Are you thinking of Gaeng Nor Mai? (Lao/Isaan)
The place I used to get it was Thai and they served it as a salad. I don’t know the Thai name and they took it off the menu.
I don’t think so. This was soupy and the bamboo didn’t taste particularly fermented
When you absolutely, positively need that sour funk:
Available at your friendly neighborhood Bangluck market.
kaeng hang le - northern thai pork curry
delicous. a bit spicy, sweet and funky from shrimp paste. eat with sticky rice.
som tum - green papaya salad
good, but would have preferred it a bit funkier like at luv2eat.
sticky rice aka mouth pillows
sai ua - northern thai sausage
crumbly, porky, herby. highlight.
jackfruit salad
fried fish
looked dry, but pretty tasty
fried pork
okay
chicken khao soi
holy khao, this was outstanding, highlight. make sure to ask for extra pickles and shallots to balance out the sweetness.
nam phrik num
this didn’t seem too hot when i was eating it, but it was only a matter of time before the green chilies did their thing. and once again, just like after howlin’ ray’s, my anus and i are no longer on good terms. i think i’ll stick with the nam prik ong next time.
Northern Thai Food Club
5301 Sunset Blvd #11
Los Angeles, CA 90027
323-474-7212
13 Likes
Impressive appetite!
1 Like
what i got was pleasantly moist with a thin yet crisp coating that i thought took a deft hand to produce. i didn’t take a pic though - everyone polished it off with amazing alacrity.
the khao soi was bomb. most of the one’s i’ve had were more on the watery side, but the broth had a pleasing substance to it. i regret missing a pic of that as well.
our party of four decided just to order one of everything.
i don’t know what this was, but the sauce brought back memories of cream of mushroom soup. but with spices i’d never had before.
not to mention the pork blood cubes.
everyone liked
our bill was less than $30 incl. tax.
this slots at #1 for best meal of 2019 so far.
4 Likes
What is the last pic? larb?
i think so. for some reason i think of crusty rice when i think of larb so it threw me.
yes - I thought the fried pork was amazing for such a simple dish…very moist and meaty (and a perfect fat cap) with a garlicky crust.
1 Like
I’m in the porkybelly camp.
Mine was decently moist and quite firm. It surely could’ve used some tenderizing action.
clearly others disagree. perhaps inconsistency? i found it reminiscent of the belly at ruby bbq actually. a chacun son gout.
i’ve got to get out here and try everything, but especially that dang kang hanglay… i may be armenian but i’m making it my life’s work to try them all ever since trying Andy Ricker’s…
oh, also i’ve been trying to perfect it at home…
click at your own risk and only after eating
https://imgur.com/a/cgMhi
as someone experienced with stewing pork i’ll throw this in because people are commenting on meat toughness etc … after multiple efforts making the dish with pork belly or pork butt, even trying them 1/2 and 1/2, it became quickly obvious that the belly actually cooks into a tougher consistency and isn’t as fall apart soft as the butt… people use it for the richness etc i guess… i’ll still do a mix of the two going forward but mostly butt not belly
In my experience, both can have equally melt-in-your-mouth tender when braised/stewed but since they’re different cuts, their ideal cook time varies.
1 Like
yes… but so does vary their marbling (belly has super separated fat from fiber layers) as well as presence collagen
Indeed sir! I’m just saying that if both are cooked to perfection, we can achieve a very similar melt-in-your-mouth texture.
1 Like
To braise pork shoulder / butt, I can just throw it in the Instant Pot and it’s perfect every time.
I think braising pork belly so it comes out perfect is a relatively challenging and difficult task. Chinese preparations often use two or three different cooking techniques in succession.
With pork belly with preserved mustard green, the Chinese deep-fry pork belly (you can sear all sides really if you’re lazy) before it’s steamed until it’s tender.
With red brasied pork belly, it’s simply braised until tender. But as with all braising, there comes a point when the meat is braised for too long and becomes dry (hello! birria at many places!).
1 Like
The two places where I’ve liked mei cai kou rou the best, they call it thrice-cooked. Boil, then deep-fry, then steam? I can’t remember what they told me.
That’s only the get rid of impurities and to seize up the skin so it’s easier to fork the skin full of holes. I suppose you’re right about the thrice part! It’s been a long while since I made it.