5 Traditional Thailand Dishes.

My mother has been to Thailand on tour. She has been eating a lot of traditional Thai food. So today I will rewrite the food my mother (a gourmet person) shared. Thai cuisine is a subtle blend of herbs, spices and fresh food with unique cooking styles. Each dish has a subtle blend of sour, spicy, sweet and bitter

Top 1 : Tom Yum Koong
In the West, the soup is considered a separate dish, with no food required. But in the East, the hot soup bowl between the tray of rice is always considered the soul of the meal, the taste of the soup will decide on the taste of the remaining dry. Tom Yum Koong (or sour shrimp soup with young coconut) is a strong affirmation of Thai cuisine with pungent and sour taste and characteristic aroma of young coconut.

Grilled tiger prawns, scabbards scoop the sauce with fresh coconut milk to create a unique flavor and strange mouth, to arouse the taste of the customer right from the first touch. What better than sipping shrimp soup just attractive, just hot for the cold weather

Top 2: Som Tam - Thai special papaya salad
Som Tam is made from green papaya, has a sweet taste, with the fatty flavor of peanuts. This dish is full of the basic taste of Thai cuisine: the sourness of lemon, the sweetness of the jar, the salty taste of the fish sauce and the spicy taste of chili. Sure Som Tam will be the perfect appetizer for gourmets. This is my mother's favorite dish, and this dish is also highly appreciated in Thailand.

Top3 : Poo Paad Pong Cari - Fried crab with egg

Still a crab but its taste is indescribable. Fat sauce from duck eggs, slightly fragrance of curry is a combination of both strange mouth and subtle for attractive crabs. In addition, the curry powder mixed with oyster, coconut milk, chili, stirring to form a mixture of steam paste to completely stop the smell of the crab meat.
Crab fried crab curry with egg gives you taste delicious, rich, slightly fat but no feeling. It is thanks to the harmony of fresh seafood and traditional spices of Thailand for the dish is full of sour, spicy, salty, sweet.

4. Pla Kaow Yaang Bai Hua La Pa - Thai basil grilled basil leaves

Groupers are processed into many delicious dishes such as: steamed grouper with soy sauce, grouper, etc. But in order to keep the ocean flavor, the grouper must be lightly baked and cooked to medium enough. The taste of fish Fatty, crispy, and fragrant fibers make any diner unbearable

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5. Pad Thai - Pho stir-fried with Thai style. (Shrimp, beef, pork, chicken, seafood)Experts often use Pad Thai as a criterion for evaluating the quality of a Thai restaurant. This street food is a wonderful blend of bitter, spicy and sweet taste, which brings a strange feeling to the
customers.
Like many other simple-looking dishes, Pad Thai is processed quickly but not easily; Start by choosing the right pan, dry noodles, preparing sauces, chicken, pork, beef or seafood, seasoning, and decorating to create a great Pad Thai.