Chiang Mai Thai Food and Northern Thai Food
Unique, memorable and highly enjoyable, Thai food is very
much a reflection of Thailand itself. Thai food is an expression
of the values of Thai culture: tradition, family and enjoyment.
The intricate flavours of Thai food have become rightly popular
around the world and the chance to sample this delectable
cuisine is one of the main draws for many visitors to the
Kingdom. Although the enterprising Thai people have brought
their cuisine to the four corners of the earth, there is still
no better place to sample the diversity and deliciousness
of Thai food.
At its most basic, Thai food consists of meat and vegetables
in some kind of sauce served over rice. From this simple formula
a seemingly endless combination of foods is derived. The four
basic flavours of Thai food are sweet, sour, creamy and salty
with plenty of spice on top. The secret to Thai food is finding
the right balance between these four flavours and then making
the whole thing as hot as you can stand.
Thais love their condiments and no Thai restaurant is complete
without the standard array of four on every table. The four
Thai condiments that every visitor learns to know and love
are sugar, salty Nam Pla (fish sauce), spicy Prik
Pon (crushed chilli pepper), and a sour and spicy vinegar
with chilli peppers. There is no right or wrong way to season
your food as everyone's taste is a little different. If you
feel completely lost simply turn to someone at the nearest
table and ask for help. It's not considered rude and Thais
are happy to help. In fact, don't be surprised if they invite
you to join them for a meal.
Rice is proverbially the staple of all Asian cuisine and
it is of vital importance to Thai food. Eating is never mentioned
without assuming that rice is involved somehow. Whether it's
been steamed, fried or pounded into noodles, if you're eating
a Thai meal, there's most likely rice on your plate. Usually
Thai meals will be accompanied by a plate or pot of kaao
(steamed rice), over which the dishes are served. In the North,
however, kaao niao (sticky rice) is more popular. Kaao
Niao is rolled into a ball and eaten with the fingers,
often with a dipping sauce.
Noodles are a perennial favourite of the Thai menu and the
national dish is Pat Thai, stir fried noodles with
peanuts and shrimp, garnished with lime. Other popular noodle
dishes are Pat Sii-Yew, wide rice noodles in soy sauce,
and Pat Kii Mao or 'Drunken Noodles' which is a spicy
dish of wide noodles with vegetables. Noodle soup is also
very popular, and is eaten anytime of the day. Hot broth is
served with a variety of different noodles and meats including
several kinds of meatball.
Thai curries are one of the most popular and recognizable
dishes on the Thai menu and visitors who don't try them all
at least once are missing out. Thai curry is less pungent
and heavy than Indian curry, using coconut milk to give it
a much creamier flavour and consistency. Gaeng Kiao Waan
is a green curry with a sweetish flavour, while Gaeng Pet
is a spicy red curry soup. Gaeng Pa-naeng is a dry
red curry that is much thicker than the other types. One of
the most well-known Chiang Mai specialities is Khao Soi,
which is a yellow curry soup that uses much less coconut milk,
resulting in a more savoury and less creamy flavour than most
other curries. Whatever the colour, curries are best enjoyed
by spooning them over rice rather than eating them like a
soup.
Stir fries play a significant role in Thai cuisine, as well.
Combinations of meats, vegetables, oils and spices are pan
fried in a wok and served piping hot. Popular stir fried dishes
include Gai Pat Ma Muang (fried chicken with cashew
nuts), Moo Tort Gra Tiem Prik Thai (Fried pork with
garlic and pepper) and Pat Pak Boong (fried morning
glory with oyster sauce). These are eaten in the same manner
as a curry-by spooning them over rice.
Thai desserts are usually cakes made of pounded rice or some
combination of fruit and flour in syrup. A Chiang Mai favourite
is Kaao Niao Ma Muang, sliced mango with sticky rice
and condensed milk. The thin pancakes called Roti are
another favourite, especially when made with bananas and topped
with chocolate sauce. If all else fails, the lovely variety
of tasty fruits is always handy to cap off a meal.
Chiang Mai Specialties
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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