Thai Gastronomy

Thai cuisine is not easy to define. Numerous recipes use the technique of Chinese frying whereas curried dishes reflect the Indian influence. But Thai gastronomy is not an assembly of foreign culinary traditions. It is unique in the variety of flavours and by its sophisticated presentation.

Rice is indispensable to any Thai dish. It is a long special grain of exceptional quality, and once cooked, it remains shiny and transparent. Fruits and vegetables of the country are also magnificent and play an important role in the gastronomy. But, although we cannot find all the vegetables it can still be made by using a few particular vegetables.

The dominant flavour of Thai cooking is “nam pla”, called also " fish soya " or " fish sauce". It is the filtered liquid which results from the fermentation of the salty fish. As it’s very salty, we use it as well in cooking or as a condiment. This sauce can be found at all the oriental grocery shops. It can be replaced by “nuoc mam”. We also use a lot of coriander, leaves and roots, and not to forget the grains. We suggest you look for fresh coriander with its roots, and as for the grains it can be found in the spices section of any supermarket.

Thais enjoy spicy food, but prefer rather hot pepper than pepper. However do not hesitate to diminish the quantity of hot pepper according to your taste.

Garlic, ginger, French shallots and common shallots often appear in the recipes of this country, and can be obtained in any supermarket as well as basil, citronella or Laos powder. Citronella powder, or Sereh powder must be used in little amounts because of its strong lemon flavour. It can be bought in Indian stores or it can be replaced by a zest of lemon.

Thais use a lot of soya sauce and coconut milk which can easily be found at supermarkets.

Thais adopted the usage of spoon and fork. Knives are not necessary given that meat, poultry and fish are always cut in very small pieces.

The display of dishes has a big importance for the Thai people. Certain deserts are even presented in young green coconuts. We serve for example a cream prepared with coconut milk mixed with eggs and steamed. It is called sankhaya.

Vietnamese Gastronomy

Vietnamese cuisine is among one of the best in the world. It knows how to keep its uniqueness enriching itself with other cuisines.

It is characterized by the systematic fresh and light products, using mainly tropical fruits and vegetables while avoiding fats.

In spite of the regional differences in the styles of cooking, a certain number of ingredients and dishes are common throughout the country. One can experience in the Vietnamese cuisine subtle flavours which makes its uniqueness..

Vietnamese cuisine is particularly varied, going from exotic meats to delicious vegetarian dishes. However, the basic Vietnamese cuisine is its plain white rice, accompanied by a large variety of vegetables, meat, and fishes, with spices and sauces.

A different cuisine, different from the neighbouring countries. We do not use butter, cream, alcohol, or salt which is replaced by Nuoc Mam

The Vietnamese cuisine is characterized by:

- Broth made for the dish
- raw spices, chiseled at the last moment
- short cooking time
- short marinades
- regional cooking

Cuisine from South Vietnam is tropical; it associates coconut, citronella, hot pepper, pineapple and numerous fruits which are found in the Mekong Delta. In the Center of the country, the cuisine is sweet and sour and it is also hotter. The North stands out with its vegetables of all seasons which are blended with herbs and fresh water fish. The most popular dish in the country is PHO which comes from the North.