This soup is also a favorite in northern Vietnam and is good accompanied by Spicy garlic Sauce and Dried Beef or Heavenly Beef. 1 lb (500 g) pork bones, chicken bones and trimmings or 1 lb (500 g) fish heads 6 cups (1½ liters) water 4 shallots or 1 small onion, peeled 2 stalks lemongrass, [...]
This is a sophisticated Bangkok adaptation of a country snack using the leaves of a wild creeper, bai cha phlu or betel leaf. For this adaptation you need a special brass mold for making cocktail cups. The wooden handle looks like the top of a ladle but it branches out into small fluted cups at [...]
This is another Chinese dish that the Thais have made their own. If a foreigner (farang) in Thailand will like only one Thai dish, it will almost certainly be this one. This is my adaptation of a modern version taught to cooking students at the Suan Dusit Teachers’ College in Bangkok. 1 lb (500 g) [...]
Lime juice gives this fried rice a special piquancy. 1 cucumber, peeled 8 green onions 2 limes, cut the Thai way 4 tablespoons oil 12 small cloves garlic, peeled 2 thick slices of fatty bacon, cut into strips 1 ½ small onions, sliced lengthwise 3 eggs 5 cups (1¼ kg) cooked rice 1 tablespoon fish [...]
This sauce is always present on the Thai table for dipping. It is good with rice, including fried rice, and with grilled dishes or anything that needs a lift. 4 tablespoons fish sauce 1 tablespoon fresh lime juice 1 clove garlic, finely sliced lengthwise 3-4 bird’s eye chilies, sliced into rings Sugar to taste (optional) [...]
8 oz (250 g) cucumber, seeded and sliced or 8 oz (250 g) mixed crisp vegetables (cucumber; water chestnuts; radishes), sliced 2 tablespoons sliced cooked shrimp, pork or crabmeat or ground dried shrimp ½ red Spanish onion, finely chopped Dressing 1-2 tablespoons fresh lime juice 1-2 teaspoons sugar to taste Salt to taste ½ tablespoons [...]
7 oz (200 g) lean pork loin or butterfly chops ½ chicken breast, skinned 7 oz (200 g) cooked shrimp, peeled and deveined 5 small round radishes, trimmed and sliced thick 2 oz (50 g) mung-bean vermicelli, soaked in warm water until soft, drained and cut into bite-sized pieces 1 tablespoon chopped Chinese cloud-ear mushroom [...]
