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Khao soi nam na is a style of khao soi with a minced pork-and-chilli paste, that is eaten in the eastern part of Chiang Rai Province, Thailand. Khao soi noi songkhrueang is a Shan dish: a wrap made from steamed rice flour batter with a filling of steamed vegetables and dusted with ground peanuts.
Khao phat Khao soi nam na. The term ahan chan diao (Thai: อาหารจานเดียว; lit. ' single dish food ') represents truly single-plate dishes as well as dishes that are served "rat khao" (lit. ' poured on rice '): one or more dishes served together with rice on one plate. Some eateries offer a large selection of (pre-cooked ...
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Kaeng som kung dok khae is a version with shrimps and dok khae, the flowers of the Sesbania grandiflora A traditional and basic kaeng som pla from Southern Thailand. Kaeng som, gaeng som [1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry [2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. [3]
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Khow suey (from Burmese: ခေါက်ဆွဲ), is a noodle soup made of egg noodles and curried beef or chicken with coconut milk, served with a variety of contrasting condiments. [1]
It is often considered to be either a royal Khmer or royal Thai dish and is claimed by both Cambodia and Thailand.In Cambodia, nataing is believed to have ultimately originated from the countryside as a way to eat rice crust (Khmer: បាយកាដាង, bai kdaing) from rice stuck on the bottom of the cooking pot or rice crackers made from flattened and sun-dried leftover rice.
Nam ngiao (Thai: น้ำเงี้ยว, pronounced [ná(ː)m ŋía̯w]) or nam ngio (Thai: น้ำงิ้ว, pronounced [ná(ː)m ŋíw]) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in northern Thailand, mainly in Mae Hong Son Province.