Thai Cuisine

Hot, Sweet, Salty, Sour and Bitter
Variety in Flavor, Ingredients, Color

“Food is eaten not just for nourishment. For a Thai, it is an art, a topic of conversation, a source of pleasure.” — Kreesnee Ruangkritya [1]

Deva sculpture, Thailand 15th century

Deva, Thailand, 15th cent.

The core concepts of Thai cooking are hot, sweet, salty, sour and bitter.  A well-designed meal offers a variety in flavors, preparation methods, ingredients, and color.

So if a Red Curry is the main dish, the cook woul Continue reading

Vietnamese Soup with Cabbage Pork Rolls

A Classic Vietnamese One-Dish Meal
Beef and Pork Meet Nuoc Mam

Using cabbage to prepare Vietnamese dishes


In this dish, Vietnamese Soup with Cabbage Pork Rolls (Canh Thit Goi Su), Beef and Pork are combined in a Cabbage Roll which is served in a soup with a heavy garnish of Rice, making it a simple one-dish meal.

The combination of Beef and Pork, together with the use of Fish Sauce (Nuoc Mam) and the fresh Cilantro (Coriander Leaves) are a characteristic touch in Vietnamese cuisine. Continue reading