Thai Food and Drink
The Thai cuisine is characterized by intense flavors and an amazing variety of ingredients used, making it one of the most varied and interesting in all of Asia. Thai cuisine is appreciated for its nutritional balance of its dishes, with a combination of fresh ingredients, spices and herbs that give a delicious sweet and sour taste. The preparation of the dishes and their presentation, are a true form of culinary art. There are many cooking schools, especially in the most popular tourist areas, where you can learn the bases of Thai cuisine. Learn the art of Thai Cookery is an interesting way to spend a few days of vacation, and an excellent opportunity to deepen your knowledge of this diverse cuisine. The presentation of the dishes is the other key feature of Thai cuisine. Like the flavors and balance of the dishes, Thai cuisine gives a great importance to the visual aspect of dishes even more than in Western cuisine. In Thailand, there's a saying that you eat first with your eyes. In everyday life the presentation of dishes does not follow a predetermined order, the dishes are placed on the table all together so that diners can choose the order or the more tasty.
Rice is the basis of Thai cuisine. It's used as an ingredient or as accompaniment of meat, seafood or vegetable dishes. Basically there are two types of rice in Thailand, the Khao Suai and Khao Niao. Khao Suai is a non-glutinous, long-grained rice grows in abundance in the patchwork of paddy fields that blanket Thailand's central plains. The translucent rice when is boiled in a bit of water turns to white when cooked. Khao Niao, also known as sticky rice, sweet rice or waxy rice, is a variety of glutinous rice with an opaque white grain elongated. It's cultivated and mainly used in North and Northeast Thailand, Isan. Khao Niao becomes especially sticky when is steam cooked, usually in wicker baskets, and turns from white to translucent. This variety of rice is called glutinous, from the Latin "glūtinōsus", in the sense of being glue-like, and not in the sense of containing gluten. In Lanna and Isan Cuisine Khao Niao is used as an accompaniment to dishes, usually making small balls with hands. Particularly appreciated among tourists, it is now also used in other areas of Thailand, often pressed into small tiles and cooked on a charcoal grill. In Thai cuisine are also used, but less significant, different types of rice colored or perfumed with flower essences. Regarding the proteins, in Thai cuisine are used every kind of meat, mainly pork and poultry, fish and shellfish, caught at sea or farmed. Fish farming is well developed in Thailand, almost anywhere in the area where there is water, sweet or salt. The Thai do not despise even proteins that at our eyes can seem at least unusual, for not use word disgusting. Among these the most popular are silkworms, grasshoppers, termites and other insects eggs. Thai cuisine makes also a great use of vegetables, often in daily life on the table there are more dishes based on vegetables that proteins. Among vegetables the most used there are: Tua Fak Iaao, which are long green beans, Mah Kua Pho, the small Thai cucumbers, Hom Yai and Hom Deng, blonde and red onions, Kratiam, the ever-present garlic, Them Qua, small round aubergines, Patii, fresh coriander, Makrut, lemon grass leaves, Manao, the classic fresh lime, and Krapao, an aromatic herb. The vegetables are used as ingredients or cooked individually, usually stir-fried into a Wok on a high heat to remain crispy and retain its fresh flavor.
In the Thai cuisine, sauces and condiments have a great importance. Soy sauces, both sweet and savory, are widely used as a seasoning, alternate or together, at hot sauces like Kruang and Nam Prik. The spicy is a feature of Thai cooking. The chili, Prik in Thai, is present in both sauces and dishes, usually associated with garlic, Kratiam, and fresh coriander, Makrut. The chili is rich in beneficial active ingredients and antioxidants. Prik is one of the secrets of longevity of the Thai people. In Thailand are used many varieties of spicy chili pepper, used either fresh or dried. The introduction of red chili in Thai cuisine is fairly recent, it is traced back to the sixteenth century when it was imported from Africa, before then was used only the local green chili peppers named Prik Thai. Prik Kii Nu, which literally means "chilli mouse faeces", is the spicier between varieties available. In Thailand, if you are not a spicy enthusiast, it is good to specify "before" that you don't want very spicy dishes, perhaps using Thai language: Mai Pet, not spicy, and Pet Nit Noi, a little spicy, are the correct expressions. In Thailand are also used different types of yellow, red and green Curry pastes, featuring distinctive and intense flavors. The sauces more commonly used are: light or dark soy sauces, Nam Pla, a fish sauce made from fermented fish or squid, and the Soot, oyster sauce obtained by the fermentation of these crustaceans. In Thai cuisine the desserts are usually made by fruit, like fruit salads and puddings with addition of fresh coconut milk. The Thais eat usually many meals throughout the day, they eat little each meal but often. The morning is usually consumed a dish of protein and vegetables with rice, or more simply a soup. The other meals of the day are costitued by a dishe of rice or Nuddle with meat, fish or vegetable. The evening meal is the most important in the Thai culture, not only for the variety of dishes, as it is the moment of cultural reunification of whole family. The Thai women put on the table at the same time, or on the floor at home in Isan culture, all the dishes with rice or noodle, soups, meat or fish and vegetables sauteed in the wok, and everyone eats at will without following a predetermined order. In Thailand the street food is very appreciated, not only by tourists but by the Thai themselves. Meet people and eating together in local markets, rural festivals or on city streets, maybe those with panoramic views over the canals, is a tradition rooted in Thai culture. The typical street food dishes are: Pad Thai, noodle sauteed, Khao Pad, fried rice, Satay, skewered meat grilled, the Salapao, tortillas stuffed with pork, Som Tam, a spicy papaya salad, Kanom, cold rice vermicelli, and any type of meat, or fish, grilled on charcoal, or fried.
Thailand is divided into four macro-regions, with different cultures. The difference is also relevant in the traditional cuisines. The vast territory influences on the uses and culinary customs, and in the ingredients used. In the South are used more fish and shellfish, the North East has a cuisine poorest and spicy, the Centre has a more refined cuisine and the North makes greater use of Khao Niao, typical of all provinces bordering Laos.
Thai Central cuisine
The classic Thai cuisine is that of central region, where are located the ancients and the new capital, Bangkok. The cuisine of central region is more elaborate of popular cuisine, most comprehensive and sophisticated in the use of ingredients, and more creative in the presentation. It's the cuisine used in the Royal Family's kitcken, who lives in Bangkok, so it is considered the real Thai cuisine. In the central area are appreciated the classic Thai dishes, such as Tom Yam Kung, a shrimp soup and lemon grass, or Tom Kaa Kai, chicken soup and coconut milk.
The Isan cuisine is the most rural and poor of Thailand, very spicy, but anyhow the flavors are intense and appreciated. Many of the dishes are influenced by the culinary uses of Laos, especially in areas further east. The further you move into the border provinces is usual replace Kao Suai with Khao Niao. The rural territory, and distant from the sea, dictates the choice of ingredients and dishes that come with it. In the region are used fish and crustaceans of freshwater, a lot of vegetables, the protein include meat of snakes or insects. In Isan is usually used the cuisine most spicy of all Thailand. Some of the traditional dishes Isan, prepared in the right proportions of Prik, are too hot even for most of the Thai of the other regions. Among the most popular traditional dishes there is the Som Tam, papaya salad, also known as Papaya Bok Bok from the noise of the pestle into earthenware, with crabs in brine, herbs and too much chili. The Laab Nua and Laab Mu are traditional salads, with beef or pork ground scalded in hot water and seasoned with herbs, garlic and a heavy dose of Prik. The dishes are served with plenty Kao Niao steamed and served in Kratip Kao, traditional wicker baskets.
The traditional cuisine of Northern Thailand, is affected by the culinary traditions of the ancient Lanna Kingdom, with Indian influences, Burmese and Laotian. In the Lanna cousine there is great use of turmeric, fennel seeds and different types of curry, the best known are Hang Lay and Prikaeng Deng. The dishes are particularly elaborate, with tastes at the same time intense and delicate, with a great use of vegetables. Even in this region it is customary to accompany the dishes with Khao Niao served in Kratip Kao, Kao Suai is used as an ingredient in soups.
Thai Southern cuisine
The cuisine of South Thailand is characterized by strong flavors and spicy. The region makes use of different types of curry. The Matsaman is the most popular, often joined with coconut milk, which is used in many soups and in the desserts. The dishes are quite spicy, though never as those of Isan cuisine. In the South it uses a great deal of fresh fish and shellfish, and could not be otherwise considering the territory. Among the most typical dishes stands out the Kaeng Matsaman, beef stew curry matsaman with peanuts and potatoes, the Pad Thai Kung which is a dish of stir-fried noodle with shrimp, vegetables and fish sauce.
Top Thai dishes
Pad Thai Kung or Phat Thai Goong is probably the Thai cuisine's most famous dish outside of Thailand. This popular stir-fried rice noodle dish is commonly served in all local eateries and as a street food everywhere through the country. The dish is made with medium sized rice noodles that are stir-fried in a wok with shrimp or prawns, tofu, tamarind pulp, fish sauce, green onions, palm sugar, soybeans, garlic or shallots, red chili pepper, fish sauce and lime juice. It may also contain other vegetables like bean sprouts, garlic chives, coriander leaves, pickled radishes, turnips and raw banana flowers. A scrambled egg mixed into the noodles completes the dish and ensures deliciousness. Pad Thai Kung is great to eat with a squeeze of lime, chopped roast peanuts, a spoon of palm sugar, chili flakes and vinegar. Pad Thai may also contain other proteins. Pad Thai Thale is the variant with mixed seafood like shrimp, squid, cuttlefish and pieces of fish, Pad Thai Gai is the chicken version and Pad Thai Moo is the pork version. Vegetarian versions substitute the fish sauce with the soy sauce and omit the meat and seafood proteins.More... »
Som Tam Thai, aka Green Papaya Salad, is without a doubt Thailand's most famous salad. This very spicy salad is made with lime juice, fish sauce, fresh chilli, tamarind juice, sugar cane paste, garlic, dried shrimp, tomatoes, peanuts, string beans and a handful of grated green papaya. The ingredients are tossed into mortar and pounded with a wooden pestle named Krok. Depending on the region, many variations are available including Som Tam Pu, made with brined blacks freshwater crabs, and Som Tam Khai Khem with salted eggs. Som Tam is eaten together Khao Niao, the sticky rice.More... »
Tom Kha Gai or Tom Kha Kai is a sour, spicy and creamy soup with coconut milk and chicken typical of Thai and Laotian cuisines. This iconic hot soup is not very spicy because, unlike its watery cousin Tom Yum Gai, the coconut milk soften its spicy blow and as result the soup flavor is slightly sweet and more suitable for Western tastes. In Thailand, Tom Kha Kai usually includes strips or small pieces of chicken, coconut milk, galangal, kaffir lime leaves, lemongrass, fresh chili pepper, coriander, fish sauce, lime juice, straw mushrooms or shiitake or other mushrooms. Vegetarian version substitutes the fish sauce with the soy sauce while tofu or other mushrooms replace the chicken completely. Tom Kha Kung is the variant with shrimp or prawns, Tom Kha Thale is the variant with mixed seafood and Tom Kha Moo is the pork version.More... »
Tom Yam Kung or Tom Yum Goong is perhaps the number one of the top ten Thai dishes loved by foreigners. And in fact, it is one of the most favourite dishes for Thai people as well. This Thai masterpiece soup is characterised by its distinct spicy and sour flavours, with fragrant spices and herbs generously used in the broth.The soup is teeming with shrimp or prawns, mushrooms, tomatoes and other fresh ingredients such as lemongrass, kaffir lime leaves, galangal, chopped coriander leaves, lime juice, fish sauce, and crushed chili peppers. A paste called Nam Prik Pao is prepared as a base of the soup, to which water and other herbs and meat are added. The spicy paste is made from roasted chilies, shallots, and garlic. Tom Yam Thale is a variant of the soup with mixed seafood, like prawns, squid, cuttlefish, clams and pieces of fish, while Tom Yam Gai is the chicken version.More... »
Panang Gai or Kaeng Phanaeng Kai is a sweet red coconut curry with chicken typical of central Thai cuisine. This Indian influenced coconut curry is usually made with chicken cut into thin strips, kaffir lime leaves, coconut cream, Phanaeng curry paste, palm sugar and fish sauce. Fresh green peppercorns, coriander, cumin and Thai basil are often added to enhance the flavour. The dish is then served with a sprinkling of finely chopped kaffir lime leaves on top. Phanaeng is a type of red Thai curry paste that is thick, salty and sweet, with a nutty peanut flavour. It is made with dried chili peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts. Depending on the protein used, the most common variants of this curry are called as follow: Paneng Mu is the variant with pork, Paneng Nua is the variant with beef, Paneng Kung is the variant with prawn, but the best one is definitely the variant with crab named Paneng Pù.More... »
Khao Pad or Khao Phat is a variety of fried rice typical of central Thai cuisine. In Thai, khao means "rice" and phat means "stir-fried". The ingredients and the preparation of this very popular stir-fried rice are extremely simple; in fact the secret of this unpretentious dish lies in its simplicity. It normally contains steamed jasmine rice, a meat or seafood protein, onions, garlic and sometimes tomatoes. The seasonings, including soy sauce, palm sugar, salt, some chili sauce or fresh chili pepper, and fish sauce are stir-fried together with the other ingredients into a wok. A scrambled egg mixed into the rice completes the dish. The fried rice is then plated and served with a squeeze of lime, slices of cucumber, tomato slices, sprigs of green onion and coriander. Depending on the protein used, the most common variants are named as follow: Khao Phat Kung, shrimp fried rice; Khao Phat Thale, mixed seafood fried rice; Khao Phat Mu, pork fried rice; Khao Phat Kai, chicken fried rice; Khao Phat Pu, crab fried rice; Khao Phat Khai, egg fried rice; Khao Phat Che, vegetarian fried rice.More... »
Pad See-ew is a Chinese-influenced stir-fried noodle dish that's extremely popular as a quick street food meal in Thailand. Wide rice noodles are fried in a hot wok with garlic, Chinese broccoli, palm sugar, dark soy sauce, oyster sauce and a meat of your choice cut into thin strips, commonly pork, chicken or beef, but also shrimp or mixed seafood. A scrambled egg mixed into the noodles completes the dish and ensures deliciousness. Once cooked and served, people sometimes add a squeeze of lime, a few spoons of sugar, chili flakes and a little vinegar to perfect the flavor. Depending on the protein used, the most common variants of this dish are called as follow: Pad See-ew Moo is the variant with pork, Pad See-ew Gai is the variant with chicken, Pad See-ew Thale is the variant with mixed seafood, and Pad See-ew Kung is the shrimp version.More... »
Plah Tod Rad Prik is a simply whole fish fried until crispy and then topped with a spicy dipping sauce. This dish is surprisingly simple to make using just a few ingredients. To make sauce, it's essential to use Thai fresh chilli mixed with garlic and shallot finely chopped, ground black pepper, fish sauce, lime juice, palm sugar, vegetable oil, tamarind paste, coriander leaves and a spoon of cornstarch mixed with water. Regarding the fish, you can use any type of freshwater or sea fish such as white or red snapper, sea bass and catfish. Once fried until crunchy, the fish is covered with the spicy sauce and served alongside a fragrant jasmine rice bowl.More... »
Plah Kapong Neung Manao is a steamed fish submerged into a spicy lime juice. The whole barramundi or any white fish like seabass, tilapia or snapper, is steamed with slices and lime juice, grated green chili pepper, lemongrass, sugar, sesame oil and the ever-present finely chopped Thai herbs and roots, including cilantro root, spring onion and garlic. Once steamed on high heat for 10-12 minutes, the fish is usually served in a metal fish-shaped pan above a flame or bed of charcoal to keep it steaming. This sweet, spicy dish is served alongside a fragrant jasmine rice bowl.More... »
Gaeng Phet Daeng is a popular Thai dish consisting of red curry paste cooked in coconut milk and added with a meat, such as chicken, beef, pork, duck, shrimp or mixed seafood, or alternatively with vegetarian protein source like tofu. Apart from the red curry paste and protein, the other ingredients for this very spicy dish includes coconut milk, palm sugar, Thai basil, coriander leaves, spring onion, fish sauce, chopped kaffir lime leaves, Thai eggplant and bamboo shoots. This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed jasmine rice.More... »
Gaeng Matsaman or Matsaman is a thick and sweet curry that originates from Southern Thailand as a Halal dish. This Indian style curry contains roasted dried spices that are rarely found in other Thai curries and has a strong flavor of peanuts, a hint of nutmeg and cinnamon. The dish is usually made with chicken or beef, coconut milk and a few chunks of potatoes that have delightfully soaked up the coconut milk like a sponge.More... »
Gaeng Keow Wan Gai is one of the most famous and sought after Thai curry dishes. This spicy, sweet soup with chicken is a combination of green curry paste and coconut milk and is typical of Central Thailand. The Thai word Keow means "green" and refers to the colour of the dish, which comes from green chillies used to make the curry paste, while the word Wan means "sweet" but refers to the particular colour green itself and not to the taste of the curry. The green curry paste is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries. Apart from the green curry paste, the other ingredients for the dish includes strips or small pieces of chicken, coconut milk, palm sugar, fish sauce, Thai eggplant, bamboo shoots and the ever present herbs and roots of Thai cuisine including lemongrass, galangal, kaffir lime leaves, coriander, large mild chilies and a generous handfuls of sweet basil. Once cooked and plated, this fragrant green curry is usually served alongside a fragrant Thai rice bowl, or with round rice noodles known as Khanom Chin as a single dish.More... »
Khao Tom Moo is a simply Thai rice soup with minced pork. It can also be made with minced chicken, shrimps, mixed seafood, fish or pork balls. Thai Jasmine rice is boiled with minced meat or seafood in a light broth flavored with lemongrass, galangal, fish sauce, ground white pepper and soy sauce. Once cooked, soup is topped with fresh coriander leaves, ginger and scallions finely chopped. This non-spicy comfort soup is ideal for breakfast or for people sick.More... »
Larb Moo or Laap Mu is a famous spicy salad with pork. This spicy and sour salad of minced raw or cooked meat is typical of Northeastern area, Isaan, but everywhere appreciated for its intense flavor. The minced pork is boiled and then mixed into a wok with lime juice, fish sauce, shallots or onions, mint leaves, lots of fresh chilies and ground toasted rice. All the components of this fresh Isaan meat salad are key for an astounding dipping liquid. This salad is eaten together the sticky rice, Khao Niao. Be careful when ordering a Larb Moo because like most Isaan dishes this pork salad is usually served with lots of chilies, so if you are not a fan of spicy blow, you expressly ask for a "little spicy dish". Laap Mu may also be done with other proteins. Laap Kai is the variant with chicken, Laap Pet is the variant with duck, while Laap Nua is the beef version.More... »
Satay are simple meat skewers marinated in Thai herbs and then slowly cooked on a charcoal grill. Usually served with peanut and cucumber sauce, satay have different recipes, from chicken, beef and pork, as well as vegetarian variants that use soy protein strips or tofu. Despite its Indonesian origin, there is a widespread misconception abroad that satay originated from Thailand, probably because Thai cuisine is well-renowned internationally and has attracted world culinary attention earlier than Indonesian cuisine.More... »
Pad Pak Bung Fai Daeng, also known as Stir-Fried Morning Glory, is one of the most popular vegetable dishes in Thailand. This dish is served at almost every restaurant, is usually sold as street food and can also be made at home very easily, quickly, and with great results. It does not contain meat and has only one main ingredient, the Phak Bung Jin, which is the Chinese water spinach best known as morning glory. The designation “Jin”, meaning Chinese in Thai, is added to avoid confusion with Phak Bung Thai, which is the Thai variety of water spinach featuring a body a bit larger than its Chinese cousin. The vegetable is lightly stir-fried in a wok with yellow soybean paste, garlic, oyster sauce, light chicken broth, fish sauce and chilies on a high heat to remain crispy and retain its fresh flavor. You can also replace Chinese morning glory with the Phak Bung Thai. In this case the dish is a bit more crispy and is named Pad Pak Bung Nam Man Hoy.More... »
Pad Kra Pao Moo Kai Dow is a dish of steamed rice and minced pork topped with a fried egg, kai dow. This simple single plate suitable for lunch, dinner and even breakfast is certainly one of Thai's most popular dishes. The minced pork is stir fried into a hot wok with garlic, small green vegetables like green beans, a little sugar, lots of fresh chilli, soy sauce, and lots of holy basil leaves that gives the dish its characteristic flavor. The stir fried pork is then plated and served with steamed white rice and topped with a fried egg. Be careful that most Thai people ask for a lot of chillies in this dish, so if you are not a fan of spicy blow, ask for a little spicy dish. Neighborhood restaurants tend to serve the best Pad Kra Pao Moo Kai Dow, though it's available almost anywhere also as street food.More... »
Khao Man Gai is one of the most common and simple dishes of Thai cuisine. This Thai version of Hainanese chicken and rice is rarely included on the menus of most restaurants, though it is one of the most popular street foods in Thailand and is also very appreciated by foreigners. And the reason is simple, it's a tasty dish. The chicken is boiled in a large pot at medium heat with water, salt, sugar, garlic, ginger and pandan leaves until the fat completely renders out. The fat that emerges must be saved. Boiled chicken is chopped onto a plate of steamed jasmine rice made from the fatty chicken stock and topped with coriander leaves. The dish is always served with a cup of light chicken soup, slices of cucumber and soy sauce with ginger, garlic, chilli and coriander leaves.More... »
Bai Bua Bok Nam is a green grass tea used to make herbal teas. According to popular belief, it has healing properties against cancer. You will find this green tea with ice in many street markets throughout Thailand and, apart from the healing benefits, is definitely a good drink and a great source of vitamins.More... »
Cha Yen is the typical iced Thai tea. This drink is made with a strong red tea produced in Thailand and can often include orange blossom water, star anise, tamarind seeds and sometimes other spices. The tea is sweetened with cane sugar and served with ice.More... »
Krating Daeng - The Red Bull energy drink has had its origins in Thailand. In 1976, Mr. Chaleo Yoovidhya introduced a drink called Krating Daeng in Thailand, which means "red gaur" in English. This Thai drink was the basis from which the well-known Austrian company has created the most popular energy drink in the world. The original drink is still very popular in Thailand among Thai truckers and workers to counteract fatigue and boasts numerous imitations.More... »
Thai Beer - Thais love the national beers and make a wide use of them throughout the day. The most popular Thai brands are Singha, Chang and Leo.
Nam Manao is refreshing drink made by fresh lime juice, sugar and a pinch of salt. Often topped with mint leaves, it's served very cold with ice.
Sang Som is a very popular Thai rum produced since 1977. Like most prestigious and famous Caribbean rum, it's distilled
from sugar cane.
Cha Manao is a refreshing drink made with black or red strong tea. Flavoured with lime juice, it's served hot or with ice. Mint leaves are often added.
Cha Dam Yen is a very popular drink made with a strong variety of Thai black tea. Sweetened with sugar cane, it's served with ice.
Nam Tengmo-Mo Pan is a popular refreshing drink made with watermelon juice. There is also the industrial version of this drink, but in the outdoor markets and street food stalls throughout Thailand you will find the original handmade drink with fresh fruit, sugar cane and ice that has a better flavor and is rich in vitamins.More... »
Nam Mapraw Orn is a refreshing drink that comes directly from inside of young coconuts. Served throughout Thailand, coconut water is a low-fat health drink and cholesterol free. You can also eat the white fresh pulp with a spoon.
Kafae Boran, literally means ancient coffee, is a strong coffee that is served cold with condensed milk and cream. Usually made with robusta coffee beans, it’s totally different form the other coffees in this world since it tastes strong and sweet.
Nam Oi is simple suar cane juice. It's a energetic drink rich in natural sugar and nutrients. You will often find vendors of Nam Oi along the streets of Thailand, busy with their machines to squeeze sweet juices from young freshly cut canes.
Nam Litchi is a refreshing beverage flavoured with Litchi fruits. This fruit is very tasty and fragrant but has little juice to make a drink alone, so it is added with grape juice and a little lemon or lime juice.
Lao Mae Khong, also known as Mekhong whiskey, is one of Thailand's most popular alcoholic distillates. Closer to the taste of a rum that a whiskey, it's distilled from sugar cane and rice.
Nam Mamuang Pun is a smoothie made from mango fruits, sugarcane syrup and ice. This cold drink has a sweet and succulent taste, and contains essential vitamins and minerals for good health.
Lao Khao is a rice vodka of Laotian origin, as the name suggests. This spirit is made from glutinous rice; often home-made is highly appreciated by Thais.
Nam Kham Ma Wan is a refreshing drink with tamarind pulp and ice. Tamarind is a very sweet and sour fruit; the drink made with its pulp has the right combination of acidity and sweetness.
Cha Ron is a very strong Thai tea. Available in red or black variety depending on the area, it's served hot with cane sugar and, optionally, condensed milk.
Satho is a rice wine typical of Northeastern Thailand, Isan. It's made from the fermentation of Thai glutinous rice with water and yeast.