Thai Cuisine Slide
Thai Cuisine Slide
Thai Cuisine Slide
THAI
KOREAN
VIETNAMESE
PHILIPPINE
CUISINE
CUISINE
CUISINE
CUISINE
Thai
Cuisine
Thai cuisineis the
nationalcuisineof
Thailand. Balance, detail,
and variety are of
paramount significance
to Thai chefs.
SERVING
Ingredients
Vietnamese
Cuisine
Corresponden
ce
Spices (ng
v)
Wood
Sour
Fire
Earth
Metal
Water
Bitter
Sweet
Spicy
Salty
Organs (ng
Gall bladder
tng)
Small
intestine
Stomach
Large intestine
Urinary
bladder
Colors (ng
sc)
Red
Yellow
White
Black
Taste
Touch
Smell
Soun
d
Protein
Minerals
Water
Green
Senses (ng
Visual
gic)
Nutrients
(ng cht)
Carbohydrates Fat
Vietnamese Food
\
Cha ca La Vong
Bun cha
Common ingredients
Vegetables
Bitter melon(kh
qua or mp ng
(northern
Vietnamese
dialect))
Bok choy(ci tha)
Cabbage(ci bp)
Carrot(c rt)
Cauliflower(sp
lorbng ci)
Ceylon spinach
(mng ti)
Chayote(su su)
Chili pepper(t)
Cucumber(da leo)
Crown daisy(ci
ccortn )
Daikon(c ci
trng)
Eggplant(c tm)
Jicama(c uorc
sn)
Hemlock water
dropwort (rau cn
ta)
Katuk(rau ngt)
Joseph's coat(rau
dn )
Tonkin jasmine(hoa
thin l)
Water cress(ci
xoong)
Water spinach(rau
mung)
Fruits
Acerola(s riorxri)
Buddha's hand(pht
th)
Canistel(tri trng
g)
Cherimoya(mng
cu ty)
Coconut(da)
Chinese date(to
tu)
Custard apple(bnh
btormng cu)
Durian(su ring)
milk fruit(v sa)
Guava(i)
Jackfruit(mt)
Langsat(bn bon)
Longan(long nhn)
Lychee(vi)
Mango(xoi)
Mangosteen(mng
ct)
Otaheite gooseberry
(chm rut)
Papaya(u )
Persimmon(hng)
Pitaya dragon fruit
(thanh long)
Plum(mn)
Pomelo(bi)
Rambutan(chm
chm)
Sapodilla(hng
ximorxa-p-ch)
Spondias
cytherea(cc)
Soursop(mng cu
Xim)
Star fruit(kh)
Sweetsop
(naormng cu ta)
Rose apple(roiin the
north,mn Ltin
the south)
Tea Fruit(thanh tr)
Tomato (c chua)
Water apple(roiin