The dishes are beautifully presented, the ingredients are combined extremely richly and fresh. Made in Thailand - Ca Mau restaurant (Hamlet 1, Ward 8, Ca Mau City) specializes in serving Thai dishes, with spicy flavor as the main flavor, bringing a new breeze of culinary experience for Ca Mau people to enjoy.

With more than 20 dishes from wet to dry, including typical and familiar Thai dishes such as SomTam, Sa-wa-dee-kaa hot pot, lonely meat, pork with rice powder, Pad Thai, pineapple rice, hot pot dishes all have their own distinct flavors, all based on spicy taste but depending on the level. Therefore, for those who do not eat spicy food, it is recommended not to try it.

Making pineapple rice is a complicated process with the combination of many ingredients.

Thai cuisine is often very characteristic, with its own distinct color. Thai people use a lot of spices when cooking, so the dishes are very rich. In addition, in the preparation, they often combine many fresh herbs such as: ginger, galangal, chili, lemon, lemongrass... Thus, when served, the dish is both fragrant and has the effect of a medicine to support health.

“SomTam is a typical, familiar dish, even a 3-year-old child knows it,” Ms. Mook Da humorously said. SomTam is a salad, similar to the Vietnamese papaya salad. However, in Thailand, SomTam has many variations to create many different dishes such as: meat, fish, chicken, mixed, Bangkok, seafood, Thai origin (spicy). To make this “national” dish, in addition to the main ingredient of green papaya, the success or failure of the dish also depends on the way it is made. The maker uses a large pestle and mortar to mix and pound, so that the dish absorbs the spices but does not break, using just the right amount of force. The accompanying vegetables and tubers such as lemon, long beans, tomatoes, etc. are all fresh, unprocessed, to retain their inherent crunchiness.

Or talk about Pad Thai, a main dish with a random combination of many accompanying spices, from salty, sweet, sour, spicy, fatty but not mixed but moderate. The list of ingredients needed to create the dish can be seen as: seafood, dried shrimp, eggs, tomatoes, tofu, chives, peanuts, onions, pork rinds and bean sprouts. Each noodle after stir-frying is covered with eggs, creating a characteristic fatty taste but not fishy, ​​when eating, squeeze a little lemon juice and mix well to bring out the aroma. The dish is not greasy thanks to its sour and spicy taste, stimulating the taste buds.

The plus point for the food here is that the owner is very enthusiastic. On the food boxes, there are clearly written instructions on how to eat to capture the full flavor, along with words and patterns wishing the diners a good appetite, both cute and showing the dedication of the person who made them.

For Thai dishes, in addition to the overall harmonious color combination, the accompanying decorative items are also of great concern. For example, for sticky rice dishes, instead of being served on a plate, Thai people will have another typical utensil, called a sticky rice tip. The sticky rice tip is woven from bamboo, shaped like a small jar, with a function similar to a mini steamer, to keep the sticky rice hot when served.

Sticky rice tubes are used to hold Thai sticky rice dishes.

Over time, some Thai dishes have been introduced to Vietnam in many ways, some have remained original, most have been modified to suit Vietnamese tastes. If you have the opportunity, try it once to learn about Thai culture, although geographically distant, it is close thanks to the talent of the cook, preserving the unique flavor of each delicious dish, rich in flavor and love./.

Ngo Nhi

Source: https://baocamau.vn/am-thuc-xu-chua-vang-tai-ca-mau-a1955.html