Once you’ve seen how pork floss is made, you’ll probably be much less suspicious of it. It seems quite simple: add a huge pile of boiled and shredded pork meat into a vat, then slowly dry fry, stirring constantly so that the pork doesn’t stick to the bottom of your vat. No weird additives (apart… Continue reading Scraping the bottom of the pork barrel
Tag: Thailand
The Other History of Khao Soi
Khao soi from Khao Soi Lamduan, Chiang Mai The best food on earth is the result of cultures butting heads with each other. Khao soi is one of them: a synthesis of Yunnanese-Muslim (Hui or in Thai, Cin Haw) and Shan cuisines that came together in Northern Thailand generally thought to be the result of… Continue reading The Other History of Khao Soi
Nonthaburi Market
As an antidote to laziness, I headed out to one of Bangkok’s larger wet markets, Nonthaburi market, at the end of the regular river boat line on the Chao Phraya. Nonthaburi would be hard to beat in Bangkok for the range of produce and regional Thai street food vendors floating about the market, and despite… Continue reading Nonthaburi Market
The laziest food writer in Bangkok
I’ve never written about eating in Bangkok because my approach to Thai food there has been completely shameful. Living in Phnom Penh made Bangkok a weekend getaway, a 25 dollar sardine class seat on AirAsia and a dash from the cobra-ridden Suvarnabhumi to congested Sukhumvit. I never went there for the Thai food; I went… Continue reading The laziest food writer in Bangkok