Thai cuisine

Thai cuisine
most Thai people are used to eating rice with their meal.

a Thai full meal typically consists of either a single dish of rice with many complementary dishes served concurrently and shared by all.

it is usually eaten at every meal with soups, curries, fried vegetables and chilly paste (naam prik) hot and spicy souce.

Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty, and bitter Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

Throughout the country there are many interpretations and variations on these common dishes. Other dishes from the the Northeast and the northern part of Thailand include unique sauces and exotic foods, such as raw beef, fermented fish paste, and deep fried insect larvae.