The study highlights that “dipping sauce” was the most significant food type in earlier times, as it was consumed with sticky rice, which predates other rice varieties. While dipping sauce holds considerable importance, other foods in the food set are also valuable. As societal shifts occurred over time, and the widespread adoption of white rice became popular, it influenced the organization of the food set. Consequently, white rice is used as a reference point to explain the organization of the modern food set.
The food set of Thai food consists of the following:
Rice + food as side dishes + sweet dish
Rice includes various types of cooked rice such as jasmine rice, brown rice, Khao Bao Yod Muang rice, etc.
Food as side dishes include different types and functions detailed as follows.
Kreung Jim or dipping sauces is a broad category that encompasses essential foods that enhance the flavor of rice. This category includes numerous subcategories and various names, such as Lon (a thick curry), Sang wa (herb and vegetable paste), Nam Chup (southern shrimp paste), Jaew or Pon (chili pastes), and other types of dipping sauces. These foods play a crucial role in complementing the mild flavor of rice. Most dipping sauces feature salty and fishy ingredients, such as shrimp paste, fermented fish, crab paste, and Nam Bu du (southern Thai fish sauce), which form the base of the flavor. To balance the strong fishy aroma and enhance the overall taste, various herbs and seasonings, like chili, shallots, and garlic, are added. The final seasoning is then adjusted according to the recipe, with ingredients such as fish sauce, lime, and sugar, creating a harmonious and well-rounded flavor. The combination of flavors in dipping sauces can be described as a “strong flavor,” which does not necessarily imply spiciness alone. Some dipping sauces may not be spicy but are instead salty, sweet, or sour. Additionally, it is highly preferable to pair dipping sauces with vegetables, which are referred to as “Krueng Naem” or “other side dishes.”
Krueng Naem Other side dishes encompass a variety of vegetables (both fresh and boiled) as well as puffed fish, sweet pork, and fried eggs, which can be added for a special touch. These accompaniments complement both the dipping sauce and the rice, enhancing the overall meal by providing a more complete and satisfying texture and flavor. In addition, vegetables offer medicinal benefits to the consumer. In fact, the combination of rice, dipping sauces, and other side dishes is considered a complete, filling, and highly satisfying meal. The inclusion of these dishes in the food set also reflects a connection to the country’s natural environment which is abundant in water and diverse in both flavors and medicinal properties.
Krueng Kiang Krueng Kiang is also another type of side dishes which include dishes that are prepared by various methods, such as grilling, stir-frying, deep-frying, roasting, steaming, boiling, currying, and stewing, etc. The diversity in both names and cooking techniques illustrate the dynamic nature of Thai food culture. The ongoing evolution of Thai cuisine is shaped by interactions with different ethnic groups over time and the fusion of culinary practices has contributed to the international character of Thai food as it is known today.
Krueng Wan (Sweet dish and not a dessert set) The sweet dish of Thai food is served after the main course. It is not compulsory, though it is preferable to include one. Krueng Wan can range from those made with simple ingredients to more complex and time-consuming creations. Lady Plian Phasakonwong explained that a sweet dish can consist of any type or quantity of fruit or sweets, even just a couple of pieces of fruit being sufficient. However, for more significant meals, the sweet dish may include a variety of items such as fruits, desserts made from flour and rice, and even desserts crafted from fruit itself, offering a broader selection. The Thai sweet dish may raise health-related concerns among international consumers, particularly due to its sweetness. While Thai people enjoy their sweet dish with great passion, this taste preference may also resonate with tourists from other Asian countries. However, it can be challenging to convey the cultural significance of Thai sweet dishes to Western tourists. Among the many Thai desserts, only mango with sticky rice has made a notable impression on Western tourists.
Krueng Wang It can also be called food as snacks. Snacks are not intended to serve as a full meal but rather to satisfy hunger temporarily and provide a light bite before a larger meal. They may also be enjoyed as a casual meal in social settings, offering a way for people to gather and interact outside of the main course. Kreung Wang, or food served as snacks, offers both deliciousness and a sense of enjoyment. These snacks can range from small bites to fruits, often accompanied by hot or cold beverages such as tea, coffee, or juice. Presenting and organizing this type of food on the international stage requires not only attention to its culinary qualities but also effective communication to help consumers understand and perceive it correctly. A clear explanation of “how to eat” these foods is essential, ensuring that the cultural and traditional context is conveyed accurately.
In the context of tourism, it is crucial to negotiate and convey a unique identity and meaning when presenting the food set to an international audience. While regional variations in dishes arise from differences in geography, society, culture, beliefs, and inherited traditions, all dishes are presented in containers that reflect local preferences. For instance, food sets can be presented in a Khantoke (a traditional northern wooden tray), on a tray, or on a dining table. The arrangement and decoration of food to appeal to international visitors is a practice that has evolved within Thai cuisine. Art plays a significant role in enhancing the visual appeal of the meal, complementing its taste. Some dishes feature carved vegetables served alongside chili paste, making the food not only more appetizing but also demonstrating the care in its preparation.