There is a belief about adding nails, hair and coins in the Krathong as a symbol of letting go of the past, letting go of bad things as the Krathong is floating away from us. It is the taking away of the bad luck in our life - Parita Nobthai of @thecrafthumpy

Part of Phibunsongkhram’s nation-building strategy was to develop ‘Thai-ness’ and impose a ‘Thai Great Tradition’ to demonstrate the strength and unity of the Thai nation. His series of decrees from 1939–1942 suggested what could be done to strengthen the Thai economy, to instill national image and pride—and to improve the national diet. Popularizing a noodle dish was one means to that end - Penny Van Esterik, nutritional anthropologist

Another dish that is believed to have been adapted from Portuguese traders long ago this delicious and popular crispy treat is found all around Thailand and South East Asia along with pretty much every Thai restaurant around the world - Warattaya Smith of @loveslittlekitchen

​In Thailand we serve the soup with boiled jasmine rice alongside other dishes as a main meal, but here in Australia (and maybe elsewhere) the soup comes as an entrée. I tend to think this is the wrong way to enjoy it. Today I’ll be showing you how to make Tom yum goong nam khon, which is hot and spicy creamy prawn soup. - Charinya of @charinyas_kitchen

Photo from cooking.nytimes.com

Rice paper used for Vietnamese food is traditionally made from just rice, water, and salt. They are one of the unique aspects of Vietnamese cooking and dining, and food wrapped up in sheaths of translucent rice paper is utterly charming. Aside from looking pretty and holding a bunch of goodies together, they contribute chewy texture and a slight tang to whatever they encase - Andrea Nguyen  Food writer, Author and Chef