Fon Northern Food

Khanom Jeen topped with Chiang Rai style Nam Ngiao curry. The taste is rich, salty, spicy, and sour from tomatoes. Contains pork blood and Dok Ngiew (cotton tree flower), which is a signature of Northern Thai cuisine. Served with fresh vegetables and crispy pork skin.

Egg noodles in a rich, creamy, golden yellow curry broth. Served with tender braised chicken drumstick and topped with crispy fried noodles. Served with pickled mustard greens, shallots, and lime to cut through the richness.

A famous dish from Phrae province. Fresh Khanom Jeen noodles served with Nam Prik Nam Yoi (spicy dry chili paste) and a mellow clear broth. Mix them together for a spicy, salty taste with the aroma of fried garlic.

Khanom Jeen in a clear pork bone broth. The taste is mellow and sweet from the bone broth, not spicy. Suitable for children or those who prefer a light taste. Contains pork blood and sliced pork.

Phrae style dry chili paste. Made from dried chilies, fried garlic, and fried shallots. Seasoned to be mellow, salty, and spicy, with a crispy texture. Popularly mixed with Khanom Jeen or hot steamed rice.

Pork skin with fat, fried until puffy and crispy. Golden yellow color, salty and rich taste, crispy and delicious. A popular side dish to eat with Khanom Jeen Nam Ngiao or boat noodles.