Southeast Asian

- Encompasses the countries of Burma (also called Myanmar), Laos, Vietnam,

Thailand, Cambodia, and part of Malaysia, which make up the mainland of the
southern part of Asia, separating the Bay of Bengal and South China Sea.
- These countries are home to a rich culinary tradition that is known for its flavorful and
healthy characteristics.
- Much of Southeast Asia has a tropical climate and thus is home to many tropical
crops.
- Southeast Asia is home to the largest exporter of rice in Thailand and has access to
the rich waters of the Gulf of Thailand, the South China Sea and the Bay of Bengal.

SIGNIFICANT CULINARY INFLUENCES

Early Peoples and Traditions

● Early inhabitants of Southeast Asia included Mon (present-day Burma), Thai, Khmer
(present-day Cambodia), Hmong (hills of Southeast Asia), Malay (Malaysia), and
Han (China and throughout present-day Southeast Asia).
● Despite living in different areas, they all relied on rice as a main component of their
diet
● Many also made sauces or pastes out of nam pla (fermented fish or shrimp), which
still exist in Southeast Asian cuisine
● Galangal, lemongrass, limes, and coconuts were also commonly used in their
cooking

Chinese
- Chinese customs and cooking habits have been brought to Southeast Asia through
centuries of migration.
- Many ethnic groups in Southeast Asia can be traced back to southern China, resulting in
similarities in cooking techniques and habits.
- Stir-frying, steaming, making pickled foods, rice noodles, and wheat noodles are believed
to have been introduced to the region by the Chinese.
- Soy sauce, star anise, fermented bean sauce, bean curd, the wok (Malaysia and Thailand),
and chopsticks (Thailand and Vietnam) are among the other important Chinese contributions
to Southeast Asian cuisine.

Indian
- Southeast Asian cuisine has been influenced by Indian methods and techniques due to
historical connections.
- The areas most affected by Indian influence are those more easily accessed from the west.
- Indian spices, such as tamarind, turmeric, ginger, gourds, onions, and garlic, are common
in Southeast Asian cuisine.
- India's major contribution to Southeast Asian cuisine was the practice of making wet spice
blends, often referred to as curries by Westerners.
- Freshly made spice blends provide much of the aromatic flavor to Southeast Asian dishes.
- The technique for making and using spice blends in Southeast Asian cuisine comes from
India.
- Laos and parts of Vietnam are less influenced by Indian techniques and the use of spice
blends is less prevalent.
Portuguese
- Portuguese traders established posts in Malaysia and Indonesia in the sixteenth century.
- The introduction of American foods changed the cuisine of Southeast Asia forever.
- Chiles were quickly adopted and are now a dominant seasoning in the region.
- Other American crops introduced include corn, beans, peanuts, cashews, papaya,
cassava, tomatoes, and potatoes.
- These crops have become major crops in Southeast Asia and are commonly used in
dishes such as salads, stews, and sauces.
- The chili is the most significant crop introduced, providing a distinct characteristic to the
cuisines of Southeast Asia.
- Chiles are prized for their fiery heat and cooling effect on the body.

French Colonization
- The French aimed to gain control of the spice trade in Asia in the 16th century.
- They finally succeeded in the late 19th century, gaining control of present-day Laos,
Cambodia, and Vietnam.
- French colonial remnants can be found in these areas, with Vietnam being the most heavily
influenced.
- French influence on Vietnamese cuisine includes baguette sandwiches, pho soup, and
coffee.
- Although not a major part of Southeast Asian cuisine, French influence adds a unique
layer.

UNIQUE COMPONENTS

Rice
- Rice is a staple in Southeast Asian diets and is prepared in various ways.
- Long-grain rice is used in most countries, except for Laos and parts of northern Thailand
where sticky rice is preferred.
- The use of sticky rice in Laotian cuisine results in drier dishes with little sauce.
- Rice is often cooked plain and unseasoned, to be served with flavorful dishes.
- Rice noodles are also a common ingredient in the region, used in dishes such as pho
(pronounced as “pha”) in Vietnam and stir-fry dishes and salads in Thailand and Cambodia.
- Rice is a fundamental part of Southeast Asian cuisine and is essential to traditional dishes
in the region.

Lemongrass, Ginger, Kaffir Lime Leaves, Coconuts, and other Flavor

Powerhouses
- The cuisines of Southeast Asia are distinctive due to the use of aromatic ingredients such
as lemongrass, ginger, kaffir lime leaves, and fish sauce.
- Lemongrass has a unique citrus aroma and is commonly used in soups, stews, and curries.
- Ginger and galangal (also called kha or laos) are also fragrant ingredients used in similar
applications as lemongrass.
- These ingredients are typically sliced thin and used as whole slices in soups and stews, but
can also be minced or microplaned and used in curry pastes.
- Kaffir lime leaves are another aromatic ingredient commonly added to soups and stews
and sometimes ground into curry pastes.
- Kaffir lime is a specific variety of citrus that is indigenous to Southeast Asia and is now
being grown in the United States.

Balance of Flavors and Aromas

- Southeast Asian cuisine is characterized by the use of highly-flavored ingredients
that require skillful balancing in recipes.
- A well-made dish should have a balance of sour, sweet, salty, bitter, spicy, and
aromatic qualities.
- Common ingredients in the region include chiles, ginger, garlic, peppercorns, limes,
tamarind, coconut milk, palm sugar, fish sauce, and various greens and herbs.
- Achieving the proper balance of flavors requires adjusting the recipe through tasting
and knowing which ingredient provides which aspect.

Curry Pastes
- Southeast Asian cuisine is known for its use of curry pastes, which are made from
fresh ingredients and fewer dried spices compared to Indian curries.
- The word curry is Indian in origin; it was derived from a Tamil (Indian language) word
that described spiced foods served with rice.
- In Thailand, the word "gaeng" is used to refer to curry, which is a sauce served with
food.
- The liquid base for most Southeast Asian curries is either water or coconut milk, and
the ingredients used in these sauces are quite varied, including lemongrass, chiles,
shallots, and ginger, among others. These ingredients are combined in various
quantities to create a diverse collection of highly-flavored pastes.

Some of the common pastes are as follows:

- Gaeng kiew wahn - green curry paste - made from unripe chiles - often used with
poultry dishes.
- Gaeng leuang - yellow curry paste; contains turmeric
- Gaeng Mussaman - influenced by India, contains dried coriander and cumin
- Gaeng Panang - roasted and ground peanuts are added to this paste.
- Gaeng Peht - Red curry paste; uses either dried or fresh red, ripe chiles along with
galangal and lemongrass. Used in coconut milk- based dishes.
- Gaeng Som- Orange curry paste; has a higher proportion of shrimp and is typically
used in seafood dishes.

SIGNIFICANT SUBREGIONS

Burma (Myanmar)
- Burma is bordered by India, China, Laos and Thailand, and the Bay of Bengal
- The climate is tropical with monsoon seasons that differ in the southwest and northeast
- The original inhabitants of Burma were descendants of the Mon peoples and immigrated
from present-day Mongolia and China.
- People from the Khan armies (China), Tibet, Southeast Asia, and India have become
significant ethnic groups.
- The major religion is Buddhism, with a small amount of Christianity.
- Burma is a major producer of rice, with the fertile central valley producing long-grain
varieties commonly used in Burma.
- Burma was the world's leading rice producer until recent political turmoil impacted the
economy.
- The Burmese cook their rice with salt.
- Burma won its independence from England in 1948 and officially changed its name to
Myanmar in 1989.
- The English influenced the region to some degree during colonization, but not as
significantly as in India.
- Common ingredients in Burmese cuisine include cilantro, garlic, ginger, chili, water
spinach, turmeric, cumin, coriander seed, cinnamon, coconut milk, fish sauce, long-grain
rice, legumes, and fish.
- The cuisine reflects the trading relationship between Burma and India, with many foods
similar to those found in eastern India.
- The cuisine is more similar to other cuisines of Southeast Asia, with rice as the main
ingredient and often served with foods cooked in spices sauces.
- Fish and shellfish are also common in the cuisine.

Laos
- Laos is a landlocked country bordered by Vietnam, Thailand, China, and Cambodia.
- The Mekong River is vital to the country's people and cuisine.
- Most Laotians live near the river.
- The cuisine is based on subsistence, with rice, vegetables, and freshwater fish being
common.
- The climate is tropical and waterways are important for food and transportation.
- The majority of Laotians are Buddhist, but there are also tribes with no religious affiliation.
- Laotian cuisine has similarities to Thai cuisine and French influence.
- Sticky rice is a staple and is served with vegetables and fish.
- Common seasonings include fish sauce, galangal, lemongrass, chiles, Thai basil, mint, and
cilantro.
- Common ingredients include fish sauce, fermented fish pieces, sticky rice, roasted rice,
duck, spiced pickled pork sausage, galangal, lemongrass, tamarind, and cilantro.
- Laotian cuisine includes curries, soups, stuffed chicken, and famous salads like laap.

Vietnam
-Vietnam is a long country bordered by China, Laos, and Cambodia. Chinese influences can
be seen in Vietnamese cuisine through the use of hoisin sauce, oyster sauce, and
seasonings like star anise and cloves. However, Vietnamese cuisine is also distinct in
several ways, with little fat used, raw vegetables, and fish sauce as the major condiment. -
French occupation has also greatly influenced the cuisine, with baguettes and pâté
commonly seen.
- Most Vietnamese do not affiliate with any religion, though half are Buddhists and Christians
are the next largest group.
-Seafood plays a central role across all of Vietnam, with the cuisine often divided into three
sections based on geography. The north has a more subsistence-based cuisine, the
central portion has a more sophisticated cuisine, and the south has diverse cultural
influences and access to ingredients.
- Vietnam is known for its street food culture, which includes snack foods wrapped in banana
leaves, cakes, and thin pancakes filled with various ingredients.
- Long-grain rice is preferred and seasoned with sauces instead of salt.
- Cooking at home is often done over a fire, and fresh ingredients are added to dishes at the
table.
- Common ingredients used in Vietnamese cuisine include fish sauce, mint, rice paper,
eggplant, bean sprouts, peanut, ginger root, lime, water spinach, and saw leaf.
- Some popular street foods in Vietnam include banh, pho, and cha gio.
- Meals at home typically center around steamed rice and several dishes made with fresh
ingredients found at the market that day.
- A typical meal includes a meat or fish dish with a flavorful sauce and several vegetable
preparations, all served with rice and dipping sauces.

Thailand
- Thailand is a country in mainland Southeast Asia, bordered by Burma, Laos, Cambodia,
and Malaysia.
- The majority of Thai residents are Buddhists, and Chinese and Indian culinary influences
can be found in Thai cuisine.
- Thai cuisine is known for its spiciness and the use of pastes in curries.
- Restaurants have been a part of everyday life in Thailand for decades, pushing Thai
cuisine to a higher level of variation and presentation.
- Rice is the focal point of all meals in Thailand, and foods are generally served family style.
Rice cookery differs in the north and south of the country.

Cambodia
- Cambodia is located in the southern mainland and is bordered by Vietnam, Laos, Thailand,
and the Gulf of Thailand.
- Cambodia has a tumultuous history, having been ruled by various populations before
gaining independence in 1953.
- The Khmer Rouge eventually regained power, resulting in approximately 30% of the
Cambodian population being killed.
- Cambodia's cuisine shows influences from Indian, Thai, Vietnamese, and French cultures.
- Common flavoring ingredients in Cambodian cuisine include fish sauce, coconut milk,
chiles, lemongrass, and galangal.

Malaysia
- Malaysia is located in mainland Southeast Asia and is part of the Indonesian island area.
- The majority of the population consists of ethnic Malay, Chinese, and Indian/Pakistani, with
smaller Thai and Javanese populations.
- The cuisine of Malaysia reflects the diverse cultures of the region, with fish being the
dominant protein due to the Muslim and Hindu dietary restrictions on pork and beef.
- The climate in Malaysia is tropical, with coastal plains and dense forests and mountains to
the north.
- The cuisine shows strong influences from China and India, with ingredients such as soy
sauce, spice blends, and tamarind being common.
- Chinese-influenced ingredients include soy sauce, pork (eaten by non-religious people),
oyster sauce, plum sauce, hoisin sauce, and spices like star anise and cloves used to make
five spice powder.
- The Indian influence is evident in the use of dry spice blends, ghee, and mustard seeds.