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Growing up in small towns in the Midwest, I have to admit, I had great longing to try exotic foods I read about in magazines and books. Often, in those dark days, a single Chinese restaurant in town represented all of Asia, with its Americanized Chop Suey and brown sauced stir-fries. So it was a big deal for me back in the 1980’s when we made the drive to Chicago for a dose of Museums and culture, and got to try Thai food for the first time.
Thai
Thai food, my first love, is all about balancing hot, sour, salty and sweet. The heat is provided by chiles, fresh or dried, or already pounded into a curry paste.
Vietnamese
Vietnamese food is similar, although the rich curries are not as common. Light, citrusy noodle dishes and stir fries are emblematic. The two most popular exports to our shores, Pho and Banh Mie, are both the product of a fusion with the French cuisine of their occupiers.
Cambodian & Laotian
Cambodia and Laos feature simpler cooking styles, with less fish sauce and more soy sauce. Similar to Vietnamese, Laotian dishes are often quite simple and home-style.
Indonesian & Malaysian
Indonesia and Malaysia share an archipelago, where islands large and small bask in the equatorial heat. Centuries of the spice trade have brought ships bearing spices, and the Indian influence brings complex spicing, combined with all the tropical notes of Thai and Vietnamese food.
Philippine
The Philippines are also part of the region, where the foods have less dramatic contrasting flavors, but plenty of tropical excitement. Classic dishes like Beef or pork cooked with vinegar are tangy, but not quite so full of chiles
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