How is Drinking Water used in Thai cooking?

Water - nam plao - is the quiet foundation of cooking that's easy to overlook. It's the base of broths and soups, the means of adjusting a sauce or curry to the right consistency, and the soak for rice, noodles, and dried ingredients. Clean, fresh drinking water matters: a broth is only ever as good as what it starts from. In a kitchen full of bold pastes and pungent sauces, it's the neutral element that lets everything else find its balance.

Can I cook with Drinking Water in a Chiang Mai cooking class?

Yes - we use Drinking Water in our hands-on classes. Explore them on our Cooking Classes page.

Drinking Water - Thai Pantry Essentials | Thai Akha Kitchen

Water - nam plao - is the quiet foundation of cooking that's easy to overlook. It's the base of broths and soups, the means of adjusting a sauce or curry…

Drinking Water - Thai Pantry Essentials | Thai Akha Kitchen Water - nam plao - is the quiet foundation of cooking that's easy to overlook. It's the base of broths and soups, the means of adjusting a sauce or curry…