No announcement yet.

Regional Thai Food | North

This is a sticky topic.
  • Filter
  • Time
  • Show
Clear All
new posts

  • Regional Thai Food | North

    Introduction to the Regional Thai Cuisine

    Click image for larger version

Name:	ThaiFood.jpg
Views:	11
Size:	133.3 KB
ID:	398

    Thai food varies from region to region due to geography and history. In the West, most Thai restaurants serve Bangkok-style cuisine, so travelling in Thailand is a culinary adventure of discovery. Lanna-style cuisine comes from the mountainous area of the country, where the winter months are much cooler then anywhere else in Thailand, with some regions even reaching freezing temperatures on the mountain tops! The region is abundant with wild mushrooms, forest vegetables and fruits and wildlife which all feature in this less well-known regional cuisine of Thailand.

    Typical Northern Dishes:
    • Khao Soi - a coconut milk based curry seasoned with dried curry powder and served over egg noodles instead of rice and is perhaps the most famous dish of the Chiang Mai region
    • Miang a variety of snacks that wrap sour, sweet, hot, and salty ingredients into betel or other kinds of leaves to make small, flavorful packages
    • The Burmese-style sweet, fatty pork curry,gaeng hanglah, flavored with dried curry spices
    • Gaeng Kanon - young jackfruit curry
    • Chili paste and pork fried in a sausage casing to make sai ua, Chiang Mai's famous sausage served with slices of ginger, fresh chili peppers and cilantro
    • Chinese-style rice vermicelli noodles smothered in a pork and yellow soy bean sauce curry in Khanom Jiin naam ngiaw, a popular inexpensive street food
    • Nam Prik, chili paste made with roasted chilies, garlic, shallots, with a salty or sweet taste and served with raw, steamed, or boiled fresh local vegetables and deep fried pork skin, like naam prik num, naam prik awng, and naam prik naam bpoo
    • Nam Prik chili paste served with fried fish,is usually made with a paste of fermented soybeans instead of shrimp paste (kapee), unlike other regions and is called lon dtiow jiow
    • Both sticky rice and non-sticky (i.e. jasmine) rice are eaten on a daily basis
    • Vegetables and fruits that can grow in the Northern cooler mountain areas include strawberries, apples, and carrots
    • Fermented pork sausages known as naem
    The North of Thailand is mountainous and more temperate than the rest of the country, with slightly cooler weather year-round. Its location near China and Burma has made the North a trading center and a crossroads for culture and people like the Tai, Burmese, Chinese and many various hill tribes who all brought their own foods and cooking styles.

    The food of the North (Lanna) is characterized by thisabundance of flavors and influences, with many typical foods tracing their origins to a number of different cuisines. The North's historical isolation, thanks to its mountainous terrain, allowed its cuisine to develop uniquely from that of Bangkok and the rest of Thailand. One of the most notable characteristics of Lanna food is that it is not spicy and even somewhat bland or sweet in flavor.

    Khao Soi - Chiang Mai's famous noodle-and-curry soup, may have originated with the Burmese Shan or the Chinese Muslim Yunnan, and the name Khao Soi itself illustrates its mix of possible sources. Khao Soi literally means 'enter the lane,' and might refer to the location of the stands where this dish was introduced – run by traders from Yunnan – on tiny side streets. There is, though, also a Burmese noodle dish with a similar name and composition. As parts of the North were controlled by Burma for hundreds of years, it is understandable that these foods would share some similarities. Khao Soi blends a thick curry base with fresh Chinese noodles, dried spices and coconut milk made from coconuts from the South of Thailand (which were uncommon here, as the Northern climate is too cold for them to grow in abundance). Thanks to this history of “fusion” food, the North has the widest variety of noodle dishes in Thailand, with Khao Soi being just one of them.

    Because the soil and theforests of the Northare so fertile, this regional cuisine is characterized by an abundance of foods that can be grown there. These favorable agricultural conditions may have resulted in Northern food not being as spicy as the other regions of Thailand (esp. Isan) as it wasn't necessary to encourage diners to eat more rice, and less meat or vegetables, by adding lots of chili spice. The predominant flavors in Northern food are hot and salty, with the heat coming from chilies, fresh ginger and galangal, fresh or dried black pepper and long pepper (Piper longum). The salty taste is traditionally derived from a number of assertive seasoning pastes pounded from fermented soybeans, fish (usually fermented, Pla rah and salted land crabs. Northern people also use bitter or astringent forest herbs which are indiginous to the region.

    Because theraising of pigs has always been part of the Northern Thai farm, there has traditionally been an abundance of pork fat available for rich, oily dishes and for deep-frying. In addition, forests full of wood have provided plenty of fuel for adapting slow cooking methods like roasts and braises, as well as for grilling, frying and boiling. Curries and soups in the North tend to be simply prepared and long-boiled.

    Chinese-influenced Northern dishes, on the other hand, are subject to a rapid, very hot stir-fry. Freshwater fish like catfish and eels are common, as are game meats like wild boar, deer and frog. Small sour cherry tomatoes, young tamarind leaves, young green mango and bamboo shoots are typical vegetables. Jackfruit is an important staple ingredient and is eaten both sweet and ripe as a fruit, and young and starchy as a vegetable. Sticky Rice is the favored staple grain as it also is in the neighboring Isan region.
    Last edited by Ratatouille; 08-15-2021, 01:21 PM.

  • #2
    Most Popular Northern Thai Dishes
    Click image for larger version  Name:	Thai-Noodle.jpeg Views:	0 Size:	237.2 KB ID:	1932

    Each region in Thailand offers a distinct and unique variety of dishes. Some of Thailand’s most delicious dishes come from the northern part of the country. Set among mountain valleys with a cool climate, Northern Thai Food is highly influenced by Burmese cuisines. In addition, it’s relatively mellow compared to Northeastern (Isaan) cuisine. Below, we’ve compiled some of our favourite Northern Thai dishes.

    Khao Soi (Curry Noodle Soup)
    Khao soi is possibly the most popular Northern Thai food, and it should be on top of your list when trying Thai food. Mainly made of egg noodles and curry, the dish has tame flavours that will surely delight your taste buds. The base of the soup consists of a combination of coconut milk and red curry paste, making it slightly spicy. The soup is then served with egg noodles and a choice of meat and topped with chopped cilantro and crispy egg noodles. You can usually add lime, onion, pickled cabbage, and chilli to make the dish even more flavourful. The meat in Khao Soi can include pork, chicken, or beef, but pork is the most popular option among locals. There are also vegetarian variations of this spectacular dish.
    Click image for larger version  Name:	Soi-Oua.jpg Views:	0 Size:	270.8 KB ID:	1933

    Sai Oua (Northern Thai Sausage)
    Often known as ‘Chiang Mai Sausage,’ Sai Oua is a Northern Thai version of sausage. The sausage combines pork with red curry paste, kaffir lime leaves, chillies, lemongrass, garlic, and galangal. Together, these ingredients created a delicious and slightly spicy sausage. These sausages are usually prepared in spiral lengths. They can be found in most local markets and street food stalls around Northern Thailand. You can eat it as is, as an appetiser, or with sticky rice.

    Miang Kham (Leaf Wrapped Bites)
    Miang Khan might be one of the unusual dishes you can only try in Northern Thailand. It’s the perfect introduction to the local flavours. The dish consists of customisable ingredients, which usually include shallot, ginger, chillies, coconut, lime bits, and peanuts. These ingredients are then wrapped in Cha Plu Leaves. Miang Kham is traditionally served in a do-it-yourself setting, so you can experiment with whatever ingredients you want to include. You can make it as sweet, sour, salty, and spicy as you want. Miang Kham is also available pre-wrapped in food markets.

    Kaeng Hang Lei (Northern Pork Curry)
    If you can’t really handle spicy food, Kaeng Hang Lei is the perfect Northern Thai food to try. It’s a stewed pork curry that consists of tender pork pieces. It’s possibly one of the least spicy curries in Thailand. Since it uses tomato as one of the main ingredients, it tastes slightly fruity. There are some Burmese influences in this dish as it includes ingredients like turmeric, ginger, tamarind, and garlic.
    Click image for larger version  Name:	ChiliDips.jpeg Views:	0 Size:	302.2 KB ID:	1934

    Nam Phrik Noom & Nam Phrik Ong (Chilli Dips)
    Nam phrik, or chilli dip, is a traditional sauce popular in Northern Thailand and an essential part of a meal in the region. There are many types of nam phrik in the country, but nam phrik noom and nam phrik ong are among the most popular. Nam phrik room consists of a combination of roasted green chilli, garlic, and onion. On the other hand, nam phrik one is made of red chilli, bird’s eye chilli, ground pork, and tomato. The dip is usually paired with Kap Moo (deep fried pork skins), fresh vegetables, and sticky rice.

    Kaeng Khanun (Unripe Jackfruit Curry)
    Kaeng khanun is a soup curry made with young unripe jackfruit, cherry tomatoes, betel leaves, dried chillies, and herbs. It’s one of the most vegetarian-friendly dishes in Northern Thailand, but meat lovers can request chunks of pork in the soup. Kaeng khanun is hot and spicy, similar to tom yum. Although it’s not as popular as tom yum, it’s an interesting dish to try if you’re looking for a different flavour experience in Northern Thailand.

    Larb Muang Moo (Spicy Meat Salad)
    Larb Muang moo, also known simply as laab, is a Northern Thai-style spicy meat salad. The dish originates from Laos, where it is the national dish. There is a wide variety of laab in Northern Thailand. The salad is usually made of choices of meats like pork, chicken, beef, and duck. Mushrooms might also be used for vegan options. The meat or mushroom is then dressed in mint, dried chillies, palm sugar, lime, fish sauces, and herbs. You can enjoy it with sticky rice, rice noodles, or raw vegetables. Since the salad can be really spicy, it’s not recommended for those with a less fiery palate. Be aware that some laab in Northern Thailand may consist of raw pork, offal, and pork blood – so if you can’t stomach raw pork and blood, stick with the cooked option.
    Click image for larger version

Name:	RiceNoodles.jpeg
Views:	9
Size:	210.6 KB
ID:	1935

    Khanom Jeen Nam Ngaio (Rice Noodles and Spicy Tomato Curry)
    With a combination of rice noodles and spicy tomato curry, Khanom jeen nam ngiao offers a unique but delicious taste. In addition to the rice noodles and tomato curry, this delectable dish consists of chunks of pig blood, pork skin, and minced meatballs. It’s then garnished with beans, lime, and pickled cabbage.

    Although Northern Thai foods are not as prevalent as cuisines from other regions in Thailand, they are well worth trying during your time in the country.


    • #3
      Spice up your life with Thai food: background, evolution, and influence

      Thai food is a cuisine that is beloved by people all over the world for its complex and diverse flavors. From the sour tang of Tom Yum soup to the spicy kick of Green Curry, Thai food offers a unique culinary experience that satisfies the taste buds and leaves a lasting impression. But Thai cuisine is more than just a delicious meal. It’s a reflection of the country’s rich history and cultural influences. The story of Thai food is one that spans centuries. It has roots in various countries and cultures that have come together to create a unique and vibrant culinary tradition. In this article, we will explore the history and cultural significance of Thai food, from its background and earliest roots to its modern-day popularity.

      The Evolution of Thai Cuisine
      Thai food has undergone significant changes and evolution over the centuries in its background. As a result, we get to enjoy the diverse and complex dishes we know and love today. The development of Thai cuisine can be traced back to ancient times. During those times, it was influenced by neighboring countries such as India and even Persia. These early influences laid the foundation for Thai cuisine and shaped its use of spices, herbs, and flavor combinations. During the Sukhothai era (1238-1438), Thai cuisine began to incorporate more indigenous ingredients such as lemongrass, galangal, and kaffir lime leaves. These ingredients became staples in many Thai dishes and helped to create the unique and distinct flavors of Thai cuisine. Later, during the Ayutthaya period (1350-1767), Thai cuisine was further influenced by the Chinese. This period saw many Chinese immigrants moving to Thailand, bringing with them their own culinary traditions and ingredients. Many Thai dishes were adapted to include Chinese flavors and ingredients. This results in dishes such as Khao Man Gai (Hainanese-style chicken rice) and Pad See Ew (stir-fried noodles with soy sauce and vegetables).

      The Importance of Herbs and Spices in Thai Cuisine
      One of the most distinctive features of Thai cuisine is its use of herbs and spices. These ingredients are not only used for flavor but also for their medicinal and health benefits. For example, turmeric is known for its anti-inflammatory properties, while galangal is believed to improve digestion. Thai cuisine makes use of a wide range of herbs and spices, including coriander, basil, ginger, garlic, and lemongrass. These ingredients are often used in combination with one another. That’s why Thai food has complex and layered flavors that are both satisfying and delicious.

      The Balance of Flavors in Thai Cuisine
      Another key element of Thai cuisine is the balance of flavors. Thai food is known for its combination of sweet, sour, salty, and spicy flavors, creating a complex and satisfying taste. The balance of flavors is achieved through the use of ingredients. Some of the most common are tamarind, lime juice, fish sauce, and chili peppers.

      Freshness and Local Ingredients in Thai Cuisine
      Thai cuisine also places a strong emphasis on the use of fresh ingredients and local produce. Many Thai dishes are made with fresh herbs and vegetables that are grown locally. Thus, you can find that the dishes are not only delicious but also healthy and nutritious.

      Popular Thai Dishes
      There are many popular Thai dishes that have gained recognition and become famous worldwide. Some of the most well-known dishes include Pad Thai, a stir-fried rice noodle dish with eggs, peanuts, and bean sprouts. Another popular one is Tom Yum, a spicy and sour soup made with shrimp or chicken and flavored with lemongrass, galangal, and lime. In addition, Green Curry is also popular. It’s a curry dish made with coconut milk, green chilies, and meat or seafood. In conclusion, Thai cuisine is a reflection of the country’s rich history and cultural heritage. From its early influences by neighboring countries to the adaptation of Chinese flavors and ingredients, Thai food has undergone significant evolution over the centuries in its background. Its use of herbs and spices, balance of flavors, and emphasis on fresh and local ingredients have made it a unique and delicious cuisine that is enjoyed by people all around the world.​