Thai Culture's Cuisine
History
The first traces of Thai cuisine date back to the Ayutthaya Kingdom. The Ayutthaya, inspired by the recent arrival of the Portuguese, are documented to have made dishes such as foi thong - a dessert made from egg yolks and coconut milk, still popular today in Thailand. Thai Cuisine, as we know today, has been greatly influenced by Chinese cuisine. This influence began in the 18th century when many Teochew people settled in Thailand. Importantly, the Chinese introduced the Thai to the techniques of stir fry and deep-frying.
Staple Foods
- Rice - interestingly, at one time there were more than 10,000 variations of rice grown in Thailand and some rice dishes included up to 30 different variations of rice. However, due to genetic modifications, this 10,000 number has drastically decreased.
- Nam Pla - commonly referred to as fish sauce, nam pla is a staple and unique ingredient in Thai culture. It is made from fermented fish. Nam pla is most often eaten alongside rice, however it can often be used as a base for sauces or dips.
- Chillies - chili is a recurring ingredient in Thai cuisine. The hottest chili commonly used is the phrik khi nu suan ("garden mouse-dropping chili").
Street Food Vendors
As written by Brian Mertens, a columnist for The New York Times, in an article titled Food Vendors: A Thai Tradition With a Twist of Innovation, "Thailand [has] 24,000 registered street vendors, who operate from wheeled carts, portable stalls and baskets slung on shoulder poles." Street vendors are common in most East Asian countries, however, as Mertens writes, "what's unique about the Thai approach is the extreme customization. A soup might have five types of noodles, with different meats, vegetables and garnishes, all cooked to order." For the most part, the most popular Thai dishes can be quickly prepared (quick stir fries with rice and quick curries) - thus food vendors have become a staple of Thai cuisine.
