Travel Reference
In-Depth Information
Regional Variations
One particularly unique aspect of Thai food is its regional diversity. Despite having
evolved in a relatively small area, Thai cuisine is anything but a single entity, and takes a
slightly different form every time it crosses a provincial border. The food of Thailand's
southern provinces is no exception to this - see the boxed text on
Click here
for more in-
formation.
ETHNIC SPECIALITIES
In addition to geography, the country's predominant minorities - Muslims and Chinese - have had different but
profound influences on the local cuisine.
Thai-Muslim Cuisine
Muslims are thought to have first visited Thailand during the late 14th century. Common Thai-Muslim dishes in-
clude:
»
Gaang mát·sà·màn
- 'Muslim curry' is a rich coconut milk-based dish. As with many Thai-Muslim dishes,
there is an emphasis on the sweet.
»
Kôw mòk
- biryani, a dish found across the Muslim world. In Thailand it is typically made with chicken and
served with a dipping sauce and a bowl of chicken broth.
»
Sà·đé (satay)
- the savoury peanut-based dipping sauce served with these grilled skewers of meat is often mis-
takenly associated with Thai cooking.
Thai-Chinese Cuisine
Chinese labourers and vendors most likely introduced the wok and several noodle dishes to Thailand. Thai-
Chinese dishes you're likely to run across include:
»
Bà·mèe
- Chinese-style wheat and egg noodles are typically served with slices of barbecued pork, a handful of
greens and/or wontons.
»
Gŏo·ay đĕe·o kôo·a gài
- wide rice noodles fried with little more than egg, chicken, squid and garlic oil; a popu-
lar dish in Bangkok's Chinatown.
»
Kôw man gài
- chicken rice, originally from the Chinese island of Hainan, is now found in just about every
corner of Thailand.
