While Pad Thai and Green Curry have long been the king of Sydney Thai food, the Sydney Thai food landscape has evolved into a refined map of Northern “Lanna” spices, Southern popular curries and Isaan street food from Northeast Thailand, which goes beyond the usual suspects. Thai food speciality is its unique, bold, spicy, sour and salty flavours, linked with sticky rice, fresh herbs, grilled meat and fermented fish sauce. There are many must-try Thai dishes linked with Isaan street food. But if you are ready to proceed from the classics, here are the five authentic Thai dishes you can order on your next Sydney Thai trip.
Khao-Soi (Northern Thailand)
Khao-Soi is an iconic, rich and creamy Northern Thai curry noodle soup, topped with crispy noodles. It originated from Chinese muslim traders and is very popular in Northern Thailand and Myanmar. Its broth is aromatic, rich and slightly spicy curry made with coconut milk and a unique curry paste. This dish includes wheat-based or egg noodles, from which some are boiled or steamed, while others are fried to provide a contrasting flavour. It is often prepared with chicken, beef or sometimes pork that is cooked slowly until tender, providing high protein content. Complemented with side dishes like Sliced raw shallots or Pickled mustard greens can effectively delight your dining experience.
Laab (Isaan Street Food)
Laab is a spicy and tangy minced meat salad with fermented fish sauce, dried chillies and fresh herbs. It has a balanced spicy, salty, sour and sometimes sweet taste. The spiciness can be adjusted with Thai fresh bird’s eye chillies and Chilli flakes. The meat is usually cooked in a small amount of water to keep it tender, then mixed while warm with other ingredients. It is basically served along with a basket of sticky rice or fresh vegetables.
Gaeng Tai Pla (South Thai Fish Entrail Curry)
It is intensely flavoured Southern Thai curry known for its aroma, intensely savoury and pungent flavours from the fermented fish entrails, dried fish and a spicy curry paste. It is a bold, traditional dish despite its strong musty flavours. It is originally served with steamed rice or rice vermicelli and pickled vegetables as a side dish to balance the depth.
Sai Krok Isan (Northeastern Fermented Sausage)
Unlike western sausages, these are small, round fermented pork sausages from Northeastern Thailand and Laos, which are fermented with rice, giving them a sour kick. Preferably, they are grilled over charcoal until they are perfectly charred, complemented with fresh cabbage, ginger, chillies and peanuts. Often enjoyed with sticky rice and cold beer.
Kua Kling ( Southern Dry Meat Curry )
Kua kling itself reflects the cooking method: “Khua” means to stir-fry or roast, and “Kling” means to roll, summarising how the meat is perfectly stirred in the pan until dry and coated in the curry paste. It is known for its fierce and aromatic taste, with no coconut milk to dull the spice. It is originally served with steamed jasmine rice, collard greens, and cabbage to balance the spice level.
Conclusion
In conclusion, Sydney is one of the best cities in Thailand to try unique and authentic Thai cuisine. No doubt Pad Thai is a comforting food, but if you want to skip the usual and try something new, the above-mentioned are the best Thai dishes to impress your taste buds. On your next Sydney trip, do visit Thai It for tasting the most authentic and unique Thai food specially engraved with the secret recipes and methods of our expert Peter Azzi.
FAQs
- Is Thai food always spicy?
Not necessarily, while dishes like Gaeng Tai Pla are extremely hot, dishes like Khao-Soi are mild and sweet. You can modify the spice level at the restaurant.
2. Are Thai dishes really healthy?
Dishes like Som-Tum and Larb are extremely healthy because of the fresh herbs, lime and lean protein they rely on.
