Food by Regions
Four regions of cuisines
Click on each region
to get more details on each regions cuisines
The northern part of Thailand is the ancient land where the tradition and culture are different from other parts.
Khao Soy (curry noodles), Kaeng Hang Le (pork curry), Sai Ua (spicy pork sausage), Khantoke dinner (a traditional form of meal during which all sit around a small low table), and steamed glutinous rice
In the north east of Thailand, in the Isan region, the culture is heavily influenced by its neighbour Laos. The region is dominated by large sandy, salty flood plains, the rivers Mekong, Loei and Songkhram and the average annual temperature is in the mid 20s with a rainy season from May to October. Therefore rice is the main ingredient or accompaniment to every meal. It is ‘sticky’ or ‘wet’ rice and can be eaten sweet or savoury.
Because food is grown and consumed locally, it varies from season to season. Rice can be grown throughout, but vegetables are harvested at different times and fish is dependent on the water level in the rivers. One thing is for sure, there are no preservatives, e-numbers or other ‘nasties’ in Thai food, making it one of the healthiest cuisines in the world.
prefer food with smooth and lasting taste with a touch of sweetness. The way the food is served is an art in itself. The dinning table is often decorated with carved vegetable and fruit. Cuisine of the central plain sometimes combines the best of the foods from various regions.
Kaeng Khiao Wan (green curry), Tom Yum (hot & sour soup), Tom Kha (creamy hot & sour soup), Yum (spicy salad), noodle dishes, and steamed rice
Thai food of the south tends to be exceedingly chili hot compared with Thai food from other regions of Thailand. Specially favored dishes of the south are a whole variety of gang (spiced soup or curry) for examples, gang liang, gang tai pla, and budu sauce. Boiled rice mixed in budu sauce known as khao yam is a delicatessen of the southern people. Salty is taste, khao yam is taken with an assortment of vegetable. Considered special ties of the south are sataw, med riang and look niang. Kaeng Tai Pla (spicy fish maw curry), Kaeng Leuang (yellow curry), Kaeng Mussaman (mild curry), Khao Yam Nam Budu (rice salad), Satay (skewered barbequed meat with spicy peanut sauce), and steamed rice