Thai cuisine is the national cuisine of Thailand.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded. It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit. Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Lemon basil, hoary basil, Thai lemon basil, or Lao basil, is a hybrid between basil and American basil. The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.
Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather then a mix of dried spices.
Piper sarmentosum is a plant in the family Piperaceae used in many Southeast Asian cuisines. The leaves are often confused with betel, but they lack the intense taste of the betel leaves and are significantly smaller.
Senegalia pennata, is a species of plant which is native to South and Southeast Asia. It is a shrub or small tropical tree which grows up to 5 metres (16 ft) in height. Its leaves are bipinnate with linear-oblong and glabrous pinnules. Its yellowish flowers are terminal panicles with globose heads. The pods are thin, flat and long with thick sutures.
Kaeng som, gaeng som, Asam rebus, or Thai/Lao/Malaysian sour curry is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar to sweeten the curry.
Kaeng khae is a curry of northern Thai cuisine.
Kaeng tai pla is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails, which gives the curry a strong smell and flavor.
Chim chum is a Southeast Asian street food, popular especially in Thailand. It is traditionally made with chicken or pork and fresh herbs such as galangal, sweet basil, lemongrass and kaffir lime leaves, cooked in a small clay pot on a charcoal stove. It is often served with nam chim.
Red curry is a Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
Tom yum or tom yam is a family of hot and sour Thai soups. The strong, hot, and sour flavors make it very popular in Thai cuisine. The name "tom yam" is composed of two words Thai language words. "Tom" refers to the boiling process, while "Yam" means mixed. Historian Giles Milton contends that the origins of "Tom Yum" can be traced back to India, where there is a variation of hot and sour shrimp soup known as "sour prawn soup". In Thailand, Tom Yam is available in various types, with the most popular being "Tom Yam Nam Khon", or Creamy Tom Yam Soup, and "Tom Yam Nam Sai", or Clear Tom Yam Soup. This soup features a variety of main ingredients, including shrimp, pork, chicken, and seafood.
Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.
Kaeng hang le is a rich Northern Thai pork curry. Kaeng hang le is very popular in Northern Thailand, well-known as a specialty of the region. The curry differs from traditional northern Thai curries in several respects: it is typically eaten with long-grained rice, not sticky rice, and uses dried spices, which are commonly used in Burmese, but not northern Thai curries. The dish is commonly served as a festive dish in northern Thailand.
Bamboo shoot salad is a traditional Lao / Northeastern Thai (Isan) dish.
Keng No Mai Sai Yanang ) also known as Gaeng Nor Mai, Gaeng Naw Mai, Gaeng Nomai, Kaeng No Mai, Kaeng Nomai, Kaeng Lao or Lao bamboo soup is a popular and traditional soup from Laos. The traditional recipe for keng no mai served to Laotian royalties can be found in a collection of hand written recipes from Phia Sing(1898-1967), the king's personal chef and master of ceremonies. Phia Sing's hand written recipes were complied and published for the first time in 1981. The dish can also be found among the Lao ethnic region of Northeastern Thailand (Isan).
Ant egg soup is a soup made from the eggs of the weaver ant species Oecophylla smaragdina. Ant egg soups are traditional dishes in northern Lao and Thai cuisine. They are also enjoyed in Cambodia and on China's Hainan Island. In addition to soups where they are the central ingredient, ant eggs may be added as a garnish to a variety of soups. They have a sour flavor and evoke nostalgia for the countryside.
