[{"data":1,"prerenderedAt":883},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:khao-soi:en":392,"recipe:country:thailand":604},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":520,"pronunciation":547,"substitutions":548,"slug":565,"title":566,"shortTitle":567,"nativeName":568,"romanized":569,"countrySlug":570,"region":571,"baseServings":433,"prepMinutes":572,"cookMinutes":573,"difficulty":574,"course":575,"diet":578,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":599,"updatedAt":599,"authorSlug":600,"summary":601,"localeSlug":565,"alternates":602},[394,397,400,403,406],{"answer":395,"question":396},"Khao soi is a curry noodle soup from northern Thailand, specifically Chiang Mai, made with coconut milk, a turmeric-yellow curry paste and Indian-style curry powder, served over soft egg noodles and topped with the same noodles deep-fried crisp. Unlike green or red curries from central Thailand it is eaten as a noodle soup rather than with rice, it is milder and sweeter, and it comes with a plate of sour and sharp condiments that the eater stirs in themselves.","What is khao soi and how is it different from other Thai curries?",{"answer":398,"question":399},"Yes, and most home cooks outside Thailand do. Use about four tablespoons of red curry paste with a tablespoon of mild curry powder and half a teaspoon of turmeric to push it toward the northern profile. The result is very good, though it will be slightly more shrimp-forward and less dry-spiced than a proper northern paste, which uses black cardamom and often no shrimp paste at all.","Can I use red curry paste instead of khao soi paste?",{"answer":401,"question":402},"Fry it in oil at around 180°C so it crisps in 30 to 45 seconds rather than slowly absorbing grease, make sure the noodles are completely dry before they hit the oil, and drain the nests on a wire rack so air circulates underneath. Add them to the bowl only at the moment of serving, and lay them on top rather than pushing them into the broth.","How do I stop the fried noodle nest going soggy?",{"answer":404,"question":405},"It boiled too hard. Coconut milk is an emulsion, and a rolling boil breaks it so the fat pools on top while the rest goes thin and grainy. Keep the pot at a lazy simmer where bubbles rise occasionally rather than continuously. A little orange oil on the surface is actually desirable in khao soi, but a broken, watery broth underneath is not — if it happens, whisk in a few tablespoons of fresh coconut cream off the heat to bring it back together.","Why did my coconut broth separate into oil and liquid?",{"answer":407,"question":408},"Yes. Replace the chicken with fried tofu and chunks of pumpkin or sweet potato, use a vegetarian curry paste made without shrimp paste, swap fish sauce for light soy sauce or a vegan fish sauce, and build the broth on mushroom or vegetable stock. This version exists in Thailand as khao soi jay and is served in temple kitchens during the annual vegetarian festival, so it is authentic rather than an adaptation.","Can khao soi be made vegetarian or vegan?",[410,411,412,413,414,415],"Fry the noodle nests first, before anything gets messy, and drain them on a rack rather than paper — sitting on paper steams the underside soft.","The noodles for frying must be bone dry. Shake off every drop of water or the oil will spit violently and the nest will absorb grease instead of crisping.","Do not boil the broth hard once the coconut milk is in. A rolling boil breaks the emulsion and leaves an oily film with thin liquid underneath.","Cook the soft noodles to order and rinse them briefly, then portion them into bowls last. Noodles left sitting in hot broth bloat and go pasty within minutes.","Taste the broth before serving and expect to add fish sauce and a little palm sugar. Curry pastes vary hugely in salt, and an underseasoned khao soi tastes only of coconut.","If your broth looks pale, a quarter-teaspoon of ground turmeric fixes the colour — khao soi should be a deep golden orange, not beige.","🍜","Khao soi is a bowl of soft egg noodles under a coconut curry broth the colour of turmeric, with a leg of chicken cooked until it slides off the bone and a tangle of the same noodles deep-fried into a crackling nest on top. The broth is milder and rounder than a central Thai curry — coconut-sweet, deeply savoury from the curry paste, and carrying a dry, earthy note of toasted spice that comes from northern Thailand's Burmese-influenced use of curry powder. What makes it addictive is the pile of garnishes served alongside: pickled mustard greens, raw shallot, chili oil and lime, each stirred in by the eater until the bowl tastes exactly the way they want. Sweet, sour, salty and crunchy, all in one spoon.","Khao soi belongs to Chiang Mai and the Lanna north, a region that spent centuries closer to Burma, Yunnan and the Shan states than to Bangkok, and the dish carries that geography in its DNA. The Yunnanese Chinese Muslim traders known in Thailand as Chin Haw ran caravan routes down into the north, and versions of a curried noodle soup appear all along that corridor — the Burmese ohn no khauk swe, the Shan and Yunnanese noodle bowls, and khao soi. The Thai version distinguishes itself with coconut milk, which the Burmese and Yunnanese relatives use more sparingly or not at all, and with the double-noodle trick of soft plus fried.\n\nThat Muslim thread is still visible in Chiang Mai today: many of the city's most famous khao soi shops sit around the Ban Haw mosque, and chicken and beef are the traditional proteins rather than pork. The curry paste is northern in character — no shrimp paste in the strictest versions, black cardamom and turmeric in the mix, and Indian-style curry powder stirred in, a spice-route inheritance that would look out of place in a green curry from the central plains.\n\nEating it correctly means treating the bowl as unfinished. The condiment plate is not optional garnish; it is half the recipe. Pickled mustard greens cut the coconut fat with sourness, raw shallot adds a sharp bite, chili oil brings the heat that the broth deliberately leaves out, and lime pulls the whole thing bright. A Chiang Mai regular will squeeze, spoon and stir for a good half-minute before the first mouthful, and the bowl tastes different from the one their friend built beside them. That adjustability is the point, and it is why khao soi rewards being made at home even when the paste comes from a jar.","Keep broth and noodles separate. The broth refrigerates for 3 days and freezes well for 2 months, improving slightly overnight as the spices settle. Reheat it gently to just below a simmer — boiling splits the coconut milk. Cook fresh noodles each time; leftover boiled noodles turn to paste. The fried nests keep 2 days in an airtight container at room temperature and can be re-crisped for 3 minutes in a hot oven if they soften.",[421,422,423,424],"Cracks the coconut cream properly before the paste goes in — the step that separates a fragrant curry broth from a flat one.","Uses chicken legs rather than breast, so the meat stays juicy through the simmer instead of turning stringy.","A workable route with either homemade paste or a red curry paste plus curry powder shortcut, with an honest note on what you lose.","The fried noodle nest done in a small pan with minimal oil, not a deep-fryer full of it.",[426,427,428,429],"Large heavy pot or Dutch oven","Small deep saucepan for frying the noodle nests","Wire rack for draining","Spider or slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},42,62,4,12,1450,38,780,[439],"The condiment plate is essential: pickled mustard greens, raw shallot wedges, lime, chili oil and cilantro, so each person finishes their own bowl at the table.",[441,444,447],{"name":442,"description":443},"Khao soi nuea","Made with beef shin or shank instead of chicken, simmered long and slow until the connective tissue melts into the broth.",{"name":445,"description":446},"Khao soi jay","The vegetarian temple version: fried tofu and pumpkin in place of chicken, soy sauce instead of fish sauce, and mushroom stock as the base.",{"name":448,"description":449},"Khao soi nam na","A drier Shan-influenced style with a thick minced-pork tomato sauce ladled over the noodles instead of a soupy coconut broth.",[451,456,461,465,468,472,477,481,484,487,489,493,499,502,506,509,512,516],{"qty":433,"ref":452,"name":453,"unit":454,"group":455},"chicken","chicken legs (drumstick and thigh), skin on","piece","For the curry",{"qty":457,"name":458,"note":459,"unit":460,"group":455},800,"full-fat coconut milk","do not shake the tins — you want the thick cream on top","ml",{"qty":433,"name":462,"note":463,"unit":464,"group":455},"khao soi curry paste","or red curry paste plus curry powder — see substitutions","tbsp",{"qty":466,"name":467,"unit":464,"group":455},1,"mild Indian curry powder",{"qty":469,"name":470,"unit":471,"group":455},0.5,"ground turmeric","tsp",{"qty":473,"ref":474,"name":475,"unit":476,"group":455},3,"garlic","garlic, finely chopped","clove",{"qty":478,"ref":479,"name":480,"unit":471,"group":455},2,"ginger","ginger, finely grated",{"qty":482,"name":483,"unit":460,"group":455},400,"chicken stock or water",{"qty":473,"ref":485,"name":486,"unit":464,"group":455},"fish-sauce","fish sauce",{"qty":478,"name":488,"unit":464,"group":455},"palm sugar, shaved",{"qty":466,"ref":490,"name":491,"note":492,"unit":464,"group":455},"soy-sauce","dark soy sauce","for colour and depth",{"qty":494,"name":495,"note":496,"unit":497,"group":498},600,"fresh egg noodles","450 g for boiling, 150 g for frying","g","For the noodles",{"qty":500,"name":501,"unit":460,"group":498,"noScale":8},500,"neutral oil, for frying",{"qty":433,"ref":503,"name":504,"unit":454,"group":505},"onion","shallots, cut into thin wedges","To serve",{"qty":507,"name":508,"unit":497,"group":505},100,"pickled mustard greens (pak dong), rinsed and chopped",{"qty":478,"ref":510,"name":511,"unit":454,"group":505},"lime","limes, in wedges",{"qty":469,"ref":513,"name":514,"unit":515,"group":505},"cilantro","cilantro leaves","cup",{"qty":517,"name":518,"unit":519,"group":505},null,"roasted chili oil (nam prik pao or plain chili oil)","to taste",[521,525,529,533,538,541,544],{"tip":522,"text":523,"title":524},"Test with three strands first. If they sink and bubble slowly the oil is too cool and the nest will be greasy.","Loosen 150 g of the egg noodles and pat them completely dry. Heat the oil in a small deep pan to 180°C, then lower in small tangles a few at a time. They will puff and stop sizzling loudly after 30 to 45 seconds, going pale gold — lift them out before they colour properly and drain on a wire rack. Salt lightly.","Fry the noodle nests",{"text":526,"title":527,"timerSeconds":528},"Spoon the thick cream from the top of the coconut milk tins into a large dry pot and cook over medium heat for 4 to 6 minutes, stirring, until it splits and clear oil pools at the edges. It should smell toasted and sweet, not raw.","Crack the coconut cream",300,{"text":530,"title":531,"timerSeconds":532},"Add the curry paste, curry powder, turmeric, garlic and ginger to the cracked cream and fry for 3 to 4 minutes, pressing it against the pot. The paste is ready when it darkens by a shade and the oil around it turns deep orange and smells strongly of spice rather than damp.","Fry the paste",210,{"tip":534,"text":535,"title":536,"timerSeconds":537},"Keep it just below a simmer — occasional bubbles only. A hard boil will split the coconut milk.","Slide in the chicken legs and turn them to coat, then pour in the remaining coconut milk and the stock. Bring to a bare simmer, cover partly, and cook for 30 minutes until the meat pulls back from the drumstick bone and gives easily to a fork.","Simmer the chicken",1800,{"text":539,"title":540},"Stir in the fish sauce, palm sugar and dark soy sauce, then taste. It should be savoury first, sweet second, and rich enough to coat the back of a spoon. Add fish sauce a teaspoon at a time if it tastes flat; a squeeze of lime sharpens it without making it sour.","Season the broth",{"text":542,"title":543},"Cook the remaining 450 g of egg noodles in a large pot of boiling water for 1 to 2 minutes, until just tender with a slight chew. Drain, rinse briefly under hot water to wash off surface starch, and divide immediately between four deep bowls.","Boil the soft noodles",{"text":545,"title":546},"Set a chicken leg on each pile of noodles and ladle the broth over until the noodles are just submerged. Crown each bowl with a fried noodle nest, then serve with shallot wedges, pickled greens, lime and chili oil on the side so everyone finishes their own.","Build the bowls","kow-SOY gai",[549,553,557,561],{"note":550,"swap":551,"original":552},"This is the standard home shortcut and it makes a genuinely good bowl. What you miss is the black cardamom and the northern paste's drier, less shrimp-forward base. Thai grocers do sell dedicated khao soi paste — it is worth buying if you find it.","4 tbsp Thai red curry paste + 1 tbsp mild Indian curry powder + ½ tsp ground turmeric","Khao soi curry paste",{"note":554,"swap":555,"original":556},"You need a wheat-and-egg noodle with some chew. Rice noodles are wrong here — they go slimy in coconut broth and will not fry into a nest.","Dried Chinese egg noodles, or fresh ramen noodles","Fresh egg noodles",{"note":558,"swap":559,"original":560},"Not traditional, but the job is sour crunch against coconut fat, and both do it. Chinese and Thai grocers sell the real thing (pak dong) in vacuum packs very cheaply.","Sauerkraut, rinsed and chopped, or finely chopped cornichons","Pickled mustard greens",{"note":562,"swap":563,"original":564},"Khao soi nuea is a common Chiang Mai variant. Add the coconut milk only in the last 20 minutes so it does not split over the long cook.","Beef shin, cubed, simmered 90 minutes before the noodles go near it","Chicken legs","khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","thailand","Chiang Mai",25,40,"medium",[576,577],"main","soup",[579],"dairy-free",[452,485,510,474,503],[582,585,587,589],{"alt":583,"src":584},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[592,593,594,595,596,597,598],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna","2026-08-19","dishroute-kitchen","Northern Thailand's signature bowl: chicken simmered in coconut curry broth over soft egg noodles, topped with a crisp fried noodle nest, shallots, pickled greens and a lime wedge.",{"en":603},"\u002Frecipe\u002Fkhao-soi",{"items":605,"total":612,"page":466,"limit":881,"hasMore":882},[606,639,674,684,717,748,777,804,832,856],{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"countrySlug":570,"baseServings":478,"prepMinutes":611,"cookMinutes":612,"difficulty":613,"course":614,"diet":617,"mainIngredients":619,"images":622,"keywords":632,"publishedAt":599,"updatedAt":599,"authorSlug":600},"khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว",5,10,"easy",[615,576,616],"breakfast","street-food",[618,579],"pescatarian",[620,485,621],"eggs","jasmine-rice",[623,626,628,630],{"alt":624,"src":625},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[633,634,635,486,636,637,638],"khai jiao","thai omelette","fried egg","street food","thai breakfast","rice plate",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":570,"baseServings":433,"prepMinutes":644,"cookMinutes":645,"restMinutes":646,"difficulty":613,"course":647,"diet":649,"mainIngredients":653,"images":657,"keywords":667,"publishedAt":599,"updatedAt":599,"authorSlug":600},"mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง",20,30,240,[648],"dessert",[650,651,652,579],"vegetarian","vegan","gluten-free",[654,655,656],"sticky-rice","coconut-milk","mango",[658,661,663,665],{"alt":659,"src":660},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[668,669,670,671,672,673],"mango sticky rice","khao niao mamuang","thai dessert","coconut milk","glutinous rice","vegan dessert",{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"romanized":569,"countrySlug":570,"region":571,"baseServings":433,"prepMinutes":572,"cookMinutes":573,"difficulty":574,"course":675,"diet":676,"mainIngredients":677,"images":678,"keywords":683,"publishedAt":599,"updatedAt":599,"authorSlug":600},[576,577],[579],[452,485,510,474,503],[679,680,681,682],{"alt":583,"src":584},{"alt":583,"src":586},{"alt":583,"src":588},{"alt":583,"src":590},[592,593,594,595,596,597,598],{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"romanized":689,"countrySlug":570,"region":690,"baseServings":433,"prepMinutes":644,"cookMinutes":691,"difficulty":574,"course":692,"diet":694,"mainIngredients":695,"images":699,"keywords":709,"publishedAt":599,"updatedAt":599,"authorSlug":600},"larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai","Isan",15,[576,693],"appetizer",[579,652],[452,510,485,696,697,698],"mint","rice","scallions",[700,703,705,707],{"alt":701,"src":702},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[710,711,712,713,714,715,716],"larb","laap gai","isan","thai salad","minced chicken","toasted rice powder","lao food",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"romanized":722,"countrySlug":570,"region":723,"baseServings":433,"prepMinutes":645,"cookMinutes":434,"restMinutes":724,"difficulty":613,"course":725,"diet":727,"mainIngredients":728,"images":731,"keywords":741,"publishedAt":599,"updatedAt":599,"authorSlug":600},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",480,[616,726,576],"snack",[579,652],[729,474,513,485,730],"pork-shoulder","black-pepper",[732,735,737,739],{"alt":733,"src":734},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[742,743,744,636,745,746,747],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"romanized":753,"countrySlug":570,"region":754,"baseServings":433,"prepMinutes":434,"cookMinutes":755,"difficulty":613,"course":756,"diet":757,"mainIngredients":758,"images":761,"keywords":771,"publishedAt":599,"updatedAt":599,"authorSlug":600},"pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu","Central Thailand",8,[576,616],[579],[759,760,474,620,697,485],"ground-pork","basil",[762,765,767,769],{"alt":763,"src":764},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[772,773,774,775,635,636,776],"pad kra pao","holy basil","thai stir-fry","minced pork","quick dinner",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"romanized":782,"countrySlug":570,"region":783,"baseServings":478,"prepMinutes":645,"cookMinutes":612,"difficulty":574,"course":784,"diet":785,"mainIngredients":786,"images":788,"keywords":798,"publishedAt":803,"updatedAt":803,"authorSlug":600},"pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","Central Thailand \u002F Bangkok",[576,616],[579,652,618],[787,620,485,698],"shrimp",[789,792,794,796],{"alt":790,"src":791},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[799,800,570,801,802,636,787],"pad thai","noodles","stir-fry","tamarind","2026-08-18",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"romanized":809,"countrySlug":570,"region":690,"baseServings":433,"prepMinutes":644,"cookMinutes":9,"difficulty":613,"course":810,"diet":812,"mainIngredients":813,"images":816,"keywords":826,"publishedAt":599,"updatedAt":599,"authorSlug":600},"som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam thai",[693,811],"side",[579,652,618],[510,485,474,814,815],"tomato","dried-shrimp",[817,820,822,824],{"alt":818,"src":819},"Green papaya salad heaped on a plate with cherry tomatoes, long beans, chilies and crushed peanuts beside a clay mortar","\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero.jpg",{"alt":818,"src":821},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-16x9.jpg",{"alt":818,"src":823},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-1x1.jpg",{"alt":818,"src":825},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-4x3.jpg",[827,828,712,713,829,830,831],"som tam","green papaya salad","papaya","mortar and pestle","no-cook",{"slug":833,"title":834,"shortTitle":835,"nativeName":836,"romanized":837,"countrySlug":570,"region":754,"baseServings":433,"prepMinutes":644,"cookMinutes":645,"difficulty":613,"course":838,"diet":839,"mainIngredients":840,"images":841,"keywords":851,"publishedAt":803,"updatedAt":803,"authorSlug":600},"thai-green-curry","Thai Green Curry with Chicken (Gaeng Keow Wan)","Thai Green Curry with Chicken","แกงเขียวหวาน","Kaeng khiao wan",[576],[579,652],[452,760,485],[842,845,847,849],{"alt":843,"src":844},"Bowl of pale-green Thai curry with chicken, eggplant and thai basil beside jasmine rice","\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero.jpg",{"alt":843,"src":846},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-16x9.jpg",{"alt":843,"src":848},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-1x1.jpg",{"alt":843,"src":850},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-4x3.jpg",[852,570,671,452,853,854,855],"green curry","gaeng keow wan","thai basil","curry paste",{"slug":857,"title":858,"shortTitle":859,"nativeName":860,"romanized":861,"countrySlug":570,"region":754,"baseServings":433,"prepMinutes":691,"cookMinutes":644,"difficulty":613,"course":862,"diet":863,"mainIngredients":864,"images":866,"keywords":876,"publishedAt":803,"updatedAt":803,"authorSlug":600},"tom-yum-soup","Tom Yum Goong (Hot and Sour Shrimp Soup)","Tom Yum Goong","ต้มยำกุ้ง","Tom yam kung",[577],[579,652,618],[787,865,510,485],"mushrooms",[867,870,872,874],{"alt":868,"src":869},"Bowl of hot and sour tom yum soup with shrimp, mushrooms, lemongrass and cilantro","\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero.jpg",{"alt":868,"src":871},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-16x9.jpg",{"alt":868,"src":873},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-1x1.jpg",{"alt":868,"src":875},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-4x3.jpg",[877,577,570,787,878,879,880],"tom yum","lemongrass","galangal","hot and sour",24,false,1788563753494]