Travel Tip Foodies in Chiang Mai
If you want to eat light while traveling through Thailand, you’ll be delighted at the amount of salads available to you. Here’s the top 4: Number 1 Som Tam – Green Papaya Salad, Number 2 Yam Mamuang – Green Mango Salad, Number 3 Thai Cucumber Salad, Number 4 Pomelo Salad – Thai Grapefruit Salad
Few things compliment Thai food like Nam-pla prik, the classic condiment you will see on almost every Thai table, whether at home or in a restaurant.It’s a spicy fish sauce that you can put on just about any dish! Thais use Nam-pla prik the same way Americans use salt – on everything! The delicious liquid gets its distinctive taste from garlic infused fish and ground chilies.
It seems like tasty red chilies are in everything when it comes to the spicy side of Thai cuisine. “Prik Kee Noo,” called the Bird Chili in English, is one of the hot chilies that makes Thai food so tasty. The literal translation is mouse droppings chili – Prik translates to chili and Kee Noo translates to “mouse droppings.” It’s a pretty gross name for a chili, but it refers to the size of the chili – Bird Chilies are a tiny little things, but boy do they pack a spicy punch.
In Thai, durian is called Tu Rian. And because it is a delicacy, durian prices are often high – but locals are well aware that it is worth spending for. During the durian season, typically May through August, you will certainly notice the fruit in the markets of Thailand – mainly due to the highly noticeable smell. Many describe the odor as a cross between something rotting or dirty laundry.