Top 10 Thai dishes
It goes without saying that Thai cuisine is tasty and world famous. It eten is tasty, varied, nutritious and quickly ready. You can have a Thai meal on the table within 20 minutes. Handy in our busy lives.
In Thailand you don't have to cook yourself, it quickly becomes more expensive than eating out (street food). There are some basic ingredients that appear in almost every Thai dish, such as chili peppers, lemongrass, ginger, coconut milk, coriander, basil, long beans, lime, fish sauce and palm sugar.
It is a misconception that Thai food is always very hot. There are of course spicy and spicy dishes, but the majority of the food is mild in taste. There are also plenty of dishes available that even the biggest whiner will like, such as noodle soup, sweet & sour and Pad Thai.
What is the secret of Thai cuisine?
Thai cuisine is known worldwide for its complex flavors and balance between different flavor components. However, there are several "secrets" that contribute to the uniqueness and popularity of Thai cuisine:
- Balance of flavours: Thai cuisine is known for the harmonious combination of different flavors: sweet, sour, salty, bitter and spicy. Each dish strives for a balance between these flavors, with no one predominant.
- Freshness of ingredients: Fresh ingredients are important in Thai cuisine. Vegetables and herbs are usually bought and used the same day, and fish and meat are also used as fresh as possible.
- Variety of herbs and spices: Thai dishes use a wide variety of herbs and spices, including chili peppers, lime leaf, lemongrass, Thai basil, and coriander. These ingredients give the dishes their unique and distinctive flavours.
- Use of umami: Umami, also known as the fifth taste, is rich in Thai dishes. Ingredients such as fish sauce, shrimp paste, and fermented products add to the umami flavor.
- Mortar and pestle: Traditional Thai cooking often uses a mortar (mortar) and pestle to grind and mix ingredients, especially for making curry pastes and sauces. This process helps to intensify the flavors.
- Street Food Culture: Another “secret” of Thai cuisine is its vibrant street food culture. Many of the best Thai dishes can be found at street food stalls and markets. This setting makes Thai cuisine accessible and diverse.
- Regional variation: Thai cuisine also varies greatly by region, with different specialties and cooking techniques in the north, northeast (Isan), center and south of the country. This regional diversity contributes to the richness and complexity of Thai cuisine.
What are the tastiest dishes in Thailand? That is of course subjective because not everyone has the same preference. The list below has been prepared by Thai herself. I've eaten number 1 on the list 'Tom Yum Goong', but I didn't find it special. There you have it. Flavors may differ. Other than that, I'm fine with the list.
1. Hot and Sour Soup with Shrimp ต้มยำ กุ้ง (Tom Yum Goong)
2. Green curry with chicken แกงเขียวหวาน (Geng Kiaw Waen Gai)
3. Fried noodles ผัดไทย (Pad Tai)
4. Pork Baked in Basil ผัดกระ เพรา (Pat Ga-prao)
5. Red curry with roast duck แกงเผ็ด เป็ด ย่าง (Gaeng Pet Bet Yaang)
6. Coconut soup with chicken ต้มข่า ไก่ (Tom Kaa Gai)
7. Thai Beef Salad ยำ เนื้อ ย่าง (Yam Neua Yaang)
8. Pork Satay สะเต๊ะ หมู (Moo sa-teh)
9. Roasted chicken with cashew nuts ไก่ ผัด เม็ด มะม่วงหิมพานต์ (Gai pat with ma-muang- Him-ma-paan)
10. Panang curry พะแนง (Pa-Naeng)
What is your favorite Thai dish?
the list is complete peter. Only as an addition: originating from the isaan, so actually laos food the som tam:. one distinguishes, among other things, som tam thai, som tam puh (fresh water crab) and som tam palah. The som tam is in thailand in the thai food very well established. Furthermore, the laarb: laarb muh, laarb gai and for the isaan, very important laarb lued (with raw buffalo blood) These are typical street dishes. I would almost forget the takaten thot that its roasted locusts are also isaan food. list refers to restaurant dishes, although of course they are also sold kaan thanon (along the street). Bon appetit.
I won't rattle off my list of what I like, which is bigger than the top 10, but I do like it a lot because it's tasty. And I also like noodle soup, sweet & sour and Pad Thai. These last dishes now give me the title of the biggest nag. Pity. I thought I was the biggest foodie.
Just kidding !!! Only you can't just call someone the biggest nag because they have a different taste than your taste. I am a fan of your entire top 10 (only not too spicy for me - it's not a big deal, right?)
I do indeed miss the Som Tam (Papaya salad). That is eaten a lot by the Thai themselves. It definitely belongs on the list of top 10 dishes. Often just a little too much pepper for me.
As far as my knowledge goes, you have Thai and Isan cuisine. (Adrew describes it as Laos food, but I don't think it is, although it will have similarities, just like the language)
Isan dishes are much hotter than the Thai ones. People from the Isan people eat papaya topped with an incredibly hot sauce.
Sometimes you can hear them moaning on the toilet because of the hot food.
Ate Isan once and overlooked a pepper. I can have quite a bit, for example I like to eat pieces of NL cheese with sambal instead of mustard, but then I thought I was half dying.
I myself like to eat soups, such as Tom Yam with chicken or pork, or Tom Kaa Gai.
I also like to eat dishes with fresh ginger.
Pappaya pok pok is what they call it in the Isaan, for a 2 person portion I once counted that they crushed 13 peppers and mixed it through, that makes it so sharp.
Incidentally, I have also often seen that the peppers go on the grill for a while and then straight into the mouth.
Around the corner from me I eat fried white shells in a spicy chili sauce almost every day, delicious, price 100thb
Isan dishes are not hotter than "the Thai", because in the south the Thai also know something about it! Most 'farang' only know the relatively moderate central and northern Thai preference, which also predominates a little further south. In Isaan and the deep south, the Thai dishes from that mass of other provinces are also much hotter.
Remarkable is the rapid rise of 'Isaan Food' restaurants all over Thailand: The Thais seem to be looking for 'the authentic Thailand', as they regularly label Isaan, in the preparations as well. Fifteen years earlier you would have found such a restaurant in the largest cities at most.
Incidentally, all or almost all dishes that are not spicy in Thailand are of Chinese origin (and not from those Chinese regions that also cook terribly spicy). Not all Thais are aware of this yet. Also, for example, the sweet and sour sauce in Thailand is a little bit sharp,
Not to forget soft shell crab and papaya salad, so delicious!!!
I like Laab Kai and Pappaya pok pok , Pla tub tim tod ,Pla tub tim tod , well too many to mention.
I definitely miss the simple dishes like Thai Nudel soup. Delicious and the Kaw Pad (Thai Nassi).
Also, I like it even more
And the stuffed (large) fish from the barbecue!
Definitely my favorite dish in a busy restaurant here in Nakhon Phanom.
Not to mention large shrimp prepared in various ways.
Gerrit
Toad see your moo. Delicious.
You will indeed not find the typical Isan dishes in every Thai restaurant. After all, not every Thai cook staying here is from Isan. Classic Isan dishes include laap (a kind of meat salad), som tam (spicy papaya salad) and fried chicken with sticky rice.
Thai cuisine has hundreds of dishes and thousands of variations with chicken (kai), beef (neua), pork (muu), fish (plaa), and shrimp (kung). My staff are now working on the menu for my wife's new takeaway restaurant, but because of the many variations you have to be very careful not to get everything mixed up.
To prevent this for the customers, we have placed a photo of the dish on the menu next to the Thai name and a short description in Dutch, and of course provided it with a number. A picture usually says more than 1000 words.
Dear Andrew, By the way, Isan has been inhabited since prehistoric times!
Pad Thai (Kai) is my favorite dish, but I also find a Massaman dish not to be sneezed at, incidentally I learned to cook both dishes on curcus in Thailand, very nice to do and later to serve to your friends and family at home. Moreover, very easy and if you already have the green or red pasta, also very quickly ready.
Pictures of cooking class in Chiang Mai : http://www.flickr.com/photos/miek37/tags/thaicookeryschool/
It was once explained to me (and distinguished Thai cook) that keng matsaman originally comes from Malaysia. And so it came over from paak thai (from the south). It is available (with a few exceptions) in two variants with beef or chicken, not with pork because Muslims don't eat that. The name matsaman would also mean that it is an original Muslim dish. I agree with you that it can be very tasty.
Massaman (not matsaman) comes from Musselman and that means Muslim man again so it has an Islamic origin. I especially love the beef variation!
“Muzelman” is also the Dutch, albeit outdated, term for “Muslim”. In Thailand's five provinces adjacent to Malaysia and along the entire Andaman coast (except on the Phuket peninsula and a few islands, where many Thais have emigrated from distant provinces for tourism), Muslims are in the majority. In Trang and northwards, from about a kilometer inland, there are hardly any Muslims on the mainland. Here, in contrast to the deepest south, it is not about ethnic Malays.
In all those Muslim areas, massaman is always on the menu, just about everywhere where a meal can be eaten. The spices are roasted (possibly in the ashes under a charcoal fire) before they are pounded in a mortar, which is not the case for typical Thai curries. Compared to most southern Thai preparations, the kaeng massaman is hardly spicy. That is, just barely edible. Where it can be found in Central or Northern Thailand, people are even more sparing with the roasted peppers. Usually it is with beef. If it's with chicken, this is what it says. My preference, however, is lamb. I have long wondered where the other main ingredient comes from: I saw potatoes only grown in the northern regions, and they are also much cheaper there. At least 1.500 km transport on Thai roads, or import from the more nearby Malaysia?
Sorry, of course I meant 'from the more nearby Myanmar'. Malaysia probably doesn't have any local potatoes. 🙂
i think we should not forget tom yum kai
>What is your favorite Thai dish?
https://en.wikipedia.org/wiki/Massaman_curry
Islamic origin? Okay. Will be. I can get it on the corner here and it's #1 for me.
: )
My favorite dish is massaman
Just look on the internet: Mark Wiens, then they have everything.
Enjoy your meal,
Leon
Massaman curry, which I learned to make myself on a Thai cooking course.
Simon, I'll have dinner with you tonight! I'll take the bear Leo with me! 🙂
I'm still in the Netherlands, so I think that's a bit too far away for you.
But we will come to Thailand again on November 1 for 4 months. And then who knows….
LS,
My favorite dish is not on said list. I know all those dishes, but I live in the north and there you have very different dishes. My top 3 is: Soon soi coconut with chicken noodles and some kind of noodle chips; Gnom tsen, noodles with very special local vegetables, pork, preferably crabs, tomatoes, bean sprouts… and some other ingredients, quite spicy; kaeng phet pet yang, roasted duck with curry and coconut, tomatoes also quite spicy.
The last dish is not typical northern Thailand.
And of course the many kinds of noodle soups (kwjo tell) with duck, pork, chicken….! My mouth is already watering (nam la lai). E if you like it: Lamb lamb.
greeting
Tip for the editors of Thailandblog open every day with a Thai recipe, everyone can make the recipe themselves every day (Not necessary if you are in Thailand)
We think the entire Thai kitchen is Yummie. From mild to extra spicy, mmmmmm
Pad sie euw, delicious!!! with a glass of name chaa 🙂
Well funny… so many intense reactions when it comes to food…. 🙂
Well, a man's love goes through the stomach (that's right, ladies)..so I'll add something meaningless...with your approval... 🙂
When I went to Thailand for the first time, I was a bit worried about the food. Who wants Chinese EVERY day, I thought.
The taxi stopped on the way to Hua Hin, where my sister gave me Pad Thai (Kai)… delicious! I can be here, I thought. Massaman made it (more than) complete. Yes, indeed, also noudle soup. Kudos for what they have to eat here!
And the Chinese? Chinese food from NL does not even know the Chinese ... all made up by the Westerners ... also very tasty ... but not every day. Nothing actually. I crave kale, stew.
Massaman makes up for the lack of western food! Well, now herrings are also available in Thailand. Well, it ain't much, if it ain't Dutch. As a finishing touch, god created the dutch. Maybe open a new topic for these onliners? Recommended in huahin…restaurant 94..fine steak…website should be coming soon on restaurant94.com.
: )
One of the tastiest original isaan dishes is “nam tok”, with kai or nua.
I have been coming to thailand for more than 30 years. My favorite top dish is still Tom Yum Goon. I eat it every day.
Tom Yum Goon….watch the movie first….
https://en.wikipedia.org/wiki/Tom-Yum-Goong
Is also a part 2.. to work!
And then further.. er.. food?
: )
My favorite dishes are only two: chew moo deng and Patsa iel.
The list of tasty Thai dishes is actually unlimited and also rather regional, but the editors ask us about our own favorite dish and, not all of us live in the Isarn.
I live in an area (Chumphon province) where fish and seafood (not caught by slaves but by the local fishermen) reign supreme.
My favorite dish is : Plaa Samen Rot… the fish with the three flavours… truly Thai and only a Thai can prepare it perfectly.
Lung addie
Everything in this list, but especially plaa cloth foe.
If you consider that only two of the ten dishes mentioned are vegetarian, it is rather disappointing for someone who prefers that. In fact, when I first lived here, I was surprised that vegetarian food is so little popular in a Buddhist country like Thailand. I don't think it's quite right either.
Fortunately, my wife is perfectly capable of putting a delicious vegetarian meal in front of me every day and after a while she also went over herself.
Then let me be the first with my favorite dish from the Isan.
Admittedly just one, what you would call, a side dish.
Yet.
JAEW BONG.
The superlative of sambal, I would say.
If you can eat that, and apparently with pleasure, then you are "one of us".
Kind of then.
Jaew Bong is made from, among other things, fermented fish, although almost anything edible can serve as an ingredient.
According to me, this dish is the wet dream of the preparer.
The counterpart & girlfriends then enjoy eating a raw chili pepper.
Accompanied by hissing sounds, moans and waving gestures near the mouth.
Aroi!
Aroi in the isaan??
I think it is more often said sep lay or sep lay duh ….
The Tom Yum Kung is also number 1 with me.
In restaurants where they serve the soup with very large shrimps, I usually take the Tom Yum Seafood. I don't find those large shrimps comfortable to eat. I always leave the hard pieces of lemon grass. The rest usually goes up clean. I eat that five times a week. Me and my bowel movements are doing fine on it. I sometimes drink the transparent liquid in the dish with peppers. That may not be the intention, but I just like it.
Yesterday I let myself be tempted by a Big Mac with french fries….
Today this immediately results in floating faeces in the pot. A sign that you have eaten too much fat.
As a sweet snack I love the Kanom Krok. Small pancakes, more like poffertjes, coconut based I believe. According to many sites for sale 'everywhere', but that is disappointing. Here in Pattaya you really have to look for it. An acquaintance of mine knew that I was looking for it and found a stall at a market one morning at 7 o'clock. She called me and wanted to send a motorbike taxi with Kanom Krok to me. I was fine with it. You can wake me up for that.
In the title I read “healthy.” That's what I've always thought: lots of fresh, lots of fruit, fine. But recently I read on this blog that in Thailand - a country without controls - there is a lot of messing around with pesticides and that the fish is taken from the sea "cooled" with antifreeze instead of in an expensive freezer. I was quite scared about that….
I sit by the sea and get fresh fish from local long-tail boat fishermen. No freezer. However, I also saw a very large 'taptim' being harpooned (shot neatly through the head) by a local snorkeler under the nearby pier. He was bought by a fellow witness: the cook of one of the restaurants where I regularly eat. When I think about what people cut into the sea around that pier and that the fish was probably raised there…
Rest assured, most people actually survive Thailand.
Beats. Vegetables from Thailand, there is a strict import ban in Europe. With reason. Especially when you know that a Thai in agriculture is more than lavish with pesticides. A recent study in Thailand showed that vegetables with the Thai BIO label are even more polluted (read toxic) than regular ones. Whether this came from the royal plantations or not, it made no difference.
If you don't grow your own vegetables in Thailand, my advice is to stay away from it, however good it may taste to you. You are attacking your own health.
All of this is documented, so gentlemen (it's 99% men commenting here) be wise. You have been warned.
Tom yum goong and somtam may they give me every day. Unfortunately, my wife (a Thai) prefers Belgian food. So at my house {in Banlamung} usually that is cooked. If I want something with rice I have to beg for it.
Here in the far south, the rice dishes khao mok and khao yam (also called nasi kerabu) are widely eaten. Khao mok is yellow, highly seasoned rice, prepared in a halal manner and usually eaten in combination with kai thod (fried chicken). Khao yam is blue rice, sometimes cold but usually lukewarm, served with all kinds of different spices and a sauce. Without meat or fish. The idea is that you mix the whole thing together before you eat it.
Khao yam is really only eaten in this Muslim region, but I know from experience that khao mok can also be found in Bangkok and Pattaya.
My favorite at the moment is yam kai saeb, a delicious spicy chicken salad. No idea if this is available throughout Thailand, as I only got to know it here. However, I also like to eat som tam khai khem, although a portion of som tam budu, halal fish sauce, is also readily available.
In short, delicious food in the region, albeit often more spicy than really mouth watering spicy. That must be the influence of Malaysian cuisine.
In the city where I live, however, the entire Thai pallet of dishes, including Isaan food, can be found. And lots of roti/pancake and hamburger stalls. By the way, you have to look damn hard for pork and you won't find that in the center, which is almost 100 percent Islamic. But that's not a big loss.
The khao mok is described to me by my wife (from the Thai north but she also lived on Phuket for a year and many years in Phetchaburi) as 'India curry'. The taste and smell is indeed very similar to certain Indian curries that I had come to know myself, especially in Great Britain, in restaurants as well as ready meals from a Tesco Lotus. Kao mok kai is just about the chicken curry that one also finds in a restaurant in Belgium, not at all comparable to the typical cold chicken curry from the butcher.
I have never heard rice referred to as 'nasi' by Thais, Muslims or Buddhists. That seems more Indonesian to me and products from there I see remarkably little in Thailand. Javanese coffee? Well from just about all other coffee countries. The Thai bean coffees, on the other hand, are overpriced, as if they were an exceptional delicacy, although there is 1 that can be found in the albeit expensive Robinson's in the Tops supermarket (in dribs and drabs) [at least in Trang], strong, delicious and very reasonable: Duang Dee Hill Tribe coffee, ground 250g for 109 baht.
Almost all Muslims in this region are ethnic Malaysians. In addition to Thai, they mainly speak Patani or Kelantan Malay, also known as Yawi. And this group does use the name 'nasi kerabu' for khao yam. The word nasi is also used for other types of rice. Food is 'make' (instead of kin khao), which is dialect for standard Malay 'makan'. Living here I regularly pick up some Malay words.
In addition to khao mok, khao man kai is also eaten here, plus the somewhat mysterious sounding khao man arab. Must have to do with the Arab influences in the region…
” 4. Pork Baked in Basil ผัดกระ เพรา (Pat Ga-prao)”
In Thai it is only written 'Phat Kaphrao', or 'rice basil'. Whether you want pork (หมู moe), chicken (ไก่ kai) ) or beef (เนื้อ nuea, I never actually see it on the menu) you still have to indicate. Tino Kuis or Ronald Schütte obviously know better how to represent the statement.
I myself love Phat Kaphrao Moe. Sometimes my love made that, sometimes I myself or - even more fun - together. Big bite of basil in it, good handful of peppers and garlic etc. Delicious! You can almost wake me up for that. Aroi Aroi!
Phat Kaphrao Moe is also one of the dishes I regularly order. Of course I want Khai Daow there. Also once had dinner with a Thai lady who had made something with squid herself. Phat Mama Kii Mao she called it. As the name implies a noodle dish. Very sharp, but also very tasty.
'Phat Mama Kii Mao' is divided into three parts: As 'kees' already understood, 'phat' refers to a noodle dish. 'Mama' is a very well-known brand name of inexpensive quick-ready noodle meals, which do not necessarily have gastronomic expectations. That 'kii mao' is an addition to quick and very easy to prepare dishes, mockingly referring to a drunken state that helps to consume it. So the Thai lady had a sense of humour.
Pad see euw and gai pad med manueng have already been mentioned.
One of my favorite dishes is lard nar pla (other variations: lard nar kai, lard nar moo)
And, usually as a side dish, pak bung (morning glory)
Where did my khaaw phad go? Khaaw phad is fried rice.
Khaaw phad muu, … kai, … koeng, … poe, … thalee,…
(with pork, chicken, shrimp (scampi), crab, seafood,…)
More like a snack or starter: yam weensen (that's how I read it several times, but it often sounds like buensen, glass noodles to me) thalee (crab, shrimp, shellfish and for me hardly any squid) and/or a 'papaya salad' . For me it should not be too sharp, but both are regularly prepared for the hotter-than-hot lovers.
I must admit to my shame I have been living in the Isaan for several years and still can't get used to the food I don't like it and when I see some dishes my stomach turns really
The Thai food in Bangkok is very different from the Thai food in the Isaan At every wedding or cremation I pretend I'm completely full The hosts are satisfied and I am satisfied I am horrified I hope I am not a whiner now Give me farrang food also available everywhere sorry
Tony I totally agree with you.
When I still lived in NL I ate Thai food more often than now since I lived here in the isaan for 2 years.
If you order a kao pad kay you will receive a kao pad moo and if you send it back and still get a kao pad kay you still have to pay for it with pork
.
I had an agreement with my Thai wife that if she ordered food for me, she would say no organ meat, only chicken fillet… .. rarely did anything come of it.
That's why I now cook myself, bought a large freezer ...
yam pla too
fried crab with yellow curry
I guess you mean pure crab meat fried along with the yellow curry, served with plain steamed rice. No hassle with a hard casing or membranes stuck between the meat. Just having fun. 'Nuea poo phad phong caree' (crab meat fried with curry powder). It's also one of my favourites.
It is also a suitable test dish. Depending on the cook(chin), green strips of soft stem and/or leaves are tossed through it. The choice of those green (or green-brown) herbs and their quantity give it a personal touch. With an eye on the amount of crab meat as well, it allows to judge the cuisine. If this is on the menu and it is not too bad, then there are more goodies to choose from. If it is disappointing, you can expect more disappointments.
I really enjoy a simple noodle soup, usually in the afternoon I eat it for 40 baht in one of the many street stalls. Can you go ahead again until the evening. My preference is for Jam Woensen noodles (those very thin strings) delicious with chicken or beef, egg in it, sometimes fish balls, fresh herbs and vegetables in it, flavor yourself and enjoy. I also really like Laab Moe (Isan dish). I have nothing against Pad Thai (originally not a Thai dish, although it is called that.
My very own Thai chef makes the tastiest Thai dishes in our kitchen ;~)
Mostly Isaan linked cuisine. And don't say Lao cuisine; Isaan is a THAI region and it is therefore Thai dishes. Or is a woman from the North-East suddenly a Lao woman? (Unless she emigrated from that neighboring country). Although the discussion is not about this.
Favorite is the grilled tilapia in salt crust, with spicy sauce and lime. Side-dish white rice with a few drops of fish sauce, and stir-fried vegetables depending on which were picked that day…
Know it under different names but what is the correct description of this dish.
Pla Krapao Manao but that means something like grilled fish with lemon?
What struck me from the start in Thai restaurants is the following.
Once you have discovered a certain dish, which becomes your favorite, and you order it in 7 other restaurants, it tastes 7 times different. In the large chains, a certain dish always tastes the same, of course. But the local restaurants each have their own style and so a laab moo can suddenly taste very different than you are used to. Compare it with a royal snack (vol-au-vent), everyone makes it at home in their own way, while according to the rules of the art it should always be the same.
Incidentally, are many restaurants such as the local hairdresser. They learned the trade in their own kitchen from grandma. They don't always know or can do something else.
And like my favorite dish, they didn't catch or buy tilapia that day they just make it with another fish. For example, I once got catfish in a salt crust. Guys, more bone than fish and then those little vicious ones that you hardly see but want to sting you, not a big one that you can fish out. There you have it. And yes, like that time ordered T-bone steak, got tough fried pork chop, think of a bear the meat stank of it and that's known to be tough if butchered wrong. Had better ordered Pat Ga-Prao that time, someone next to me had that and looked appetizing. And don't tell me you shouldn't eat farang food in a Thai restaurant. Well, if it's on your menu, you expect them to - not always have it in stock - but at least be able to prepare it, right ;~)
I especially miss fish dishes in the top 10. It surprises me that they are not in it when I look at the preferences of the Thai people I know.
I also like Thai food, but think Thai cuisine is very overrated, many tastes are similar, and what I don't understand why everything has to be spicy.
I especially like variety, Dutch, French, German, Italian, Greek, Thai, sometimes a greasy bite and you name it.
Which, according to many, is so great Thai cuisine – especially as far as the much-praised 'street food' is concerned – is also only partly spent on me. Often lovingly thrown together ingredients, often made unrecognizable with an excess of flavor enhancers and all taste nuances killing chillies.
So that was my portion of 'cursing in the church' for this week........
In many cases it is.
But the price makes it irresistibly delicious for many... 😉
Massaman and lamoo
Hom mok talea, is just fantastically delicious.
Hello, one of my favorites is rice soup with egg and with balls of ginger pipe onion pilipili are part of it. The balls are homogeneous in structure, not like our meatballs, I think so, since nothing is lost from a porc, they may be products of the castration of young pigs ,who knows more .this is street food in rambuttri parallel to khao san bangkok
Grts drsam
I'm there
Gung ob living sen
Nam tok neua
Poo pak kong curry
Are Laab Kai and Phat Kaphrao Moe in the list?
Can't imagine they're not in the top 10.
Undisputed number 1 has to be Som Tam / Pappaya pok pok.
That is pretty much the national dish in Thailand.
Completing a top 10…. Difficult. A few years ago I would have said Massaman, and Tom Gha Kai. But now I just as easily supplement it with the Laab Moo, Morning Glory, Som Tam, Grilled fish with salt layer (pla Pao), Yellow Curry, FishCookies, Kaeng Paneng Kai etc…
hot-thai-kitchen.com and highheelgourmet.com have been our cooking bibles for years. Classic recipes as traditional as possible. And even though we live in NL, the shop is just around the corner; Amazing Oriental. So everything can be made perfectly here, with fresh ingredients. And even more fun is that we already have a lot in our own garden; Kukurma, Ginger, Chillies, Lime Leaves, Lemon Grass, Coriander, Horapa (Thai Basil), Long Beans, Eggplant (Egg size), Eggplant (pea-size), Garlic, Pak Boong (water spinach/morning glory)…. It can all be grown in the garden, even in the Netherlands. For fun, knowing that it will never work, I even try Mango and Papaya. They always succeed up to about 50 cm, and then winter comes, and they die off again.
Masaman curry!
Esan people brought their own dishes from Laos and Viet Nam (Sakorn Nakhon).
The Americans opened up this area by building roads. Have I seen.
When my wife was young in Bangkok there was no street food and Tam Bakhoeng (Esan for Som Tam)
Only classic Thai food Ahan Bolaan, In restaurants. That's what this list consists of,
What I miss is Puh pad pong kellie, soft crab fried in the curry sauce.
Try it, but say "puh niem"