PProvenance
Enter
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 · IV The Method

Fermentation Preservation

Nine entries

Fermentation and preservation form the flavour foundation of the Thai kitchen. Salt, time, and controlled microbial action transform fish, pork, rice, and aromatics into ingredients of concentrated depth — some consumed as condiments, others as bases, others as dishes in their own right. The entries that follow move from the primary fermented ingredients outward to the preparations they make possible.

Pla Raa — Fermented Freshwater Fish / ปลาร้าNaem — Northern Fermented Pork / แหนมSai Krok Isaan — Fermented Pork Sausage / ไส้กรอกอีสานKhao Niaw Dum — Black Sticky Rice Fermented / ข้าวเหนียวดำหมักNorthern ThaiTao Jiew — Thai Fermented Soybean Paste / เต้าเจี้ยวNam Prik Pao — Roasted Chilli Paste / น้ำพริกเผาMa-Nao Dong — Preserved Limes / มะนาวดองPrik Dong — Pickled Chillies / พริกดองKapi Khluk — Fermented Shrimp Paste Rice / ข้าวคลุกกะปิCentral Thailand
IV · The Method · 2 of 6Next chapter → Flavour Building
Thai · IV The Method

Fermentation Preservation

‹ IV The Method

Fermentation and preservation form the flavour foundation of the Thai kitchen. Salt, time, and controlled microbial action transform fish, pork, rice, and aromatics into ingredients of concentrated depth — some consumed as condiments, others as bases, others as dishes in their own right. The entries that follow move from the primary fermented ingredients outward to the preparations they make possible.

9 entries
Pla Raa — Fermented Freshwater Fish / ปลาร้าNaem — Northern Fermented Pork / แหนมSai Krok Isaan — Fermented Pork Sausage / ไส้กรอกอีสานKhao Niaw Dum — Black Sticky Rice Fermented / ข้าวเหนียวดำหมัก RecipeNorthern ThaiTao Jiew — Thai Fermented Soybean Paste / เต้าเจี้ยวNam Prik Pao — Roasted Chilli Paste / น้ำพริกเผาMa-Nao Dong — Preserved Limes / มะนาวดองPrik Dong — Pickled Chillies / พริกดองKapi Khluk — Fermented Shrimp Paste Rice / ข้าวคลุกกะปิ RecipeCentral Thailand

‹ The Method · Contents · The Library