Khao Naa Pet etc., at Aroy Thai [Pics]

Khâo nâa pèt is a simple one-plate meal in Thailand, and one amongst many which likely derive from the cookery of ethnic Chinese immigrants. For this dish, steamed rice is topped with sliced roasted duck and then dressed with a light, mellow ginger and soybean "gravy."


khâo nâa pèt*

For the enthusiasts out there, I would also like to draw your attention to Aroy's version of phàt kha-náa plaa khẽm, or "Chinese broccoli stir-fried with salted fish." In addition to the use of top-rate salted/preserved fish, Aroy always takes care to perfectly time the execution of this dish, so that the greens remain tender-crisp and vibrant. This ensemble is further set off by the spark of a few fresh red chiles and bathed in a profoundly pungent sauce.** There are several renditions of this dish around town, and the one at Aroy is my current favourite.



phàt kha-náa plaa khẽm***



Sawàt-dii pee mài Thai khráp!
"Happy Thai New Year"


Erik M.

Aroy Thai
4656 N. Damen
773.275.8360
11 a.m.-10 p.m., daily

* This dish can be found on my forthcoming translation of the new Aroy Thai Menu Supplement.

** Aroy uses "Squid" Brand fish sauce for general use in the kitchen. This lends to the special "pungency" which I describe.

*** This dish can be found on my Aroy Thai Menu translation, as well as on my forthcoming translation of the new Aroy Thai Menu Supplement, where it is listed as, "phàt kha-náa." As many of you may know, the presence of "phàt kha-náa" on a Thai menu generally indicates that the diner is free to choose the manner in which the Chinese broccoli is stir-fried. It is most often the case that these options will include: phàt plaa khẽm, or "stir-fried with salted fish," phàt mũu kràwp, or "stir-fried with crispy pork," and phàt náam man hãwy, or "stir-fried with oyster sauce."