Today’s shared plate is a piping hot bowl of mushroom soup known by locals as ‘gaeng hed‘. The soup’s popularity pales in comparison to Thai cuisine’s soup juggernauts such as tom yam, and tom kha soups. However, despite not having as strong a reputation, we believe this enchanting green soup too, will leave newcomers craving a second taste.
The soup isn’t only great tasting, with a sneakily slow and building brand of spiciness, but gaeng hed is also good for you. Contrary to popular belief, the soup base isn’t tinted green from the mix of herbs and mushrooms added, but is given its color by blending together ‘yanang‘ leaves (ใบย่านาง).
Unfortunately, there isn’t a great name for yanang in English. The scientific name is tiliacora triandra, and it’s popular with older folks in the countryside, especially the area called ‘issan‘ that borders Laos. Wise in their years, they will often drink the grassy tasting herb as a juice, to most quickly benefit from yanang’s anti-inflamatory, anti-cancer, and pain relieving properties.
When you factor in the benefits from the fresh acacia herb (cha om or ใบชะอม), sweet Thai pumpkin, and a flurry of mushrooms, you’d be hard pressed to find a healthier Thai soup. The health benefits from the acacia alone, a common ingredient in gaeng hed, include antioxidant properties, a source of vitamin A, and helping to regulate body temperature.
These amazing herbal properties and their Lao-issan origin, made the dish our choice to cook for US Embassy guests, including Dr. Joanne Hyppolite, curator of the National Museum of African American History and Culture (NMAAHC). Both the dish, and the often appropriated Lao-issan cuisine in general share some commonalities, and ingredients with African American soul food. This ranges from the darker skin, socio-economically disadvantaged people of the region, to gaeng hed’s culinary versatility allowing it to be easily supplemented with herbs and vegetables you may have on hand.
Most interestingly is the texture of the soup. Named as a ‘gaeng’ in Thai, which implies a curry or curry-like, thick consistency, however, this is a bit of a misnomer. Instead gaeng hed is eaten as more of a thickened soup, with many recipes calling for the addition of tapioca starch. The starch, used similarly to how many people use corn starch, gives the soup a consistency that is similar in mouthfeel to the natural thickener of African American cooks in generations past, okra.
Although not commonly included in this soup, Thais too love their okra. The young soft okra (aka ladyfingers, kra jiap, or กระเจี๊ยบ) fruits are steamed or eaten raw as an accompaniment to traditional Thai chili pastes. Fortunately, Courageous Kitchen has 3 six-foot okra trees which produce fruit every 2-3 days. This made it easy to grab a few from the garden and quickly slice them for our guests from the US Embassy.
Gaeng hed may be a little known dish outside of Thailand, but it certainly brought two seemingly disparate food histories together at Courageous Kitchen recently. We’re all about using food to start discussions, break down barriers between people, and heal ourselves. We hope you’ll be intrigued to find out more about this healing soup and the spice and herbs that make it special. Happy eating, please share this plate with someone!
If you’re curious about Thai food, especially any of the ingredients mentioned in this article, be sure to let us know to include them in your cooking class or street food tour with us in Bangkok.
Today’s shared plate is a favorite Thai street food snack! Known as ‘hoi tod’ (หอยทอด) in Thai, this concoction of batter fried mussels is hawked most commonly by street food vendors selling pad thai. While the dish may be overshadowed by pad thai’s fame outside of Thailand, in the country in can go head to head with any greasy, super satisfying street food dish you can imagine.
If you’ve never seen this dish cooking before you’re in for a treat, it looks like a savory asian funnel cake is being created before your eyes!
With the cost of all the ingredients for pad thai, most street food hawkers outside the tourist hot spots can’t enjoy much success by selling it solely. So many of the vendors you see in Bangkok, whether you know it or not, may be making this delicious snack as well. The thing to look out for when you’re roaming Bangkok’s street food filled streets, are the carts with oversized iron woks. Great for cooking at a consistent temperature, the pure size of the woks allow the most skillful vendors to be making several plates at a time, often simultaneously cooking hoy tod, pad thai, and interacting with customers.
Making the dish at home without starting a grease fire can be a task. This is because you’ll need to get the batter frying in hot oil, and as it crisps up transfer it to a pan where in can continue to cook, but only shallow frying. This makes it easier to flip and get an even fry on all side, while allowing you to add an egg to spruce it up!
We prefer our hoy tod omelette crispy fried and golden brown. Normally, you will serve it with a chili sauce, and if you like the heat— you’ll love it with our homemade sriracha sauce.
When you visit Bangkok, you can request this dish in our cooking class or street food tour! We’re happy whether teaching you to make it, or encouraging you to hunt down a version to try it on your own. Happy eating, and remember to share this plate!
Courageous Kitchen typically provides weekly English and cooking class to students from marginalized communities. This is important work and partially funded by our efforts to host cooking classes and street food tours for tourists visiting Bangkok. However, a few times a year we invite the youth we serve to take part in a multi day cooking camp. We recently hosted the first camp for this year and invite you to watch the following slideshow from the event:
During the camp we have more time to review and drill the English vocabulary the students are usually learning in Saturday classes. Since the kids are usually cooking every meal, they have extra time to develop in the kitchen as well. During the camps we invite teachers from outside the charity to help us expand what we can offer students including specialized cooking, art, drama, and music activities.
We believe all of the classes work well in tandem with our English teaching curricula, by giving the students plenty of opportunity to practice their English in the kitchen, and during other fun activities. The biggest challenge is that the students all come from a variety of backgrounds. Some have participated in our classes since they were very young, with our pre-school teaching being their first organized classroom experience. Others may still be new to our classes, and have only rudimentary knowledge of English. Each camp is special because with more time to spend with the students, we can more easily identify where a student may be excelling, or needing more encouragement and assistance.
If you’ve visited us before, you know our specialty is teaching and cooking Thai cuisine. However, in the slideshow from the most recent camp we were able to offer a variety of dishes, thanks to our volunteer chefs, teaching the kids to make Vietnamese cuisine, and western dishes such as hamburgers and pizza. Since the majority of our students don’t usually have an opportunity to eat in restaurants, they cherish the chance to try new dishes and learn about how people in different cultures eat in other parts of the world.
We are so grateful to everyone involved, especially visiting teachers who braved through Thailand’s summer weather, and all of our sponsors. If you’re interested in to sponsor a future camp, just leave a note when you donate online that the funds are for our cooking camp. As a small organization with no institutional funding, your support is so important to us!
With heavy hearts we are forced to cancel all of our cooking classes in Sri Lanka for the time being. The past few months have been unstable politically, and today that instability spilled over into violence. If you have friends or loved ones in Sri Lanka, we implore you to check in with them, as this is one of the most egregious attacks in recent history.
Join us in praying and donating towards helping the people of Sri Lanka during this difficult time. We will work with all existing guests to cancel and refund their bookings for our class in Sri Lanka. For those concerned, our students, nor the family teaching Sri Lankan recipes have been injured in the recents bombings. However, the situation continues to deteriorate, and due to the country’s tragic history of violence, we are canceling classes until further notice as a precaution.
We apologize for any inconvenience this may cause, and join hands with those who love Sri Lanka in mourning victims of recent attacks, and praying for peace.
The creators of the Netflix show Chef’s Table will soon debut a series dedicated to Asia’s heroes of street food to the network. When guests on our own street food tour first mentioned this show’s upcoming launch, it was hard not to feel excitement followed swiftly by— well duh, about time!
Watch the trailer for the show, which promises to take viewers to 9 destinations in search of Asia’s best street food.
Judging by the trailer this should soon be one of Netflix’s most successful food shows yet, and foodies will have a snack ready to watch when it becomes available April 26th. Short of rewatching earlier episodes of Bourdain’s Parts Unknown, there is a serious gap between documentary style food shows, and travel shows with cursory discussion of food. We hope Street Food, even if the show is set to the pace of Chef’s Table, will usher in more interesting content about delicious, approachable food.
Let’s be clear though, to be successful the show has to navigate beyond the pure novelty of street food and actually tell people’s stories. The promise to “Meet the Local Heroes” is the most promising aspect of the coming show— well, that and the youtube trailer subliminally suggests we should all be eating more chili crab at least 3-4 times. Cravings aside, food is the access point for better understanding a hardworking group of courageous folks who hit the streets without any of the investment, resources, and even the legal status traditional businesses enjoy.
Future seasons will also have to answer for the first criticism to be leveled at the trailer — hey where the heck is Malaysia? Viewers quickly noticed that the Chef’s Table team is definitely missing an episode featuring Kuala Lumpur, Malaysia. Kuala Lumpur’s (or more casually known as KL) absence definitely feels like a snub, but we’re confident the show will get there. Hopefully along with a few more eating trips to show off more of the culinary scenes in Japan, India, and, fingers crossed, Thailand too.
Hunting some scenes to savor until Street Food launches? Here’s the most notable mentions of Thai food on Netflix. You’ll certainly see why we’re craving more:
Parts Unknown – S03E07
Somebody Feed Phil – Episode 1
Chef’s Table – Bo.lan Feature S05E03
Here’s the 9 cities where the Chef’s Table film crew ended up eating for the first season of Street Food:
Jay Fai (Michelin starred crab omelet, tom yum soup, drunken noodles), Khun Suthep (hand-pulled BBQ pork noodles) & Jek Pui (khao gaeng curries)
Toyo (tuna cooked with a blowtorch), Mr. Kita (takoyaki), &Goshi (okonomiyaki)