Southeast Asian cuisine
The food traditions of mainland and maritime Southeast Asia, shaped by local ingredients, trade, migration, religion, and regional histories.
Rice: A cereal grain that is a staple food for much of the world's population. Rice varieties and preparations anchor meals across much of Southeast Asia.
Curry paste: A ground mixture of spices, herbs, and aromatics used as a cooking base. Thai and other regional curry pastes release flavor when fried before liquids are added.
Spice trade: The long-distance commerce in spices that connected Asian producers with markets across the world. Maritime trade carried ingredients and culinary influences through ports across the region.
Thai cuisine: The food traditions of Thailand, known for regional variation and balancing contrasting flavors. Thai cooking combines mainland ingredients and techniques into a distinctive national cuisine.
South Asian cuisine: The food traditions of the Indian subcontinent and nearby regions, including India, Pakistan, Bangladesh, and Sri Lanka. Shared spices and curry traditions coexist with different staple foods and regional histories.
Fish sauce: A salty, fermented condiment made chiefly from fish and salt. It supplies savory depth in dishes from Vietnam and Thailand to the Philippines.
Stir-frying: A cooking technique that quickly fries small pieces of food over high heat while stirring. It shapes dishes such as pad thai and many Chinese-influenced Southeast Asian meals.
Indianization of Southeast Asia: The historical spread of Indian religious, political, and cultural influences into Southeast Asia. Indian influences helped shape local uses of spices, curries, and festive foods.
Vietnamese cuisine: The food traditions of Vietnam, featuring regional variation, fresh herbs, rice, and fermented seasonings. Vietnamese dishes show how local ingredients and historical influences shape regional foodways.
East Asian cuisine: The food traditions of China, Japan, Korea, and neighboring East Asian societies. Trade and migration linked these cuisines, while local ingredients and meal conventions diverged.