Part 5/10:
A personal anecdote reveals that the owner's mother has been selling Isaan food in Yot Sothorn for over 36 years, showcasing a deep-rooted family tradition. The owner notes that Isaan dishes tend to be more pungent and spicy in their home region compared to central Thailand, where the flavors are milder. This regional difference underscores the rich diversity within Thai cuisine.
Unique Ingredients: Fermented Fish
A special focus is placed on Pla Ra, the fermented fish sauce that forms the cornerstone of many Isaan dishes. The fermentation process involves fermenting fish with salt and rice bran over time, producing a condiment that is rich in flavor and safe without offensive smell. It's described as a crucial ingredient that enhances the taste of dishes like Som Tum.