Noodles and snacks with Chinese and Malay influences
In Phuket you do not have to eat only grilled seafood. Try mi hokkien, thick noodles stir-fried, and mi hun, thin rice noodles. After the meal, you could take a break with o-aew, made with ice and jelly. On a day in the old town, enjoy the local food too.
When choosing a meal in Phuket
Have mi hokkien or mi hun as a meal, and on a hot day choose o-aew for dessert. If you are in a group, share the two noodle dishes and compare the thick noodles with the thin ones.
Phuket's food carries the influence of Chinese and Malay food culture. Thick noodles are sometimes stir-fried with seafood, and thin noodles may come with a pork rib broth. If you also look at the snack served with ice and jelly, the Phuket table you thought of as only seafood will look more varied.
Mi hokkien and mi hun are different noodle dishes. If you order them by name, you can enjoy the difference in texture and in what comes with each.
Pick a dish you want to eat. Each guide explains what it tastes like and what to eat it with.
The sauce and the seafood flavor soak into the thick noodles. Compared with mi hun, which uses thin rice noodles, the texture of the noodles feels different. The taste of a bowl can also change with the amount of broth and with side ingredients such as egg.
Mi hokkien: taste and how to eat it →It is a dish where you enjoy the texture of thin rice noodles together with the taste of the broth that comes with them. If the noodles and the broth are served separately, alternate between them. It gives you a meal that is different from thick stir-fried noodles.
Mi hun: taste and how to eat it →
The sweetness of soft jelly and syrup is added to cold ice. The taste and texture of each spoonful change with the toppings you choose. Take ice and jelly together on one spoon.
O-aew: taste and how to eat it →A fruit's famous growing area and the city where you buy it now can be different. Check the season and taste, then choose the fruit you want.
You notice sweetness and tartness together, and the firmness of the flesh varies with the variety. If a seasoning is served on the side, taste the fruit first and then add it.
Pineapple: season, taste and how to eat it →
With a young coconut you enjoy the water and the soft white flesh together. Nam Hom is introduced as a variety whose feature is its aroma.
Young coconut: season, taste and how to eat it →
It is a crunchy, juicy fruit. Fresh fruit and taeng mo pan, blended with ice, give you different textures.
Watermelon: season, taste and how to eat it →
The white flesh is soft and sweet-tart. The larger segments may have a seed, so eat slowly.
Mangosteen: season, taste and how to eat it →Mi hokkien and mi hun are different noodle dishes. If you order them by name, you can enjoy the difference in texture and in what comes with each.
Have mi hokkien or mi hun as a meal, and on a hot day choose o-aew for dessert. If you are in a group, share the two noodle dishes and compare the thick noodles with the thin ones.
If you want to read more about the food and the regions behind it, these sources are a good next step. Ingredients and cooking methods can differ from one place to the next.
