Nam pla is a sauce based on preserved seafood, normally anchovies, but at times they also use dried shrimp. It is found in most Thai or Vietnamese kitchens and is a vital ingredient for hot and sour soup.
Toasted sesame oil is common in Vietnamese cooking for a fresh sauce, added to fresh lime juice, a dash of soy sauce, some chopped fresh green chili and scallions along with a pinch of sugar. It goes especially well with spring rolls and lettuce wraps.
Rice is an essential accompaniment to most southeast-Asian meals. Try adding sweet rice vinegar as a condiment to the rice.
Coconut milk, lemon grass, chili and kaffir lime leaves are widely used. Thai basil is also popular, and has a very different flavor than Mediterranean basil.
Keep in mind that Southeast Asia covers Cambodia, Indonesia, Laos, Malaysia, the Philippines and Vietnam, so food does vary from one region to another. Thai food is the most popular cuisine coming out of this region.
For more information about our Asia tours please click here: http://www.escortedasiatours.com/
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When to Go: The best time to travel are the Spring & Fall where temperatures are more moderate and there are less crowds.
Jonathan Siskin, one of America’s most widely published travel writers, recently wrote an article for 

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great capitals. Explore Mendoza, Argentina’s best wine region, and staisfy your lust for magnificent scenery with a spectacular overland journey across the mighty peaks of the Andes. Excursions include wine tastings, a tango lesson, and a cooking class will provide an insider’s point of view.