If you have already tried Pad Thai and Tom Yum Kung, meet some other Thai dishes. In Chiang Mai, sticky rice comes with sausage, vegetables and a dipping sauce, while in Isan people enjoy a crunchy papaya salad and tangy fermented foods. Some dishes change from city to city, like the noodles and snacks of Phuket. Just as regional cooking differs across India, pick a new flavour in the city you travel to.
If Thai food is new to you, start with a bowl of curry or noodles to eat with rice. If you are with friends or family, share several dishes and enjoy the different flavours together.
In the central region, curries and other dishes are served with rice. The richness of coconut milk, sourness, sweetness and heat blend differently in each dish. If you eat Tom Yum Kung and green curry in Bangkok, you can notice this mix of flavours.
In the north, sticky rice and vegetables come with nam prik, and people also eat the herb-scented sai ua sausage. Chiang Mai's khao soi puts noodles and curry broth in one bowl. Not all northern food is mild, so ask about the spice level when you order.
In Isan, try som tam and larb with sticky rice. Some dishes use pla ra, a fermented fish seasoning. Even within Isan, the chilli and seasoning used in som tam differ, so you can enjoy different flavours by area.
In the south you can enjoy spicy food as well as noodles and snacks that differ from city to city. Phuket has dishes shaped by Chinese and Malay food culture, and in the Songkhla area the food of Chinese-descent and Muslim communities sits side by side. Pick the city you are visiting and look at its signature dishes.
Desserts and some dishes are not meant to be spicy. For curries and dipping sauces, colour or name alone does not tell you how spicy they are, so it helps to ask before you order.
Many dishes have spread to other regions and are eaten across the country. This guide explains the link with regional food culture and does not claim a place of origin or an exclusive area of sale.
Animal-based seasonings such as fish sauce and shrimp paste are sometimes used. If you have a vegetarian requirement, ask the staff to tell you the actual ingredients, including the seasonings.
The sourness of tamarind blends with sweet and salty notes. Chew the bean sprouts and peanuts with the soft noodles and you get a crunchy, nutty taste. Where chilli flakes are served on the side, you can add as much as you like.
Pad Thai: taste and how to eat it →
Sourness and heat are added to a broth that has taken on the flavour of prawns. Lemongrass, galangal and kaffir lime leaf give Tom Yum Kung its distinctive aroma. There are clear and rich versions, so dishes with the same name can taste a little different.
Tom Yum Kung: taste and how to eat it →
Behind the rich, soft coconut milk you feel the heat of the curry paste. The herb aroma is also clear, so it tastes different from the curries you may know from home. Eat it by putting a little curry and its pieces on the rice at a time.
Green Curry: taste and how to eat it →
The aroma of spices such as cinnamon, cardamom and clove soaks into the curry. If you eat it next to green curry, where herbs stand out, you can easily feel the difference between the two. Eat the rich sauce with rice, a little at a time.
Massaman Curry: taste and how to eat it →
Sour and spicy seasoning blends with the crunch of papaya. In the versions that use pla ra, a fermented fish seasoning, you can also notice the smell of fermentation. Even with the same som tam, the taste differs with how the seasoning and chilli are used.
Som Tam: taste and how to eat it →
The sweetness of mango is joined by the richness of coconut. The sticky rice is chewy, so the texture differs from eating the fruit alone. Taste the mango and the sticky rice separately, and next time take them together in one spoonful.
Mango Sticky Rice: taste and how to eat it →If you want to read more about these dishes and regions, these sources are a good place to start. Ingredients and cooking methods can differ from one eatery to another.
