Parnass and the gang from Talat Market were back for a second night!
Thanks to Adrienne Bruce for these amazing photos!
MIANG KHAM
This amuse-bouche (mouth amuser) is an explosion of essential Thai flavors: sweet, salty, spice and sour. Lime, roasted peanuts, dried shrimp, shallots, roasted coconuts, bird eye chili, ginger, palm sugar fish sauce syrup served on a betel leaf. This small bite will open your palate for the rest of the meal. Gluten-Free. Vegan version available.
YUM PLA DUK FOO
I first ate this dish at an outside market in Thailand a couple years ago. Catfish is grilled, chopped and fried until crispy. Green mango, shallots and a garlic chili dressing cut through the rich and airy catfish creating a beautiful balance. Gluten-Free. Vegan version available.
GENG JEUT TOFU
Despite its name, which translates to "bland soup," this soup is anything but bland! Tofu, cilantro, scallions and garlic oil swimming in a pork broth. Gluten-Free. Vegan version available.
GENG DANG NEUA
This red curry chicken with broccoli and Thai Basil is a true family tradition! My grandma made this dish for my dad, he made this dish for me and now I will make this for you. I love curries made from scratch from the coconut milk and the red curry paste. Gluten-Free. Vegan Option: Roasted Mushrooms with Soy Sauce
GLUY BAUT CHI
A homey, rustic dessert soup of Thai bananas simmered in coconut milk. My mom makes this dessert whenever she has leftover bananas. Gluten-Free and Vegan.