Street Food in Thailand... A Smorgasbord For All The Senses

Like other Southeast Asian countries, food stalls arefrom a heap of vibrantly coloured roosters or
everywhere in the streets, markets and festivals ofchickens tied together at the feet - a Thai rooster's
Thailand, providing an endless smorgasbord ofplumage is extraordinarily beautiful; plastic tubs and
aromas, color, sounds and flavors - food in Thailand isbuckets just full enough of murky grey water to
a feast for all of the senses.Picture a barbecuekeep the fish, frogs or turtles alive until a sale was
hotdog stand outside a North American sportsclinched; mounds and mounds of green and red, and
stadium. Now, instead of hotdogs and buns sizzling onpurple and orange; the pleasant stench of durian and
a grill, the food cart is laden with fresh bananas,jackfruit - pleasant because I was just so thrilled and
which are slathered in batter and deep-fried to goldenin awe of it all!I tried deep-fried grasshoppers at a
in a giant wok, then scooped into a paper bag like acarnival in Kanchanaburi during a sound and light show
super-size order of extra thick homecut french fries.of "The Bridge On The River Kwai" that ended with
That was my first breakfast in Thailand while Ia fabulous fireworks display recreating the Allied
watched hundreds of beautifully costumed elephantsbombing campaign that destroyed the bridges of the
play soccer and tug-of-war in an annual ElephantDeath Railway in 1945. I tried a few tiny roasted
Round-up in Surin, in the far northeast of thewood worms offered by a very thin host in a
country!The next 'hotdog stand' does have a grill,northern hill-tribe village near the Myanmar border,
placed over a large bin of charcoal, with flattenedand feared that I was eating his family out of house
chicken quarters sizzling on sticks that you eat like aand home. I discovered countless traditional dishes I
popsicle; next door to that is yet another steel carthad never tasted and savoured authentic versions of
heaped with fresh, ripe pineapple, mango and papaya,some I had had in Toronto's newly arrived Thai
and sporting a huge mortar and pestle forrestaurants. As often as I could, I watched their
transforming the greener papayas into a crunchy,creation so that I could try to replicate them when I
sweet-sour-spicy salad with morsels of shrimp orgot home and got a kitchen again.Many people are
squid, chiles, garlic and sugar.What makes Thai foodalarmed at how daring I was with my stomach.
so delicious and distinctive among other SoutheastDuring two years of round-the-world travel, including
Asian food is this unique blending of fresh herbs,six months in Southeast Asia, I only had one tiny
spices and other ingredients that combine for about of queasiness over a couple of days on
perfect balance of sweet, sour, salt and heat thatSumatra in Indonesia. In fact, I had never eaten so
leaves your mouth feeling clean and your tastebudswell or felt so healthy in my life. I must have found
popping in the afterglow.Fresh fruit, salads and eventhe perfect balance of common sense and
soups and noodles are ladled into plastic bags with aadventure, or, some might argue, I was just lucky.I
skewer, fork, spoon or straw for eating on the go ordon't recommend trying everything, and I do
perched on a folding chair at a nearby metal cardrecommend a few common sense tips for sampling
table in the market.Thai buses and trains becomethe full range of the food on offer throughout your
moving picnic grounds, with everyone chatting, eatingtravels:
and sharing the fare hawked through the vehicles'at street and market stalls, do watch the cooking
windows at roadside stops and terminals: Gai Yang,for awhile to ensure that the ingredients are fresh
the flattened barbecue chicken on a stick, skeweredand the food is being cooked thoroughly; if you have
meat and fish balls and sticky rice wrapped in bananaany doubts, move on to the next vendor
leaves.Carnivals and markets feature huge woks atchoose vendors that have a good steady flow of
knee-height, bubbling with deep-fried critters of allcustomers - not only is the food probably very good,
sorts, many unidentifiable. Are they grasshoppers?but the turnover means fresher food
crickets? spiders? baby birds? small frogs? -- myask your guesthouse host and any other residents
mouth and eyes were constantly wide open inyou meet for their favourite places to eat, and for
wonder and amazement!I spent an inordinate amountrecommendations on dishes to order
of time in the fresh produce and night food marketsfollow the other safe eating tips you find in travel
-- exuberantly fascinated and often visiblyguides, like recommendations about water, ice cubes,
discombobulated, to the great amusement of theand peeling fruit and vegetablesOf course, you will
vendors and shoppers.After traveling every aisle offind an endless selection of sit-down restaurants
food carts and woks on my mission to find thewhere you can savour some of the more familiar
freshest, most interesting and tasty-looking dishes, IThai dishes now found in restaurants around the
was often met with earnestly shaking heads or "No,world: green curry with chicken, red curry with beef,
you don't want that - that's Thai food!" by Englishpad Thai and other noodle dishes, and wonderfully
speaking cooks or bystanders when I pointed andaromatic sweet basil dishes.Whether you plan to
gestured and tried to ask for a meal I knew I trulysample the fabulous foods from the street vendors
wanted. On my first such adventure, I did not knowand markets or stick to what you know, learn a few
that the custom was for the cook to show the ladletips on deciphering a menu or asking for a type of
with the amount of the garlic and chili for you todish with a few Thai Food Terms.Many supermarkets
indicate how much you wanted: thinking she wasare now carrying a range of prepared sauces, curries
simply asking if I wanted those Thai ingredients, Iand other Asian products, but if you enjoy adventure
nodded vigorously at the heaped display, and in it alland creativity in your own kitchen, many Thai recipes
went! Yes, it was Thai food, and I enjoyed everyare fairly easy to create once you've mastered a
sizzling touch to my lips under the watchful, laughingfew essentials. Gai Yang, after all, is really just
eyes of the vendors and bystanders who hadbarbequed chicken with a Thai twist! A good food
gathered.I spent as much time learning about,reference guide or cookbook with a glossary of
admiring and experiencing the food as I did withAsian ingredients will help you gain that perfect
major tourist attractions, often spending hoursbalance of sour, sweet, salt and heat that is unique
strolling through streets and markets taking in theto Thai cuisine.
sights and smells and sounds: quiet clucking rising up