Thailand

With the two countries in close proximity to each other, the cuisines of Thailand and Vietnam are comparable. Year-round availability of a seemingly endless supply of fresh produce flavored with fresh herbs and a generous helping of hot red chiles give the foods of Thailand a bright and crisp appeal. Just as in Vietnamese cuisine, flavors are prominent and easily recognizable. In the south of Thailand, beef, goat, and seafood are popular. In general, southern food is spicier, with a distinct Muslim influence coming from Malaysia. In the north of Thailand, food tends to be somewhat less spicy. Instead of chiles, green peppercorns, often added as whole sprigs to the food, are used to provide the coveted zing.