What’s cooking in Thailand?
While street food in Thailand varies, there’s one thing that is constant – the delicious symphony of five flavours: sweet, sour, salty, bitter, and spicy.
[↑] Khanom bueang (Thai crêpes) are popular at street food stands, weekend floating markets, and mall food courts around Bangkok.
[↑] Grilled seafood is an evening specialty at the Amphawa floating market located near Bangkok. The trick is to grill the squid quickly and serve with traditional Thai nam chim sauce, which makes for a complex yet balanced taste by introducing spicy, sour, salty, and sweet elements.
[↑] These crispy pancakes may look sweet, but they often have a sweet and salty filling made of meringue, shredded coconut, shrimp, and egg yolk threads.
[↑] Khanom krok (coconut and rice pancakes) in banana leaf “packaging” have a lovely soft and chewy texture. These treats are another example of how Thai food elegantly mixes sweet and salty elements, with green onions and sweetcorn the most popular fillings.
[↑] Thai cuisine is typically complex and uses many ingredients, usually fresh rather than dried. So local markets with variety are very important to Thai people. Thai markets like Nonthaburi are often big and bustling and worth an early morning visit.
[↑] Topped with deep fried herbs and vegetables and served with a tangy sauce, this white fish is a specialty at Huay Tung Tao Lake, near Chiang Mai.
Photos Andrew Taylor