Nittaya Kai Yang Prachaniukol

A spicy salad featuring crispy fluffy catfish and salted egg yolks. The texture contrasts the crunch of the fish with the creaminess of the yolk. Can be ordered with or without fermented fish sauce (pla ra).

Fried pork neck tossed in a spicy dressing. The savory pork is balanced by the sour, salty, and spicy notes of the salad. Available with or without fermented fish sauce.

Sliced Vietnamese pork sausage (Moo Yor) and salted egg yolks in a spicy salad. Offers a chewy texture from the sausage and richness from the egg. Choose between a dressing with or without fermented fish sauce.

A Thai-style omelet incorporated with sour fermented pork (Naem). Savory with a distinct tanginess from the preserved meat. Best eaten with rice and chili sauce.

Fermented pork sausage stir-fried with pickled garlic bulbs. A flavorful dish combining sourness from the meat and sweet crunch from the garlic.

Fried rice cooked with chunks of fermented sour pork. The pork adds a unique zest to the savory rice.

Grilled homemade fermented pork sausage. The grilling process adds a smoky aroma to the sour and savory meat. Served with side vegetables like ginger and chili.

Whole snapper deep-fried until golden and crispy, then drizzled with a savory-sweet premium fish sauce. A classic Thai dish known for its simplicity and flavor.

Deep-fried snapper topped with sweet fish sauce and fragrant bird's eye chilies. Offers the same crispy texture as the standard version but with an added spicy kick.

A whole deep-fried snakehead fish served in a hot and sour tamarind curry broth (Kaeng Som) with mixed vegetables. A traditional dish with robust flavors.

Whole deep-fried snapper served in a bubbling hot and sour curry soup with vegetables. The crispy fish soaks up the flavorful broth.

Deep-fried snakehead fish topped with a variety of fresh herbs and a dressing. A refreshing way to enjoy fried fish with aromatic garden ingredients.

Deep-fried snakehead fish dressed with a spicy Isan-style 'Nam Tok' sauce, featuring roasted rice powder, chili, lime, and mint.

Deep-fried snapper served with a spicy, tart, and savory Northeastern Thai dressing containing roasted rice powder and herbs.

Deep-fried snakehead fish topped with an 'ancient style' herbal salad, typically including lemongrass, cashew nuts, and dried chilies.

Deep-fried snapper topped with a traditional herbal salad mix, offering a complex blend of textures and herbal flavors.