A culinary journey through Southeast Asia
In this article, we take a look at the tropical regions of Southeast Asia – a part of the world with diverse culinary traditions. Beyond Thailand and the Philippines, we also explore the culinary variety of Vietnam, the home of our delicious shrimp. We can reveal one thing in advance: this journey of discovery offers not only a treat for the palate but also a generous helping of valuable nutrients and inspiration for your spring and summer cooking.
The spicy soul of Thailand
The Kingdom of Thailand is rich in culture, picturesque beaches and a savory cuisine in which herbs, chili and Thai garlic play a key role.
Whether it’s a green Thai curry with shrimp, heavenly Thai summer rolls with peanut sauce or a Tom Yum shrimp soup – the combination of regional ingredients is subtly underscored by the fresh taste of lemongrass and balanced with a savory, salty fish sauce. The fact that seafood, when paired with tofu and rice noodles, tastes fabulous is perfectly demonstrated by a traditional Pad Thai. If you want to make your plate of Thailand even more authentic, you can add “secret” ingredients – such as cilantro, kaffir lime leaves or galangal – to the noodle dish before eating.
Vital cooking in the Philippines
Across the more than 7,000 Philippine islands, the paths of Spanish colonists and Chinese immigrants crossed centuries ago – together, they created the country’s fusion cuisine, which remains popular to this day. The seasoning here is milder than in other Asian nations instead, coconut milk takes center stage in the culinary landscape.
(Palm) vinegar is another recurring element in many traditional dishes, such as ”pancit”. This popular glass-noodle dish becomes a refreshing treat when combined with vegetables, seafood and the citrus fruit known as “calamansi”. Because long, unbroken glass noodles symbolize a long life, “pancit” is served at almost every Filipino birthday celebration. And those who live a long life will surely find many more occasions to celebrate!
An exciting feature of the local culinary scene is the “boodle fight” – a feast where lavishly prepared mounds of rice, noodles, fish, seafood, chicken, pork, vegetables, pineapple, mango, papaya and various other delicacies are arranged on a table covered with banana leaves. This tradition is not only a treat for the palate but also a playground for the inner child, as the food is eaten exclusively with one’s hands.
Wonderful Vietnam
Our third destination is Vietnam, a country renowned for its beneficial cuisine. Vibrant colors and textures, along with fresh ingredients like ginger, basil, mint, lime and lemongrass, play a central role. Delicate spice combinations – such as cinnamon and star anise – set the rhythm for the unfolding drama of flavors. The local cuisine is also perfect for passionate cooks who prefer their culinary endeavors to be quick yet full of flavor. Many Vietnamese dishes, such as delicate rice-paper spring rolls, are remarkably simple to prepare. Alternatively, the crisp vegetables and delicate shrimp are tossed into a wok for a brief moment, seared on the outside yet cooked through, they are transformed into a culinary creation that is as visually charming as it is a delight to the palate.