Tam Sua (papaya salad + noodles) with octopus tentacles | Yainang

Spicy papaya salad with rice noodles with pla ra (fermented fish sauce) and Danish veggies on the side.
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Link to english comments:
https://ginpaithairang.com/en/c/JFbxu...

#yainangdenmark
https://ginpaithairang.com

0:00:09
Welcome to Gin Pai Thai Rang!

0:00:11
Hi everybody!

0:00:12
Let's eat rice noodle salad with raw shrimp...

0:00:17
and octopus tentacles.

0:00:18
Today,

0:00:19
my index finger

0:00:21
has got

0:00:22
a cut.

0:00:23
Let's dig in!
I have the same veggies here.

0:00:26
What do we call this one?

0:00:27
Sweet pepper.

0:00:30
Radish.

0:00:31
This is...

0:00:32
Romaine lettuce.

0:00:34
Some Vietnamese coriander.

0:00:36
And morning glory.
I grew them myself.

0:00:40
Here they are.

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Let's get started!

0:00:47
I got my Vietnamese rice noodles,
as always.

0:00:51
Long and sticky.

0:00:53
And

0:00:54
they do not break as easily.

0:00:57
Looks delicious.

0:01:32
It's mushroom season now!

0:01:34
I did a Live while picking mushrooms.

0:01:37
I will edit the video and post it for you.

0:01:40
So you see how beautiful they are.

0:02:07
I made this Tam Sua with pla ra.

0:02:11
And fresh and dried chilies.

0:02:38
I also added white popinac seeds.

0:02:44
I brought them from Thailand.

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Sealed in a bag.

0:03:23
This is fried skin.

0:03:26
I coated it with rice flour.

0:04:13
Red onion.

0:04:17
Like biting on an apple.

0:04:35
My friend is growing these red onions.

0:04:38
By herself.

0:04:40
It's sweet.

0:05:19
This spoon is so heavy.

0:05:22
I like thin-shaped spoons.

0:05:33
White popinac seeds are delicious.

0:06:01
Vietnamese coriander always dies in winter.

0:06:04
Gotta keep it inside the house.

0:06:22
They're good with Naem Nueng
(Vietnamese meatballs).

0:07:45
Sorry I'm this noisy while eating.

0:07:46
It's because...

0:07:48
of the microphone and

0:07:52
that I take big bites.

0:07:59
No more tentacles.

0:08:08
If you want a lot of salad juices,

0:08:10
add plenty of tamarind juice, syrup and

0:08:12
tomatoes.

0:08:39
The shrimp are bouncy.

0:08:42
White shrimp.

0:08:51
If I finish this fried skin,
I won't have left in stock.

0:08:55
I cooked and kept it from the last time.

0:08:57
I boiled the chicken skin, dried it...

0:08:58
in a batch.

0:09:00
Then put it in the freezer.

0:09:01
I fry a bit when I want to eat.

0:09:07
After this batch,

0:09:09
I'll share with you how to cook it.

0:09:24
Crunchier than fried pork skin.

0:09:27
And a bit firm.

0:09:29
It doesn't break apart.

0:09:50
This piece tastes better.

0:10:02
It's great with popinac seeds.

0:10:21
These onions have no smell.

0:10:22
They are sweet.

0:10:41
I'm a bit teary-eyed.

0:10:42
Because it's spicy.

0:10:59
Tam Sua with lots of juices

0:11:01
makes the noodles beautiful.

0:11:04
They don't stick together.
Looks beautiful.

0:11:11
I'll eat shrimp after these noodles.

0:11:46
Yummy!

0:12:02
I like cooking big meals.

0:12:06
I exaggerate the portion.

0:12:38
I can't put my hands together.

0:12:40
See you again next time!

0:12:43
On my eating show.

0:12:45
Be blessed with wealth.

0:12:47
Bye-bye!