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Thailand
Published 2004
Soft pink and blue waterlillies, along with roses and orchids, are a Thai’s choice of flowers.
Smoke hangs over the waters, houseboats and stilted homes of the Thonburi waterways - a maze of old canals that leads off Bangkok’s Chao Phraya River.
The salt of nam pla (fish sauce made from fermented anchovies) steeps the shadows. Nam pla is a Thai’s table salt, and it’s splashed over everything in quantites we westerners would flinch at.
Glass noodles are wrapped into spring rolls and deep fried, then eaten wrapped with sweet basil and lettuce leaves and dunked in nam jim kai (a dipping sauce made from rice vinegar and hot chilli sauce).
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