Noodles of Sukhothai in One’s memory

Abstract

          The objective of this research is to study the distinctive characteristics of noodles in Sukhothai Province in personal memories, using in-depth interview techniques. The sample group consisted of 30 participants of Sukhothai Province, selected through purposive sampling based on the criteria of being native to Sukhothai Province and falling into three age groups: 1) 29-46 years old, 2) 47-58 years old, and 3) 59 years old and above. The data analysis method used in this study is Thematic Analysis.

          The study found that the distinctive characteristics of noodles in Sukhothai province in personal memories can be categorized into 5 specific characteristics as follows:

1. Distinctive characteristics of serving types, including dry and soup noodles.
2. Distinctive characteristics of noodle types, including rice stick noodles and egg noodles.
3. Distinctive characteristics of meat types, including red pork, boiled pork, minced pork, boiled pork rind, and red pork rind.
4. Distinctive characteristics of vegetable types, including slant sliced green beans, regular sliced green beans, and bean sprouts.
5. Distinctive characteristics of condiments, including roasted chili powder, palm sugar, roasted peanuts, Chinese salty preserved turnips (chopped), sliced lime, tiny red shrimp, red pork gravy sauce, fish sauce, lime juice, cilantro, pork crackling (pork lard)/fried garlic, and sweet preserved radish (chopped).

As for the names in personal memories used to refer to noodles of Sukhothai Province, they include 1) Guay Tiaw Thai, 2) Guay Tiaw Keuang, 3) Guay Tiaw Keuang-Thai, and 4) Guay Tiaw Keuang Thai Tom Yum.