Cultured Palate: Dishes from Thailand
Kuay Teow Moo Daeng (Red Pork Noodle Soup)
Because of the way it’s made, this dish is only found in Thailand. The broth, made of pork bones and onions, is left to sit for a long time to develop its flavor. Then, vegetables are added in with some succulent slices of red pork. Top it off with some springy, chewy noodles, and you’ve got a dish that pleases everyone.
Massaman curry is a dish that was brought to Thailand by Muslim immigrants, and is a deeply flavorful but overall quite mild curry dish. The spices of massaman curry are a little different than the typical Thai dish because instead of spices like galangal and lemongrass, cardamom, cloves, and bay (among others) are used. This reflects its Middle-Eastern origin. Massaman curry can be made with any type of meat (except for pork, which is not eaten by Muslims), and potatoes. Like many curries, it is traditionally served with rice.
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Pad See Ew
Thailand’s answer to every carb-lovers dream, this noodle dish is made in a wok with wide, flat rice noodles stir fried with sauce, eggs, bok choy, and chicken. The noodles on their own are pretty bland, but when they’re drowned in a soy-based sauce and mixed with the other ingredients, it’s magical.