Tom yum kung is a popular traditional soup dish that is prepared in households across all of Thailand. It often consists of prawns (kung) cooked with galangal, lemongrass, kaffir lime leaves, lemon, and chili peppers, ingredients that are easily obtained in every region of the country. \n\nTom yum kung is a staple menu item in every Thai restaurant from tiny village eateries to fine-dining restaurants, and has garnered worldwide renown. This video describes the flavor of Tom yum kung and introduces the entire process from preparing to cooking the ingredients to make the dish.

Nom Banhchok, a type of locally made rice noodle, is a very popular food that can be found all over Cambodia. The noodle can be served with different kinds of sauces or soup, from a simple mix of salt and chilly or a mix of fermented fish paste and chilly and herbs to the red curry, or the most popular one, the samlor proheur or also known samlor Khmer (fish lemongrass soup). The last is generally served with fresh vegetables including cucumbers, long beans, bean sprouts, banana flowers, water lily stems, and so on. Although popular, it is not a staple food like cooked rice. It is eaten once in a while or on a special festival with a large gathering of people.