Khao niao
Renowned
for their exquisite politeness, northerners manage to express something
of their refined manners in their. visitors are often preoccupied by
the supposedly spicy taste of Thai food, but this is certainly not to
be taken for granted: Most northern dishes are generally milder than
those of other regions. The predominanttaste is usually savory, followed
by moderate sourness. Chili is, however,a necessary ingredientin many
types of curries, though its fiery effect is contained. As in other
regions, rice is always a main dish, with curries being secondary to
the meal. The northern people prefer steamed glutinous rice, or
Khao niao, kneaded into small balls and used to soak up
sauces and dips.
Burmese
Influence
Traces
of Burmese influence are discernible in many northern dishes.For example,
the famous Kaeng hang lae,a spicy
pork curry that relies on ginger, tamarind, and turmeric, is a greasy
dish resembling the character of Burmese food. Khao
soi, a curry of egg noodles and meat that also originated in
Burma, is heavily oiled with coconut cream, which is aptly soothed by
onion when served. Miang, or pork.fermented
tea leaves, is also Burmese and is eaten as an hors' d' oeuvre.
Nam phrik ong, another delectable
accompaniment, is a northern style chilli dip served with crisp cucumber
slices, cabbage leaves, and dried shredded
Khan
toke
The
taste of food is enhanced by the gastronomic way of relishing it, and
the exclusive method of serving and entertaining guests in the North is
the Khan toke. It is normally set
up in lavish surroundings. Diners sit on the floor around the table and
help themselves to assorted dishes which include a few local curries,
a minced meat dish seasoned with chilli, a salad, and numerous sauces.
The courses are finished with seasonal fruit, such as longan and lychee.
