Thai Food in Thailand

 

“Cooking and eating together is about more than just food; 

it’s about 

creating memories and strengthening relationships.”

Unknown

Dinner with Nok's Family at Wat Phra Pathommachedi

What’s your favorite Thai food dish? Perhaps it’s Pad Thai, Massaman Curry, Spicy Green Papaya Salad, or Mango with Sticky Rice. These are common dishes in western Thai restaurants. People often ask me, “Is Thai food in the U.S. authentic?” and now that I’ve eaten Thai food for almost every meal over the past three weeks (I had yogurt one night for dinner and made pancakes once for breakfast), I can answer with greater confidence that the typical dishes we eat in the U.S. approach authenticity, but there are distinct differences. My perceptions, however, are based upon what I have eaten in Bangkok and its suburbs. Thai food in the southern, northern, and eastern parts of the country have their regional variations. But I’m going to let you decide how some of these dishes are the same or different from the Thai food you eat. I’ve included several short videos in this post so you can get a sense of not just what the food looks like, but who is involved in the preparation, conversations around, and consumption of the meals.

Here is a sampling of some of the food I have enjoyed (see my earlier post on eating bamboo worms and fried caterpillars, which I found out later are not eaten by many of my colleagues!). But first, check out the markets, not the big box supermarkets, but the outdoor markets and outdoor restaurants where I get my groceries and my meals (mostly meals, because I can eat a delicious, hearty meal for about $1.75, so why cook?). 

This is a brief video of my colleague, Nok, her family, and me shopping at the Wat Don Wai Floating Market. This is a very large market, but the general look and feel of it is like smaller markets.

After we bought ingredients at the market, we sat down and made this healthy snack. I don’t recall what it is called, but in a green leaf we put dried shrimp, a little hunk of garlic, red onions, peanuts, sugar, a sweet sauce, sugar, and a very sour pepper-looking fruit. In this video you will see how to prepare it. Eating this treat made my mouth come alive!

Leafy treat with pomelo on the side

Every week at Mahidol University the main pedestrian road to the student center closes for their Friday Market. My colleagues, Fang and Queen, often take me for lunch. In this video we are getting fish soup made with fish balls, tofu, and other ingredients, including many spices. Another yummy meal.

Thai cook making fish soup

  

One night last week I was craving something bland, something with dairy. I found a yogurt shop along the street where I live. The young woman who served me asked me if I wanted a 1, 2, 3, 4, or 5. I didn’t know what she was referring to, but she told me that most people get a 4, so I decided to get a 4. After paying for my yogurt, I read the sign that described these levels. They were sugar levels!!! Oh, was that yogurt sweet! 

 

Last week the university had their Opening Ceremony for the faculty/staff sports competitions (I played on the National Institute’s volleyball team a couple of times). Every college and unit on campus marched in the parade, ending at the stadium with music, dancing, and food. In this video Fang explains what is in the ice cream (pumpkin, sweet potatoes, and Atap palm seed). 

 

Now, what you may have been waiting for: how to make Pad Thai. A colleague from The Contemplative Education Center, Bom, took me to the Friday market and helped me find a booth where they were making this common dish. The video shows all the steps except for the last few seconds where the cook adds the tamarind and fish sauces. 

Thai cook making Pad Thai

What you eat, when you eat, and how you eat your food is important to many Thais. It's not uncommon to be asked "Gin khaaw ru yung?" with a literal translation of "Have you eaten rice yet?" People are surprised if you skip a meal or eat after the typical mealtime. They seem even more surprised when I can't finish eating the whole meal, and ask for a plastic bag for my leftovers. Yet, they don't seem to be surprised when I decide not to eat a large chunk of curdled blood. 

 

82-year-old cook and daughter   

Phrae and Pin, Mahidol Med Students

        

So is Thai food in the U.S. authentic? To me, what makes Thai food so authentic, so delicious, is the sweetness of our friendships as we make and eat Thai food together. I cherish these times and look forward to eating bamboo worms with you in the future.

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