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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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