2.Jellied Eels, Anyone?
3.This Is Why We Call Hippies Crunchy
4.Dinner at Grandma's: The Restaurant Where Nonnas Rule
5.A Masterpiece in the Making: Thailand’s Sanctuary of Truth
6.Top Secret Tarts: Guarding Portugal's Culinary National Treasure
7.Climb Inside Thailand’s Three-Headed Elephant
8.This Swiss Restaurant Is Built Into the Side of a Mountain
9.Playing for Laughs at London’s Wackiest Arcade
10.The California Roll Was Invented in Canada
11.Unveiling the Secret of Betty Crocker
12.The Hungover Origins of Brunch
13.The Soul Food Born of the Harlem Renaissance
14.The Globemakers: Craft with a Modern Spin
15.This 1,100-Year-Old Beer’s for You: Recreating Ancient Ales
16.Beer Tap Handles Born in the USA
17.5 Street Foods You Need to Try in Tokyo
18.Trying Taiwan’s $321 Bowl of Beef Noodle Soup
19.Pick a Piece of Pickle Pie
20.The World’s Most Expensive Cheese Is Made from ... Donkey Milk?
21.New Orleans’ Queen of Creole Cooking
22.Fear the Reaper: Breeding the World’s Hottest Pepper
23.Aging Wine at the Bottom of the Sea
24.Eco-Friendly DIY Homes Fit for a Hobbit
25.The Snake Catchers of Bangkok
Kanom jeen is a traditional Thai noodle with a history that stretches back centuries. The noodles are made over the course of two days from rice flour dough that’s kneaded, fermented, boiled and hand-pressed. Each cook in Thailand puts their own spin on the dish. For Samrith Petchkong and many others, kanom jeen noodles are always made with vibrant butterfly pea flowers and turmeric, which turn the noodles bright purple and yellow. Petchkong, the director of Silapa Vithi (Life Arts Center) in Thailand’s Trang province, is on a mission to save the cultural heritage of old Thailand. Preserving the traditional recipe for kanom jeen noodles is an important part of that goal.
This Great Big Story was made in partnership with Tourism Authority of Thailand.
17 videos | 47 min
7 videos | 21 min
3 videos | 9 min
3 videos | 7 min