It is impossible to define what is and what is not authentic Thai street food. It’s not about recipes, what is right what is wrong.
It is about people, what they enjoy, about everything that goes into the preparation and presentation of the food we call Thai street food.
At the age of five, Tippy’s mother Niang was helping her mother cook food for sale at the market in Surin. Lifeskills and experience she bought with her when she opened her first market in Glouster. Skills passed down to Tippy and in turn to her sisters.
Preparing food they sell at the street markets throughout Bristol. ThaiFridays.co.uk
Thai cooking ingredients in Chichester Harbour
Ban Rai is a small unassuming town in Uthai Thani which most busy tourists simply bypass. And by tourists I am referring mostly to cyclists. They are the only ones I know of who venture this far off the beaten track in Thailand. But they are always peddling to get to the next town and seldom stop.
But there are reasons why Ban Rai is both a destination for local tourists as well as a second home for city types looking for an escape.
It is also home to the Na Ta Po weaving and cultural centre which is tucked away off the main road behind the Ban Na Fai Bueng Ta Pho school. They produce and market exquiste handwoven fabrics which are marketed through OTOP and sold at upmarket shops in Bangkok. They also have a small fabric museum which is one of those special places I never tire of.
You have to look hard for a high cholestrol greasy English breakfast in Bangkok. Most of the quaintly chic Thai coffee shops don’t understand a pre-cooked perfectly formed fried egg on a croissant does not pass as breakfast. And when you do find what you are looking for it’s pricey, very pricey.