Khrok Mai Thai Lao Restaurant

Rich curry with crispy termite mushrooms and bitter snails. Creamy and spicy flavor from curry paste. · Fragrant with herbs. Goes well with hot jasmine rice.

Som Tum with various ingredients including Khanom Jeen noodles, Vietnamese sausage, and pork cracklings. Intensely sour, spicy, and fermented. · Soft and smooth Khanom Jeen noodles match the spicy Som Tum dressing.

Termite mushroom curry, naturally sweet from the mushrooms. Clear soup or seasoned in Isaan style. · Termite mushrooms have a firm, crispy, and sweet texture. A rare seasonal dish.

Grilled crab roe in its shell. Nutty, salty, well-balanced flavor, fragrant with grilling. · Eating with hot sticky rice makes it even more delicious.

Beehive seasoned as Isaan larb, with roasted rice, chili powder, and lime. · Nutty and chewy texture from the beehive, combined with spicy, sour, and roasted rice flavors.

Whole snakehead fish boiled and seasoned in Lao style. Soup is rich with fermented fish and fragrant herbs. · Fresh, sweet fish meat goes well with the flavorful soup, easy to swallow.

Cassia leaves cooked in coconut milk or seasoned as Isaan Mok. Slightly bitter taste contrasts with richness. · A healthy traditional herbal dish.

Grilled beehive wrapped in banana leaf over low heat, with a smoky banana leaf aroma. · Nutty and salty flavor from bee larvae. Eat as a snack or with sticky rice.

Frog stuffed with herbs and grilled until fragrant. The frog meat is firm, similar to chicken. · Fragrant with the stuffed spices. Eat with Jaew dipping sauce.

Chopped banana blossom seasoned with curry paste and coconut milk, wrapped in banana leaf and steamed. · Nutty, salty, slightly spicy flavor. Soft texture with a slight astringency from the banana blossom.

Fermented pork is grilled until fragrant, emitting an appetizing aroma. · Perfectly sour and salty. Eat with pickled ginger and fresh chili.

Slightly dried squid, fried until golden and fragrant. · Chewy and satisfying texture, perfectly salty. Suitable as a snack.

Fresh carp, grilled with salt until the skin is crispy and the meat is soft and sweet. · Many small bones but the meat is uniquely sweet. Eat with Jaew dipping sauce.

Sour fermented pork ribs, fried until golden brown. · Sour and salty flavor that penetrates the meat. Enjoyable to eat as a snack.

Fragrant grilled catfish served with blanched neem shoots and sweet fish sauce. · The bitterness of neem perfectly contrasts with the sweet and salty flavor of the sweet fish sauce and fish meat.

Curry with shelled bitter snails. Rich flavor, fragrant with curry paste. · Add betel leaves for fragrance. Eat with hot jasmine rice.

Fluffy, soft omelet stuffed with red ant eggs. A famous seasonal dish. · Red ant eggs are nutty and pop in your mouth when chewed.

Large pieces of snakehead fish seasoned with curry paste, placed on betel leaves, wrapped in banana leaves and steamed. · The unique aroma of betel leaves permeates the fish, resulting in a rich flavor.

Fried mackerel, meat removed, served with Khanom Jeen noodles, fresh vegetables, and seafood or peanut dip. · Can be eaten wrapped in leaves, providing a complete flavor in each bite.

Young jackfruit boiled and mixed with larb ingredients and herbs. · Well-balanced flavor, fragrant with sesame and roasted rice. A traditional Isaan dish.

Wild mango Som Tum, sour and sweet in Thai style, no fermented fish sauce. · Soft, fluffy wild mango pulp absorbs the dressing well. Intensely sour and refreshing flavor.

Som Tum using shredded unripe mango instead of papaya, giving a very sour taste. · Choose either with fermented fish sauce (Lao style) or with salted crab.

Unripe banana Som Tum, very sour and spicy, seasoned with fermented fish sauce. · An intensely flavored dish popular among those who love authentic Isaan food.

Long bean Som Tum, sweet and sour in Thai style, no fermented fish sauce. · Crispy long beans with a well-balanced dressing, including dried shrimp and peanuts.

Hybrid Som Tum, a mix of Thai and Lao styles, with peanuts, dried shrimp, and fermented fish sauce. · Full spectrum of flavors: sour, sweet, salty, spicy, and fermented fish.

Fresh shrimp marinated in fish sauce, made into Som Tum or topped with spicy dressing. · Sweet and crispy shrimp meat goes well with the sour and spicy dressing.

Boiled duck egg, firm egg white, rich yolk.

Salt-cured duck egg, salty and nutty. Popularly eaten with Som Tum or congee.

Pork fat fried until crispy and dry. Salty and nutty flavor, enjoyable to chew.

Crispy fried pork skin, puffed up, crispy and delicious. Eat as a side with Som Tum.

Freshly shelled safed seeds, nutty flavor and unique aroma. Popularly sprinkled on Som Tum.

Small river shrimp stir-fried with salt until dry and crispy. Salty and nutty flavor, edible whole.

Cooked jasmine rice, beautiful and soft grains.

Fresh, soft, white rice flour noodles. Eat with Som Tum or curry.

Thai Som Tum with salted egg. Sour and sweet taste contrasts with the salty richness of the salted egg. · No fermented fish sauce. An easy-to-eat and popular flavor.

Som Tum using sweet corn kernels instead of papaya. · Sweetness from corn, mixed with sour and spicy dressing.

Som Tum with various mixed fruits such as apples, guavas, and grapes. · Refreshing taste, sweet and sour from fruits and dressing.

Som Tum using lotus stems (vine shoots) which are juicy and crisp. · Lotus stems absorb Som Tum dressing well, providing a crispy and delicious texture.

Lao Som Tum with various side dishes such as bamboo shoots, pickled vegetables, snails, and Khanom Jeen noodles. · Intense flavor and unique herbal aroma.

Crab and fermented fish Som Tum with Khanom Jeen noodles mixed together. · Khanom Jeen noodles absorb the Som Tum dressing, making the flavor spread evenly and filling.

Spicy long bean Som Tum with crispy pork for added texture. · The crispiness of the pork contrasts with the crispiness of the long beans and the spicy flavor.

Crispy lotus stem Som Tum with sweet, fresh shrimp. · Flavorful fermented fish sauce blends well with fresh shrimp and lotus stems.

Sweet corn Som Tum. Eat with crispy pork cracklings. · A variety of textures: soft, crispy, sweet, and spicy.

Spicy glass noodle salad with bouncy Vietnamese sausage, seasoned sour and spicy. · Add soft glass noodles and aromatic herbs for extra fragrance.

Perfectly blanched squid mixed with spicy dressing. · Crispy fresh squid meat goes well with the sour and spicy dressing.

Spicy salad with various seafood such as shrimp, squid, and shellfish. · Intense flavor, packed with dressing ingredients. Suitable for seafood lovers.

Spicy glass noodle salad with plenty of ingredients, including minced pork and seafood. · A popular dish with a full range of flavors and easy to eat.

Spicy salad with blanched shrimp and fresh squid. · Spicy dressing flavor permeates the ingredients.

Grilled frog meat, shredded and mixed with herbs. · Fragrant grilled frog meat mixed with spicy salad ingredients.

Red ant eggs are mixed with herbs, roasted rice, and chili powder. · The nuttiness of red ant eggs contrasts with the sour and spicy dressing.

Specialty spicy mango salad with various crispy ingredients. · Sour and sweet unripe mango mixed with spicy dressing.

Vietnamese sausage, blanched and cut into bite-sized pieces, mixed with spicy dressing. · Firm and bouncy Vietnamese sausage, enjoyable to eat.

Traditional spicy glass noodle salad with stir-fried minced pork. · Perfect balance of sour, spicy, salty, and sweet.

Fresh, chilled horse crab, topped with a spicy seafood dressing. · Naturally sweet crab meat, eaten with a spicy and sour dressing.

Fatty grilled pork neck, sliced and mixed into a spicy salad. · The richness of the pork neck blends well with the sour and spicy dressing.

Fresh salmon slices, topped with Thai-style spicy dressing. · Fusion flavor combining the richness of salmon with the spiciness of a salad.

Fermented pork mixed with dressing, shredded ginger, and peanuts. · The sourness of the fermented pork is enhanced by the spicy dressing.

Cooked minced chicken, seasoned with roasted rice, chili powder, and lime. · Fragrant with herbs, including mint and spring onions.

Grilled catfish, meat shredded coarsely, seasoned as larb. · Fluffy, soft fish meat, fragrant with grilled fish and larb spices.

Minced raw beef seasoned with bitter bile, blood, and larb spices (raw style). · Bitter taste leads, spicy and hot. For those who like to eat raw meat.

Koyเนื้อ (raw beef salad) is stir-fried until cooked. Rich flavor, fragrant with roasted meat aroma. · Suitable for those who like Koy flavor but do not eat raw.

Red ant eggs seasoned as larb. The nutty flavor of red ant eggs complements the seasonings. · A rare dish with a texture that bursts in your mouth.

Blanched snakehead fish meat, seasoned as a spicy larb. · Firm snakehead fish meat with chewy skin, not fishy.

Chewy, sticky clown featherback fish meat, made into larb. · Chewy, bouncy texture, characteristic of clown featherback fish.

Grilled pork slices, seasoned with roasted rice, chili powder, fish sauce, and lime. · Intense flavor, fragrant with grilled pork aroma.

Grilled beef with a little fat, seasoned as Nam Tok. · Tender and juicy meat, intensely spicy flavor.

Dry stir-fried larb pork, fragrant with Northern spices like Mak Khen or stir-fried herbs. · Intense flavor, fragrant with pungent spices.

Crispy blanched pork intestines, seasoned as larb. · Chewy and crispy, no fishy smell.

Blanched glass noodles mixed with minced pork larb. · The flavor of larb permeates the noodles, delicious and well-balanced.

Fried larb pork balls, crispy outside, soft inside. · Fragrant larb spices, with a crispy and delicious texture.

Fresh pork seasoned as Koy (should be cooked if unfamiliar) or cooked pork Koy. · Intense flavor, fragrant with roasted rice.

Shrimp 'dancing' or fresh shrimp seasoned as Isaan larb (Koy). · The sweetness of fresh shrimp contrasts with the spicy, sour, and salty flavors.

Blanched river or bitter snails, seasoned as Isaan Koy. · Crispy snail meat goes well with the spicy larb dressing.

Traditional curry with termite mushrooms. Well-balanced flavor. · Termite mushrooms pop in your mouth when chewed. Soup is fragrant with sweet basil.

Vegetable curry with yanang leaf juice, wild vegetables, and red ant eggs. · Natural sweetness from vegetables and red ant eggs. Easy to swallow soup.

Fresh bamboo shoot jungle curry with yanang leaf juice and fermented fish. · Fermented fish flavor, fragrant with yanang leaves and herbs.

Chicken Om Curry with dill and various vegetables. · Thick curry, fragrant with dill. Well-balanced flavor.

Beef Om Curry, richer flavor than chicken Om curry. · Tender beef, fragrant with curry spices and dill.

Pork Om Curry, with offal or pork meat. · Fermented fish flavor, fragrant with dill.

Frog Om Curry, a popular wild dish. · Tender, sweet frog meat goes well with the flavorful Om curry.

Lao curry with various mixed mushrooms. · Experience various mushroom textures, sweet mushroom broth, and fermented fish flavor.

Tender free-range chicken soup with young tamarind leaves for sourness. · Clear soup, sour, salty, spicy. Refreshing to drink.

Chicken Om Curry with egg clusters · Nutty, chewy egg clusters. Goes well with the rich Om curry.

Flavorful jungle curry with snakehead fish and herbs. · No coconut milk. Spicy from curry paste and galangal.

Spicy soup with chewy pork ribs. · Sour and spicy soup, fragrant with roasted rice and dried chili.

Clear or creamy Tom Yum soup with large pieces of snakehead fish. · Fresh, non-fishy fish meat. Flavorful soup.

Popular Tom Yum Kung, with a rich sour and spicy flavor. · With straw mushrooms and fresh shrimp. Fragrant with Tom Yum herbs: galangal, lemongrass, kaffir lime leaves.

Isaan style bamboo shoot curry with dark green yanang leaf juice. · Deep fermented fish flavor from fermented fish and yanang leaves, with added vegetables and mushrooms for sweetness.

Boiled beef seasoned with a slight bitterness from cow bile. · Stewed beef until tender, soup is fragrant with spices and easy to swallow.

Rich Sour Curry with Acacia Omelet and Shrimp · Sour taste leads, followed by sweetness. Eat with hot jasmine rice.

Mixed Tom Yum with various seafood and meats. · Intense flavor, packed with ingredients in every bowl.

Small catfish mixed with curry paste, wrapped in banana leaf and grilled. · Fragrant banana leaf, nutty and salty flavor, edible whole.

Hornet larvae seasoned and grilled in banana leaf. · Rich flavor, a rare and expensive wild dish.

Shredded clown featherback fish meat mixed with curry paste, wrapped in banana leaf and steamed or grilled. · Chewy texture, similar to fish cakes, but fragrant with banana leaf.

Thick pieces of giant catfish, seasoned in Isaan Mok style. · Crispy, chewy giant catfish skin, firm and fatty meat.

Shredded bamboo shoots seasoned with yanang leaf juice and curry paste, wrapped in banana leaf and steamed. · Sweet bamboo shoots combined with flavorful ingredients and yanang leaves.