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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 ...
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 ...
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 ...
Nam tok ( Lao: ນ້ຳຕົກ, Thai: น้ำตก, RTGS : nam tok, pronounced [nám tòk]) is either a soup or a meat salad from Southeast Asia. In the Lao and Thai language, the phrase means waterfall. The meat salad in Lao cuisine is a sliced beef steak instead of minced meat version of larb, Laos' national dish. Nam tok can refer to ...
Miang kham (Thai: เมี่ยงคำ, Lao: ໝ້ຽງຄຳ, RTGS: miang kham, pronounced [mîa̯ŋ kʰām]) is a traditional Southeast Asian snack from Thailand and Laos. It was introduced to the Siamese court of King Rama V by Princess Dara Rasmi. In Laos, most people call it miang. In Malaysia it is called Sirih Kaduk.
Namkhaeng sai ( Thai: น้ำแข็งไส, pronounced [nám.kʰɛ̌ŋ sǎj]) is a Thai version of shaved ice or snow cone. It is also known as wan yen ( Thai: หวานเย็น) or chamba ( Thai: จ้ำบ๊ะ ). Namkhaeng sai is simply shaved ice in a bowl, poured on top with sweet syrup and condensed milk. Namkhaeng sai ...
Kung chae nampla. Kung chae nampla ( Thai: กุ้งแช่น้ำปลา, pronounced [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. [1] Generally, Thais usually use whiteleg shrimp in this dish.
Cho Hae (Thai: ช่อแฮ, pronounced [t͡ɕʰɔ̂ː hɛ̄ː]; Northern Thai: ) is a tambon (sub-district) of Mueang Phrae District, Phrae Province, northern Thailand. Naming [ edit ] Its name after Phra That Cho Hae (พระธาตุช่อแฮ), a local ancient stūpa is highly revered and regarded as the symbol of the province ...
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