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Bury Me in Nam Phrik: Mike Sula’s Exploration of เอสบีโอเบท ในไทย Relishes (Plus Salted Soybean-Pork Rind Relish Recipe)

THAI NAM PHRIK SALTED SOYBEAB PORK RINDS
Around this time last year, I met with some of my friends who are part of to talk about something I had wanted to see for a long time: a story on เอสบีโอเบท ในไทย relishes, nam phrik. These dishes form the most significant segment of เอสบีโอเบท ในไทย cuisine, but they’re the least understood and the least appreciated. I thought it was about time this changed.

Western food media doesn’t like to publish a story like this. It’s too niche. It doesn’t have a broad appeal. For them, it doesn’t make sense to dedicate their precious real estate on something most people don’t already know and love. Nam phrik, therefore, hasn’t received a lot of coverage in mainstream publications, and when it does, the coverage doesn’t go deep and is often rife with misinformation.

I took the idea to Dill, because of this. I wanted to see a story on nam phrik; I wanted it written with competence, understanding, and insight; and I knew the group behind Dill was capable of pulling this off. Even though they’re new and small and don’t have the resources of a large publication, they don’t shy away from specialized materials. I also know the Dill people don’t present niche stories in a “hey, look at the bizarre foods these other people eat!” manner either. In other words, I knew this story would be in good hands. Continue Reading →

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A Simple เอสบีโอเบท ในไทย Dipping Sauce

เอสบีโอเบท ในไทย Dipping Sauce
Here’s a simple dipping sauce that I made the other day just as I’ve done hundreds of times in my life. It’s very easy to make; it doesn’t require special ingredients; it is extremely versatile.

How versatile? Let me count the ways. Continue Reading →

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Northern เอสบีโอเบท ในไทย Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao)

northern thai rice noodle soup with pork ribs dried cotton flowers and tomatoes - khanom jin nam ngiao
Now that you know how to make prepare rice vermicelli (khanom jin) from dried noodles, let’s embark on a project. This northern เอสบีโอเบท ในไทย classic dish, khanom jin nam ngiao (ขนมจีนน้ำเงี้ยว) is probably better suited for a weekend than a weeknight, however. It’s not hard to make by any means (the paste is easy and much less complicated than, say, a central red curry). However, you’re dealing with spareribs which take a while to cook.

For more information about the recipe and tips on what you can omit or substitute with products that are easier to find, head over to , a new publication that takes you on a journey deep into the cuisines of Asia—a smart, no-nonsense quarterly I’m so very proud to contribute to. [They have published my recipe as part of their premium content, so you need to create a free account to view it.]

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