What to eat in Thailand ?

What to eat in Thailand?

There’s an entire universe of amazing dishes once you get beyond ‘pad thai’ and green curry, and for many visitors, food is one of the main reasons for choosing Thailand as a destination. Even more remarkable, however, is the 

love for Thai food among the locals; Thais become just as excited as tour�ists when faced with a bowl of well-prepared noodles or when seated at a renowned hawker stall. This unabashed enthusiasm for eating, not to mention an abundance of fascinating ingredients and influences, has generated one of the most fun and diverse food scenes anywhere in the world.

Thailand’s cuisine is intensely regional and virtually every town is associated with a specific dish 

not available (or at least not as tasty) outside the city limits. To help you look (and eat) like local, 

here is a list a few of the more delicious regional specialties:

Ayuthaya: gŏo·ay đĕe·o reu·a (‘boat noodles’) Rice noodles served with a dark, intense spice-laden broth.

Chiang Mai: nám prík nùm and kâab mŏo (roast chilli ‘dip’ and deep-fried pork crackling) Available at virtually every market in the city, the two dishes go wonderfully together, ideally accompanied by par-boiled veggies and sticky rice.

Hat Yai: gài tôrt hàht yài This city’s namesake fried chicken is marinated in a dried-spice mixture, giving it a distinctive red hue.

Khon Kaen: gài yâhng Marinated free-range chicken (gài bâhn) grilled over hot coals – a northeastern speciality said to be best in this town.

Lampang: kôw ŧaan Sticky rice cakes made with watermelon juice and drizzled with palm sugar are a popular treat in this northern town.

Nong Khai: năam neu·ang This Vietnamese dish of balls of pork served with rice paper wrappers and a basket of herbs has found a home in northeastern Thailand.

 Phetchaburi: kôw châa This odd but delicious Mon dish of chilled fragrant rice served with sweet/savoury sides is said to be best in this central Thai town.

Trang: mŏo yâhng Roast pig, skin and all, typically eaten as part of a dim sum brunch, is a speciality of this southern town.

Fruits 

Being a tropical country, Thailand excels in the fruit department with ex�ceptionally delicious sàp·Ъà·rót (pineapple), má·lá·gor (papaya) and đaang moh (watermelon) sold from ubiquitous vendor carts, often accompanied by a dipping mix of salt, sugar and ground chilli. You’ll find more exotic fruits sold in produce markets. The king of fruits is the spiky-shelled tú·ree·an(durian), an acridly pungent delicacy in Southeast Asia. The fruit smells so strong that it is banned from airlines, air-conditioned buses and some ho�tels. Other seasonal fruits that you deserve to meet include creamy nóy nàh(custard apple), the Velcro tennis-ball shaped ngó (rambutan), the purplish skinned mang·kút (mangosteen), and the grape-shaped lá·mút (sapodilla) 

and lam yai (longan).Má·môo·ang (mangoes) come in a dozen varieties that are eaten at differ�ent stages of ripeness. Some are served green and crisp and taste like apples, while others are ripe and luscious and served in the intoxicating dessert kôw nĕe·o má·môo·ang (mangoes and sticky rice).