Thai Street Food: Authentic Recipes, Vibrant Traditions by David Thompson

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Notes about this book

  • mziech on December 07, 2011

    Large coffee table size book about Thai street food. Includes many pictures of the dishes but also of Thai street food scenes. Recipes are arranged according to time of day (morning, noon, night). Some recipes may be difficult to make, author does not compromise by substituting ingredients or simplifying cooking techniques.

Notes about Recipes in this book

  • Corn with grated coconut and sesame seeds (Kao port kluk)

    • Therese on October 19, 2016

      Make it. In summer. I mixed the sugar & sesame seeds about 50/50 instead of 3:1 per the recipe. But who am I to disagree with great David Thompson!

  • Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

    • pluralcow on October 03, 2013

      I substituted minced pork for beef. This is a delicious and fast Thai meal. It came together in about 20 minutes, including steaming the rice. I will be making this again with chicken and beef whenever I have fresh Thai chiles around. The sauce of chiles in fish sauce is a very nice accompaniment and can bring the heat level from a 6-7 to a 10 if you choose.

    • twoyolks on June 13, 2016

      This was amazing. One of the best things I've eaten. The chile and garlic pair perfectly with the beef. It is spicy but it's a short, intense heat that doesn't really build. The egg and rice help temper the heat. I didn't use any stock or water as there was enough liquid that cooked out of the beef. I didn't find a need for the chiles in fish sauce as the dish was perfect without it.

  • Green papaya salad (Som dtam malakor)

    • DKennedy on August 22, 2011

      Wonderful! Serve with candied beef and sticky rice.

  • Deep-fried spring rolls (Popia tort)

    • apawl on April 10, 2012

      Easily the best spring rolls I have ever tasted or made.

  • Pork hocks braised with star anise (Khaa muu parlow)

    • sir_ken_g on August 10, 2017

      Typical of this book. Difficult to follow exactly but substitutions can work

  • Prawns with crispy egg noodles (Raat nar gung ba mii grop)

    • twoyolks on June 13, 2014

      There was way too much sauce compared to the rest of the ingredients. The flavors never really melded together either.

  • Grilled pork skewers (Muu bing)

    • twoyolks on April 25, 2016

      These are just about perfect Thai styled pork skewers. They're the right balance of the sweet and savory. I made it work pork tenderloin and marinated it over night. I also used coconut milk to baste it in place of coconut cream as that's what I had open already,

  • Chicken and rice (Kao man gai)

    • twoyolks on June 24, 2014

      The chicken and rice were fine but didn't have a lot of flavor. I tried to make the soup with bitter melon but it was too bitter for me to eat. I used a pureed yellow bean paste (so it was impossible to rinse) to make the yellow bean sauce and the end result was entirely too salty.

  • Chiang Mai curried noodles and chicken (Kao soi gai)

    • twoyolks on November 27, 2012

      I made this by substituting cilantro stems for cilantro roots. I also left out the pandanus leaves as I couldn't find any. It still turned out very well. I use coconut milk but would consider stock in the future as it was just a touch too sweet (lime juice also helps with this). Also, in the future, I would probably use boneless chicken thighs as it was very difficult to eat.

    • metacritic on July 28, 2020

      I've been trying different recipes to find the version of Khao Soi that sings to me. I've found it at last. Previously I had tried the version in Thai Food and in Pok Pok. I'll stop looking. I used broth here. And made the fried chili-garlic sauce on the side, which I think a must.

  • White sticky rice with mango (Kao niaw mamuang)

    • metacritic on January 18, 2020

      Because mangoes in NY aren't especially good, I use canned alphonso mangoes to terrific effect.

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Reviews about this book

  • Food52 by Chris Cosentino

    The 2011 Piglet Tournament of Cookbooks vs. Sarah Marx Feldner's A Cook's Journey to Japan

    Full review
  • Fine Cooking

    The evocative photos and recipes...capture the daily rhythms, bright flavors, and bustling spirit of Bangkok’s streets, and will appeal to anyone with a love for Thai cuisine.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 158008284X
  • ISBN 13 9781580082846
  • Published Sep 21 2010
  • Format Hardcover
  • Page Count 372
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Thai Street Food transports readers straight into the bustling heart of Thailand’s colorful street stalls and markets--from the predawn rounds of monks fanning out along the aisles to the made-to-order stalls ablaze in neon and jammed with hungry locals after dark. Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailand’s culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais.

Scholar and chef David Thompson lives with a singular passion for Thailand’s customs, culture, and people. Although he claims “It’s all about the food,” this ambitious work shares his insights into the rhythms and nuances of Thai daily life along with a fascinating history of its richly diverse street cuisine. This cookbook is a tempting, inspiring, and authoritative account of Thai street food, the vibrant culinary mosaic rich with community.

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