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At bottom is a close-up view of the same dish. Naem ( Thai: แหนม, Lao: ແໜມ, pronounced [nɛ̌ːm], also referred to as nam, nham, naem moo, som moo, naem maw, chin som) [2] [3] is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor. It has a short shelf life, and is often eaten in raw form after ...
The richness comes from the coconut milk and cream used as a base, as for many Thai curries. In 2011, CNNGo ranked massaman curry as the number one most delicious food in an article titled "World's 50 most delicious foods". [3]
Steamed curry (Khmer: អាម៉ុក, amŏk lit. ' to steam in banana leaves ', or ហហ្មុក, hormŏk; Lao: ໝົກ, mok; Thai: ห่อหมก lit. ' bury wrap ', ho mok [hɔ̀ː.mòk],) is a Southeast Asian type of curry steam-cooked in banana leaves and served with cooked rice.
Khanom khai (Thai: ขนมไข่, pronounced [kʰā.nǒm kʰàj]), also known as khanom bulu (ขนมบูหลู, [kʰā.nǒm būː.lǔː]), is a Thai dessert. It is a popular Thai snack because of the size and its palatable taste. Khanom means 'dessert' and khai means 'egg'. Khanom khai is made from egg, sugar and flour. It is ...
Khanom chin nam phrik, served with a sweet peanut-based sauce; Khanom chin kaeng kiao wan kai, served with green chicken curry; Khanom chin nam ngiao, a northern Thai speciality, the sauce contains pork blood; Khanom chin sao nam, a salad with coconut milk, ground sun-dried prawns, and fresh pineapple; Khanom chin tai pla, a southern Thai spicy ...
Khanom mo kaeng ( Thai: ขนมหม้อแกง, pronounced [kʰānǒm mɔ̂ː kɛ̄ːŋ]) is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. Khanom mo kaeng is made with coconut milk, eggs (either chicken or duck), palm sugar, white sugar, salt, shallots and a bit of oil. [1] There are different variations ...
The Thai unit earned the nickname "Little Tigers" for their valour. Thai Soldiers arriving at Pusan, 1950. In last spring of the war (March to June 1953), the Thai infantry spent most of their time training and as 9th US Corps reserve. They then relocated to Kyo-dong on 4 May 1953.
Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli.There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (minced crab and fish) and bún riêu ốc (minced crab and snail).
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