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Itinerary: Culinary pilgrimage
Foodies from all over the world flock to Thailand seeking out the original and authentic flavours of Thai cuisine. While you could easily spend a lifetime exploring the kuaytiaw (noodles), kaeng (curries) and yam (spicy salads) lore, this two-week romp can serve as a good introduction.
Bangkok, the epicentre of Thai cuisine, is the place to savour central Thai curries, yam and tom yam (spicy lemongrass-based soup). You'll also find the best Thai-Chinese offerings here, particularly in (no surprise) Chinatown.
Kaeng met ma-muang (cashew curry) is the dish to try in Phuket and Ranong, where cashews are abundantly grown. Hit Trang in southern Thailand to stain your shirt with the best khanom jiin naam yaa (thin rice noodles with fish curry), washed down with thick cups of ko-pii (Hokkien-style brewed coffee). Further south in Satun, irresistible Malay dishes such as rotii kaeng (flatbread or 'roti' with curry dip) and mataba (stuffed rotii) are plentiful. Anywhere near the coast on either side of the Thai-Malay Peninsula you'll find seafood most other countries can only dream about.
Northeastern Thailand will thrill those hooked on the Isan trio of kai yaang (grilled marinated chicken), khao naw (sticky rice) and som-tam (spicy green papaya salad). For the best head to Khon Kaen or Udon Thani. Amble on to Nong Khai for the Vietnamese speciality naem neang (fermented sausage eaten with cold rice noodles, herbs and greens) and Ubon Ratchathani for succulent laap pet (spicy minced duck salad).
The khao sawy (curried noodles) is as addictive to noodle lovers as the naam phrik num (green chilli dip) is to chilli-heads in both Chiang Mai and Chiang Rai.
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