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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.
The important oasis of Yarkand (Shache) was once the seat of an ancient Buddhist Kingdom and an important caravanserai on the Southern Silk Road. Today it is a predominantly Uighur city with a population of 375,000 producing cotton, wheat, corn and fruit (notably pomegranates, pears and grapes) as well as oil and natural gas.<br/><br/>In times past Yarkand was of particular importance as the northern terminus for the strategically significant trade route to Leh, capital of Ladakh in Indian-administered Kashmir, across the Karakoram Pass (5,575m., 18,286 ft).
The British conquest of Burma began in 1824 in response to a Burmese attempt to invade India. By 1886, and after two further wars, Britain had incorporated the entire country into the British Raj.<br/><br/> To stimulate trade and facilitate changes, the British brought in Indians and Chinese, who quickly displaced the Burmese in urban areas. To this day Rangoon and Mandalay have large ethnic Indian populations. Railways and schools were built, as well as a large number of prisons, including the infamous Insein Prison, then and now used for political prisoners. Burmese resentment was strong and was vented in violent riots that paralysed Rangoon on occasion all the way until the 1930s.<br/><br/> Burma was administered as a province of British India until 1937 when it became a separate, self-governing colony. Burma finally gained independence from Britain on Jan. 4, 1948.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.