Issan Food Part I
All classic and popular Northern style aka “Issan” Food is in this Part I.
Different techniques for preparing the green papaya; from shredding to grating and peeling.
Two versions; Thai style is more rounded with peanut & small dried shrimp. Lao style with fermented fresh water fish known as Pla raa. The later version is more pungent and spicier.
Marinate is essential for grilled chicken and pork; hence, we learn how to do them in this workshop. “Jiaew” a very versatile dipping sauce, salad dressing even for soup seasoning.
Som tum : Papaya salad 2 versions ; Thai and Lao
Gang Yang/ Moo yang: Marinated Grilled chicken/pork neck with Jieaw
Larb moo; Spicy salad of minced pork
Sua kai: Isan Style soup of chicken with toasted rice and Vietnamese mint
Sticky rice cooking techniques