Southern Thai food: Exploring the flavors of the country’s ‘spiciest cuisine’

CNN — The toughest reservation in Bangkok? Courtesy of Austin Bush Nakhon Si Thammarat: A tart, spicy soup with vegetables, turmeric and fish served at a local restaurant in Nakhon Si Thammarat in southern Thailand. Courtesy of Austin Bush Exploring the flavors of Southern Thailand Prev Next Yes, many southern Thai dishes are spicy, but their heat doesn’t only come from chilies; southern Thais also like the uniquely slow burn that comes from the addition of black pepper. This is evident in the island’s deliciously mild, savory dishes – mii hokkien, yellow wheat noodles stir-fried with pork, seafood and greens; mii hun, thin, round rice noodles fried with soy sauce and served with a peppery pork bone soup; oh tao, tiny oysters fried in lard with chunks of taro and egg – many of which were introduced or created by Hokkien Chinese laborers. It’s in this city that you’ll find dishes that are the staples of the repertoire, recognizable to people across Thailand: the fiery stir-fry of minced meat and curry paste known as khua kling; the tart, spicy fish soup known as kaeng som; rich coconut milk-based curries; fish, deep-fried and served under a hill of crispy deep-fried garlic and turmeric; and funky, spicy chili-based, Thai-style relishes.