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(Jim Jones) wrote in message . com>...
> (Tina Mongkolsmai) wrote in message . com>...
> > Jim is correct about all the terminology and translation

> >
> > I'd like to add a few things...
>
> Thanks, Tina, for an amazingly thorough Thai noodle primer.
>
> I would add a couple of favorites.
>
> First, let's not forget khanom jin. These noodles with either gaeng
> kiaow waan (green curry) or nam ya (red, spicy fish sauce, preferably
> including luuk chin pla) are among my favorites. Phenomenal mae khaai
> selling these on north side of Sukhumvit between 53 and 55. Actually,
> great cluster of vendors all around there and in some blocks of
> Thonglor itself.
>
> Second, I also love guay tiaow rua. These "boat noodles" are
> traditionally served from boats moored by the side of some of the
> larger khlongs (especially out north of town), but they are now served
> by many vendors and food courts. Sauce can be had as "nam saai"
> (which literally means clear soup) or as "nam tok" (which literally
> means waterfall, but actually refers to the bloody liquid that runs
> from the grill as the meat is cooked in the traditional manner). In
> most cases today, the nam tok is not actually from grill drippings,
> but it is still a dark, blood-enriched broth. You can get the noodles
> with organ meats (especially good are liver and intestines), congealed
> blood, and/or plain meat.
> I love the sen lek noodles with nam tok and everything thrown in.
> Delicious!!
>
> Tina, I've never eaten kha nam paloh with noodels before. I always
> eat it with khao plao, bitter greens, garlic, prik ki nuu, and
> definitely sai sai (intestines in). One of my favorite things. This
> was my father's single favorite dish of the entire two weeks when my
> parents came to visit me in Bangkok.
>
> What kind of noodles do you like it with?
>
> Jim

Wow! You know more about the meanings in noodle dishes than I do!

One of my aunts lives near Soi Thonglor.. we used to get these
terrific soup noodle and lad na/pad siyiu there (they were next door
to each other) but it closed! Terrible. At least my husband got to
eat it twice! That was the place he remembered and wanted to eat upon
returning to Thailand for a short visit.

I like khanom jeen with nam prik or nam ya

Lots of fresh bean
sprouts and long bean are gooood. I haven't had it in awhile. I can
get the fresh ingredients here, but I use nam ya out of the can.. not
nearly so good

I don't think I've seen nam prik for khanom jeen
here but I'll have to look it up now. Grr I'm hungry

I like guay teow in general, but I'm not big on leurd... I'm not sure
I've eaten guay teow reur but I watched my aunties eat some when we
visited the floating market at Damnoen Saduak. That was my first and
only time actually seeing it. It was too quiet when we went; not very
realistic

But that's ok..

I haven't had paloh except for the kind with pork, eggs and tofu. We
usually eat it with rice, too. But, I know I've had the soup kind at
least once. I just can't remember when or where...

Now I'm craving doo+dee+ noodle. (a particular noodle shop in
Thailand, a franchise). They do pretty good guay teow yum.

Haven't had pad woon sen in awhile but had yum woon sen sometime this
year.

Oh, I'm lucky now that my cousin is in the East Bay (Richmond, CA) and
there's a shop selling Thai desserts there. She brings me some
sometimes, gooood. I can make gluay buat chee at home but she brings
things like tao-suan and khao neow with stuff on it (sangkhaya,
plawarn). Reminds me, I should try again to make tub tim grob at
home. My husband really likes it but it always sticks like glue. The
first time I forgot to sweeten the water chestnuts. (eww). After that
I had to throw them in water a couple at a time (time consuming).

Oh well, back to work

Tina

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