‘kuay jap’
Aranyaprathet itself is a quiet and peaceful amphoe with buildings that date from different historical periods. Old-fashioned wooden shop houses survive to contrast with modern ones, and residential areas still look very attractive with their canals and green trees and foliage.
One thing that surprises many visitors is the abundance of Vietnamese restaurants. Almost every one of them is owned by a Vietnamese woman whose name identifies it. Most of them are in the old part of town, and the dishes they serve are traditional favourites like naem nueang (a do-it-yourself dish in which the diner places grilled pork meatballs, pieces of chopped chilli, garlic, raw mango, raw banana, pineapple, cucumber, rice noodle, fresh herb leaves and other ingredients onto a sheet of steamed rice flour batter, douses it with a sweet-salty sauce, wraps the packet in a lettuce leaf, and then eats the bite-sized packet), kung phan oy (seasoned, minced shrimp meat packed around a stick of sugar cane and grilled), khanom bueang yuan (crispy, taco-like shells stuffed with raw vegetables, shrimp, minced pork, glass noodles and other ingredients), fresh or raw spring rolls, and khao kriab pak maw yuan (pork-filled sheets of freshly-steamed rice noodle).
The Vietnamese food sold in Aranyaprathet is different from that available in provinces like Nakhon Phanom and Mukdahan that have large Vietnamese populations, where the restaurants are more up-to-date and a wider variety of dishes are offered, including breakfast specialties like a quail egg dish and khanom thuay yuan.
The Aranyaprathet offerings are simpler, but the versions sold at almost every shop are delicious.
SWEET: A vendor selling sticky rice with ‘mu yong’ and ‘mu phaen’.
continues . . .