Khao Chae ข้าวแช่ is something Thai people eat to cool off during the scorching summer. Preparing Khao Chae takes a village, and doing it right and beautiful is no small act of dedication. So, as eaters, we might want to know more about this special rice and the accompanying side dishes. And also how to eat it properly! It's time now to be cultured!
Tag - best Thai food bloggers
Khao Soi and Nam Ngiew are delicious staples of Thai northern cuisine. However, there are some surprises lurking among the ingredients. And also, do you know why in Phrae, a northern province about 200 kilometres south of Chiang Mai, people choose to serve their version of 'Nam Ngiew' in small bowls?
Khao Chae is a delicious ritual of Thai summer chilled rice, a historic meal that harks back centuries with the origins lying west of Bangkok. Here is the savoir-fair of this meal, sometimes deemed as an acquired taste, that will relieve you the heat from the sweaty summertime.
Guay Tiew Reur ก๋วยเตี๋ยวเรือ or 'boat noodle' is a type of Thai noodle that is so unique and delicious. This typically fiery bowl has its origin linking to the man-made canals in Rangsit District of Pathum Thani. This blog post is about the noodle's genesis, its tastes, and rituals. And how Thai people usually eat them right to the sweet ending.