What does Thai Nakorn do to its food to make it so good? Is it some secret technique? A well-seasoned wok? A particular seasoning? Incantations sung during a full moon?
Whatever it is, there must be a reason why every Thai dish I try to make at home can never taste as good as theirs.
The pad see ew recipe I stir-fried after researching just the right kind of soy sauces to use? It lacked their flavor.
The nam sod I carefully assembled with what I thought were the same exact ingredients? It was missing their je ne sais quoi.
On the latter, I actually did a side-by-side taste test of their nam sod with the one I made from scratch (see my version in the second picture). Their nam sod still won by a wide margin, even though it was from two-day-old leftovers and cold.
This is why I hope Thai Nakorn survives these trying times and why I continue to support it by getting my Thai food take-out there. If they go away, those secrets go with it.
Thai Nakorn 12532 W Garden Grove Blvd Garden Grove, CA 92843