Joanna James
Among all things fun and exciting about the Southeast Asian nation, one that is absolutely unmissable in your Thailand experience is getting a taste of the country's authentic cuisine. Indulge in an assortment of traditional dishes and let the mouth-watering flavours unleash the foodie in you.
The mouth-watering Thai cuisine that has won hearts (and taste buds) all over the world is significantly influenced by Lao cuisine, and Larb is one such example — undoubtedly a notable example — that hails from the neighbouring Southeast Asian nation. The base of the heavily seasoned meat salad has either pork, beef, chicken, fish, or duck that is hand minced. The meat is garnished with a slew of freshly chopped herbs and khao khoua — the most authentic ingredient of the dish, sticky toasted ground rice. People of Isan in Northeast Thailand were the first to embrace Larb into local cuisine but in modern-day Thailand, you won't find a city without a restaurant that won't serve the succulent meat delight.
It would be an utter pity to fly halfway across the world to Thailand and only have some run-of-the-mill Pad Thai that's only a phone call away from your local Thai place back home. For those truly adventurous and craving something truly authentic, give Malang Tod a try — Thailand's freakishly bizarre fried insects dish, which apparently is a delicacy in the Southeast Asian nation. Take your pick of fried insects — crickets, beetles, worms, grasshoppers, and scores of other bugs — anything your "heart desires" and muster up the courage to put your taste buds to the test.
Unlike the aforementioned Malang Tod that summons the daredevil in you, Kai Yang is a much similar dish in Thai cuisine for non-Thai taste buds. Grilled or barbecued whole, marinated chicken is a popular street food in Thailand relished by locals and tourists alike. The chief element of the tantalising poultry dish is its marinade, which is a flavourful combination of ginger, soy sauce, fish sauce, white pepper, vinegar, hoisin sauce, and a few different herbs.
The remarkable blend of authentic Thai flavours of this crispy fried rice vermicelli noodles dish is comparable to no other in the fantastic local cuisine. The primary element of the dish, vermicelli noodles, is traditionally accompanied by a sweet and sour sauce. The sauce uses a whole host of ingredients but the key ingredient that gives the sauce its iconic sweet and sour taste is som sa.
A bite of this fine-blanched shrimps and herbs salad is sure to take your breath away. It is one of the simple dishes in Thai cuisine, yet an unmissable one too. You can find Pla Kung at any eatery or fine dining restaurant at an elegant Chiang Mai hotel, including the likes of Anantara Chiang Mai Resort.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
