Baibua Cheng Tung and Northern Tai Cuisines

Noodle dish in a salty and spicy pork bone broth, with Dok Ngiew (cotton tree flowers) and pork blood. It has a unique Northern Thai flavor. It is popular to eat with bean sprouts and pickled vegetables.

Rich coconut milk curry noodles, fragrant with curry paste. Topped with crispy noodles, served with pickled vegetables, shallots, and lime.

Seasonal mushroom dish, seasoned to perfection. A rare delicacy.

Traditional dessert made from pounded sticky rice mixed with sesame seeds, grilled until fragrant. Crispy on the outside, soft on the inside. Sweet and nutty flavor from the sesame.

Young purple leaves stir-fried and seasoned. It has a unique astringent and nutty flavor. Served with hot steamed rice.

Shan ethnic food made from rice flour paste, cooked until thick, then cooled until firm. Cut into pieces and seasoned with sour sauce, roasted peanuts, and various seasonings. It has a sour, salty, and savory flavor.

Similar to Khao Feun Khao, but made from peas, giving it a soft yellow color and a mellow, nutty flavor from the peas.

Khao Ram Feun made from peanuts. It has a distinct peanut aroma and nutty flavor. The texture is soft and bouncy.

Khao Feun Lueang cut into pieces and fried until crispy on the outside and soft on the inside. Served as a snack with dipping sauce.

Warm Khao Ram Feun, served hot. It is thick and has a mellow flavor, suitable for cold weather.

Cooked Northern Thai-style larb moo, fragrant with Mak Kuaen spices. It has a strong flavor and does not contain coconut milk.

Wild bamboo shoots stir-fried and seasoned. It has the natural sweetness of bamboo shoots combined with salty and spicy seasonings.

Sour pork sausage stir-fried with egg, a mellow, sour, salty, and rich flavor that complements well.

Chicken innards stir-fried with curry paste and herbal ingredients. It has a spicy flavor and is fragrant with spices.

Pork innards stir-fried with Northern Thai curry paste. It has a rich flavor, fragrant with herbs to eliminate the gamey smell.

Gaeng Ho, a Lanna dish made by stir-frying various curries with glass noodles, pickled bamboo shoots, and various vegetables. It has a sour, salty, spicy, and mellow flavor.

Dry stir-fried chicken with curry paste (Haem). It has a rich curry flavor, and the chicken is stir-fried until dry and fragrant.

Konjac chunks stir-fried with seasonings. It has a chewy texture and a mellow flavor.

Young bitter gourd or chayote leaves stir-fried with oyster sauce or seasoned in a local style. It is crispy, sweet, and not bitter.

Ridge gourd stir-fried with egg. It has a natural sweetness from the gourd, a soft texture, and is easy to eat.

Cooked young jackfruit pounded with curry paste, minced pork, and small tomatoes, then stir-fried with oil until fragrant. It has a mellow flavor.

Shan-style chicken curry, simmered with curry paste until the sauce is thick. The chicken is tender and soft. It has a rich and creamy flavor.

Traditional Northern Thai curry with young jackfruit, pork ribs, and tomatoes. It has a mellow flavor and is slightly spicy.

Chinese broccoli curry with fermented soybeans and tamarind. It has a predominantly sour, mellow flavor, not very spicy.

Burmese/Shan-style potato curry. It has a mellow, salty flavor and is lightly fragrant with spices. Easy to eat.

Bitter snail curry with Cha-om and Phlu leaves. The curry is thick and fragrant with curry paste. It has a rich flavor.

Northern Thai Tom Yum Gai (Spicy sour chicken soup) with chili larb and herbal spices. It has a spicy flavor and is fragrant with Mak Kuaen.

Mixed local vegetable curry with meat (chicken/pork/frog). No coconut milk. It has a spicy flavor and is fragrant with various herbs.

Pork leg curry that is cooled until the fat solidifies into a jelly-like substance. Popular in winter. It has a rich flavor and tender, bouncy meat.

Pork belly curry with Hung Lay curry paste and shredded ginger. It has a sweet, sour, and salty flavor, fragrant with spices. The pork is tender and soft.

Pork innards curry with blood and herbal vegetables. It has a bitter and spicy flavor, fragrant with curry paste. A popular dish at parties.

Freshly steamed rice flour sheets, topped with seasoned sauce, peanuts, and cilantro. A popular snack of the Shan people.

Special Khao Soi Noi, with egg and various seasonings steamed together with the noodles. It has a richer flavor than the regular version.

Khao Soi Noi (small khao soi noodles) seasoned and mixed, but without egg. Suitable for those who want a rich flavor but do not eat eggs.

Pork brain steamed with curry paste and banana leaves, grilled until cooked and fragrant. It has a rich, nutty flavor and is fragrant with herbs.

Rice mixed with pork blood and minced pork, seasoned, wrapped in banana leaves, and steamed. Served with fried garlic and fried chili. It has a fragrant and rich flavor.

Shan ethnic local food, similar to Khao Feun but softer. Usually seasoned with a sour and salty sauce.

Crispy fried catfish, lightly seasoned. Served with chili paste or hot steamed rice.

Whole Nile tilapia fried until golden brown and crispy. The fish meat is tender and sweet. Easy to eat.

Pork marinated with spices, fried until cooked and fragrant. Crispy on the outside, tender on the inside. Perfectly salty and savory.

Northern Thai-style herbal pork sausage, grilled until fragrant. It is spicy with curry paste and various herbs.

Stir-fried chili paste with minced pork and tomatoes. It has a slightly sweet, sour, salty, and spicy flavor. Served with fresh vegetables and crispy pork skin.

Chili paste made from grilled young chilies, pounded with grilled shallots and garlic. It has a smoky, spicy flavor from the roasted chilies. Served with steamed vegetables.