1 teaspoon kosher salt.
kitchen to the world.” by advancing the exceptional quality of Thai food around the globe and becoming a food capital for the world.
It also laid out strict standards for what diners can expect on menus.Thailand's Department of Export Promotion designed prototypes for three different styles of Thai restaurants: Elephant Jump for fast food, Cool Basil for mid-priced casual cuisine, and Golden Leaf for high-end meals.Thai restaurants abroad can be awarded the.
award by the Thai government, as long as their restaurants abide by the government’s standards.To be considered authentic and high quality, these restaurants abroad must meet certain criteria during inspections, including being open for at least five days a week, employing government-trained Thai chefs, and using Thai products.
These standards may ensure the quality of the restaurants, but also contribute to a standardization of Thai food and by extension, perceptions of Thai people..
Setting Sail for Siam with a Lot of Baggage., cut into wedges (about.
fresh Thai basil.Make the vinaigrette:.
Whisk together oil, vinegar, fish sauce, shallot, garlic, serrano chile, lime juice, sugar, ginger, salt, and black pepper in a small bowl until combined.Set aside.. Make the salad:.