Northern Thai Food

11/12/2010

 
Northern Thai food is uniquely cooked to represent the rich culture of the northern people. The recipe of northern Thai food usually features fresh vegetable and indegenous ingredient which are found in their neighborhood.
Northern Thai Food
Sai Ua, Namprik Noom, Kaeb Moo
Steamed glutinous rice or sticky rice, chili pastes in a diversity such as "namprik noom," "namprik dang," and "namprik ong," kaeb moo (deep fried crispy pork rind), and spicy soup/curry (gaeng) for example, "gaeng hang-le," "gaeng ho," and "gaeng kae" are ones of the most representative dishes of northern Thai food.

Another famous dish that attracts a number of food lovers to Northern Thai dishes is "Sai Ua." Sai Ua is a spicy minched pork sausage grilled over a smoky coconut husk fire.

Northern Thais have their own dialect in calling meals differently from central Thai people. The breakfast is called "khao gnai," usually comes with sticky rice and other simple dishes like chilli paste and gaeng. The steamed glutinous rice will be cooked in the early morning and packed in a small wicker basket made from bamboo or palm leaves.
Once they are done with the breakfast, another packed of sticky rice will be put into a basket and taken to working field for lunch (known as "khao ton"). Khao laeng is named for dinner and often served on a raised tray (khan toke).

Khan toke, made of wood and some times brass, depending on the economic status of a family, consists of small cups holding a variety of northern Thai food. Served along with khan toke are sticky rice, fresh and cooked vegetable to eat with chili pastes, Sai Ua, and curry/soup like gaeng kae or gaeng hang-le.
 



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