Street Food 101

After returning from the sales meeting in Cambodia I decided to take a deeper look at Thai food and the different styles associated with each region. When it comes to the food they eat, the Thai people are heavily influenced by their bordering countries, yet it all still retains a similar style. They all highlight bold flavors and a mixing of other flavors with different textures. Spicy, sweet and sour, fermented, hot and cold and crunchy foods are used in a way that can only be done with Thai cuisine. It’s a complex symphony of flavors that will excite your taste buds and if you are doing it right, leave you a hot & sweaty but, very satisfied mess in the end. That’s usually how I gauge if the meal is good or not, my level of perspiration.

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Photo by Brian Brindza

Every time I order something new I take a very small taste at first and test the spice levels to make sure I don’t burn my mouth. Thankfully most places let you decide the amount of heat to add to your dish. Customization is not just a Western preference. Each table will usually have a homemade chili sauce called Nam Phrik along with dry chili, fish sauce, and sugar. I usually like to heat up my meal with chili peppers and eat it the way it was meant to be eaten. HOT!

Finding a variety of different foods is as easy as walking down the block and choosing from the many stands that are selling different street foods.  Walking home from the Sky Train every night, I pass at least 15-20 of them selling Thai food from every region, along with fresh fruits, deep fried bugs, kebabs, samosas, and fresh coconuts.  The best part is a quick meal of Pad See Ew costs only 55 baht which is about $1.67. I could eat dinner out every day for a whole week and spend under $20. My goal for this week was to eat something different each day for dinner and it had to be street food.

 

noodledish

Photo by Brian Brindza

Monday:  Chicken Pad See Ew with Mango and Sticky Rice for dessert

Tuesday: Som Tum (Papaya Salad), Larb Moo, and a few roasted grass hoppers

Wednesday: Kai Yang, with side of steamed vegetables

Thursday: Khao Soi, with some kind of funky fermented vegetables plus Guava and Dragon Fruit for dessert

Friday: Khao Phat with an amazing Thai Ice Tea

Saturday: Kebab wrap with potato samosa and mint chutney (Technically cheating, but I needed a little break from Thai)

Sunday: Green Seafood Curry with Sticky Rice

 

Posted in: Chef Brian Culinary Exchange

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