Wicked Good Travel Tips / Destinations  / Asia Travel Tips  / Surprise Your Taste Buds in Thailand – 5 Must-Try Thai Dishes
13 Mar

Surprise Your Taste Buds in Thailand – 5 Must-Try Thai Dishes

Surprise Your Taste Buds in Thailand – 5 Thai Dishes You Must Try

There are two things (three if I must mention my wife) I love about life – travel and food.  These things are why I get up in the morning.  Soon, it will be time for my seasonal trip to Thailand.

My better half and I are spending seven days and nights relaxing, basking in laziness, and completely gorging on all the delectable dishes we can digest under Thai skies.
Thai Food

Sure, I love the time away from the office and face-to-face with my wife, but I will not lie to you, readers; my stomach yearns for this experience – the dining is the most awaited chapter of the journey (Don’t tell my wife.)

As mentioned, this isn’t my first trip to Thailand; I know my way around a Thai dinner dish.  What are some selections I’m most looking toward gorging upon?

Gang Som Pak Ruam

Contrasting sweet and sour flavors, complemented by vegetables, comprise this delicious soup.  My wife enjoys that.  She always eats healthy.  I admire that, but I also love eating more ingredients.

I ask my soup host deep-fried omelet made from eggs and the Thai acacia leaf.  Would you like to know a seasoned, Thai-eater tip?  I add galangal, similar to ginger, but the taste is unique.  This particular seasoning adds a sharp bite to the soup, offering more zest.  I’m never one to turn away from tangy, hot seasoning.

Jim Jum

I love meat.  I make it a must to order a hearty portion of Jim Jum to share with friends, but this trip it will just be the two of us enjoying this blend of pork, cabbage, beat eggs, noodles, and the star of the show, basil.

Ingredients are combined in a pot, slowly boiled to perfection.  The people of Thailand know basil, hosting two types of holy basil, white and red.  The red offers a bolder flavor and aroma than white, but I ask for my Jim Jum save room for both varieties.

Kao Moo Dang

My wife loves a good barbeque, whether it’s in our back yard in the United States or on our spring-time trip to Thailand.  This dish serves slices of barbecued pork resting on a bed of rice.  That’s only the beginning of the cornucopia, diners feasting on added hard-boiled egg and sausage.  Green onions are offered for flavor, but she passes, opting for more cilantro.

Coriander or cilantro (commonly referred to in America) adds robust aroma.  Coriander can be used as a garnish, is often present in soups and main dishes, and sometimes eaten fresh with Sakoo (tapioca balls filled with pork).

Plah Kah Pung Neung Manow

I was in the Navy, a seaman, passing through Thailand in my earlier days, enjoying this dish of steamed snapper.  An entire fish is prepared in tangy lime juice, slowly steaming over a fitted pan.

The snapper fish gets a lovely searing in the pan, and the best of Thai chefs add raw cloves of garlic, injecting zest and a flavor one won’t find anywhere else in the world.

About The Author:  Jodie Bishop travels extensively for work. She particularly enjoys trying the local cuisine on her travels and she blogs about her travel experiences. Visit Travelstart for more travel ideas.
Photo Credit:  Flickrcc:lookslikeamy

No Comments

Leave a Reply: