Provenance · Volume VI
The Thai Canon
Three hundred and thirty entries
Contents
I3
IIopening
III1
IV127
V198
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume VI · contents
Thai · V The Canonical Dishes
Salads Dressings
Twelve entries
Thai cooking rests on a philosophy of simultaneous flavour balance — sour, salt, sweet, and heat held in proportion — and on a set of foundational techniques that govern every preparation in the tradition. The canonical dishes of this chapter proceed from that philosophy into the structured forms it produces: the curry pastes, the clear broths, the wok preparations, the dressed salads, and the dessert tradition built on coconut milk, palm sugar, and rice starches.
Som Tam — Green Papaya Salad Mortar Technique / ส้มตำSom Tam Pla Raa — Fermented Fish Papaya Salad / ส้มตำปลาร้าIsaanLarb Isaan — Toasted Rice Minced Meat Salad / ลาบอีสานIsaanLarb Mueang — Northern Spiced Larb / ลาบเมืองChiang MaiNam Tok — Waterfall Beef / น้ำตกIsaanYam Neua Yang — Grilled Beef Salad with Chilli & Lime / ยำเนื้อย่างBangkokLarb Ped — Duck Larb / ลาบเป็ดIsaanNham — Isaan Fermented Pork Salad / แหนมPla Goong — Prawn Salad with Lemongrass / พล่ากุ้งBangkokYam Wun Sen — Glass Noodle Salad / ยำวุ้นเส้นThailandNahm Jim Jaew — Isaan Grilled Meat Dipping Sauce / น้ำจิ้มแจ่วMiang Kham — Betel Leaf Wraps / เมี่ยงคำThailand
V · The Canonical Dishes · 10 of 13Next chapter → Soups
Salads Dressings
12 entries
Som Tam — Green Papaya Salad Mortar Technique / ส้มตำSom Tam Pla Raa — Fermented Fish Papaya Salad / ส้มตำปลาร้า RecipeIsaanLarb Isaan — Toasted Rice Minced Meat Salad / ลาบอีสาน RecipeIsaanLarb Mueang — Northern Spiced Larb / ลาบเมือง RecipeChiang MaiNam Tok — Waterfall Beef / น้ำตก RecipeIsaanYam Neua Yang — Grilled Beef Salad with Chilli & Lime / ยำเนื้อย่าง RecipeBangkokLarb Ped — Duck Larb / ลาบเป็ด RecipeIsaanNham — Isaan Fermented Pork Salad / แหนมPla Goong — Prawn Salad with Lemongrass / พล่ากุ้ง RecipeBangkokYam Wun Sen — Glass Noodle Salad / ยำวุ้นเส้น RecipeThailandNahm Jim Jaew — Isaan Grilled Meat Dipping Sauce / น้ำจิ้มแจ่วMiang Kham — Betel Leaf Wraps / เมี่ยงคำ RecipeThailand