Menu mapping: Lotus of Siam
We break down three dishes you won't find at your neighborhood Thai takeout joint.
Fri Jan 28 2011
CAROLINE VOAGEN NELSON
Nam prik hed
Nam kao tod The traditional version of this Thai and Laotian street food combines fermented pork sausage and a smashed, fried rice ball with chilies, chopped ginger and peanuts in a salad. The riff here swaps in grains of crunchy, puffed rice seasoned with roasted chili powder. $9
Tuna koi soy Raw beef, cow umbilical cords and blood are the classic constituents of this Northern Thailand favorite. Lotus of Siam notches down the fear factor by substituting yellowfin tuna for the cow; the dish is seasoned with lime juice, herbs (like kafir lime leaves) and roasted spices. $14
Nam prik hed Mushrooms are abundant in Northern Thailand, the region in which this spicy dip originated. The version here—featuring shimeji mushrooms—is mixed with a paste of roasted chilies, garlic and red onions. It's tossed with cilantro and served alongside crisp vegetables: cabbage, carrot and snappy cucumber. $12