It reflects its culture, environment, ingenuity and values. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. An important concept with dining etiquette in the Thai manner is khluk: mixing the flavors and textures from the different dishes with the rice from ones plate.
Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). This made Thai as the cooking tradition with most dish that successfully made it to the list.
In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. Furthermore, because national dishes are so interwoven in a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. This style of serving food is called khao rat kaeng (lit. In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers.