![]() ![]() Thai dishes have traditionally been served in bite-size pieces in accordance with a Buddhist custom that no whole animal be cooked and served. One distinctive aspect of Thai food is the use of fresh herbs and spices as well as the inclusion of fermented fish sauce in nearly every dish. This goes beyond simply combining the flavors within an individual dish to incorporate the contrast in flavors between two or three different dishes, which is one reason Thai’s share meals and eat family style. While Thai food has a reputation for being spicy, Thai food is actually based on a balance between different flavors including spicy, sour, sweet, salty, and bitter. ![]() The characteristic tang many Thai dishes have comes from lime juice, lemon grass and “naam plaa” fish sauce. Particularly nasty are “phrik khi nuu” (literally “mouse-shit” peppers), tiny, little peckers that add fire to Thai curries. The wok and mortar and pestle are essential tool in Thai cooking. Guidelines of food advise eating “well-prepared food which is free of microorganisms and food contaminants.” In the old days, many Thais found American fast food inedible, but that is less true today. ![]() Thomas Fuller wrote in the New York Times: “Thailand’s favorite topic of conversation is probably food.” Freshness and food safety are important to Thais. ![]()
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