Hey everyone hope you're having an amazing day. It's mark wiens, i'm in chiang mai, thailand, and this morning we are going to the friday morning, yunnanese chinese market. It's a market that brings together a number of communities, hill tribes and bring ingredients and fresh organic vegetables and pickles and there's an amazing selection of unique street foods, and so today we're gon na go on a street food tour of the friday morning market. We are gon na see what looks interesting and what looks delicious.

I'm gon na share with you all of the street food action and this amazing gem of a market in chiang mai and all the food coming up with you in this video so again good morning from chiang mai, it is a beautiful morning and welcome to the Market, the friday morning, yunnanese or chinese market, which brings together a number of communities and hill tribes to this market, bringing things from their villages and from their homes, ingredients, pickles, vegetables, fruits, there's so many different rare ingredients that you won't find at a typical market within Thailand, because people bring things that they grow from their backyard in the mountains. Now there are many different communities which are represented at this market, but many with a chinese background and descent. There is a large chinese yunnanese muslim from the jinha community, and so you will find a lot of halal food and, as you can see, the the market is in the shadow at the base of one of the biggest chinese yunnanese muslim mosques. So i've been to this market a number of times throughout my years, coming through chiang mai, but i've never actually made a video.

So today, i'm very excited to walk around to explore to see what we can find see some of the unique ingredients and then we're definitely going to be focusing on the unique street foods available. So, let's get started we're entering the market now and already my senses are completely aroused, i'm excited i'm hungry and i can't wait to share with you all of the delicious food okay to begin this street food tour. I could not resist the aroma of the frying bajillas and the samosas they smell, so good, that's gon na be the first thing we eat, they're frying them fresh right here they have them all displayed at the front. You choose what you want.

We're gon na get a little selection and then also see if she's, oh she's, making a fresh batch of budgies right now, foreign and samosas, a mixed bag - oh it comes with a sauce too, is that for the oh nice okay, i just got ta pop one Of these fresh bajias in my mouth, though, immediately all fried to a crisp, that's crispy, oh fried fresh, a light. Spicy seasoning not too heavy a little bit herbal some kind of a coriander in there, and then you feel all the crunch of the. I think it's like a dollar a lentil crunchy flour: oh yeah, that's tasty! Let's try the samosa again hot and fresh, fried crunchy and golden oh man. Again, it's so crispy! This one is filled with potato and again just a light.

Seasoning a little bit of cinnamon there and there a little bit of coriander and the creamy potato, which i'm not totally sure what the sauce is. I don't even know if the sauce is for this and whatever for the oh, it's like a. I can taste it's a little bit sour, like a chutney, almost that's more like a not so much a chili sauce, but like a chutney, it's kind of fruity and sour with just a little bit of chili and herbal-ness to it. Okay and we're gon na keep on walking, keep on eating and move on from here and then, along with all the vegetables and unique fruits and herbs, something that you'll notice throughout this market are the variety of yunnanese sausages preserved meats like yunnanese sausage, yunnanese ham, something That's called like or moo nam kang, which is meat that is preserved in the morning dew and it slightly ferments and has a bit of a age to it.

Definitely a very unique ingredient and you'll just see it hanging all throughout the market. Next up we're gon na stop by this auntie, who has an amazing pot, she's, very popular and there's just a crowd. You'll see it's kind of like under this tent section of the market and you'll notice that she's always surrounded by a crowd of people and she's. Really friendly, she was already smiling and inviting us to come closer okay, okay, she's selling, a dish which is called mohinga, which is a burmese dish and in thai they call it, which is yeah the rice noodles with this curry stew.

Usually it's made from fish that i've had served with crispy fritters served with some herbs. She keeps joking with me saying that there's nothing spicy in this market, as she knows us, which is awesome but she's so cool. We got ta, try, it smells so good and so popular if you never eat it. You have to ask her she's gon na tell you it's not good, don't eat it, okay, um and actually a lot of people take it for take away, but she has some seating over here.

She has a table and an umbrella. Oh man yeah. She is so incredibly nice and this looks delicious so again, a bowl of mohinga in thai called kanamjin pama, and it's so good, especially common for breakfast rice. Noodles served with this stew of fish.

That's been shredded and de-boned and then served with crispy mung bean, mung bean or lentil fritter with lime on the side and the chili that you can garnish and season with lime juice as well, but man it looks so good and these pieces. I believe it's banana either banana trunk or, oh, i think it's banana trunk, okay, let's just try it first before we do our seasoning, oh and big chunks of shallots as well man, it smells so good. Oh wow man, that is so good, so tasty, the sweetness of that shallot, which has just absorbed that fish broth and that's, i believe it is um banana stock. That kind of has a sticky fibrous texture to it.

I love the fragrance of the shallots okay. Let's do some seasoning normally you can. I think we can just crunch this inside of here, so we've got more textures. The crispy fried lentils crunch that in sprinkle in lime, juice and then chili give it a little a little spice to this breakfast.

All right. That looks good for now making sure to get some of the crispy bits, some of that chili mix it all up. It's so warm and comforting. I love it with that freshness, the squeeze of acidity of the lime, the crunch of the fritter and then, of course, bumping up that heat with the chili flakes.

I like how it's really great for a morning dish, especially because it's not oily it's not greasy. It's not meaty, it's just shredded fish, which is in the stew and those amazingly juicy shallots. This is so good now you know she's so popular tasty, delicious perfect, because it's so hearty. I've always thought that mohinga is a dish that it's a noodle dish, but it almost eats more porridge style and it just goes down easily like a porridge that was delicious.

Ah yeah, i'm warm i'm happy, i'm enjoying the relaxed friendliness of this market, but let's, let's continue exploring. Let's continue eating. Probably one of my favorite ingredients to see at the market are all the different roots of herbs that are used in the cooking you'll, see not just coriander roots, but you'll see roots of all sorts of different unique herbs. There's one called rakshu, which i know is chopped up and used in varieties of lab and there's so many different roots that are used in the cooking, which is so cool to see that you won't typically see at any normal market and then right next to where They have the samosas and all the fried snacks.

I believe it's the same family. They have a whole curry stall and usually uncle is here dishing up the curries with roti in a cabinet, but i think he just stepped out. So i'm gon na choose a few things, just a little bit just to taste and then we'll eat this next time. Okay, so i ordered the um.

Well, i always loved eggplant. So i got some eggplant curry and then also i got a piece of goat on the side in a bowl and then i got one of the fresh rotis. We got ta try this next. Then we have the the eggplant.

Oh man, anytime, i see eggplant. I got ta go for it and it's so creamy. You can see the garlic that totally dissolves in your mouth, so creamy and so juicy and then we've got. I added a little bit of a goat one chunk of goat here on the side: goat, curry, oh yeah, that's a big chunk! I've definitely eaten at this place before on another trip years ago to chiang mai.

When i just stopped here and grabbed a couple. Bowls of curry, i remember i remember that uncle oh yeah tender, goat. Oh you really taste, the flavor of the goat and yeah spices are kind of mild, not too strong, but you can taste that it's been stewed for a long time. All those meat juices have come out.

It's very meaty. It almost has kind of a little bit of a fermented taste to it. I'm not sure if that's coming from a bean paste from a fish paste, but it is good and creamy, and i love that yeah. I just love the texture of eggplant: hey, okay, oh nice, that's for you, one of the most famous snacks at this market and you'll find it throughout the mountains.

I've had it in some of the villages in the mountains, but it's basically sticky rice, black, sticky rice. Specifically, then it's grilled over the fire and i love how it's grilled, because it then inflates like a tortilla inflates and then she seems to like wait till it. Pops it bursts or it deflates on its own, so you've got that char of the fire that smokiness and then, after that it goes onto a banana leaf. And then she spreads it with a combination of what is black sesame seed and sugar cane and then just spreads that in rolls it up and it's on your way, you're ready to eat it as a snack.

Oh, it's hot right off the grill, oh wow! That is so good. Oh man, it's gooey almost to the point that it has a cheesy texture to it like it's stretchy you've got the smokiness from the fire and that kind of like crunchy crust that has been charred on the fire and then you've got that sweet sugar cane and The fragrance of the black sesame seeds them that's. A perfect combination goes with the gooey roasted sticky rice that stretchiness that gummy glutinous is wonderful. It has just the right amount of sweetness as well paired with that nutty sesame seed.

Finally, at the back of the market in an old, i believe it's the night market of chiang mai food court. This is a totally different food court, where there's just tables spread out and there's a number of noodle stalls very popular and very busy noodle stalls right on the side of all the vegetables and there's a variety of noodle dishes. A lot of, i believe, shan taya influence. There's some chinese noodles and yunnanese noodles looks like there's some split pea, porridge noodles, some of the places have no menus and you just kind of got ta know what you're doing, even though we don't totally know what we're doing, but we might order a couple.

Bowls of noodles and that's going to complete this tour today, the perfect way to end this tour today of this amazing friendly chiangmai yunnanese chinese market hola, all right, we found a table, and this is a whole food court section. Now these types of dishes - i have definitely seen in me, hongsan where it's a majority, thai guy or shan population, and i believe that this dish is pretty pretty taiyai pretty sean in origin. But you'll find dishes like this throughout myanmar as well, and very popular noodle stalls start with this. This dish here, which i believe is a yellow egg egg noodle they blanched it with some pea sprouts and then topped it with some kind of a tomato minced pork.

Relish and this one is served to dry with soup on the side. You can mix that up. You can add chili if you want, and you want to really stir up those noodles get them evenly coated in that tomato sauce. Oh, it smells delicious and i love that offset of herbs in there.

Okay, let's try. Oh wow yeah, oh man, that's tastier than it looks. You've got the flavor. The sweetness of the tomatoes.

You've got a little bit of minced pork in there to make it meaty and a little bit rich and again. I love that offset of the herbs in there, the coriander, the finely sliced green onions to just give it that dose of freshness, there's onions in there or shallots. You can taste the garlic and then next up. I love that jiggle and the goopy stickiness of it.

Wobbles around, but this is a usually i believe, it's a split, pea, porridge or a gram. Flour, porridge there's some. I believe, some pea sprouts at the bottom, a few small vegetables, the noodles are blanched. Then they really really like really have to whip up that porridge split, pea, goopy, really goopy porridge and then put that onto your noodles.

So it's hearty in multiple ways and layers and then top it with some seasoning some soy sauce, some peppers, some fried garlic and some coriander i'm gon na go in with my spoon, mostly start with that. Porridge, oh and the sesame seeds the ground up sesame seeds. I believe in there look how sticky it is that texture. Oh man, it is goopy, but it is flavorful and it i mean it really kind of takes on the flavor of whatever all those toppings are, especially the fried garlic that splash of soy, sauce and the herbs and then to break up the goopy texture.

You have those noodles which are kind of gummy. Now that we've tasted both the dishes, we can season i'll, let micah do the seasoning. He loves to season whoa micah added in a huge amount of seasoning to these noodles. That's gon na be fiery.

Thank you for adding extra chili for me, micah! Thank you. That was just transformed from tomato noodles to roasted chili noodles, oh man, the smokiness, the heat i just cannot get enough chili well and as this porridge sits here, it just immediately starts getting harder and starts to solidify. You could probably turn this upside okay. It will slide, but slowly you could almost turn it upside down because it's so so solid, so hearty so thick.

That is a warming dish and that's going to wrap up this street food tour morning street food tour at the yunnanese chinese market. I think what really stands out to me, the most is the different cultures and tribes that are represented at this market. All coming together, many of the minority tribes you'll, see ingredients, you'll, see pickles, you'll, see vegetables that you don't see at a typical thai market, just walking through chiang mai through the town. The market is open only on friday mornings and i believe that it starts at about 6 a.m, but then it goes throughout the morning uh, but get here.

You know 9 00 a.m. 10 a.m is a good time to be here when it's busy when things are in full bloom and when all the food is prepared and ready to be served so again, highly recommended make sure you check it out when you're in chiang mai and i'll have all The information in the description box below thanks again so thanks again for watching, be sure to give this video a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, make sure you subscribe now. So you don't miss the next video thanks again for watching goodbye from chiang mai, and i will see you on the next video.