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Northeastern Thai and Lao food is generally of the simple, spicy, peasant variety enjoyed by the inhabitants of this relatively poor region. The most famous dishes include <i>somtam</i>– papaya salad with fish sauce, garlic, chilli peppers, peanuts and <i>puu na</i> field crab added to taste. This is often eaten with <i>kai yang</i>– grilled chicken, the best of which is said to come from Sisaket, close to the Lao frontier.<br/><br/> Perhaps the most classic of Isaan dishes is <i>larb</i>– spiced minced meat generally served with salad and a side plate of raw vegetables. Unlike Bangkok and the South, <i>khao niaw</i>, or 'sticky rice' – a glutinous variant served in small woven bamboo baskets and eaten with the hand – is the main accompaniment to every meal.
Northeastern Thai and Lao food is generally of the simple, spicy, peasant variety enjoyed by the inhabitants of this relatively poor region. The most famous dishes include <i>somtam</i>– papaya salad with fish sauce, garlic, chilli peppers, peanuts and <i>puu na</i> field crab added to taste. This is often eaten with <i>kai yang</i>– grilled chicken, the best of which is said to come from Sisaket, close to the Lao frontier.<br/><br/> Perhaps the most classic of Isaan dishes is <i>larb</i>– spiced minced meat generally served with salad and a side plate of raw vegetables. Unlike Bangkok and the South, <i>khao niaw</i>, or 'sticky rice' – a glutinous variant served in small woven bamboo baskets and eaten with the hand – is the main accompaniment to every meal.
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.
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.
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 khao soy – 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. Nam phrik ong – minced pork with tomatoes and chillies, almost like a Bolognese sauce. Not to be missed is kaeng hang lay – curried pork with ginger and peanuts, often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage, made with naem, or preserved pork. Served with a tray of peanuts, fresh ginger and chilli peppers, Northerners consider this to be an ideal kap klaem, 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.
Traditional sticky rice baskets are used all across Southeast Asia, but especially in Laos and Thailand. Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked.