Comments on: About Me

By: Bangkok Glutton

Bangkok Glutton — Sun, 12 Feb 2012 00:46:41 +0000

Thank you! I’d be interested to see what you discover!

By: Kate

Kate — Sun, 12 Feb 2012 00:39:00 +0000

Thank you for your amazing blog, and for your comments on fish sauce! Reading all your blogs and looking at the great pictures makes me miss Bangkok, Thailand, and Thai food so much!
Here in nyc, most Thai restaurants cook food for farang, so a real connoisseur of Thai food will soon discover that the best restaurant is your own kitchen!
Geng No Mai, or Bamboo shoot soup, is one of my favorites, but I can’t make it at home. And of course I doubt any restaurant would serve it here. Occasionally it is available at a small shop in Queens called Nam Tan, or Sugar Pop.

I just learned about Red Boat Fish Sauce, and found some in nyc. The owner of the company, a Vietnamese expat in California, has it made in Vietnam using the old method, just sea salt and anchovies. It is awesome!
So I have three bottles of fish sauce in my kitchen now, Red Boat, Tiparos, and Golden Boy. I’ll test and compare them over the next few weeks!

By: Bangkok Glutton

Bangkok Glutton — Fri, 10 Feb 2012 07:05:55 +0000

I’ve been told to use fish sauce made from shellfish (razor clams, etc) because those are considered “less fishy”, but to tell you the truth, there doesn’t seem much of a point for me to look for “unfishy” fish sauce. I, too, like Tiparos, although Ta Trang is also good. I’ve never tried Golden Boy.
I believe sea salt is used to make fish sauce, because here it is cheaper than the “fancy” iodized salt. I haven’t checked though. A good idea for a post!

By: Kate

Kate — Fri, 10 Feb 2012 04:56:39 +0000

What brand of fish sauce do you prefer? Do you think fish sauce should list sugar as an ingredient? And do you know if the salt used to make fish sauce is natural sea salt, or is it just plain, and unnatural, grocery store iodized salt? (If you are going to ferment vegetables, and make sauerkraut or kimchee, I have been taught that you have to use sea salt, because grocery store salt contains added chemicals and will interfere with the fermentation.)
I always look for Tiparos, Ta Trang ( I don’t know if that is the name, but it has a picture of a scales on the label), or Golden Boy, but I will sometimes buy anything and try anything!

By: Bangkok Glutton

Bangkok Glutton — Fri, 06 Jan 2012 01:03:29 +0000

Thank you! Thanks for reading.

By: Christophe Widmer

Christophe Widmer — Thu, 05 Jan 2012 15:58:09 +0000

Dear Khun Chawadee, found your blog through Twitter and I am amazed of the information given to all your readers! Fantastic job and congratulation!

By: Bangkok Glutton

Bangkok Glutton — Thu, 15 Dec 2011 13:48:02 +0000

Somsong Pochana is one of my absolute favorites. So glad you like it too!

By: Bert

Bert — Thu, 15 Dec 2011 10:57:33 +0000

I live in Soi Lamphu, (Samsen Soi 1) just one block from Somsong Pochana on page 68 of your book. I ordered kanom jeen saonam and cha manao, and the girl looked so surprised she asked me if I had seen the place in a book. I pulled out my copy, and she excitedly ran inside with it showing the pictures to everybody working there and laughing and looking through it. I think it made there day, and this place will be on my regular food route. 2nd meal, and the food is just a great as you say!

By: Bangkok Glutton

Bangkok Glutton — Sun, 17 Apr 2011 10:02:33 +0000

That’s great! What a super idea. Get the word on great thai street food out there! Would be happy to sign your book.

By: Jai-Yen

Jai-Yen — Sun, 17 Apr 2011 05:36:16 +0000

BG!! Great blog! We love, make that prefer to eat at the stalls and carts in Thailand. The fragrances and flavors are soooo yummy. Were heading back to Thailand for the long term next year (and will be video blogging while there) – when we get there were going to need to hook up and get a signed copy of your book. Dave & Carol (aka: Jai Yen – http://jai-yen.tv)