Ahan Nuea Janhun

Northern-style Khanom Jeen Nam Ya Pa. Salty, spicy, and sour from tomatoes, with pork blood and dok ngiew. A popular main course in Northern Thailand. · Rich curry broth, intense flavor, fragrant with curry paste and fermented soybean. · Served with fresh vegetables, crispy pork skin, and fried chili.

Egg noodles in a rich chicken or beef curry broth with coconut milk, topped with crispy fried noodles. · Rich coconut milk taste, perfectly sweet, salty, and spicy, with a soft and smooth texture. · Served with pickled vegetables, shallots, and stir-fried chili oil.

Northern-style Larb uses a special local spice mix. No liver and no sourness from lime like Isaan Larb. · Spicy and hot taste, fragrant with herbs and spices (Mak Khen). · Served with fresh vegetables and sticky rice.

Thick, spicy curry with pork and offal, seasoned with various herbs. · Salty and spicy taste, fragrant with curry paste and kaffir lime leaves. · Served as a side dish with sticky rice or plain rice.

Northern-style Larb made from finely minced beef, seasoned with Larb spices and beef bile for a slight bitterness. · Rich, spicy, and hot taste, fragrant with Mak Khen pepper and spices. · Served with local fresh vegetables.

Gaeng Om Nuea (Northern Thai Beef Herb Soup) with offal and herbs, no coconut milk. · Intense flavor, fragrant with herbs, tender and soft meat. · Served hot with rice.

Boiled beef offal with bile for a mellow bitter taste. A popular dish for "copper tongue" enthusiasts. · Bitter taste leading, sweet from bone broth, fragrant with herbs. · Sipping the hot soup stimulates the appetite.

Boiled soup with beef or pork bones, seasoned with chili, lime, and herbs. · Zesty, sour, and spicy taste, refreshing. · Served as a side dish or appetizer.

Burmese-style pork belly curry with shredded ginger and peanuts. Similar to Massaman but without coconut milk. · Sour, salty, sweet, well-balanced taste, fragrant with curry powder and ginger. · Tender and soft pork, easy to eat.

Beef or pork marinated with herbs and steamed until tender. · Soft texture, fragrant with lemongrass and galangal. · Served with chili paste and sticky rice.

Stir-fried chili paste made from minced pork and tomatoes. · Slightly sweet and sour taste, not very spicy, suitable for children. · Served with crispy pork skin and fresh or blanched vegetables.

Pork skin fried until puffed and crispy. · Salty, savory, crispy, and delicious taste. · Eat as a snack or with chili paste and noodles.

Fermented pork, wrapped in banana leaves or plastic. · Sour taste leading, firm and bouncy texture. · Eat fresh, grilled, or fried.

Northern-style pork sausage mixed with herbs and curry paste. · Rich, spicy, and hot taste, fragrant with grilled herbs. · Served as a side dish or snack.

Pork brain mixed with seasonings and herbs, wrapped in banana leaves and grilled. · Rich, savory taste, fragrant with spices and grilled banana leaves. Soft, custard-like texture. · Served hot with sticky rice.

Shredded raw papaya seasoned with fish sauce, lime, and chili. · Sour, spicy, salty, sweet taste, crispy papaya salad. · Popular dish served with grilled chicken and sticky rice.

Sweet, fizzy, and refreshing carbonated drink. · Drink it cold to quench your thirst.

Herbal drink made from chrysanthemum flowers boiled with sugar. · Sweet and fragrant taste, floral aroma, refreshing to drink. · Drink to quench thirst and relieve heat.

Traditional black iced coffee. · Rich taste, sweet, savory, and slightly bitter. · Traditional Thai iced coffee drink.

Intense orange Thai tea with sugar, no milk. · Sweet and fragrant taste of Thai tea. · Drink it cold for refreshment.