Travel Reference
In-Depth Information
Regional Cuisines
Over the past 20 years there has been so
much migration within Thailand that many of
the once region-specific dishes have been
adopted throughout the country as part of its
national cuisine.
MATCHED WITH
MŎO GRÒRP
(CRISPY FRIED PORK).
5
ЪAH·TÔRNG·GŎH
- CHINESE-
STYLE DOUGHNUTS SERVED IN
THE MORNING.
Northern Thai
True to its Lanna character, northern Thai
cuisine is more laid-back, the flavours are
mellow and the influences have migrated
over mountains from Myanmar (Burma) and
China. The curry and noodle dishes are hearty for chilly mornings. Thanks to the
travelling Chinese caravans and settlers, northern cuisine is enamoured with pork,
which features in almost every dish including
sâi o
̀
o·a
(local-style sausages),
kâap
mŏo
(fried crackling snacks) and the popular street food
mŏo Ъîng
(grilled pork
skewers). The Burmese influence has imparted the use of turmeric and ginger
(though some could argue that northern Burmese was influenced by Chinese) into
the curry pastes used in
gaang hang·lair
(rich pork stew). Northern flavours favour
sour notes. Pickled vegetables are loaded on top of the signature noodle dishes of
kôw soy
(wheat-and-egg noodles with a thick coconut red curry) and
ka
̀
·nŏm jeen
na
́
m ngée·o
(rice noodles served with thin curry broth made with pork and toma-
toes); shallots and lime wedges are common seasoning garnishes.
