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The cuisine of Thailand varies greatly from region to region.
Most of the better known Thai foods come from the central
plains, the area that surrounds Bangkok. As with its art,
language and heritage, Chiang Mai food is distinct from its
cousins to the south and east. A much more pronounced influence
from Burma and China is evident in northern cuisine, resulting
in milder curries and the heavier use of ginger and turmeric.
The signature dish of Chiang Mai is undoubtedly Khao Soi,
a mild yellow curry soup that is as much a symbol of the region
as Doi Suthep. Khao Soi, usually made with gai (chicken),
is a rich and savoury broth filled with soft thin noodles
and topped with crunchy Chinese egg noodles that are crushed
into the soup, providing a toothsome texture. Khao Soi is
traditionally served with spring onions, pickled cabbage and
slices of lime.
Traditionally all Thai food was eaten with the fingers and
many northern specialties are still made to be eaten this
way. Kanom Jeen Nam Ngeow is a popular dish that consists
of small spaghetti-like noodles (the Kanom Jeen) served with
fresh vegetables and a pork-tomato curry (Nam Ngeow). Kaeb
Moo (pork rind) is often served with this and many other northern
finger foods. Nam Prik On, too is an appetizer that originates
from the north. Similar to Nam Ngeow, it is a curry sauce
made from ground pork, tomatoes and vegetables. It is usually
scooped up with Kanom Jeen or Kaeb Moo.
Chiang Mai is the home of two distinctive styles of sausage:
Naem and Sai-ua. Naem is hand rolled sausage with a strong
garlic flavour. You can find it being roasted over an open
fire on food carts across the city. For a steaming wake-up
call try it with fresh chillies. Sai-ua is a pickled pork
sausage made with chillies for an added kick. Either sausage
is popular as a snack or an appetizer.
There are several curries and main dishes that are unique
to the northern region, many of which made their way to Chiang
Mai from Burma during the period when that nation occupied
the northern city. Although the Burmese were driven off much
of their culinary legacy remains. Northern curries tend to
be much milder than their more southerly cousins. Gaeng Hang
Lay is a popular dish made from pork, tamarind and turmeric.
No chilli peppers in this recipe, so dig in. For maximum watering
of the mouth enjoy it traditional style-a ball of sticky rice,
meat and curry all in one bite.
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