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my rice with sauce and a few chillies, added some vegetables, and made a meal out of it.
It's worth it for the experience.
Manyofthesmallerplaceswon'tevenhavemenus,astheyareoftenfrequentedbyregulars
from the village or only offer a couple of specific dishes that they specialise in. In some
towns, there are places which are packed at 7am because they only serve breakfast - fried
pork and rice (
bai saw saich chrouk
), noodle soup (
khtieau
), rice porridge
(bobor
), or
noodles
(mee cha
) - and others which offer a selection of lunch dishes in open chafing
dishes that you can point to and be served. In places like this, main courses don't usually
cost more than $2.
It's the same in the local markets. From early morning, food vendors are frying, boiling,
stirring,andsautéingallkindsofdeliciousdishes,whichcostbetween50centsand$2fora
plate.Crispyfriedchivericecakes(
nom kachay)
servedwithaspicysaucearedelicious,as
are
ban chao
(thin crisp pancakes filled with bean sprouts and your choice of ground meat
and vegetables and eaten with a selection of greens). You may also find stir-fried noodles,
soups, deep-fried fish, animal stomachs, barbequed squid, spring rolls, and rice dishes.
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