SLIDE SHOW: In Thailand's Northeast, Simple, Honest Food

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Jarrett Wrisley


A-Nong, Thew and Lily.


Jarrett Wrisley travels to Northern Thailand and learns how to cook the Isaan way in
In Thailand's Northeast, Simple, Honest Food .

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Jarrett Wrisley


The Dao, a small, simple grill that is the principal cooking instrument in Isaan and Laos.


Jarrett Wrisley travels to Northern Thailand and learns how to cook the Isaan way in
In Thailand's Northeast, Simple, Honest Food .

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Jarrett Wrisley


When the glutinous rice starts to smoke and blister, it's done.


Jarrett Wrisley travels to Northern Thailand and learns how to cook the Isaan way in
In Thailand's Northeast, Simple, Honest Food .

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Jarrett Wrisley


Toasted rice, and roasted dried chilies, before being ground.


Jarrett Wrisley travels to Northern Thailand and learns how to cook the Isaan way in
In Thailand's Northeast, Simple, Honest Food .

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Jarrett Wrisley

A-Nong's weathered mortar and pestle is used for almost every meal; it's an indispensable tool.

Jarrett Wrisley travels to Northern Thailand and learns how to cook the Isaan way in
In Thailand's Northeast, Simple, Honest Food .

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Jarrett Wrisley


The first dish we cooked, called moo yang naam tok. (See recipe here ).


Jarrett Wrisley travels to Northern Thailand and learns how to cook the Isaan way in
In Thailand's Northeast, Simple, Honest Food .

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Jarrett Wrisley


Pieces of marinated pork are grilled high above the coals, very slowly.


Jarrett Wrisley travels to Northern Thailand and learns how to cook the Isaan way in
In Thailand's Northeast, Simple, Honest Food .

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Jarrett Wrisley


This part of Thailand is farm country.


Jarrett Wrisley travels to Northern Thailand and learns how to cook the Isaan way in
In Thailand's Northeast, Simple, Honest Food .

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Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of greasy cheese steaks. More

Jarrett Wrisley hails from Allentown, Pennsylvania. For the past seven years, he's been working as a writer in Asia, though he still dreams of (and occasionally returns for) greasy cheese steaks. Jarrett's first trip to Asia came as a college student, when he traveled to Beijing to study Mandarin Chinese. He returned to China after graduation, and began writing about Chinese food in Chengdu, the capital of Sichuan Province. After a six-month stint in Chengdu, he moved on to Shanghai, where he worked as a food critic and magazine editor for four years before striking out on his own. After six years in China, he recently moved to Bangkok, where yellow-clad protesters immediately shut down the airport where he had just landed. Luckily for him, he couldn't leave—and now intends to stay. Jarrett is presently working on a series of modern Chinese cookbooks with Hong Kong chef Jereme Leung and writing features that focus on food and culture in Asia. He'll be bouncing around the region as much as possible and writing about things he encounters along the way. His blog trains an eye on food but addresses other cultural phenomena, tidbits of travel, and the oddball politics of East Asia.

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