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Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe)

THAI NAM PHRIK SALTED SOYBEAB PORK RINDS
Around this time last year, I met with some of my friends who are part of Dill Magazine to talk about something I had wanted to see for a long time: a story on Thai relishes, nam phrik. These dishes form the most significant segment of Thai cuisine, but they’re the least understood and the least appreciated. I thought it was about time this changed.

Western food media doesn’t like to publish a story like this. It’s too niche. It doesn’t have a broad appeal. For them, it doesn’t make sense to dedicate their precious real estate on something most people don’t already know and love. Nam phrik, therefore, hasn’t received a lot of coverage in mainstream publications, and when it does, the coverage doesn’t go deep and is often rife with misinformation.

I took the idea to Dill, because of this. I wanted to see a story on nam phrik; I wanted it written with competence, understanding, and insight; and I knew the group behind Dill was capable of pulling this off. Even though they’re new and small and don’t have the resources of a large publication, they don’t shy away from specialized materials. I also know the Dill people don’t present niche stories in a “hey, look at the bizarre foods these other people eat!” manner either. In other words, I knew this story would be in good hands. Continue Reading →

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A Simple Thai Dipping Sauce

Thai Dipping Sauce
Here’s a simple dipping sauce that I made the other day just as I’ve done hundreds of times in my life. It’s very easy to make; it doesn’t require special ingredients; it is extremely versatile.

How versatile? Let me count the ways. Continue Reading →

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Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao)

northern thai rice noodle soup with pork ribs dried cotton flowers and tomatoes - khanom jin nam ngiao
Now that you know how to make prepare rice vermicelli (khanom jin) from dried noodles, let’s embark on a project. This northern Thai classic dish, khanom jin nam ngiao (ขนมจีนน้ำเงี้ยว) is probably better suited for a weekend than a weeknight, however. It’s not hard to make by any means (the paste is easy and much less complicated than, say, a central red curry). However, you’re dealing with spareribs which take a while to cook.

For more information about the recipe and tips on what you can omit or substitute with products that are easier to find, head over to Dill Magazine, a new publication that takes you on a journey deep into the cuisines of Asia—a smart, no-nonsense quarterly I’m so very proud to contribute to. [They have published my recipe as part of their premium content, so you need to create a free account to view it.]

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