Day 5: Complexity in Balance
 

Thailand means "land of the free".  It is the only country in Southeast Asia that was never colonized by the Europeans.  Thai food is a careful mix of complexity and balance with a blend of flavors and dishes from China, Malaysia, India, and South America.

From Left to Right: Ginger Chicken, Drunken Noodles, and Beef Green Curry

Thai food is a delightful combination of sweet, spicy, tangy, salty, and sour flavors.  The essential Thai meal consists of wet, dry, yum, and spicy.  Wet means soup, which is often in the form of red or green curry soup.  Dry means anything not served in a bowl, typically stir fried or steamed and served over rice or noodles.  Yum literally means mix; this mix is usually some mix of vegetables with the standard mix of fish sauce, lime juice, sugar, and chilies.   Spicy is the singular descriptor to which the uninitiated reduce Thai food, but the spicy side of Thai food is an intricate blend chilies which were introduced to Thailand from Spanish and Portuguese traders.  

 


Friendly cultural reminder: unlike other Asian countries, Thai food is eaten with fork.  Don't ask for chopsticks in an attempt to be cross-cultural or you will inadvertently become "that guy".


Stephen and I use his new LED light bank.  Portable and powerful, a must for food blogging.

Vieng Thai is a hole-in-the-wall joint that serves a diverse community on the edge of Korea-town.  Their economy of words and marketing strategy is admirable.