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REGIONAL VARIATIONS
THE FOUR REGIONS OF THAILAND
As is the case for all cultural cuisines, the dishes of each region of Thailand have been shaped by their specific and distinct regional history, culinary wisdom, economics, environment, and culture.
The dishes of each region mostly consist of variations of rice/rice noodle dishes, curries, soups, salads, and dipping sauces containing or accompanied by regionally and seasonally available grains, vegetables, meats, and herbs.
Khanom Chin Namya
Kaeng Tai Pla
THE SOUTH
The cuisine of southern Thailand is perhaps the most adherent to localized influences among the country's regions. Although many southern dishes include spices deriving from Southern India, Malaysia, Indonesia, and, China, most are served without spices according to local customs.
Flavor: Sour, sweet, salty.
Typical Character of Dishes: Rice or fermented noodles with curry (yellow, green, peanut, fish, fish bladder) or rice with vegetables.
Popular Bases/Accompaniments: Shrimp paste, tamarind sauce, palm sugar, and budda sauce (fermented salted fish).
Popular Regional Dishes:
1. Khanom Chin Nam Ya- fish curry with rice or fermented noodles and coconut milk.
2. Kaeng Tai Pla- Fish curry with vegetables, budda sauce, and rice on the side.
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THE CENTRAL PLAINS
The cuisine of the Central Plains is perhaps the most diverse of Thailand's four regions. This diversity derives from the influence of the Thai royal household's historic presence within the region, and its contact with various foreign national dishes: Chinese, Indian, European, Japanese, and Siamese.
Flavor: Sour, salty, spicy, and hints of sweetness.
Preparation: Boiling, sautéing, and deep-frying.
Popular Bases/Accompaniments: Coconut milk, tamarind, and palm sugar.
Typical Character of Dishes: Rice accompanied with curry, spicy dips for vegetables, hot/sour vegetable soup, fried vegetables, spicy/fried meat.
Popular Regional Dishes:
1. Kaeng Chuet- Sour/spicy fish curry/soup with vegetables.
2. Nam Phrik Ma Kham Sot- Spicy/sour chili sauce.
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Kaeng Som
Nam Phrik Ma Kham Sot
Larb Pla Duk
Lab Mo
THE NORTHEAST
Northeastern dishes have been influenced by the arid/infertile nature of the region, as well as the culinary customs of the neighboring countries of Laos, Cambodia, and Vietnam.
Flavors: Spicy-hot, hint of saltiness.
Preparation: Meats and vegetables half-cooked or raw.Â
Popular Bases/Accompaniments: Sticky rice, pla ra (fermented fish), beef, fermented fish juice, Laotian parsley, lemon grass, fresh/dried chilies, olives, tamarind, and kaffir lime.Â
Popular Regional Dishes:
1. Larb Pla Duk- Fermented catfish and sticky rice salad with various vegetables, herbs, and spices.
2. Lab Mu- Ground beef and sticky rice salad with various vegetables, herbs, and spices.
THE NORTH
The dishes of northern Thailand have been significantly shaped by the regions minority populations. These include: the Tai Yai, Tai Lue, Burmese, and Haw Chinese.
Flavors: neutral with hints of salty, spicy, hot, tangy, and sweet notes.
Preparation: Dishes cooked until well done, fresh vegetables boiled until tender, and fried dishes highly saturated with cooking oil.
Proscriptions: coconut milk and sugar.
Popular bases/Accompaniments : glutinous rice/rice noodles, pork, beef, chicken, duck, and field crab juice.
Unpopular bases: seafood (due to distance from the sea and associated high cost).
Popular Regional Dishes:
1. Nam Prik Num- Chili sauce used as addition to glutinous rice or a dipping sauce for vegetables or meats.
2. Khanom Chin Nam Ngiao- Tai Yai glutinous rice noodle soup or curry accompanied by pork/beef and tomatoes.
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Nam Prik Num
Khanom Chin Nam Ngiao