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The food of Northern Thailand, like the language, traditional dress and architecture, is quite distinct from that of Bangkok and central Thailand.<br/><br/> Northern Thai cuisine differs from central Thai cuisine in that it is clearly influenced by the traditions of neighbouring Burma, Laos and Yunnan. To begin with, the staple is not <i>khao suai</i>, the soft, fragrant boiled rice of the central plains so familiar to Westerners. Instead, the Khon Muang prefer to eat <i>khao niaw</i>, or glutinous sticky rice. This is steamed, served in tiny wicker baskets, and eaten with the fingers along with a selection of spicy dips and curries.
The food of Northern Thailand, like the language, traditional dress and architecture, is quite distinct from that of Bangkok and central Thailand.<br/><br/> Northern Thai cuisine differs from central Thai cuisine in that it is clearly influenced by the traditions of neighbouring Burma, Laos and Yunnan. To begin with, the staple is not <i>khao suai</i>, the soft, fragrant boiled rice of the central plains so familiar to Westerners. Instead, the Khon Muang prefer to eat <i>khao niaw</i>, or glutinous sticky rice. This is steamed, served in tiny wicker baskets, and eaten with the fingers along with a selection of spicy dips and curries.
Khao soi is a curry broth popular throughout northern Thailand, and believed to have been introduced from Yunnan and Burma by Haw Chinese caravaneers. Perhaps because of this, and perhaps because most Haw are Muslim, it is quite unusual to find pork khao soi—generally the most common meats used are chicken or beef.<br/><br/>Visitors to Chiang Mai may best experience this culinary delight during the day at one of the city's many noodle restaurants serving khao soi (for some reason khao soi is not considered an evening dish). Served with flat egg noodles, coconut milk, fresh lime, pickled cabbage and chopped red onions, optional additions include thick soy sauce, fried chilli paste and fish sauce.
Khao soi is a curry broth popular throughout northern Thailand, and believed to have been introduced from Yunnan and Burma by Haw Chinese caravaneers. Perhaps because of this, and perhaps because most Haw are Muslim, it is quite unusual to find pork khao soi—generally the most common meats used are chicken or beef.<br/><br/>Visitors to Chiang Mai may best experience this culinary delight during the day at one of the city's many noodle restaurants serving khao soi (for some reason khao soi is not considered an evening dish). Served with flat egg noodles, coconut milk, fresh lime, pickled cabbage and chopped red onions, optional additions include thick soy sauce, fried chilli paste and fish sauce.
Khao soi is a curry broth popular throughout northern Thailand, and believed to have been introduced from Yunnan and Burma by Haw Chinese caravaneers. Perhaps because of this, and perhaps because most Haw are Muslim, it is quite unusual to find pork khao soi—generally the most common meats used are chicken or beef.<br/><br/>Visitors to Chiang Mai may best experience this culinary delight during the day at one of the city's many noodle restaurants serving khao soi (for some reason khao soi is not considered an evening dish). Served with flat egg noodles, coconut milk, fresh lime, pickled cabbage and chopped red onions, optional additions include thick soy sauce, fried chilli paste and fish sauce.
Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom, with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes – elsewhere in Thailand the tomato is usually seen as a salad vegetable.<br/><br/> Distinctive dishes include <i>khao soy</i> – a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions, pickled cabbage, fresh lime and soy sauce. <i>Nam phrik ong</i> – minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is <i>kaeng hang lay</i> – curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with <i>naem</i>, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal <i>kap klaem</i>, or accompaniment to drinks – usually whisky and soda with plenty of ice.<br/><br/> Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner – elegantly served on a low table, usually to the accompaniment of traditional Lan Na dancing.