Did you realize that all element of Thailand has its distinct cuisine? Many dishes you might be readily familiar with-such as pad thai-are eaten throughout the country, central Thailand, the South, the Northeast and the North all have their unique repertoires. So you have reached the north. You're sitting in a Thai restaurant in Chiang Mai, Thailand, but nearly sure where you should start. Is this dish too spicy? Does it contain anything you're allergic to: nuts, milk products, egg, soya, or seafood? Print out this little guide to start your culinary adventure in the north. Typical ingredients found in these dishes is going to be listed at length, as well, to shield against specific food allergies and keep your holiday from being spoiled.

Aeb muu

This dish can serve as both appetizer (albeit a heavy one) and the main main course, usually eaten with sticky rice. The aeb muu is a stick comprised of pork and chili paste mixed together before being wrapped in banana leaves, and it is then cooked by roasting over a low fire or steaming. It tastes predominantly of chili and herbs, and tends toward spicy. Ingredients include the next: minced pork, diced kaffir lime leaves, coriander, spring onion, and chicken egg. The curry paste that serves as the key condiment contains dried bird chili, salt, turmeric, galangal, lemongrass, garlic, and shallots. As you can see from the list, this produces a really tasty dish rich with the scents, textures and unique flavors of no fewer than nine distinct kinds of spices and herbs. If you aren't partial to sticky rice, this is also good to consume with plain steamed jasmine rice.

Khao soy

This is a noodle dish marked by its distinct colors: bright yellow egg noodle and rich red-orange curry. It is definitely a main dish and can be quite filling, with varying degrees of hotness, and eaten along side several side condiments รีวิวที่เที่ยวภาคกลาง sprinkled onto the noodle to increase the already strong flavors: pickled mustard greens, lime, spring onion, coriander and shallots. The curry itself is a thick soup that's produced from curry paste (usually of similar or identical make to curry paste found in aeb muu) and a great helping of vegetable oil and coconut milk. As this originated as a Muslim dish-though it's since been absorbed into northern Thai cuisine because of a history of cultural integration and exchange of ideas-most khao soy is made out of chicken or beef rather than pork, although the pork variation can also be widely available.

Larb pla

The "larb" describes a particular way of mixing boiled minced meat with chili paste, various spices and herbs. The larb pla is a fish variant, produced from boiled fish grounded to a fine paste, shrimp paste, roasted rice grains, turmeric, lemongrass, coriander, spring onion, Vietnamese mint, garlic and vegetable oil. It's best eaten with crisp, fresh vegetables.

Kaep muu

Essentially pork shavings: this can be a northern Thai snack with distinct flavoring, produced from pork skin marinated in dark soy sauce then deep-fried until it is crispy and brown. No spices or herbs are involved, though it's a little heavy on the fat side: travelers cautious of the effectation of hot food on their palates can sample this one without worry.

Yam sanat

A Lanna-Thai salad comprised of coarsely chopped vegetables stirred in curry paste: this can be a perfect dish for those watching for calories as well as vegetarians (as long as you request the restaurant to leave the minced pork out). The ingredients are long beans, water morning glory, eggplant, shallots, coriander, spring onion, garlic, and a type of acacia leaves.

Nam prik ong

Minced pork, chili paste, and cherry tomatoes are the key ingredients that make up this dish: the name implies that it's one of the spicier dishes but is in fact minimal hot of "nam prik" dishes. Eaten with fresh eggplants, lettuces, pumpkin, long beans and cucumber.