Thai Farm Food!! 3 HUGE VILLAGE MEALS - Unseen Thai + Lao Food on the Mekong River!!

Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I am in the small

village

of Ban Natan, which is in Nakampunom, in the northeastern Isan region of Thailand, and we are right along the Mekhang River, the people are nice, the

food

is delicious and today will be a great day of

food

. uh some members of the town community will get together and cook for us some of the local dishes of this town and this area, so in this video I can't. Wait to share everything we do and all the food with you.

It's never too early for fermented fish sauce to arrive in town last night and some members of the community had gathered to give us an incredible welcome, such a special welcome and to show their hospitality. this town and that's why I have these white threads around my wrists oh this is um and then we woke up this morning at 6:30 am. m., okay and we go up to our house on this platform, this is some kind of family. space, this is the gathering area and what an unexpected and amazing breakfast, oh man this is everything you could ever want for breakfast.

I'm going to start with some hot fresh sticky rice, what a breakfast, I have to try that tampua for the first bite this morning though, oh. Wow, there's nothing like starting the day with the first bite of the day with that spicy fermented fish sauce that's so good and tangy on the side and just soaks into the sticky rice and this is one of my favorite variations of a tam with the long beans and this is a pretty organic looking soup, lemongrass in there, uh, galangal and I think it's mostly lungs, right, it's those lungs, oh, they melt in your mouth, it's so soft, it's so tender , and it has a very clean flavor almost. the texture of the tofu that is so soft and then we get some grilled chicken of course which is a perfect golden glow and crispy from the grill, that grilled chicken is fantastic, smoky, salty, a touch of sweetness and that kind of herb, a grassy flavor like lemongrass, maybe cilantro roots.

That roast chicken is as flavorful and oily as it looks below. I can't wait to try the mulk. The package looks like snakehead fish. I'm not totally sure and then there are herbs here. I'm not sure if there's egg here. and then sometimes you can roast it, I think this one is steamed, although oh yeah, there's a lot going on here and you should see those chunks, oh, there's even tomatoes here, wow, and bones too, so you should have watch out for the bones, it's just all wrapped up wow, that's juicy and it's so herbed galangal half your lime leaves, yeah the juiciness of that fish, a little chili in there, maybe the tomatoes give it juiciness too , oh that's just delicious, another sauce is a cheo pala, it's a fermented fish, spicy chili, lots of herbs too, green onions, maybe a sauce that you can dip in sticky rice that you can also make especially for grilled chicken , oh man, the spiciness of the fermented fish, the green onions, the dried chiles, they are so powerful. taste it's never too early for fermented fish sauce prime breakfast and we immediately head out to start doing some activities, we'll ride around on the motorcycle sidecar and see some things and maybe gather some ingredients, I'm not totally sure yet. uh before we get back to cooking for lunch oh we all have hats oh thank you cup of coffee upstairs we're officially ready to start the day the people here are friendly very relaxed and uh the slow pace of life is something you're going to love, this one The town is known for forging knives, which is one of its main industries along with agriculture, so we will pass by a property here where they are making the knives first.

Oh man, I can feel the heat radiating off my face. From that, that hot iron that glows in the dark and also my ears almost ring because of the hammer blow and even the ground shakes a little, but that's just a still image, he's an artist, he's an expert and his uncle He is 84 years old. uh, and we asked him how long he's been making these handmade knives. He said that he doesn't remember it, but that since he was a child he possibly has 75 years of experience making knives, so the actual pieces of metal that the knives are made from are actually trucks.

Leaf springs are that perfect piece of steel, that perfect piece of metal that is then flattened and hammered into a knife shape and the whole thing is just one piece because even the handle is just that same piece of metal that is rolled up and Then the knife part, the sharp part, is flattened, pounded into a perfect knife shape, perfect especially for chopping and mincing meat dishes like the lab in Isan. He'll show us very quickly a demonstration of how you know it's the best quality handmade and they. he said that if it is not a well made knife, the knife will really break and that is already a completely handmade knife thanks to the guy for showing us this simply amazing art, okay, it was great, very cool, now we head to the garden to pick some vegetables, it's windy but it's such a cool place, we've reached the banks of the Mekong River and the soil here is very fertile and just in season it's called, I think it's uh choy sum, I think it might be choi sum, uh , the vegetable, but it's a beautiful sight, your little yellow flowers and, uh, that's healthy, that's green, that's beautiful, you can come here and buy directly from the

farm

, uh, and this is where they package it and they distribute.

This is a beautiful picture-perfect healthy Mekong vegetable

farm

on the banks of the

river

. It's spectacular and you can do it. It is so fresh, so green that you can even smell the aroma of that vegetable. Okay, yeah, there's no money, so you pick it up from the center of the stem and it just, oh, it just snaps, oh man, oh yeah, it smells so good, so incredibly fresh, so incredibly green, okay, another thing they have here in a smaller amount, which is like Chinese broccoli, I think, and then they also have cilantro. and it also grows dill, which is picking now, the next one, and it is not far from the

village

and where we were along the

river

, we will stop at one of the naga temples, it is a place of pilgrimage in isan, it is a place of pilgrimage. all over Thailand, so let's stop at this temple and the magnificent stupa just for a moment and you can see in the four corners of the stupa that surrounds the temple there are these

huge

golden dragons, almost snakes, I think it's the naga and the five completely golden and jewel studded heads in the house now the aunts are going to start cooking they are going to cook two

meals

, one is for lunch and dinner so I'm not totally sure what ingredients are for each. but we're going to try to follow them and see the dishes, see some of the dishes they're going to make for lunch and dinner tonight and as they start cooking, she's bringing out a new batch. from konom tian it's a local snack and it's so fucked up because of that banana leaf but sweet a little sweet a little spicy oh that's what it is so I chose my gum it's the pepper in there yeah I've had this before hi oh That's great, bang bang, okay, one of the interesting dishes that I'm really excited to try is called buffalo skin, pounded into a paste, chili sauce that's natural, what ingredient are you going to boil and then add a little bit fermented shovel. fish sauce in that water to boil it, another dish they are making is a boiled chicken, so it is cutting the chicken and then it is also going to go in there, there is fresh green tamarind, plus galangal that grandma actually got from her garden. under the house before uh and lemongrass is also coming in oh and also tamarind leaves young tamarind leaves cute oh uh another dish that they are going to serve for lunch today is something called le plang and it is the isan version of raw pork blood soup of gelatin, oh man, a little raw pig's blood, it's an unexpected dish.

I haven't tried it very often, but I once tried similar variations of this dish in Laos and also in northern Thailand. Here it comes with fresh sticky rice. There are few things that give off a greater aroma, the same kind of pleasant aroma that you get from freshly baked bread. It is one of the most important parts of Isan and Lao culinary culture. And then there's fresh, hot sticky rice that you can eat all year round. day another dish they are going to make is called bonko which is a chili sauce with frogs so she is just skewering the frogs that they will roast first and with that they will turn it into another chili sauce oh man we are getting some special dishes today for lunch um I think all the ingredients are ready for the buffalo skin chili sauce uh what she did is she also burned a variety of different chili peppers and a little bit of garlic and shallots so Pokémon, yeah , it's such a satisfying squishy.

Sounds good, it will be a thick chili sauce with chunks of buffalo skin, an update on the roasted frog chili sauce, they are coming out very well, so you said they are ready, they are cooked, but in the meantime he added some slices of galangal that is also being roasted on the fire and that will also be put in the sauce, oh that smells amazing and all of that will be incorporated, everything will be mashed into the chili sauce, the frog chili sauce and the next, what ingredient , ah, those are ginger. leaves ginger leaves and now it's chopping some cilantro and some green onions, all the ginger leaves, plus this roasted frog chili sauce, the final step is bullet fermented fish sauce and a splash of lime, done, It smells incredible, what a recipe, what a dish. amount of ingredients there, oh, we are all sitting down for a family lunch, everything is ready, the different sauces, the chili sauces are what really catches my attention and this is as local as possible; fresh sticky rice, the first thing I have to do. the flavor is frog sauce, get some sticky rice, this is the choco, oh, and yes, that edition of the ginger leaves, that's what excites me, yes, wow, yes, yes, oh, hello, oh wow, that's awesome, amazing flavor and texture.

You get the like earthy ginger flavor from both the ginger leaves and the galangal, the frog in there is so fragrant and roasted and almost has a chicken flavor, a shredded chicken, oh and he added just a couple of tablespoons of fermented shovel fish sauce just to bring They come together to give it a full flavor. Is awesome. It's a perfect combination because it's a little bitter. Another contrast of flavor and texture. It has completely coagulated. Now welcome to a blood jelly with all those organs. I'm not going to get them. oh wow, that's tasty oh man, all the different parts of the organs that the cartilage is in, so many textures it's mostly clotted blood that just dissolves and melts in your mouth and then these are all the different herbs, basil and cilantro saturated that Chase it, but yeah, I mean it's one of those dishes that's not the safest thing to eat as far as bacteria, it tastes pretty good, although I have to admit it tastes pretty good.

Next is the buffalo chili dip, chili sauce with buffalo skin that is chunky. It almost has a cheese flavor, I think because of the fermented fish sauce, oh, and that skin, yes, it's like gelatin and has a slight crunch like cartilage, at the same time, you can say it's like boiled leather, which It's quite tasty. I think this is the final dish that we have, oh yeah, this is the boiled chicken soup, uh, with all the different herbs, all with the green tamarind and the tamarind, um, the green hammerhead and the tamarind leaves, here you just try that broth and they also added some kaffir lime leaves wow wow yes oh that's wonderful oh the green tamarind i have a green tamarind seed in that but the sourness comes from the tamarind and then that's just a simple boiled chicken soup flavor and then you have all those local Thai herbs, especially lemongrass galangal, that create that broth that gives it that amazing kind of citrus aromatic aroma, oh man, that buffalo chili sauce is incredibly chewy but smooth at the same time and some of the dill fresh that we harvest. this morning too oh wow, it's one of my favorite herbs.

I love dill in all its forms and it comes straight from the shores of the mek, but I think the best dish is the frog chili sauce. Wow, that's the best one and I love how. there is such an abundance of vegetables and herbs, yes such an important part of the local diet, oh man what an amazing lunch that just set the standard for frog dishes, it's a new level of frog in my life, what a meal so spectacular, thanks to all the guys who prepared it here is my hat. The next step we have reached the river bank and this is not the Mekong River, but it is a river that flows into the Mekong and we are only a kilometer away from the Mekong.

I didn't even do it. I know, but we're going to go on a little fishing trip, we're going to go out on a boat and try to catch some fish if we can, so these are just floating rafts and it's kind of a leisure activity, I think we're going to float on these rafts. floats and go fishing but they're big they're stable almost like a houseboat he's cool he's got a boat with a motor so he's just attaching us to our raft and he's got a motor so he'll be able to push our raft now , that makes sense and we are on our way, just like everything Nakomponom Ultimate, everything is taken to the next level ofrelaxation, so at first I thought we were going to go. fishing but we're not actually going fishing, we're just completely relaxing as much as possible.

I think you could rent this boat just to take a nap. We just got back to the house and some aunts have gathered and are getting ready.dinner dinner again some interesting ingredients more unique local ingredients uh she is picking or plucking some flowers that are going to go to a lab with fish and then there are so many herbs different and we are definitely going to eat that Mekong fish that I already saw this morning the fish, ah, there will be a bamboo shoot curry with yanang leaves and some other dishes, I think, oh man, that bamboo shoot curry smells amazing.

The final step is you add that handful of herbs, which was kind of a mixed mixture of herbs, but immediately when that hit the boiling curry soup, I smelled the aroma of lemon basil, so definitely a little bit of lemon basil seems almost flat leaf parsley and maybe some cilantro, oh that's a dish with that Mekong River fish that they then cut into pieces, they're going to make a tom yum uh with galangal, she just put galangal and lemongrass in a little hot water, okay, that's for the fish salad for tonight, he really sliced ​​the tilapia fillets and then squeezed them. a little lime and salt and then squeeze out the juices, I think what you want is to make the meat of the fish firmer and then they will cook it lightly and then mix it with all the herbs, the spices and chicken out the toasted sticky rice in powder and the chili uh and lemon juice oh man that's going to be so good oh oh man that's a genius move so he took the fish slices and blanched them lightly in the bra but in the tom yum broth that is doing with the other fish and I think now all the ingredients are ready for the lab meat um um key ingredient here is what they call padak, which is the fermented pallava fish sauce oh man, that's the taste, the king of all flavors. in this area of ​​the world and that's the homemade in that bottle, some members of the community have gathered for dinner tonight, another fantastic meal for dinner, concluding this amazing day of food in the village, oh man, uh, It's tilapia, so it's a neutral fish. the acidity of the lemon juice the smokiness of the roasted sticky rice powder those flowers have a little bit of bitterness and then the freshness of the herbs the freshness of that chili oh man what a magnificent, refreshing and powerful thing oh and the umami of that The Fermented fish sauce is also spectacular, okay, we have to try the soup now, fish soup, this is the real Mekong fish, but then he also added the bones from the other fish and then there are tomatoes here, there is a lot of galangal. there are some herbs in here and that fish looks so good, it looks so soft oh wow, it's so good yes, the fish is so soft it just melts in your mouth and you absorb all those herbs, the caffeine, the lime leaves there, the galangal, oh man and you taste the fish fat that comes out of all that skin, the herbs, a little dill, I can't get enough of the batter and next is the bamboo curry or the bamboo stew with lots of mushrooms here, there's corn here and the base of the broth is made from yanang leaves the sweetness of all those vegetables the bamboo shoot and that sweet corn then you have the texture the elasticity of those mushrooms um and then just the green flavor so many herbs plants united on that plate two flowers combination one again, that is the yellow flower that the first time I tried and you also put it in the laboratory and then also the butterflies, I love the velvety texture of the flowers, which almost has a spicy flavor to chalk, so I didn't know what to expect today when we started, but it turned out to be a supreme day of Thai food from bantanon nakonpanom village and a supreme day, but also demonstrating the diversity, the possibility and the different varied dishes that are available in This isan region, this is just a beautiful peaceful and friendly village, so I want to say a big thank you to everyone who organized our time here, all the aunties who helped cook for the village chief and that will be it for this. video I will have the information in the description box below and I want to thank you very much for watching this video.

Remember to like it if you enjoyed it, leave a comment below. I would love to hear from him. you and if you are not subscribed yet click subscribe and also click on the bell icon and that way you will receive an immediate notification of the next video that I published thank you again, bye from nakampanom and see you in the next video.