Thai foods that Vietnamese love the most

Thailand’s food needs little introduction. From San Francisco to Sukhothai, its profusion of exotic flavours and fragrances make it among the most coveted of international cuisines. Vietnames love Thai food, it is obvious. Here are some Thai dishes that Vietnames love most and how to make it.

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Somtum Salad

Thailand papaya salad, which is known as Somtam in thailand (ส้มตำ), is one of the most commonly available and popularly consumed dishes in Thailand.

Som tam originates from the northeastern of  Thailand or called Isaan, which is on the border of Laos, where the same dish is a staple as well. visitor will now find green papaya salad everywhere throughout Thailand, even every street corner in Bangkok.

If you try this Thai green papaya salad, you will learn how to make an authentic version of som tam, that’s easy to make but still tastes gourmet.

The characteristic of Som tam is sour and spicy, addictively hot and refreshingly crunchy. In short, the flavours of south-east Asia on a plate, and the only salad to make it into the (extremely subjective) list of “the world’s 50 most delicious foods” a few years ago.  Type of Somtam

  • Som tam Thai – This is one of the mildest versions, where the dressing is sweet and sour.
  • Som tam boo pla ra – This is a very common version that uses fermented fish sauce and crab in the recipe.
  • Tam ba – Litearlly translated to jungle, this salad includes all sorts of things, plus freshwater snails.
  • Tam sua – This version includes green papaya, fermented fish sauce, and rice noodles.

Thai green papaya salad recipe

Prepared time: About 30 minutes or less – no cooking is involved

1 big plate

Utensils: wooden mortar and pestle (but if you don’t have this, you can always just use a nice metal or glass bowl and a spoon), cutting board, knife

Flavors: Fresh and crisp, spicy, sour and sweet

Eat it with: Normally Thai sticky rice, and possibly some Thai grilled chicken or larb

  • 2 cloves of garlic
  • 5 Thai chillies (up to you how many depending on how spicy you want it)
  • 2 tablespoons shelled roasted peanuts
  • 1 tablespoon fish sauce
  • ½ – 1 tablespoon palm sugar (can also substitute brown sugar)
  • 1 – 2 limes (I used about 2, but I like things pretty sour)
  • 1 tablespoon of dried shrimp (optional)
  • 1 – 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes – they are known as sida tomatoes, but you could use just 1 roma tomato)
  • 1 big handful of slivered green papaya (depending on the size of your papaya, I used only about ⅓ of my papaya in this recipe, but papayas come in many different sizes and shapes)
Somtum Salad via Thailand Vacations



Washing the green papaya
Peel off the skin using a carrot peeler. You can either use a cheese grater or you can do it the traditional way to shave the papaya and hack at the papaya with your knife until there are numerous vertical cuts.
Shave off the top layer into thin slivers, and repeat.
Cut enough green papaya to have a big handful worth for this recipe.
Add 2 cloves of peeled garlic and 5 chillies  to the mortar.
 Pound them until the garlic is crushed and chilies are reduced to small bits.
Add ½ tablespoon of palm sugar, 1 tablespoon of fish sauce, and then squeeze the juice from 1 – 2 limes into the mortar.
Mix and pound the dressing, making sure the palm sugar gets fully dissolved into the liquid
Add about 1 tablespoon of roasted peanuts, 1 tablespoon of dried shrimp, and then roughly slice in the tomatoes into the mortar.
Pound the mixture, lightly breaking up the tomatoes, shrimp, and peanuts. No need to pound too hard.
Last step is to toss in a big handful of the green papaya shavings. Mix it all together, doing a combination of using just a spoon and pounding lightly.

Mango sticky rice – Khao nia mamuang

Mango sticky rice (Thai: ข้าวเหนียวมะม่วง/khaoniao mamuang) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a fork, spoon, or sometimes the hands. Although originating in Thailand, it is consumed throughout the Indochina region of Southeast Asia, including Laos, Cambodia, and Vietnam. Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand.

In fact, the coconut sticky rice is made to complement the mango, not the other way around. The rest of the year, this sweet coconut sticky rice is routinely made as a foil for different kinds of sweet and half-sweet-half-savory toppings. However, during the months of April through June when mangoes are at their best in Thailand, the same coconut sticky rice, which usually borders on being taken for granted, all of a sudden shows up all over town with big smiles that cannot be wiped off its sticky face now that it’s paired with mangoes at their peak.


  •     ½ cup raw Thai sticky rice, soaked anywhere from one to 5 hours, drained, and rinsed to get rid of excess starch
  •     ½ cup good coconut milk
  •     ½ cup sugar
  •     ¼ teaspoon salt
  •     One perfectly ripe good mango (preferably Ataulfo), peeled and cut into thick slices
    Put the rice in a heatproof bowl and steam in a steamer, over medium heat, for about 20 minutes  The rice should be cooked through with no hard, raw bits in the middle of the grains.
    Turn off the heat and let the rice stay in the steamer, with the lid on, while preparing the coconut milk.
    In a heatproof bowl, heat the coconut milk, sugar, and salt in the microwave on high for 2 minutes.
    Take the sticky rice out of the steamer. Pour the hot coconut mixture on top of the rice and gently stir.
Cover the bowl tightly with plastic wrap and let the mixture stand at room temperature, undisturbed, for half an hour.
    The coconut sticky rice is to be served at room temperature along with fresh mango. The sesame seeds are optional.
    The rice can be refrigerated and reheated in the microwave, but the texture of reheated sticky rice isn’t as good as it is when freshly made.
Mango sticky rice via wikipedia 

Sai krok Isan

Sai krok Isan (Thai: ไส้กรอกอีสาน) is a fermented sausage originating in the northeastern provinces of Thailand. It is made with pork and rice, and typically eaten as a snack served with bird’s eye chilis, raw cabbage, and sliced ginger.

Fermentation sounds a bit scary when it comes to meat but if done correctly is perfectly safe. Lots of the salami and chorizo type meats produced in Europe are fermented and we eat those raw. The Thais too eat raw fermented pork in the form of naem, but these particular fermented sausages are cooked by grilling over wood or by frying.


  • 25 grams of garlic
  • 1 teaspoon of salt
  • 230 grams of cooked jasmine rice (100g of raw rice should make this amount)
  • 500 grams of pork shoulder*
  • natural sausage casings*
  • white vinegar
  • salt
Wash the casings in a mixture of salt and vinegar
Take a metre or two of the casings and thread them onto a wide funnel and tie a knot in the end.
Cook the rice, allow to cool and rinse in lots of water to remove excess starch then drain well.
Pound the teaspoon of salt with the garlic into a paste.
Add the rice and pound this into a rough paste
Combine the pork with the rice mixture and mix well with your hands.
Take a spoonful of mixture and fry until cooked, then check for seasoning
To make the sausages, force the pork mixture through the funnel whilst holding the casings, allowing some casing to be released a bit at a time.
Once all the meat is in the casing remove it from the funnel.
Use your hands to evenly distribute the pork so that you have a sausage approximately 3/4 of an inch in diameter knotted at one end and open at the other.
If the weather is hot i.e. 25°C + you can hang them in a room for a day or two.

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