• mjes on May 26, 2017

  Chef/educator Pranee Khruasanit Halversen gives this list of Thai cookbooks on her website Pranee's Thai Kitchen. Recommended Thai Cook Books -Pok Pok by Andy Ricker -Thai Street Food by David Thompson by Ten Speed Press -Simply Vegetarian Thai Cooking by Nancie McDermott -Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid by Artisan -Thai Food by David Thompson by Ten Speed Press -Simple Thai Food by Leela Punyaratabandhu -Keo’s Thai Cuisine by Keo Sananikone -Thai Cooking from the Siam Cuisine Restaurant by North Atlantic Books, Berkeley, California. -Thai Home Cooking By Robert Carmack & Sompon Nabnian -The Food of Thailand: Authentic Recipes from the Golden Kingdom by Lauren Ganguilet -Cracking the coconut: Classic Thai Home Cooking by Su-Mei-Yu -Thailand: The Beautiful Cookbook by Panurat Poladitmontr -Real Thai:The Best of Thailand Regional Cooking by Nancie McDermott - Qucik & Easy Thai: 70 Everyday Recipes by Nanc

Notes about Recipes in this book

• Jasmine rice (Khao hom mali)

  • Dannausc on August 17, 2019

    Turned out good

• Sticky rice (Khao niaw)

  • Dannausc on December 01, 2019

    Quite easy; good

• Central Thai-style papaya salad (Som tam Thai)

  • westminstr on April 23, 2014

    If I could give this recipe 6 stars I would. Loved it. However, I will add an extra chile next time.

  • stockholm28 on April 29, 2014

    Great dish, but shredding the papaya takes some time. Taste your chile first. Mine was exceptionally hot, so I should have scaled back.

  • MmeFleiss on March 26, 2018

    Delicious although a bit to spicy for everyone at the table. I will try it again with just 1 birds eye chile.

• Thai cucumber salad (Tam taeng kwaa)

  • Dannausc on September 14, 2020

    Quite good.

  • Delys77 on April 22, 2014

    I modified this quite a bit to suit out tastes and what we had on hand. I went with 1 fresh thai chile, no fermented fish sauce or dried shrimp, and I simply bashed it up in a ziplock as my large mortar was being used for another dish. The end result may have been a bit different than the author intended but it still screamed thai and was simply delicious and refreshing. A quick easy side for a complex thai menu.

• Fried egg salad (Yam Khai dao)

  • Delys77 on April 27, 2014

    Doubled the salad and dressing but kept it a two eggs, then served over rice as a light dinner for two. The dressing is delicious and the egg adds a nice richness. Seems odd with rice but it really works.

• Thai tuna salad (Yam tuna)

  • westminstr on April 03, 2014

    A good way to dress up a can of tuna, but better for lunch than dinner IMO. I wasn't sure I loved the ginger element.

• Sunny's fancy glass noodle salad (Yam wun sen "chao wang")

  • MelMM on February 26, 2014

    This is delicious, but heavier on the meat and lighter on the noodles than I prefer. I doubled the noodles and dressing, left the meat quantity about as written. I used the Vietnamese pork roll as called for, but I'm not sure I'd bother in the future. Meats could be varied.

• Grilled eggplant salad (Yam makheua)

  • runoutofshelves on January 05, 2019

    Didn't have some of the ingredients - the shrimp and the shallot, but it was still delicious, the combination of fish sauce, chile, lime juice and palm sugar syrup and silky eggplant is delicious

  • schesshire on July 16, 2021

    This is wonderful, and can be prepped mostly ahead of time.

• Isaan steak salad (Neua naam tok)

  • metacritic on April 12, 2021

    Fantastic flavors all clamoring for attention: key lime juice, shallots, herbs, and lemongrass. I was out of sticky rice flour so used chickpea flour, which worked well, even if not very Thai. While I might have a slight preference for the mushroom salad in the same book, this was a terrific dish, too.

• Isaan-style forest mushroom salad (Het paa naam tok)

  • metacritic on December 05, 2021

    One of my all-time favorite recipes. It is meaty (but veg), light, and full of depth. I make this often when I'm cooking Thai. It is a near-showstopper of a dish.

  • hyperbowler on February 21, 2017

    The dish still works great without the rice powder, which is the most labor intensive part of this dish. If you are not spice tolerant, you might be happy using half as much of the Phrik Phon Khua (Toasted-chile powder) as the recipe suggests.

• Steamed whole fish with lime and chiles (Plaa neung manao)

  • L.Nightshade on March 10, 2016

    I used true cod fillets and key limes, cilantro stems instead of roots, chicken demi-glace instead of pork stock. I also shortened the cooking time to 10 minutes for the fillets. I have to say we were fairly wowed by this dish. The mild cod fully absorbed all the flavors of the salty, faintly sweet liquid; the garlic and Thai chiles added the perfect punch. To go along, Mr. NS made a stir fry of snow peas, carrots, mushrooms, garlic, and oyster sauce. I made cocktails of ginger vodka, key lime juice, and Thai basil Som from Pok Pok. The fish is probably the easiest dish I’ve made from this book, and, all told, this was a stellar meal.

• Deep-fried whole fish (Plaa thawt lat phrik)

  • Delys77 on April 16, 2014

    The sauce for this is delicious. I didn't have any tamarind water so I went with half paste and half water. The fish itself was very tasty, but I did find it a bit challenging to eat. Our fish was meant for two and was a little over 1 lb, but this left fairly little meat, I would say 2 lbs is the minimum. That said, might be hard to find a vessel to cook a fish that big.

• Curried fish grilled in banana leaves (Aep plaa)

  • sosayi on May 05, 2018

    While making the paste is a bit of work (I cheated and used a FP, not a mortar and pestle), you end up with enough for 3 recipes worth... so... my freezer is stocked for two more dinners now! Then, just slather the paste on fish (I used Alaskan Yelloweye), cover with basil (couldn't find thai, used regular), wrap in banana leaves, and grill! This had a great flavor, from both the paste and the banana leaves and wasn't too spicy (I did sub guajillo for puya chiles, which cuts the heat a bit). Served with sticky rice and Fish Sauce Soaked Chiles (Phrik Naam Plaa) and Norther Thai Style Stir Fried Squash (Phat Fak Thawng).

• Stir-fried Brussels sprouts (Phat khanaeng)

  • metacritic on January 20, 2021

    This is incredibly easy and satisfying. It will become a go-to side in the winter when cooking either Thai or Chinese food. I used water, not stock, and would love to try it with stock if I happen to have some on hand next time. I also used dried chilies to no ill effect. Tonight, I'll try the same sauce with baby boy chow. I can't imagine why that wouldn't work.

  • rionafaith on August 27, 2016

    p. 91 -- This was so quick and easy, and super delicious. I used brussels sprouts but will definitely have to try with other veggies as the sauce is great and just a few ingredients. I only used a splash of water, not stock, and I measured the chiles by weight as mine were on the large side, and it ended up being the perfect spice level for me. I can't wait to make this again.

  • Delys77 on April 07, 2014

    I used baby bok choy and this was delicious. I did leave my bok choy out for about 30 minutes to dry in a towel to make sure they didn't water down the lovely sauce which has just the right balance of umami, heat, and sweetness. Easy, quick side.

  • westminstr on April 02, 2014

    He says you can sub just about any vegetable and I used baby chinese broccoli. They were delicious cooked this way. I did have a lot of liquid in the dish, and I think I should have done a better job draining the blanched veg and cooked the dish less. Alternately, I may be able to shorten prep time further by including the sugar with the rest of the sauce ingredients and leaving out the final 1/4 cup water.

• Northern Thai-style stir-fried squash (Phat fak thawng)

  • sosayi on May 05, 2018

    A fairly quick and easy stir-fry, especially if you prep the spice paste in advance. A bit of heat, but nothing unmanageable. We subbed butternut for delicata or kabocha squash. Definitely don't skip the fried shallots.

  • Dannausc on December 01, 2019

    Fairly easy and really good/addictive.

• Stir-fried mixed vegetables (Phat phak ruam mit)

  • westminstr on April 03, 2014

    I used half and half mushrooms (king oyster and shimeji) and young chinese broccoli, also added extra shrimp. This was a good dish but I preferred the brussels sprout stirfy, which is gutsier.

  • Delys77 on March 29, 2023

    I wanted a substantial side so we multiplied all the vegetables by 4 and went with about 1.5 times the sauce ingredients. I also found there was far too much liquid so I put less and added a bit of a cornstarch slurry to thicken a touch at the end. For us the modifications were essential as otherwise it would have been quite light and too watery, but flavour wise, very nice and makes for a healthy side.

• Thai-style pork ribs (Sii khrong muu yaang)

  • sir_ken_g on May 27, 2014

    Was excellent. I used Vietnamese cinnamon.

  • lorloff on January 02, 2017

    Really great recipie and technique. Added garlic, shallots and several tablespoons of Korean Gochugaru garlic sauce to the marinade. It worked very well will make again. The honey basting at the end really lacquers the ribs beautifully and tastes great. The Vietnamese cinnamon was a great suggestion. Thanks

• Whole roasted young chicken (Kai yaang)

  • crandall57 on May 23, 2023

    This was a great way to prepare small chickens; the flavor permeated into the meat, and didn't just stay on the skin. I only brined for about 5 hours; next time, I will brine overnight. I made the Sweet Chile Dipping Sauce, and that was great as well. I did reduce the amount of red Thai chiles to about 1/2 of what was called for in the recipe. Will make this again.

  • Delys77 on March 29, 2023

    We made some significant modifications to this one, but I am going to write it up anyway as we quite enjoyed it. I used a whole chicken and brined overnight, then I spatchcocked and smeared the stuffing all over the inside of the chicken. Lastly I marinated by simply basting the marinade over the chicken a few times over a few hours. Baked in the oven at 400 for 45 minutes and it was perfect. I think the brining was a great step and added a lot of flavour. I'm not positive about smearing the stuffing on the underside of the spatchcocked chicken, but I do think it did a little something. Overall a lovely chicken that is different enough but I'm wondering if it would work to combine the stuffing and marinade into a marinade and skipping the stuffing step.

  • hillsboroks on November 25, 2014

    Wonderful layered flavor but a bit salty probably because I left the game hens in the brine too long. Next time I will be very careful with the timing to make sure that each step falls into the correct time of day so that it will all come together in one day and be ready to cook for dinner. I grew some lemongrass just for this recipe in a pot and used it. I also made the garlic oil to baste with but cheated on the dipping sauces and just served it with Thai sweet hot chili sauce.

• Pork satay (Muu sateh)

  • hillsboroks on May 22, 2014

    Wow this was so good! I was looking for something to use of bits of leftover ingredients, including coconut milk and sweetened condensed milk, when I stumbled onto this recipe. I also had some homemade peanut sauce in the refrigerator to use up along with some boneless, skinless chicken thighs. I figured that if it works for pork it will work for chicken and it did. Luckily we have one grocery store in town that sells things like the fresh turmeric and galangal along with lemongrass. I pounded the chicken to 1/4" thickness and cut each thigh in half before threading them onto skewers. We grilled the skewers over charcoal and I made the Ajaat (Cucumber Relish) that is recommended as a condiment along with peanut sauce. The recipe was quite easy and the flavor was wonderful. My husband was very impressed. This would be a good dish to make for a dinner party as I think you could grill the skewers ahead of time and keep them warm for a little while in the oven.

  • jenniwa on September 03, 2016

    Really good. Need to work on my grilling skills. Maybe leave the cover open next time.

• Grilled corn with salty coconut cream (Khao phot ping)

  • jenniwa on September 03, 2016

    Amazing!! Salty, sweet, and just yum. Will make a lot since the Pandan leaves are frozen!

• Northern Thai stewed beef soup (Jin hoom neua)

  • Delys77 on April 07, 2014

    This wasn't a winner for us. The broth is far too fiery and far too medicinal. That quantity of galangal and turmeric called for makes the soup taste like something a doctor would prescribe. I had to cut the broth with lots of chicken stock and even then there were strong lingering notes of the pharmacy.

• Northern Thai chicken soup (Yam jin kai)

  • Dannausc on December 01, 2019

    It was quite good but somewhat labor-intensive and required a lot of special ingredients.

• Green curry with fish balls and eggplant (Kaeng khiaw waan luuk chin plaa)

  • metacritic on December 05, 2021

    Very, very good. It has good depth of flavor, heat, and tastes fundamentally like something you might find in Bangkok. I had never before used fish balls and found them to be quite good in this dish. For a moment, I had thought of substituting a white fish fillet (or chicken) but was happy to have adhered to the recipe instead. I finally found a source for makrut lime zest, which had long eluded me, and really lifts the dish.

• Pork shank stewed with five spice (Khao kha muu)

  • Dannausc on August 17, 2019

    Good and tasty. Very flavorful.

• Stir-fried chicken with hot basil (Kai kaphrao khai dao)

  • Dannausc on August 17, 2019

    Soooo good! Very authentic tasting. I would definitely make it again!

  • Breadcrumbs on September 01, 2015

    p. 189 – At long last, I got to make this amazing dish! It’s among my favourite Thai dishes. As others have noted, this dish isn’t for the faint of heart, you need to like it spicy and know your limits. If I’d used the requisite number of chilies in the author’s version of this recipe, I’m quite sure mr bc would have declared the dish inedible, if he hadn’t combusted in front of me at first bite. Needless to say, I toned it down a notch or two. Though I have access to hot basil at this time of year, I didn’t have any left today so I had to sub regular basil. It’s definitely not as fragrant but it does the trick and I upped the ante and used more to ensure the flavour wasn’t lost. I loved this version of the dish but I love it more when made with pork. This is a dish I never tire of and I’d eat morning noon and night. Photo here: http://chowhound.chow.com/topics/970878?commentId=9702227#9702227

  • westminstr on April 17, 2014

    We LOVED this. I used ground pork, long beans, and Thai basil. Also sweet soy instead of black soy, omitting the additional sugar. To make for a family of four, first, I batch cooked the eggs in a cast-iron skillet. Then in the wok I made a single portion for the kids with no chiles followed by a double batch for the adults using 4 fresh and 1 dried crumbled chile. Next time I will add one chopped fresh red chile in the kids' portion and 1 additional fresh and dried chile to the adult portion.

  • stockholm28 on March 11, 2014

    Delicious and easy. I had to make two substitutions. I used Thai Basil instead of Holy Basil. I used green beans instead of long beans. The dish has a lot of heat, but plenty of flavor.

  • BlytheSpirit on July 12, 2014

    Made this with ground pork and the Holy Basil. I tasted my fresh Thai chilies first and as they were hot, used only one. I went with the full amount of dried. This was very, very tasty and a definite repeat.

  • Delys77 on April 04, 2014

    We also loved this, and we also substituted thai basil and green beans. Spice wise we went with just 1 dried chile, which we removed after cooking, but could have gone with two. Comes together very quickly and is packed with flavour.

• Thai-style fried rice with pork (Khao phat muu)

  • BlytheSpirit on October 19, 2014

    My second time making this - its a great use of leftover rice and makes a fabulous breakfast. I used ground pork but made no other substitutions.

  • Dannausc on August 17, 2019

    Quite good

• Papaya salad with coconut rice and sweet pork (Khao man som tam)

  • stockholm28 on April 29, 2014

    Great combination of flavors. I don't have a rice cooker so I made the coconut rice on the stove. It needed a bit more liquid as the rice was on the dry side.

  • westminstr on April 23, 2014

    This is a great recipe. The coconut rice is so delicious. I cooked it on the stove-top and needed to add an extra 1/4 water for perfect texture. Next time I will try it with a frozen cube of creamed coconut instead of boxed coconut cream. The pork was very good but took longer to cook than stated in recipe. I had to spread the cooking time over two days. That said, it was delicious. It is intensely sweet and salty so a little goes a long way. The som tam is so good, it just blew my mind that I made it myself in my own kitchen. Very authentic flavor, much better than the Americanized versions found at most restaurants.

  • MelMM on February 26, 2014

    A nice one-plate meal, where the flavors of each component compliment the others perfectly. The pork and the rice are incredibly easy to make, and absolutely delicious. The papaya salad is a tart and spicy offset to the sweetness of the pork and rice. The pork recipe could be easily adapted to the slow cooker (cook with lid on and then lid off to evaporate juices). A lot of bang for the buck, flavor-wise, in this one. Worth the price of the book.

• Thai rice soup (Khao tom)

  • Delys77 on April 23, 2014

    I fudged it a little by starting with regular chicken stock, to which I added the pork neck bones and the other aromatics. I only had about 1.5 hours and wanted to make sure I had a flavourful base, hence the augmented chicken stock cheat. That said, it worked very well, yielding a lovely broth with hints of ginger and herbs and was quite substantial with the rice and pork balls. I didn't do the eggs however as the suggested method of poaching in a small container yielded a barely cooked egg. In future I would just do soft boiled eggs the traditional way.

  • Totallywired on December 23, 2018

    Made this a few times, perfect comfort food, deep and flavourful broth.

• Stewed duck noodle soup (Kuaytiaw pet tuun)

  • pluralcow on February 22, 2014

    Sadly I couldn't find any duck at the market so I modified the recipe to use chicken legs. Even without the duck flavor this is a great soup, very earthy but not too heavy. The prep has a lot of steps, but the end result is well worth the effort.

  • metacritic on January 20, 2023

    An all-time favorite recipe. This dish, something like a Thai variation of Pho, tastes exactly like what I had at Or Tor Kor market. The toppings bring out wide-ranging dimensions of flavor. This is a dish that is company-worthy, can be eaten on a cold winter's day for its warming properties, but also is suitable for hot weather given the heat that one adds to the dish through pickled chilies and ground chili.

• Boat noodles (Kuaytiaw reua)

  • mziech on May 30, 2015

    great recipe. Took a while to get all ingredients ready, not a quick noodle dish! Agree with Delys77 that the slivered pork at the end did not add anything. The stewed pork alone would be enough. I did like the sprouts in the dish.

  • Delys77 on April 03, 2014

    I made the following modifications, used half as many pork balls and sliced them in half, omitted the sprouts and tripled the water spinach (You choy in my case) and lastly substituted basil for the sawtooth herb. The broth was delicious and the and the stewed pork was lovely. All the herbs and greens were also a welcome addition. A great dish except I think it could be done so that you have enough broth and pork for 4 (instead of having left over broth and pork), plus I'm not sure the slivered pork that is boiled at the end added anything to the dish. I would likely ommit these, increased the stewed pork, and still omit the sprouts. I would also consider going with about 75% of the suggested chili vinegar and ground chili as the broth was a bit too spicy.

• Spicy, sweet, tart noodles with pork, peanuts, and herbs (Ba mii tom yam muu haeng)

  • Delys77 on April 09, 2014

    Almost like a dry version of the boat noodles with peanuts and wheat instead of rice noodles. That said, this was very good and is a nice simple alternative to the boat noodles. I simply cooked the noodles all together and then cooked the other components of the dish in a separate pot, then divided between the bowls. Overall super flavourful and relatively easy on a work night.

  • metacritic on July 17, 2020

    Oh my this is good. This dish and the duck soup are my favorites from this book thus far. I was able to procure everything. I made the pork broth from a ham hock and then stripped the skin off the stewed hock to make crackling. Despite being unsure that one could do this, it worked like a charm. The dish has layers of complexity: herbaceous, porcine flavors (others say that the crackling added little but I don't agree. One didn't encounter those bites often but when you did it reminded me of a key to Thai cooking which is absurd attention to detail that yields surprising, flavorsome bites that vary from one taste to the next). The kitchen was a disaster after I finished. It took 18 steps. But worth the immense labor. Also, I cooked the pork broth (a sub recipe in the back of the book, I think) for 6 hours rather than three. The soup on the side was inspired.

  • Dannausc on August 17, 2019

    Quite good

• Shrimp and glass noodles baked in a clay pot (Kung op wun sen)

  • Delys77 on April 22, 2014

    Couldn't find any cilantro root so I just used the stems which proved to be difficult to turn into a paste with the pestle, next time I would just use the mini processor. Flavour wise this was excellent, with a slight herbal note and tonnes of umami. I did it on the stove top in a LC saucier and the bottom caramelized very nicely after about 12 minutes. The only challenge was that the shrimp were overcooked (shell on without head). Next time I might use jumbo shrimp or possibly cook them separately as they were quite rubbery by the time the pork had caramelized.

• Stir-fried rice noodles with pork, Chinese broccoli, and soy sauce (Phat si ew)

  • Delys77 on March 28, 2014

    Didn't find any fresh rice noodles so I did use a large wheat noodle and it still worked very well. I tripled the recipe and cooked in two batches. The flavour profile was nice and very thai eventhough I used Chinese soy, and it came together relatively quickly. I would still serve with something else on the side as it is a bit light for one person I find. Also, the dish definitely needs the pickled chillies as the acid and heat really take it up a notch.

  • westminstr on May 13, 2014

    This wasn't a big success for me. I cooked a double portion in my wok and it was overloaded -- couldn't get a good sear on the noodles. This one doesn't work well scaled up for family dinner so I won't be repeating this dish.

  • TrishaCP on October 02, 2022

    We really liked this dish. I made two portions and cooked in two batches. I subbed Tokyo Bekana for the broccoli, since that is what I had on hand.

  • rionafaith on August 09, 2016

    p. 218 -- I've been looking for a good pad see ew recipe for a while as that's my go-to Thai takeout order, and this was pretty great though I may tweak it a bit next time. It has a fair number of ingredients but all comes together very quickly in the wok once you have everything prepped. I used regular canola oil instead of garlic oil, thinly sliced pork belly for the meat, and regular American broccoli cut into small florets as that's what I had on hand. I did wish there was a little more sauce in this, and I ended up drizzling a little more of the black soy on at the end and then a bit of sriracha, which was great. I'm not sure the added tsp or so of sugar is really necessary as the black soy sauce (I used Healthy Boy brand) is already quite sweet, so I may omit that next time.

• Stir-fried rice noodles with shrimp, tofu, and peanuts (Phat Thai)

  • metacritic on May 31, 2021

    After finding the version in David Thompson's Thai Street Food cloyingly sweet, I sought another version, looking at Maenam and Principles of Thai Cookery. I selected this one as it has a ratio of more tamarind to palm sugar than the others (I also had eaten at Ricker's short-lived Pat Thai place in NYC and found it quite good, so I had a sense of what to expect). To my palate, this is the far more balanced of the two. It is bracingly sour, a touch sweet, and every bite clamors with flavor.

• Stir-fried Thai rice noodles (Phat khanom jiin)

  • Dannausc on August 17, 2019

    Fairly easy, good

• Ike's Vietnamese fish-sauce wings

  • meginyeg on April 24, 2021

    These were great. Crispy salty sweet. Loved them!

  • CheesyKranskyLove on October 04, 2022

    To date the only successful recipe I've cooked out of this book. Takes forever to marinade but worth it.

• Sticky rice with mango and salty-sweet coconut cream (Khao niaw mamuang)

  • Dannausc on November 30, 2019

    Quite good, and I don’t usually like mango with sticky rice.

• Pork stock (Sup kraduuk muu)

  • Totallywired on November 25, 2018

    Meticulous method delivers formidable, clearish stock that is useful for a number of dishes in the book, but I almost always use it to make Thai rice soup with bouncy pork balls.

• Bouncy pork balls (Muu deng)

  • Totallywired on December 23, 2018

    Love these sharp little meatballs poached in broth, good deep garlic flavour.

• Eight-minute eggs (Khai tom)

  • Dannausc on August 17, 2019

    Super easy

• Toasted-chile powder (Phrik phon khua)

  • Dannausc on August 17, 2019

    Super easy and good!

• Fried shallots and shallot oil (Hom daeng jiaw and naam man hom daeng)

  • Dannausc on August 17, 2019

    It took awhile but the results were good.

• Tamarind water (Naam makham)

  • jenniwa on September 03, 2016

    Couldn't find tamarind paste/pulp, so I used wet tamarind. Bought it at TF.

• Sweet chile dipping sauce (Naam jim kai)

  • crandall57 on May 23, 2023

    This was delicious, however, I did reduce the amount of red Thai chiles by about half.

• Sour chile dipping sauce (Phrik naam som)

  • Dannausc on August 17, 2019

    Easy and tasty.

• Peanut sauce (Naam jim sateh)

  • jenniwa on September 03, 2016

    Wow!! Totally worth the time it took to make. Does make about a quart of sauce O.o

• Fish sauce-soaked tomatoes (Yam makheua thet)

  • sosayi on August 22, 2019

    Very easy recipe, especially for Pok Pok, and very good return for such little effort. Next time, I would leave the water out of the sauce, as the tomatoes exude enough liquid to temper the fish sauce on their own. Good as an accompaniment to pork larb, sticky rice, and the cucumber relish (ajaat) also from Pok Pok.

• Cucumber relish (Ajaat)

  • sosayi on August 22, 2019

    Great, quick cucumber dish. I cut the cucumbers and shallots as matchsticks, rather than chopped small, to make it more of a salad, and was happy with that decision. Good as an accompaniment to pork larb, sticky rice, and the Fish-Sauce Soaked Tomatoes (also from Pok Pok).

  • jenniwa on September 03, 2016

    Used an English cuke. Maybe make thinner slices next time.

  • MmeFleiss on March 26, 2018

    I used Persian cucumbers and this worked out really well.

• Grilled-chile vinegar (Phrik tam naam som)

  • Dannausc on August 17, 2019

    Super quick and easy

• Fish sauce-soaked chiles (Phrik naam plaa)

  • Dannausc on August 17, 2019

    Super easy and good

  • sosayi on May 05, 2018

    Easy and delicious, especially spooned over sticky rice. Adding sliced garlic is optional, but we loved it with that addition and would serve that way in the future.

• Food52

  The beauty of Pok Pok is that it isn’t just a bunch of recipes. It illustrates the time the author spent immersing himself in Thai cuisine and the respect he shows to its people and culture.

  Full review

• Fine Cooking

  Thanks to meticulous testing, readers can make and serve food that, as Ricker puts it, "you'd be hard-pressed to find outside of Southeast Asia."

  Full review

• Serious Eats

  ...one of the most exciting ethnic cookbooks to come out in the past few years, and one of the first since David Thompson's Thai Food to fully commit to a hands-on, no substitutions manner of cooking.

  Full review