Suea rong hai, whose name comes from a local legend and means crying tiger, is a Lao and northeastern Thai dish of beef brisket flavored with spices and grilled rare before being sliced into small pieces. It is a specialty of the Isan region of northeast Thailand and of Laos, traditionally served with sticky rice and namchim chaeo, a sour and spicy dipping sauce made from tamarind, fish sauce and roasted rice. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Sources
1. Suea rong hai (Wikipedia)
https://en.wikipedia.org/wiki/Suea_rong_hai (dietary-suitability)Quote, https://en.wikipedia.org/wiki/Suea_rong_hai (dietary-suitability)
Suea rong hai is a Lao and Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes.
2. Suea rong hai (Wikidata)
P495 (country of origin): ThailandQuote, P495 (country of origin): Thailand
Thailand
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