Madame Museur

A famous Northern Thai grilled sausage made from minced pork mixed with red curry paste and herbs like lemongrass and galangal. It has a rich, complex, and slightly spicy flavor. Typically eaten as an appetizer or side dish with sticky rice.

A Northern Thai pork belly curry with Burmese origins. It is rich, salty, sour, and slightly sweet, flavored with tamarind, ginger, and pickled garlic, without coconut milk. The pork is stewed until very tender.

A traditional Northern Thai dry curry made by stir-frying glass noodles (vermicelli) with leftover curry paste, pork, and various vegetables like bamboo shoots and eggplant. It has a savory, aromatic flavor from the herbs and curry powder.

A rustic Northern Thai chicken soup featuring shredded chicken and banana blossom. The broth is seasoned with northern-style spices and herbs like dill, giving it a unique, earthy, and spicy aroma different from central Thai curries.

A pounded salad made from young (unripe) jackfruit, which has a meat-like texture. It is cooked with curry paste, tomatoes, and herbs. The taste is savory and spicy, not sweet like ripe jackfruit, and is often eaten with sticky rice.

A spicy Thai meat salad featuring grilled meat sliced and tossed with fresh herbs, lime juice, chili, and toasted rice powder. The toasted rice powder adds a signature crunch and nutty fragrance. It is savory, sour, and spicy.

A spicy salad made with grilled meat (traditionally beef), cucumbers, tomatoes, and herbs tossed in a zesty lime and chili dressing. It offers a refreshing balance of sour, salty, and spicy flavors.

A traditional salad using the flower of the banana tree, which has a texture similar to artichoke. It is mixed with chicken, shrimp, and a rich dressing of coconut milk, chili paste, and tamarind. The flavor is creamy, nutty, savory, and slightly sour.

A refreshing salad featuring pomelo, a large citrus fruit similar to grapefruit but milder. The juicy fruit segments are tossed with shrimp, toasted coconut, peanuts, and a sweet-sour tamarind dressing. It is a perfect balance of textures and fresh flavors.

Thailand's most famous salad, made from shredded unripe green papaya pounded in a mortar with lime, chili, fish sauce, peanuts, and dried shrimp. It has a crisp texture and an intense combination of sour, spicy, salty, and sweet flavors.

A Lao-style papaya salad where the papaya is often sliced into thin, wide strips rather than shredded. It features a stronger, funkier flavor profile due to the use of fermented fish sauce (pla ra) or shrimp paste, alongside the usual lime and chilies.

A salad made with clear glass noodles (mung bean vermicelli), minced meat, and vegetables. It is dressed with a spicy and sour lime-based sauce. The noodles are chewy and absorb the zesty dressing well.

A rich, mild, and slightly sweet curry influenced by Persian cuisine. It features chicken and potatoes simmered in coconut milk with warm spices like cinnamon and cardamom, topped with peanuts. It is creamy and very flavorful.

The most famous Thai soup, known for its bold sour and spicy flavors. It is made with a fragrant broth of lemongrass, galangal, and kaffir lime leaves, often with a dash of coconut milk for creaminess. 'Goong' refers to the version with shrimp.

A silky, aromatic soup based on coconut milk infused with galangal, lemongrass, and kaffir lime leaves. It is milder and creamier than Tom Yum, with a gentle sourness from lime juice.

Known as Green Curry, this dish gets its color and heat from fresh green chilies. It is cooked with coconut milk, Thai basil, and vegetables. The flavor is sweet, spicy, and creamy.

Thai Red Curry, made with dried red chilies, coconut milk, and herbs. It is generally savory and spicy with a rich red color. It is a staple curry dish served with rice.

A type of red curry that is richer, thicker, and sweeter than standard red curry. It has a nutty flavor from peanuts (often grounded into the paste) and is topped with sliced kaffir lime leaves. It contains very little liquid compared to other curries.

Plain steamed jasmine rice. Soft and fluffy, it is the standard accompaniment for most Thai curries and stir-fries.

Glutinous rice steamed until chewy and sticky. It is traditionally eaten by hand and is the staple rice of Northern and Northeastern Thailand, pairing perfectly with grilled meats and salads like Som Tum.

Plain rice noodles, often served as an alternative carb source to rice for curries.