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About the Book
James Beard nominee and chef Arnold Myint, the force behind the beloved Thai restaurant International Market in Nashville, shares the food he grew up with in a stunning cookbook that is welcoming, practical, and full of bold flavour.
In Family Thai, Arnold breaks down an often intimidating cuisine into clear and approachable building blocks for home cooks. He starts with pantry staples, answering essential questions about ingredients like fish sauce and soy sauces, then moves into core techniques such as steaming perfect sticky rice or making fresh noodles at home when they are hard to find.
The recipes move fluidly between tradition and personal expression. Arnold shares the dishes he cooks at home, Thai recipes shaped by his Nashville roots and global travels, and the vibrant world of Thai street food, from shumai and shrimp toast to curry puffs, classic noodle dishes, and his own creative interpretations. Longtime fans of International Market will also find the restaurant’s most requested classics finally written down.
About the Author
Arnold Myint grew up as a restaurant kid, surrounded by the food and rhythms of his parents’ kitchen. His Thai and Burmese immigrant parents opened International Market and Restaurant in Nashville in 1975, at a time when Asian food in Tennessee rarely went beyond Americanized Chinese takeout. Their goal was simple and ambitious: to introduce diners to the fiery, fragrant, comforting flavors of Thai cooking. Nashville was ready.
Nearly forty five years later, after culinary school in New York City and time working with Jean Georges Vongerichten, Arnold now owns and runs International Market. There, he continues to serve his mother’s soul feeding recipes while adding his own Thai Southern perspective. During the pandemic, he also found a wider audience through Instagram, where his Thai 101 lessons introduced thousands of home cooks to the basics of Thai cuisine.
The Heart of Family Thai
In Thai culture, a greeting is not how are you, but Kin lao yang? Have you eaten? Feeding people is how Patti and Win Myint, and now Arnold, show love and care for their community. In Family Thai, that spirit comes through on every page, offering home cooks not just recipes, but an open invitation to the table.
Family Thai: Bringing the Flavors of Thailand Home by Arnold Myint and Kat Thompson is available at Amazon.com, Amazon.co.uk and Indigo.ca.
Corn and Tapioca Pudding
Thah Ko
If you haven’t noticed yet, Thai desserts are all about layers. Thah ko is a layered pudding that features pops of sweet corn swimming in a tapioca base. It’s typically crowned with a luscious and slightly salty coconut cream topping that makes for a perfect balance of sweet, savory, and fragrant. Traditionally, thah ko would be served in kratongs, or mini baskets crafted from pandan or banana leaves, which lend an earthy note to the dish. Although that presentation is old-school and fun, trust me when I tell you it’s just as good in mini ceramic or glass bowls.
Serves 6
For the pudding: 2 medium ears corn, husks and silks removed ½ cup (85 grams) small tapioca pearls 2 cups (480 milliliters) coconut milk ½ cup (100 grams) sugar ½ teaspoon pandan extract Pinch of kosher salt Edible flower petals, for serving
For the coconut topping: 2 tablespoons unsweetened shredded coconut 1 tablespoon sugar ½ teaspoon salt
For the cream: 1 cup (240 milliliters) coconut cream Pinch of kosher salt 2 tablespoons cornstarch
MAKE THE PUDDING
Using a knife, slice the end of the corn cob off to create a flat surface. Holding the cob vertically (with the flat end on the cutting board or a baking sheet), carefully shave the raw kernels from each cob. Set aside.
Place the tapioca pearls in a fine mesh sieve and gently rinse them for 15 seconds to remove any excess starch. Set aside.
In a large saucepan, bring 1½ cups (360 milliliters) water to a boil over high heat. Reduce the heat to medium. Add the rinsed tapioca pearls and cook, stirring constantly, until the tapioca thickens and becomes translucent, 10 to 12 minutes. Stir in the coconut milk, sugar, pandan extract, and salt, and bring to a simmer. Simmer, stirring, for 3 more minutes. Fold in half of the corn kernels and remove from the heat.
Divide the pudding among 6 individual ceramic or glass cups, and let stand for 10 minutes.
MAKE THE COCONUT TOPPING
In a small bowl, combine the remaining half of the corn kernels with the coconut, sugar, and salt. Set aside.
MAKE THE CREAM
In a small saucepan, combine the coconut milk and salt, and bring to a simmer over medium heat.
Meanwhile, make a cornstarch slurry: In a small bowl, combine the cornstarch with 2 tablespoons water and whisk until the cornstarch is fully dissolved.
Whisk the slurry into the coconut milk until it thickens, about 2 minutes. Remove from the heat. Spoon a thin layer of the cream onto each tapioca pudding, sprinkle with the coconut topping, garnish with edible flower petals, and serve immediately. Cover any remaining custards and refrigerate for up to 3 days.
If you haven’t noticed yet, Thai desserts are all about layers. Thah ko is a layered pudding that features pops of sweet corn swimming in a tapioca base. It’s typically crowned with a luscious and slightly salty coconut cream topping that makes for a perfect balance of sweet, savory, and fragrant. Traditionally, thah ko would be served in kratongs, or mini baskets crafted from pandan or banana leaves, which lend an earthy note to the dish.
Although that presentation is old-school and fun, trust me when I tell you it’s just as good in mini ceramic or glass bowls.
