Ingredients Used in Bangkok Cuisine

There are more than 40 ethnic groups found in Thailand practicing their very own cultures. Therefore, it does not come as a surprise that the cuisine of Bangkok, on the whole, features different ingredients. Also, there are different methods used by the people of Bangkok when it comes to preparing food. Different dishes in Bangkok are prepared using fresh spices and herbs instead of the dried varieties. Common flavors found in Bangkok cuisine include galangal, garlic, cilantro or coriander, shallots, lemon grass, kaffir lime leaves, pepper, tamarind paste, fish sauce, shrimp paste, and chilies. Sugar made from the sap of Borassus palms is called palm sugar, and it is used for sweetening dishes. Tamarind and lime are used for offering sour notes to the dishes. Chicken and pork are the common meats used in the cuisine of Bangkok. Apart from these meats, beef, water buffalo and duck meats are also used. The Muslim Thais only savor mutton and goat. Traditionally, shellfish and crustaceans have an important role to play in the cuisine of Bangkok.

Traditional Dishes of Bangkok

Some of the most popular dishes of Bangkok include Pat Tai, Tom Yam, and Gooay teeo reua. Pat Tai is Bangkok’s, in fact, Thailand’s most popular dish prepared from fresh or dried shrimp, tofu, bean sprouts, seasonings, and egg. It is rice-noodle stir fried using the ingredients that have been mentioned above. Tom Yam is a sour soup made from kaffir lime leaf, lime juice, and lemongrass. All in all, it can be said that the cuisine of Bangkok is quite diverse and there is something for the taste of every individual.