The food of Isaan, the north east region, may be less well known internationally than central Thai cuisine, but its powerful hits of spice and fermentation will linger on the tongue — and in the memory.
The food of Isaan , the north east region, may be less well known internationally than central Thai cuisine, but its powerful hits of spice and fermentation will linger on the tongue — and in the memory. Isaan cuisine is characterised by its simple, local ingredients and punchy flavours — the classic profile is savoury, spicy and tangy. A key component in the cooking here is pla ra, freshwater fish marinated using salt, toasted rice or rice bran.
Tightly packed into a jar and left to ferment away from sunlight for at least six months, it’s brown in colour with an intensely pungent aroma. It’s this that lends a hit of umami richness to many of Isaan’s distinctive dishe
Isaan Cuisine Thai Flavours Spice Fermentation
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