Where are "Thai Salads" from?

Is there any possible Chinese connection when it comes to the Thai salads? Let's take a ride on the Han river, see if there's any clues in Hakka Meizhou. 0:00 - So this is pretty weird 2:09 - Hakka Yam Beef 4:36 - Thai Yam Beef 7:00 - WTF's going on, our best guess FULL, DETAILED WRITTEN RECIPE ... is over on Substack! Free as always, if it had to be said: https://chinesecookingdemystified.substack.com/p/are-thai-salads-hakka-chinese ABOUT THAT SIMMERED SUGAR The golden syrup in the yam recipe is a substitute for ‘simmered sugar’ (น้ำตาลเคี่ยว), a common ingredient in Thai street food dishes. The channel Gin Dai Aroi Duay has a recipe here: https://www.youtube.com/watch?v=cQJZicqIBow The basic logic is to simmer palm sugar (or a mix of palm sugar and granulated sugar) in with water, a touch of fish sauce, and some sort of sour component – Gin Dai Aroi Duay uses tamarind, but I’ve often seen lime as well. ______ And check out our Patreon if you'd like to support the project! https://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s