Northern Thai food also includes dishes such as kaeng Hang Le, a spicy pork curry that relies on ginger, tamarind, and turmeric; Khao Soi, a mix of eggnoodles and meat that also originated in Burma, which is heavily laced with coconut cream, and served with spring onions, pickled cabbage and slices of lime; Nam Phrik Ong, another delectable accompaniment, a northern-style chilli-dip served with dried shredded pork and freshly cooked vegetables; and Miang (tea leaves) another Burmese item that is eaten as an hors d'oeuvre.
The exclusive method for serving Northern Thai food is on a Khan Toke (small circular table). It is normally set up in lavish surroundings. Diners sit on the floor around the table and help themselves to assorted dishes; perhaps a minced meat dish seasoned with chilli, a salad, and numerous sauces. Thus, eating Northern Thai food is a very communal affair.
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