World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Thailand in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, June 1, at 9 p.m. ET. Follow the show on Twitter and Facebook.
In Thailand, a person might greet a friend with the phrase "kin khao reu yang?" to simply ask how things are going.
The more literal translation, however, is: "Have you eaten rice yet?"
"In this part of the world you live and die by the harvest," Anthony Bourdain says of Chiang Mai province's fertile fields and sticky-rice-filled tables.
In this week's episode of "Parts Unknown," Bourdain travels to the northern Thai city of Chiang Mai to eat, drink and sweat his way through every night market, roadside restaurant and karaoke bar he can handle in the country's second largest city.
"It was like discovering a color I never knew existed before," Bourdain recalls of his first trip to Thailand more than a decade ago.
The region's multi-dimensional flavor profile (simultaneously sweet, salty, spicy, bitter and herbaceous) is hard to replicate outside Northern Thailand due to the availability and hyper-locality of some ingredients, but one chef, Andy Ricker, has made it his mission to recreate the food stateside. He specializes in "the good stuff," Bourdain says - like the region's ubiquitous dish of khao soi, a coconut milk and curry paste noodle soup topped with a nest of fried noodles, lime wedges and cilantro.
Ricker is the chef and owner of the acclaimed Pok Pok family of restaurants in Portland, Oregon, and New York City. The name of the restaurant is an onomatopoeic ode to the sound the pestle makes when it pounds ingredients into pastes in a mortar.
Test out your own mortar and pestle skills with a variation of the chile paste naam phrik, preferably the Chiang Mai way, with motorbikes whizzing by and a ice-filled glass of beer close at hand.
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