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Classic Thai Food

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จิ๊นส้มหมก jín sôm mòk

Chin som is the northern Thai version of the pickled pork sausage called naem.

ข้าวหลาม kâao-lăam

glutinous rice roasted in bamboo joints

ปลากระพงนึ่งมะนาว bplaa gràpong nêung má-naao

Steamed fish which is drenched in a spicy garlic, chilli, chicken stock and lime juice dressing.

แคบหฺมู kâep mú

Deep fried crispy pork rinds, often eaten with nam phrik num and other northern Thai dips.

ข้าวขาหมู kâao kăa mŏo

Steamed rice is served with sliced pig's trotters which has been simmered in soy sauce and five spice powder. It is always served with a sweet spicy dipping sauce, fresh bird's eye chillies and cloves of garlic on the side. Boiled egg and a clear broth on the side are optional.

แสงโสม săeng sŏhm

It is a rum distilled from sugarcane.

ขนมจีน kà-nŏm jeen

Thai rice vermicelli served with curry

น้ำพริกกะปิ nám prík gà-bpì

A pungent dip made mainly from shrimp paste and chillies. It is eaten with fresh vegetables and/or fried pla thu.

ไส้กรอกอีสาน sâi gròk ee săan

Grilled, fermented pork and sticky rice sausage, originally from the Isan region of Thailand. It can be shaped like a sausage, or as round balls. It is also often eaten as a snack at festivals and fairs, and served together with sliced ginger, bird's eye chillies and raw cabbage.

ข้าวเม่าทอด kâao mâo tôt

Dessert using glutinous rice and a banana. It is really tasty while it's warm.

ต้มจืด dtôm jèut

A light vegetable, chicken or pork broth with vegetables and celery, to which minced pork, soft tofu, seaweed, glass noodles and mushroom can be added. This soup can also be called Kaeng chuet (Thai: แกงจืดวุ้นเส้น).

ขนมตะโก้ kà-nŏm dtà-gôh

Jasmine scented coconut pudding set in cups of fragrant pandan leaf.

เกาเหลาเลือดหมู gao lăo lêuat mŏo

Thai-Chinese noodle soup but without any noodles.

ชานมไข่มุก chaa nom kài múk

It is an East Asian drink of tea containing grains of tapioca and often blended with sweetener and flavourings, shaken to a froth and usually served cold with a straw.

ผัดกะเพรา pàtgàprao

Minced beef, pork, chicken or whole prawns stir fried with Thai holy basil, chillies, garlic and soya sauce.

ข้าวต้มมัดไส้กล้วย kâao dtôm mát sâi glûay

The dish is made by wrapping sweet banana and sticky rice inside a banana leaf and then steaming it. The banana takes on a pink colour after steaming.

ไข่เยี่ยวม้าผัดกระเพรากรอบ kài yîeow máa pàtgràpraogròp

This beautiful and tasty dish can be eaten even on the street.

แกงส้ม gaeng sôm

A hot and sour Thai curry/soup made with tamarind paste and fish (often pla chon ["Snakehead fish"]). Kaeng som cha-om thot (Thai: แกงส้มชะอมทอด) is a version of the dish which features deep-fried cha-om (Acacia leaves) as one of its ingredients.

หมูกระทะ mŏo grà-tá

It is a combination of a Korean barbecue and a Chinese hot pot.

ผัดคะน้าหมูกรอบ pàtkánáamŏogròp

Khana (gailan or Chinese kale) is stir fried with crispy pork (mu krop), garlic, oyster sauce, soy sauce, pepper and (optionally) sliced chillies.

บะหมี่หมูแดง bà-mèe mŏo daeng

Originally a Chinese dish, it is now common in Thailand. Often served with chillies in vinegar, and dried chilli flakes. The version shown in the photo also contains kiao kung (Thai: เกี๊ยวกุ้ง; prawn wontons).

ก๋วยเตี๋ยวน้ำตก gŭay-dtĭeow nám dtòk

Thai style noodle dish, which has a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd and some other spices, and is normally served with meatballs and pig’s liver. The soup also contains nam tok (Thai: น้ำตก), which is cow or pigs blood mixed with salt,... more

ราดหน้า râat nâa

It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu, and/or garlic, straw mushrooms and kai-lan. The dish is then covered in a sauce made of stock and tapioca starch or cornstarch. It is seasoned with sweet soy sauce, fish sauce, sugar and... more

ข้าวมันไก่ kâao man gài

Hainanese chicken rice is a common dish in Thailand where it is called khao man kai (Thai: ข้าวมันไก่), literally meaning "oiled rice [with] chicken". The chickens used in Thailand for this dish can be free range chickens of local breeds, resulting in a leaner and tastier dish, but increasingly... more

ปลาผัดคื่นฉ่าย bplaa pàt kêun-chaai

Fish tastes nicer with celery flavor.

ผัดผักบุ้งไฟแดง pàt pàk bûng fai daeng

Morning-glory (a.k.a. water spinach) stir fried with yellow bean sauce, garlic and chillies. It is a very popular vegetable dish in Thailand.

ไก่ผัดเม็ดมะม่วง gài pàt mét má-mûang

simple Chinese-American dish

โจ๊กไข่เยี่ยวม้า jóhk kài yîeow máa

Chinese origin rice congee.

ยำวุ้นเส้นทะเล yam wún sên tá-lay

A spicy salad with glass noodles, minced chicken or pork and often either mixed seafood, squid or prawns. Cloud ear fungus also often features in this dish.

ไข่เจียวหมูสับ kài jieow mŏo sàp

simple dish made from ground pork and beaten eggs.

หอยนางรมทรงเครื่อง hŏi naang rom song krêuang

Fresh raw oysters are served with dipping sauces.

ต้มยำไข่ปลา dtôm yam kài bplaa

Tom-Yam soup with fish roe. Hake, cod or salmon fish roe can be used.

หอยลายผัดพริกเผา hŏi laai pàt prík păo

Thai dish of stir-fried clams fried with roasted chili paste and sweet basil.

กุ้งแช่น้ำปลา gûng châe náam bplaa

Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce.

ลาบเนื้อดิบ lâap néua dìp

Thai lap-style "salad" of sliced raw beef.

ตับหวาน dtàp wăan

A spicy Isaan style salad with liver and mint.

ส้มตำปู sôm dtam bpoo

Green papaya salad with brined rice paddy crabs.

ตูดไก่ย่าง dtòot gài yâang

Grilled Chicken Ass Sticks.

ไก่ห่อใบเตย gàihòrbaitoie

Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.

ห่อหมกปลา hòr mòk bplaa

A Thai curry "pâté" or "soufflé" of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.