The Dish I Make EVERY Week – Gaeng Jued

This comforting soup is the epitome of simple Thai home cooking. It’s a soup that just about every Thai family makes regularly, mine included. I grew up eating this soup every week, and today it is the dish I make the most often because my son loves it, as do I!

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00:00 Introduction
01:03 Protein option
01:57 Making the broth
02:59 Veg & Protein Variations
04:42 Why glass noodles
06:19 Noodles, meatball, and veg prep
07:20 Finishing the soup
10:36 Tasting

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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 YouTube 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 YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

So what welcome to hot Thai Kitchen so today’s recipe is the dish that I make the most often today in fact with no exaggeration I make the soup almost every week it’s delicious it’s comforting my son loves it and when I was growing up in Thailand we ate this

Almost every week it’s such a core part of tha home cooking especially for families with kids because it’s one of the few High soups that is not spicy in fact the name of this dish is Gang dude which literally means Bland Curry but rest assured it is anything but bland

It’s just named that way to contrast the other curries that are spicy gang dude is also a soup that is endlessly modifiable which is why Thai families can have this week in week out without feeling like it’s the same thing every time today I’m going to make a classic

Version using glass noodles and I’ll show you lots lot of different options for modifications let’s get started first let’s talk protein I’m going to give you an option of using either pork spare ribs that are chopped into small pieces you can find this at any Asian

Grocery store or if you don’t eat pork or you can’t find these chicken wings the reason is because these are a twoin one deal you get bones and meat in one nice package that means you can start your soup with plain water and by the time you’re done you’re going to get a

Beautiful Rich stock for your broth now that means that if you already have stock to start that is homemade and it’s good you can just start with that and then use whatever protein you like but I would not use boxed broths because those are usually made for Western Cuisine so

It doesn’t have the right flavor and they’re generally pretty weak today I’m going to use these because I want to give you a version that doesn’t require you to have a good stock to start let’s get prepping if you’re using pork ribs I’m going to go through them to to find

Ones that are particularly meaty and I’m going to cut it down so the meaty part isn’t more than about a half an inch thick this is just to speed up the cooking you can totally leave them chunky if you’ve got time to let them cook

Longer add the ribs or the wings to a pot cover with water and then season with soy sauce fish sauce sugar and white pepper I’m going to let that simmer for 5 to 10 minutes just until you see a bunch of scum gathered on top and then we’re going to skim it

Off now I’m going to add some aromatics which are cilantro stems and some daon which will help sweeten the broth the aromatics are optional but of course highly recommended Loosely cover the pot so it doesn’t reduce too much and then let it simmer until the meat is fork

Tender wings are going to take a total of 20 minutes and the rips 30 to 40 minutes depending on the size while the rips are simmering let’s talk variations now gang dud is great is that it’ll take anything you throw at it whatever you want just put it in but Thai people like

To stick with a few tried and true ingredients let’s go through them four vegetables Now Napa cabbage is absolutely classic and most common and in my opinion a must have but you can do carrots daon cucumber yes cucumbers is good in this um any kind of Asian

Mushrooms work baby corn works you can even do now I would never do this but you can even do bitter melon protein as mentioned we’re doing the ribs or wings today because of the twoin one deal but the number one most popular protein for gang dud is actually

Pork meatballs which I will show you how to make in a little bit using just ground pork you can do ground chicken of course you can do ribs and meatballs which I’m going to do today second most popular is probably tofu you can do soft

Regular tofu or egg tofu now when I was a kid I did not like regular tofu because it’s like Bland right it has no flavor but egg tofu has more flavor and I loved it so if you’ve got a kid in your house who doesn’t like tofu try the

Egg tofu you can also put Thai omelette yes you can make a Thai omelette it’s super easy cut it up put it in and The Omelette acts a bit like a sponge and soak up the broth it’s very good or you can make life super easy and get one of

These prepared Asian meat balls from any Asian supermarket this is the same on that they put in fur and then just put them in Seafood is not very common for Tha people but there’s no reason why you can’t do it so shrimp squid totally works finally noodles I’m going to put

Glass noodles in my gang dude and it is one of the most popular gang dude ingredients because they add a fun chewy texture and they make the soup feel more substantial now you might be thinking that that means you can substitute any other kind of noodles right

Not quite we only use glass noodles in gang dude because these have a special character in that they will last days in liquid without ever turning to Mush the way rice noodles or wheat noodles certainly would and because the soup is something meant to be shared family

Style and not something you sit with a bowl off and just finish in one sitting the noodles need to last that long family style shared meal right and you might even have left overs now the noodle texture is obviously going to be best when it’s fresh it’s going to be

More chewy but even 3 days later you reheat it again they will still be intact it’s quite amazing actually and as always I’m using pine brand our old friend and sponsor this is a household name in Thailand that’s been around for over 60 years and I didn’t know this

When I started working with them a few years ago but Pine brand is my grandmother’s favorite brand of glass noodles whenever we go grocery shopping for her and she uses glass noodles quite a lot she will say make sure you get Pine brand because this is the best one

It’s made from 100% mung bean starch not cut with cheaper starches like some are this is why they have the best chewy texture that’s resistant to overcooking you can find these at many Asian grocery stores and online as well I will link to it below let’s get the rest of our prep

Ready I’m going to soak my glass noodles in room temp water just for 7 to 10 minutes until they’re soft and pliable and then I’m going to cut them in half to Short them set this aside for now while we make the meatballs simply mix some ground pork or ground chicken

Preferably not lean with soy sauce fish sauce sugar and white pepper if you want to be extra you can add some garlic into it as well I’m going to mash it up with my hand and that is it now the meatballs are optional if you’re doing rips or

Wings but if you’re skipping those cuz you already have some stock to start then the meatballs can be your main protein and then you can make a little more than what I’m doing right now for vegetables I’m going to use napa cabbage which I’m simply going to cut the bottom

Off and then cut it into chunks I’m also adding my favorite egg tofu and you simply cut right through the tube and then slide out the tofu and then cut each piece into half inch pieces the pork is now tender we’re minutes from being done and if you’re

Using stock to start this is where your cooking begins all right so first I’m going to remove my cilantro stems or whatever aromatics you added that you don’t want to eat the daon is good I can leave it in there and now I’m going to let this come to a

Boil all right it’s boiling now I’m going to add my pork meat balls and I’m not going to bother a balling these I’m just going to use two spoons and flick the meatballs in into the little chunks like this is a rustic food okay you do

Not need to be fancy these do not need to be beautiful they don’t even need to be balls all right if you have one of these dishes that will make life a little bit easier I like spoons better just feels more authentic now I’m doing double protein

Here rips and meatballs um but if you already have rips you’re satisfied with that you don’t have to add anymore okay if your broth has stopped boiling as a result of adding the meat balls wait until it comes back to a boil before you add your vegetables okay all the Napa

Cabbage now goes in and it’s going to look like there’s not enough room but trust me things always will it’s like spinach you start out with like this much you end up with like two tablespoons okay it’ll fit so push that down and you can top it off with water

It’s not a big deal I will top it off with water just a little bit not too much because again my veggies will Wilt now the tofu is going to go in the egg tofu is already cooked you they don’t need to be cooked they just need to be hot I’m

Going to wait until all this comes back to a boil before I add my glass noodles all right it’s now boiling glass noodles going in and glass noodles will only take three minutes to cook so just push them down and then count to 3 minutes and that is it woo perfect one

Note if you are using other ingredients that I’m not using today you want to think about how long they take to cook and then add them in order of how long they take from slowest to fastest use your judgment all right but this is sort of a rough guideline and I’m going to

Finish it off with some green onions super super important you absolutely need to taste this because this has been simmering I’ve been topping it up with random amounts of water we have no no idea what the seasoning is like at this time so we need to taste look at that

Broth you can just tell this is a rich broth oh that’s good a little bit fish sauce I think but it’s so close so close that’s good oh that was a lot oh that’s perfect there is perhaps no other dish that reminds me of my childhood in Thailand or Thailand in

General than this like as I said this is like the absolutely core any Thai family with or without kids but especially with kids now I’m going to finish this off with some fried garlic which is technically optional but you know I think it really does take it to the next

Level I usually have this stuff on hand in bulk I’ll include how to make it in the recipe it’s super easy and when you fry garlic you’re going to end up with the best part of it which is garlic oil a quick drizzle you can a quick drizzle

On anything and it’ll instantly be garlicky very very useful cilantro and oh my God I’m going to cry just looking at this oh my God this looks so good okay let’s eat and in a TI meal when you’re given soups you’re usually offered like a small soup bowl but you

Can also pour this directly onto your rice as well let’s start with this oh my God for a relatively plain looking soup the flavor is incredible like if you’re looking at this and like a that just looks like a soup no no like you go make it and experience Peak like Umami

Comforting n of this pork broth it is oh it’s so good it is no wonder we love it so much it’s no wonder it’s part of like not just monthly like weekly meals it’s so good and in my how to order Thai food video I talked about there’re needing to

Always be like a wet element in a Time meal this is a great wet element like this will wash down everything that you’re eating it’s a great Counterpoint to something spicy you can change it up to your heart’s desire I really really encourage you to give it a try

Especially if you want to know what sort of like real Thai Dishes Thai people eat at home and not at restaurants this is it I hope you give this a try the recipe as always will be on hotti kitchen.com a special thanks to all of our patreon

Members who help support the show if you want to know more about that and how you can get direct contact with me and get some bonus content I’ll put the link in the description below thank you thank you as always for watching and I will see you next time