Thai

Sweet, sour and salty meet crisp fried fish in pla sam rot. Compare whole-fish and fish-piece versions, with a compact tamarind-sauce adaptation.

Coconut milk, pineapple, ginger and finely prepared toppings meet on Thai rice noodles. Sao nam gives the final mixing and seasoning a role at the table.

Choose a northern Thai gaeng hang lay version by its pork cut, ginger, garlic and spice mix, then understand the braise and tamarind-rich sauce.

Understand the aromatic brown broth, cooked pork, rice noodles, and finishing choices that make a Thai boat-noodle bowl feel complete.

Cook Thai mixed vegetables in stages so the carrot softens while the cabbage and snap peas keep their bite. Includes a complete five-vegetable home adaptation.

A guide to Phuket-style moo hong: the pork, the pepper and the two cooking targets that matter, with a complete home adaptation and Thai source recipes.