipe.

[@skatingcanuck9837]

@@deadfr0g Yes, she lives in Vancouver and has often discussed her struggles to find certain ingredients and offered subs.

[@elsazamparelli1947]

Your enthusiasm of the delicious tastes is terribly contagious and makes me want to make it immediately. I cook Thai food once a week, addicted thanks to you.

[@nightclawer6679]

The hard thing about Yum is balance!. You have to balance sweetness saltiness sourness and spiciness while using natural ingredient which have no standard value like processed one. Then after you mix it with all other things like noodle , protein and vegetables the balance must still be there 😂 which is quite difficult so most of the time you'll find Yum in specialist shop just like Som tum and Pad thai. It's easy to make but hard to master🎉

[@jackem8922]

I think Thai dressings work perfectly with Western leafy salads, especially if sliced shallots and finely diced lemongrass are added. I use your Sabai recipe for the dressing for Thai Tuna Salad on Western salads, and it raises them to a whole new level. Sabai is a great book BTW - it's the only Thai cookbook that I actually use. All the others sit on the shelf collecting dust.

[@skatingcanuck9837]

You are correct. Asian dressings are way healthier and more versatile than people realize.

[@ts5778]

Hi Pailin!! I tried this yesterday and used the dressing to marinate some tofu in before cooking them. It was a bit too lemony for my taste so I added coconut milk. I also added chopped poblano pepper and it turned into a curry my family loved. Thank you, kap kun kahh!

[@LiTTLEPiPU]

That shrimps and mussels Yum looks so gooood!! Japanese-style sashimi and shredded daikon radish also go really well with Yum dressing, too! I like mixing the Yum dressing with mayonnaise. It thickens up and goes really well with Western-style salads! At home, my mom usually uses yellow chilies instead of red ones when making the dressing. It gives a bright color (similar to the sauce for Khao Kha Moo, the Thai Braised Pork Leg with Rice) and has the unique aroma of yellow chilies.

[@stsotika]

me/ with Yum dressing + wasabi mixed together 😂😂😂😂

[@ibec69]

Oh wow I appreciate the prep work for this video. It’s serious work to come up with that spread.

[@vandam4675]

Love this, thank you (from one Thai to another)! My family always has a plate of crunchy romaine lettuce on the side to make “boats” with the yum salads, just FYI! Goes great with rice, too, but I prefer eating it with crunchy veggies on the side. 🌈✨

[@Bevalderon]

I grew up in Thailand in the 90s, its still like my second home and I miss it so much (its been a few years since my last visit and its totally bumming me out) watching your content and following along though and enjoying all the flavours of my youth makes me all happy though. Thank you so much ❤

[@noahderrington5156]

Love this, already made and eaten one with mussels, glass noodles and various vegetables - I just got back from the Asian supermarket so had all the ingredients ready by chance!

[@aprillen]

As someone who usually makes sturdy salads without lettuce leaves (except for maybe some rocket or mustard greens for flavour), this seems right up my alley! As long as I can leave out the cilantro, since I have That Pesky Gene... I also love funky fermented stuff, so I'll have to check my local Thai shop for those ingredients!

[@boebender]

Ha!!! I use your Prik Nam Pla recipe and add my own cilantro (roots usually) and palm sugar but it’s still chunky. All I have to do is throw it in my M and P and pound to a paste. Love it!! Thank you!!

[@BlackHenbane]

I love your teaching method - especially your approach to allowing substitutions or variations! I will also throw out that, when possible, I’d recommend the palm sugar you mentioned over white sugar, if available, because it does add a bit more depth of flavor. :)

[@CarolinObeng]

I love, love, love the way you talk 😊

[@camiscreatures]

I clicked so fast from your yum chicken salad short😆 You channel is so inspiring with my new dietary restrictions. I can’t have spicy peppers anymore so I have to substitute those. I love that your recipes are easy for me to alter, I wish I could make things as authentic as I used to but events this year changed how I can eat. I’m focusing on being okay without spicy foods😅

[@adventureawaits3646]

that's a keeper, made it tonight, so good! Cooked some marinated chicken and just put it on top of my vegetable salad, filled up big plates and everyone finished it, so tasty, healthy, crunchy, yumm! I think I'll try to make it ahead and just leave the lime juice out, the rest should keep for a couple weeks in the fridge no problem, then just add fresh lime juice to what ever amount I might need for a salad. Very much reminds me of green papaya salad, which I will make as soon as I find a green papaya, got the big mortar or it already in the kitchen 🙂 I could not find fresh Thai peppers, so I used one from a jar of fermented ones I made a good while ago, was plenty spicy, nice little burn. Oh my, wish I had a food booth with this down the driveway!

[@joyjohnson8776]

My mouth was watering, I will definitely be making this dressing

[@mariasaved1787]

W🤩w, thank you so much for making this vdo ma'am🙇🏻‍♀️ I appreciate how you explain the difference between Thai and Western salad. I find your words easy to understand and you're so beautiful from inside out with your positive aura and that warm smile.🙂 I had been thinking of ways to loose my weight from having multiple children for the past 10 years. I love to cook and definitely "feast", not so much on the exercise part.😬😅 In addition, at my age of half a century old with current physical + mental issues, it seems to be very challenging😔 but more so discouraging😢 Strange but true story, earlier this evening, my eldest son(out of my 3 children) told me if I really want to lose weight, try focusing on what I should eat and try to discipline in controlling on what not to eat! I never expect those words would ever come from him, but thinking about what he said is quite true. Then here I am on an early Saturday morning, your vdo about your Thai yum sauce appeared.🤩 I'm so glad to come across your clip because I see potential that your Thai yum sauce along with the healthy low carb, but high on protein and vegetables/herbs ingredients could be use as my new diet to fulfill one of my life goal. I heard glass noodles are not made from flour like pasta, so I can't wait to start the beginning of my journey of transformation for better overall health from inside out. I had heard before that both physical + mental health at times do come from the gut problem. As for beginners in exercise, I will start easy by walking and recording the steps to be easy on my knees and the 2 titanium plates on my left leg. Again, 🙇🏻‍♀️thank you so much ma'am for making this vdo.🙇🏻‍♀️ Please take care, have a pleasant evening, and a wonderful weekend.😊💜🌻

[@sphhyn]

I am western but I use the same dressing on most of my salads 😅 Olive oil, lemon, mustard and honey. The Thai salads look super yummy

[@cherylj7460]

Mmmmm! I love how you pulverize the cilantro stems!😋 I make a similar dressing using some tamarind, with all the other ingredients.

[@aidanngreenwolfe200]

I love this video! Very excited to experiment with different salad ingredients. I made your fried egg salad and it was out of this world. Actually everything I've tried from your channel over the years has been amazing. But these salads are my jam.🤩

[@skatingcanuck9837]

She was the first chef who taught me how to cook a crispy fried egg - game changer!

[@SusanBinks]

So very inspired, but you always have that effect. Thanks for everything you do to make these videos!

[@jamesgaul3544]

Thank you, Pailin. It's always a joy seeing your beautiful face and learning about making Thai Cuisine.

[@fancyd66]

Thank you for this episode. It refreshes my memory from my time at Thai cooking school. I make pomelo salad with the second dressing...I now want to experiment with more!! ❤

[@dlgrilli]

I just ordered Sabai on Amazon. It's being delivered today - can't wait to get it. I love Thai foods!

[@skatingcanuck9837]

If you don't have it I recommend her first book also. It teaches you a base of Thai cooking - both are wonderful!

[@TamHuynh-xj6jn]

Pla Ra (Idk how to spell) is a Thai version of Vietnamese Mắm Nêm. A dipping sauce that go well with a lot of wrap and roll dish. I tried to recreate Son Tum with VNese ingredients and it worked so well

[@skatingcanuck9837]

Thank you Pailin I love your versatile dressing/ sauce recipes.

[@wyskass861]

I like the fact that you can make everything more "Yum" with it.

[@tinavo1623]

😂 “you can yum about anything”. I’ll definitely try this. Thanks

[@artistlovepeace]

Still my go to channel for learning how to make my own nostalgia meals come true at home. Thank you, Pailin and family. I love Thai food. Thank you for producing, filming and sharing with the world. Thai food is fantastic. I can taste these recipes in my mind but nothing like the real thing. Go visit your local Thai restaurant.

[@TracyKMainwaring]

I love the little pointed bowl for the coconut milk!!

[@barbaratrembley7530]

This dressing is so amazing. Very anchovy, but it improved after sitting in my fridge for 24 hours. So good. Such a wonderful salad - lots of veggies and I made ground pork and shrimp for protein. I could keep eating it, but I won’t.

[@nbnb53]

I love how you just mixed everything in your mortar and pestle

[@atticushensley739]

All of your videos are exciting and informative, but this one was mind blowing! Cannot wait to set up my personal yum cart!

[@adventureawaits3646]

I'll make that dressing this week, seems like a great thing to have handy and use up random left overs and bits and pieces from the fridge!

[@t-squaret2]

best dressing course ever!

[@TheLippythelion69]

That last salad is tripping.. I came looking for a cucumber veg salad And a dressing This nails it! I'd add 2/3 whole thai chilies Thanks Interesting channel

[@cguy96]

While removing the pith will definitely reduce a chili's hotness, removing the seeds will have very little effect, there is just not that much capcaicin in the seeds. When cutting open a chili, you can transfer heat from the pith to the seeds so there is some benefit there. However, removing the seeds will generally reduce bitterness which is not a bad thing either!

[@nghia4240]

Love it! It seems so much like the southern Vietnam dressing and dipping sauce

[@maryamk2407]

You're a great teacher ❤

[@pigmango]

This is one of your best videos ever.

[@jasminnat]

I learned how to make a yum salad dressing from your videos. It's delicious. 😍

[@bigjohnbriggs]

love a good ยำหมูย่าง with tons of crunchy cucumbers, probably also why ตำแตงกวาใส่น้ำมะขาม is similarly one of my faves.

[@nurulASY28]

i needed this recipe! was in hatyai last week & had raw prawn salad & wanted to recreate it so badly 😍

[@gamingwaffle1171]

Thank you! I love this dressing and now I can make it at home.❤

[@kalaysia77]

Yumm! Can’t wait to try this 😊

[@aintgottime2bleed78]

I believe the OG Cobb salad dressing is a lemon Dijon vinaigrette with a couple dashes of Lea & Perrins. It’s awesome and I encourage everyone to try it.

[@robertstad8796]

I make thai style dressing a lot but never thought of making it in a mortar. Great idea because it’s much easier to get the sugar dissolved. What about celery leafs as a herb topping? You find that often in yam wun sen.

[@cristinaph]

Kob khun ka, Pailin! Can’t wait to try this! ❤❤❤

[@GohAhweh]

Wow! Thank you! This looks Delicious! 🪷

[@-RONNIE]

Thank you for the video this looks really interesting to make I'll have to try it

[@steafra]

In Italy we do salads with oil, vinegar, salt and pepper. Some people use lemon juice in place of vinegar. End of. The variety in the salad depends in what you put in the salad, lettuce, chicory, eggs, tomatoes, whatever....but the dressing stays more or less the same..

[@maymon207]

Enjoyed your demonstration

[@patrickcallahan2210]

I love the idea of salad without lettuce!

[@natashafrance717]

Love love love your uploads, wish you could post more ❤️

[@LePetitNuageGris]

I just thought of a great T-shirt idea, Pai. There’s a saying that I first heard from a KZbinr named Zefrank (back when he was doing vlog-style videos), though I’m sure he didn’t invent it: Don’t Yuck My Yum. In the video he mentions this phrase, he talks about being shamed for being a boy and liking stickers, even though there was nothing wrong or harmful to him or anyone else about his interest and he was made to feel awkward about it for literally no reason. It’s a strange phenomenon we have. Lol But yes, the idea is to not “Yuck!” someone else’s “Yum!” Just let them have their interests. It’s usually not harming you. I just thought it would be a cute idea to put that on a t-shirt with a delicious looking bowl of some sort of yum salad (woon sen made it into my vision). I’d buy that in a heartbeat. Lol (Just like I wish I had been around when you had your Tom Yum shirt 😢). Anyhoo, I’m super hungry, and I’m definitely gonna try this with some leftover ground pork I cooked laab-style to use in various dishes, and whatever else I have lying around. I’m salivating, too, just from thinking about it!😄

[@usaneebeilles9510]

Yummm Yum Yum! Both dressings sound v interesting. I must try. Warm regards, and Thank you.

[@blazaphyrocqua]

I'm in Thailand right now and I know what food to eat because of Pai 😂

[@nigl2807]

Nice!!. I dont mind using same sauce in different salads (heck i use scallion soy mix and soy/garlic/scallion dip with everything and anything lol). Thanks pallin :)

[@christophejergales7852]

I love the IDGAF approach the Thai culture has to their food. I'm such an adventurous eater. I'm looking forward to making some legendary salads someday. Thanks for the awesome video!

[@unknowndeoxys00]

I appreciate this can be used with rotisserie chicken. I love the idea of its versatility, but in reality I dread processing the leftovers because the only solid things that ever come to mind for me are soup or the mayo-based salad. Needed something to refresh my green salad ideas. 😅

[@JudgeyJudgeyable]

I love thai salads. I probably will still try to jam more veg in there, but I'm excited to try this

[@padders1068]

Pai! Looks delicious and I love the idea that in Thai Salads, the protein is the main event, with the salad as a garnish 🤭❤

[@CookieBitz]

Yum Nua is my favorite Thai dish. I will be making this.

[@marciagreene8793]

Love your recipes❤

[@yfelwulf]

Soaking 🌶️ Chilli in Vinegar also takes the heat out of it as I found out when pickling 🌶️ makes it very mild.

[@hellosandy85]

I just had leftovers of this dressing and leftover spaghetti squash, i mixed them with other veggies and cilantro, made a really good salad!! Then i watched the green papaya salad video and it made me think, spaghetti squash would be a great substitute for when you can't find green papaya... right?

[@iMontemo]

Thank you for this great recipe 😍

[@Daven834]

Would you believe that i regularly watch Thai mukbang😜.I am from Philippines,but i love your food especially the salad. I am fascinated that “ dressing” i really wanna know how to do that.😅 I love it!😋

[@yeahnaaa292]

You recipes & presentation thereof - ROCK! Thank You⚡️⚡️⚡️

[@thaopak]

I love funk. I always make # 3 with vermicelli noodles, steak, cilantro, and green onion.

[@R27035]

Perfect recipe idea!

[@fajarsetiawan8665]

I love to add toasted rice powder into my yum. Basically I like Nam Jim Jeow more than Yum in general lol

[@stsotika]

maybe Yum khanom jeen or Laos call Yum kao pun it's suit with your style

[@heshuimu]

This dressing seems almost identical to the dressing for Moo Manao, which, if it is the same, I am glad to have confirmation that the dressing is universal, because Moo Manao is so good and I want to pour that dressing on everything.

[@joybellepalanca1402]

💚💚💚💚💚💚 thanks for sharing this deliciousness

[@REBsessions]

Loved the jazz hands 😂

[@UraniumFire]

I'm on my way to our local Thai restaurant!

[@olivier2553]

I'd say the quality of the lime s of upmost importance. There is one vendor at the market that has those limes that are so tasty, it makes the yum very yummy, others are OK, but so so. Had fried eggs yum tonight, every one love that at my home.

[@natk426]

Yum Salmon.

[@travelswithsi8932]

Pai demonstrating the principle of 'dont yuk my yum' 😁

[@Loveisallweneed33]

You always make me hungry😂😘😍😋🤩

[@adlandaniel3754]

Amazing!!!❤❤❤

[@Vagabonding_i_guess]

What would go well with the funky dressing option? Maybe green papaya or beef?

[@carlkennedy7094]

Can you substitute Splenda for the palm sugar? Diabetic asking and thank you 🙏

[@AdamHotThaiKitchen]

Hi Adam here - and I think you're going to have to ask her that one directly. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!

[@mlentz1975]

I could live on YUM!!!! 😋

[@biophile2]

This brings whole new meaning to “I’m not going to yuck your yum.”

[@abderians]

Ohhh this is going on EVERYTHING I make!! I do personally love the taste of the tamarind in a Tom yum, would it be possible to add some tamarind with the lime juice?

[@manysng]

Coucou de la France 🇫🇷🇱🇦😊; les 2 premières sauces, j'adore, ma mère les fait avec divers plats comme les vôtres 🤗🤤.

[@amarpradhan9789]

I find these sauces don't really adhere much to the leaves in the salad...is it ok/normal to add some oil to make an emulsion that might end up having some binding to leafy salads?

[@m.taylor]

I do this with regular salad dressings I make...one vinaigrette and one creamy dressing, and merely vary the salad ingredients depending on the flavors I want which in my opinion is fresher. For me, it didn't make sense to keep many varieties of salad dressings in my refrigerator, which I suspect is a habit promoted by food corporations who are just trying to make sales.

[@rickbachman993]

Reminds me of Nam Jim sauce? So intensely delicious

[@billmiller5741]

This dressing is easy as a banana ! I am looking forward to making. Thank you

[@ty777523]

my kids always call goodies yum yum!

[@mightymarf265]

Yum!

[@PradeepRaajkumar1981]

I love THAI SALAD Dressing Dear..

[@hashpetronconnect9125]

Yummi vegetation dressing ❤

[@Jefuslives]

Yum indeed

[@LOLCoolJ]

Do you have a source in the lower mainland, BC that you can share for your preferred Chili Paste, Shrimp Paste, and Pla ra? This all looks amazing!

[@LOLCoolJ]

Found the same chili paste in Granville Island.