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Welcome to Anna Thai and Sushi, we carry the traditional Thai and Sushi dishes along with a
great selection of American Cuisine and Vietnam Pho Soups.
Don't forget our famous home made coconut cake and cream burlee.
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| | | NEXT DINNER & WINE TASTING Thursday May 24th at 7pm
| | | $39.95 Must RSVP and Deposit 50% to hold your spot | | | |
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Gift card from Anna Thai and Sushi make the perfect gift for the holidays and those special
occasions. Choose to mail or send a eGift Card to friends and family via email or facebook.
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CLICK HERE TO ORDER GIFT CARD
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Anna Thai and Sushi
2455 S Church St. Burlington NC 27215
336-226-4030
Monday - 5pm - 9pm
Tues - Thu 11:30am - 2:30pm, 5:00pm -9:00pm
Fri 11:30am - 2:30pm, 5:00pm - 10:00 pm
Sat 12:00am - 10:00pm
Sun 11:30am - 9:00pm
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ABOUT THAI FOOD
Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind
each dish.
Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into
something uniquely Thai.
The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to
suit all palates.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were
major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to
Thai cooking.
With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded
and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling.
Thais were very adapt at adapting foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking
was replaced by coconut oil, and coconut milk substituted for other daily products.
Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually,
fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that
Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods.
Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary
combinations of different tastes.
While Thai food is often described in terms of its Indian, Chinese and Muslim influences, it is the ubiquitous chilli pepper
and innovative preparation that gives Thai food it's distinctive essence.
Thai food involves a unique balance of five basic flavors - sweet, sour, bitter, salty and, of course, the spicy pepper.
Many people cite the hot, fiery peppers as the most distinctive flavor of Thai food; however, it is a subtle blend of spices
that marks a gifted Thai chef.
While it is true that Thai natives typically prefer spicy foods, milder blends of spices can be created without sacrificing the
delicate balance of unique Thai flavor.
The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying
to eye, nose and palate.
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