Hua Hin Food & Beverage

Cuisine in Thailand

Thai cuisine is well-known for its distinct use of fresh herbs and spices. The distinct flavor is greatly influenced by its Indochina neighbors: Burma, Cambodia, Laos, and Vietnam.

Rice is the basic of daily sustenance for Thai while the staple condiments for Thai cuisine are fish sauce and shrimp paste. Short-grain sticky rice or what is commonly known as glutinous rice is a staple for both main and dessert dishes.

Most of Thai dishes are spicy, with the inclusion of dried chili flakes. The chili was initially brought in by the Portuguese traders in the early 16th century and since then it has become a main stay ingredient in many famous local dishes.

Very popular Thai dish included Pad Thai, Tom Yum Goong (shrimp soup with lemon grass), mango salad, papaya salad and favorite Thai dessert, mango sticky rice.

Pad Thai is one of Thailand's best-known exports, this stir-fry comprises rice noodles, tofu, bean sprouts and egg. Dried ground red chilies, white vinegar, sugar and fish sauces are usually added.

Thai curry is also an important feature in the local cuisine, with green and red curry, which are not necessary spicy. Seafood which is abundant throughout the year is also generally added to the curries.

Thai curry is also popular in many European cities, which is also served as a side dish complementary to the main course. 

You can enjoy such fusion dishes in Thailand in most fine dining areas, which combines the best of the Western and Indochina cuisine.

 

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