Chin som is the northern Thai version of the pickled pork sausage called naem.
Steamed fish which is drenched in a spicy garlic, chilli, chicken stock and lime juice dressing.
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.
Deep fried crispy pork rinds, often eaten with nam phrik num and other northern Thai dips.
Thai rice vermicelli served with curry
It is a rum distilled from sugarcane.
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.
A pungent dip made mainly from shrimp paste and chillies. It is eaten with fresh vegetables and/or fried pla thu.
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).
Dessert using glutinous rice and a banana. It is really tasty while it's warm.
Thai-Chinese noodle soup but without any noodles.
Jasmine scented coconut pudding set in cups of fragrant pandan leaf.
Minced beef, pork, chicken or whole prawns stir fried with Thai holy basil, chillies, garlic and soya sauce.
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.
This beautiful and tasty dish can be eaten even on the street.
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.
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.
It is a combination of a Korean barbecue and a Chinese hot pot.
Khana (gailan or Chinese kale) is stir fried with crispy pork (mu krop), garlic, oyster sauce, soy sauce, pepper and (optionally) sliced chillies.
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).
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
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
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
Fish tastes nicer with celery flavor.
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.
simple Chinese-American dish
Chinese origin rice congee.
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.
simple dish made from ground pork and beaten eggs.
Fresh raw oysters are served with dipping sauces.
Tom-Yam soup with fish roe. Hake, cod or salmon fish roe can be used.
Thai dish of stir-fried clams fried with roasted chili paste and sweet basil.
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.
Thai lap-style "salad" of sliced raw beef.
A spicy Isaan style salad with liver and mint.
Green papaya salad with brined rice paddy crabs.
Grilled Chicken Ass Sticks.
Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.
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.