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Provenance · Volume VI

The Thai Canon

Three hundred and thirty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
3 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
1 IV
The Method
The foundational techniques the cuisine is built on.
127 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
198 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
1 VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume VI · contents
Thai · V The Canonical Dishes

Fried Steamed

Seven entries

This section holds the steamed and fried preparations that sit at the centre of the Thai canon. The steamed forms range from the technically demanding curry custard to the purer, more direct expression of whole fish over aromatics. The fried forms span the batter-and-griddle work of street cooking to the spectacular deep-frying of vermicelli and whole fish.

Hor Mok Talay — Steamed Seafood Curry Custard / ห่อหมกทะเลCentral ThaiPla Neung Ma-Nao — Steamed Fish with Lime Sauce / ปลานึ่งมะนาวCentral ThaiHaw Mok Pla — Steamed Fish in Banana Leaf / ห่อหมกปลาHoy Tod — Oyster Crispy Omelette / หอยทอดBangkokPla Tod Rad Prik — Fried Whole Fish with Three-Flavour Sauce / ปลาทอดราดพริกCentral ThaiMee Grob — Crispy Rice Vermicelli / หมี่กรอบCentral ThaiKhanom Buang — Thai Crispy Crêpes / ขนมเบื้องCentral Thai
V · The Canonical Dishes · 4 of 13Next chapter → General
Thai · V The Canonical Dishes

Fried Steamed

‹ V The Canonical Dishes

This section holds the steamed and fried preparations that sit at the centre of the Thai canon. The steamed forms range from the technically demanding curry custard to the purer, more direct expression of whole fish over aromatics. The fried forms span the batter-and-griddle work of street cooking to the spectacular deep-frying of vermicelli and whole fish.

7 entries
Hor Mok Talay — Steamed Seafood Curry Custard / ห่อหมกทะเล RecipeCentral ThaiPla Neung Ma-Nao — Steamed Fish with Lime Sauce / ปลานึ่งมะนาว RecipeCentral ThaiHaw Mok Pla — Steamed Fish in Banana Leaf / ห่อหมกปลา RecipeHoy Tod — Oyster Crispy Omelette / หอยทอด RecipeBangkokPla Tod Rad Prik — Fried Whole Fish with Three-Flavour Sauce / ปลาทอดราดพริก RecipeCentral ThaiMee Grob — Crispy Rice Vermicelli / หมี่กรอบ RecipeCentral ThaiKhanom Buang — Thai Crispy Crêpes / ขนมเบื้อง RecipeCentral Thai

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