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Northern
Thailand
Northern
Thailand is known for
its vegetable dishes due to its fertile land and cooler climate The meals are milder
than in other parts of Thailand. In the North food is mild or hot salty and sour but never
sweet. People use a lot of condiments but not many
spices. Two most well-known kinds of local chili paste are nam phrik ong (chili
paste with minced pork and tomatoes) and nam phrik num (green chili paste). Roots
and herbs have a strong presence and there are many sour and bitter flavors, especially
apparent in the soups, such as Kaeng ho, a soup made with pickled bamboo shoot.
Famous Northern curries (kaeng) are kaeng hang-le (northern-style
pork curry), kaeng om (spicy curry of entrails) and kaeng khae (spicy curry
of vegetables). Noodle curries include khanom chin nam ngiao (Thai rice
vermicelli with spiced chicken curry) and khao soi (chicken/ pork /beef curry soup
with noodles). Noodles are so popular that there are many street shops selling only this
noodle dish, which is normally eaten for lunch by local people.
These
curries, however lack coconut cream in their curries.
Some of the modern hotels of today serve a khantok meal. This meal
comprises of sticky rice, kaeng hang-le (northern-style pork curry), kaeng ho
(spicy curry of bean vermicelli), kaeng om (spicy curry of entrails), sai ua
(Chiang Mai sausage), lap (minced meat, half cooked and highly seasoned), nam
phrik ong (chili paste with minced pork and tomatoes) served with khaep mu
(crispy pork rinds) and khao soi (chicken/ pork /beef curry soup with noodles).
Traditionally this meal was eaten with the right hand - a hanful of of sticky rice
is scooped from a bamboo basket and diped into the curry or chili paste. Dessert
selections include khao taen (of fried sticky rice covered with caramel), khiyo
cigars and fermented tea, which is chewed to help digestion.
Northeast Thailand also called E-Saan Food
Northeastern
food is fiery hot. Their favorite foods include papaya salad (som tam) sour chopped meat
salad "koi" sour minced meat salad (larp). Their meals generally consists of
sticky rice and nam phrik pla raa accompanied by a lot of vegetables. A popular dish is Somtam
(papaya salad) made with
green (unripe) papaya mixed with sliced tomatoes chopped garlic and chillies to which are
added finely pounded dried shrimp plus lemon juice. Other specialties include Laab
(spicy meat salad) with chicken, pork, beef, or fresh blood, grilled fish or chicken, Jaew
(dipping sauces), and Plara (Northeastern-style anchovy). Grilling is the preferred
cooking method.
Central Thailand
In the
central region food is mild salty sweet and sour. Food here is decorated very artistically
with finely cut vegetables that look like flowers.. The most popular dish here is chicken
green curry served with a salted egg and Thai salad. Popular here are
various kinds of curries, soups and salads.
Southern
Thailand
On the other hand food in the South is renowned for being the most fiery and pungent of
Thai food. Lots of spices are used in the South and many condiments are served. Here curries are very popular and are made hot and
spicy. Red meat is rarely eaten in southern Thailand.
Muslim communities of the deep south are partial to all kinds of curries and yellow
and red curry is popular here. Fish and
seafood are very popular here and is coated with a mixture of turmeric and various herbs
and spices then deep-fried and served with an aromatic sauce. Famous
curries of the South are Kaeng Luang (yellow curry), Kaeng Tai Pla (fish viscera curry),
Nam Boodoo (dipping sauce) which becomes Khao Yam when eaten with rice. Nam Boodoo is
rather salty and generally eaten with various kinds of vegetables.
All
over Thailand
Chicken
is the most popular meat in Thailand. Rice is the mainstay of every Thai meal. Thai
meals consist of five or six or more dishes. Vegetables play an important part in Thai
cuisine and there are abundant vegetables in the Thai markets.Salads
are refreshing in the hot climate and balance hot Thai food and are a must in all meals |
