If you are travelling to Thailand, here is a list of the best thai food you must try before you leave, and Bangkok is where you can find tastes from all over the country.
Thailand is not only amazing beaches, islands and lush jungle, Thailand is also home of some of the most delicious plates in all of Southeast Asia, and here you will find some meals that will make you want to be there right now!
Moo Yang with Nahm Jim Jaew
Barbecued pork neck with chilli dipping sauce. On the street it looks like slices of grilled pork, the sauce usually gets added when you order. Tender pork with a spicy fragrant dipping sauce made with dried red pepper, shallots and toasted rice powder.
Stir fried rice noodles, usually with chicken (pad Thai gai), prawns (pad Thaigoong) and always small cubes of Tofu. Lime, beansprouts and peanuts make this dish a classic Thai food that all foreigners can enjoy. Apply dried chilli powder a little at a time, it can easily go from a mild dish to very hot in the wave of a spoon.
Som Tam Thai
Known as dieting food in Thailand, this dish is actually quite healthy, depending on how much sugar is added. A very unique green papaya is used as the main ingredient, not at all similar to the sweet taste of papaya fruit. You may be asked how many chillies you want (if you’re lucky), generally ½ a chilli if you don’t like heat, 1 chilli if you like some zing, 7 chillies if you hold a Thai passport.
Sticky rice can be eaten anywhere, any time. Blocks of rice are kept in a cool box and sold for around 5-10 baht a bag. As the name suggests it’s uniquely sticky rice that holds together when you rip off a mouthful. Best dipped in sweet chilli sauce, nahm jim jaew or rolled into balls and eaten with meat.
Mango Sticky Rice
Sticky rice for people with a sweet tooth. The rice is covered in coconut milk and ripe mangoes. This dish is best eaten in the summer months when the mangoes are in season. If you’re in town during mango season, don’t miss out!
Red, Green, Yellow, Penang, Masaman and Jungle are the most well known of the Thai curries. Curries are sold by some street vendors and in restaurants. On the street they will likely be pre-made so a restaurant is the best place if you want to choose your spicy level and meat/no meat options.
Larb usually comes in chicken (Larb gai) and pork (Larb moo). Diced meat cooked in fragrant spices and classed as a salad in Thailand. This dish can be very, very hot so it’s served with lettuce or cabbage. Very good with sticky rice.
Tom Yum Goong
Kaffir Lime leaves, fish sauce, lemongrass and a good helping of chillies give this spicy and sour soup it’s distinctive flavour. Most often cooked with prawns (goong) or chicken (gai). This dish is a light relief after a few days of gorging on Thailand’s amazing cuisine.
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