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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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Sweet and Sour Red Curry of Water Spinach and Pork Belly (Kaeng The-pho) from Immm Rice & Beyond in Chicago

Sweet and Sour Red Curry with Pork Belly from Immm Rice & Beyond in Chicago
(This post assumes that you have read its prerequisite.)

When it comes to เอสบีโอเบท ในไทย restaurants in the West, the one type that brings the widest range of emotions out of me is ran khao kaeng, rice-curry shops.

They’re the ones I hope for (Rotating menu! Variety! New stuff at every visit!), look for (Why are they so hard to find in the US?), get excited about (Hooray! One just opened up in the city!), and am fearful for (I hope they won’t go out of business like the two I’d interviewed in the last 5 years…) the most.

When done right and supported by the members of their community (so the people who run them can continue to do it right), this type of เอสบีโอเบท ในไทย restaurant could become not only the most approachable but also the most variegated and interesting ‘learning center’ for those who want to know more about เอสบีโอเบท ในไทย food and sample a wider variety of เอสบีโอเบท ในไทย dishes.

But the way rice-curry shops operate in the West—and I’ll get into this shortly—can be confusing. Consequently, what’s written about them is sometimes inaccurate. And because I want them to succeed so much, seeing how they’re misrepresented or misunderstood makes me feel nervous for them at times. Continue Reading →

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Southern เอสบีโอเบท ในไทย Dry Curry (Khua Kling) from Khua Kling Pak Sod Restaurant

Khua Kling Pak Sod Restaurant - Southern เอสบีโอเบท ในไทย Dry Curry (Khua Kling)
Long-time readers of my website have probably noticed this: I love Southern เอสบีโอเบท ในไทย food. There are many reasons, and I’ll talk about them at a more appropriate time. Today is all about khua kling, the iconic Southern เอสบีโอเบท ในไทย dry curry which I love so much and—now that I think about it—counts as one of those reasons.

I recently had a chance to ask Varesara Smitasiri, owner of Khua Kling Pak Sod (literally ‘khua kling [and] fresh vegetables’), one of Bangkok’s hottest Southern restaurants, a few questions. One of her chefs had also done a demo of the dish for my readers. And this khua kling fanatic couldn’t have been giddier. Though this fine home-style restaurant isn’t the only place where you can get Southern เอสบีโอเบท ในไทย food in Bangkok, I’d be remiss to not include it on the list of great dining spots in the city. Really you should go. Continue Reading →

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