Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
For our sixteenth stop on the World Wednesday world tour, we make our first stop in southeast Asia and see how well we can handle Thai cuisine.
1. Both the leaves and the rind of the fruit seen here are signature ingredients in many Thai dishes. Name both the fruit and the variety. The variety of this fruit is also sometimes called “makrut”.
2. Seen here is the “goong” variety (meaning it contains prawns) of what popular Thai dish, which contains mushrooms, tomatoes, lemongrass, galangal, and sometimes coconut milk?
3. Name the stir-fried rice noodle dish seen here. Along with #2, it’s considered a national dish of Thailand.
4. “Khao” is the Thai word for what food? Sure this is technically a language question, but khao comes up in the name of a lot of Thai dishes.
5. Once again, we end with a drink. Seen here is the logo for what Thai pale lager, produced by the Boon Rawd Brewery? Its biggest rival is Chang beer, whose logo features two elephants.
Bonus 6. Why is Sriracha sauce also called “rooster sauce”?
Personal commentary: As far as I can tell, LL has never asked a question about Thai food, which may stem from the fact that getting the names of dishes in Thai cuisine would be hard to get exactly right. Thus, the biggest foods have been present to you, and I could certainly see these questions or a derivative of become actual future LL questions.
Tomorrow: How about mango? That’s something from the produce stand that I never get.
1. Keffir lime
2. Tom yum or Tom yam
3. Pad thai or Phat thai
6. Because the bottle itself has a picture of a rooster on it, and the bottle has a picture of a rooster because David Tran, the founder of Huy Fong Foods, was born in the Year of the Rooster. The name Sriracha comes from the Thai city of Si Racha.