Northern Thai Cuisine

Hua Hin Golf | Northern Thai Cuisine Sour, Bitter and Tasty Northerners like their food with a bitter edge and a sharp tang – not sharing the sweet tooth of central Thais. Acacia leaf, sawtooth coriander, and eggplants for example, all appear in kaeng khae soup, while tamarind juice and pickled bamboo provide a mouth-watering sourness to dishes like kaeng ho. Also, many dishes include vegetables that can’t be grown further south. Uniquely northern is sai ua; a tangy fried sausage of pork, lime peel, lemongrass, shallots, garlic and chilies stuffed into pork intestine. A Culinary Crossroads Since the north was home to the country’s first city-states, it became an early commercial and cultural hub for Yunnan, Myanmar (now Myanmar) and Laos. All of these cultures left their mark. As in both Laos and northeastern Thailand, sticky rice is preferred – eaten with the hands. Kaemg hangleh, a richly spiced Burmese curry made without coconut milk is very popular at weddings and funerals, though available at anytime. Oodles of Noodles The influences of Yunnan, Myanmar and the Shan combined to create the country’s best noodles.

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