Yord Laab Ped Udorn

Isaan-style hot pot with a rich broth fragrant with Thai herbs like galangal, lemongrass, and kaffir lime leaves. Served with meat, fresh vegetables, and a spicy dipping sauce. Intense and mellow flavor.

Duck larb with added fresh duck blood for richness. Seasoned with larb ingredients, toasted rice powder, dried chili, and herbs. Spicy and hot with a unique aroma.

Minced duck meat is deep-fried until crispy, then tossed with larb ingredients. Intense flavor, crispy and delicious, fragrant with toasted rice and fried herbs.

Isaan-style raw pork salad, seasoned with chili flakes, toasted rice powder, fish sauce, and lime. Contains fresh herbs. Intense flavor.

Boiled or raw fresh shrimp seasoned as larb, with toasted rice powder, chili flakes, and various herbs. A complete sour, salty, and spicy flavor.

Perfectly boiled squid tossed with larb ingredients. Intense flavor, with chewy and crispy squid that pairs well with herbs.

Ant eggs, a seasonal delicacy, are seasoned in Isaan larb style. The rich flavor bursts in the mouth, contrasting with the sour and spicy seasoning.

Larb made with the crispy edge of beef, offering a satisfying chewy texture, seasoned with intense Isaan flavors.

Various types of beef offal mixed into a larb salad, offering diverse textures, both tender and crispy. Seasoned spicy, sour, and fragrant with toasted rice.

Finely minced beef seasoned with complete larb ingredients. Rich flavor, fragrant with toasted rice and mint.

Grilled pork neck slices, seasoned with nam tok dressing (toasted rice powder, chili flakes, fish sauce, lime). Mellow flavor, fragrant with grilling.

Fragrant grilled chicken, seasoned in Isaan nam tok style. Intense flavor, perfectly sour and spicy. Served with fresh vegetables.

Traditional Isaan soup with a thick gravy, fragrant with dill and various herbs. Salty, spicy, and mellow with fermented fish sauce. Contains many types of vegetables.

Aom soup with ant eggs as the main ingredient. The richness of the ant eggs blends perfectly with the spicy soup and the aroma of dill.

Thai herbal hot pot with a clear broth, fragrant with lemongrass, kaffir lime leaves, and basil. Meat and vegetables are blanched and served with a spicy dipping sauce.

Sliced grilled beef, seasoned with nam tok larb ingredients. Spicy, sour, and salty flavor, fragrant with grilled meat and toasted rice.

Grilled catfish meat is deboned, chopped, and stir-fried until dry, seasoned as larb. Fragrant with herbs and fish.

Tender duck breast, grilled and seasoned in Isaan nam tok style. Intense flavor that penetrates the meat.

Minced pork larb formed into balls and deep-fried until crispy outside and tender inside, delivering a rich larb flavor in a fried format.

Boiled pork liver, perfectly cooked, tender and sweet, not tough. Seasoned intensely with larb ingredients.

Various fresh seafood like shrimp and squid, seasoned in Isaan larb style. An intense sour, spicy, and zesty flavor.

Shredded bamboo shoots, boiled and seasoned with fermented fish sauce, chili flakes, toasted rice powder, and sesame seeds. Fragrant with 'yanang' leaves, a unique flavor.

Tender grilled pork neck with a little fat, made into nam tok. Rich flavor, fragrant with toasted rice. Best enjoyed with hot sticky rice.

Spicy papaya salad served with generous pieces of crispy fried chicken skin. Enjoyable to chew and pairs well with the spicy and sour flavors of the papaya salad.

Papaya salad with rice vermicelli, seasoned with fermented fish sauce and salted crab. Rich and mellow flavor, fragrant with fermented fish sauce.

Sweet corn kernels are used instead of papaya, pounded with sweet, sour, and spicy seasonings. Offers a crunchy texture and natural sweetness from the corn.

A well-balanced Thai papaya salad topped with a large portion of crispy fried small shrimp. Adds a crispy and savory element to the dish.

Luang Prabang-style Lao papaya salad with large, thinly sliced papaya, seasoned with shrimp paste and fermented fish sauce. Rich and mellow flavor, served with pork crackling.

Spicy papaya salad served with generous pieces of crispy pork, crispy skin and tender meat, adding diverse textures.

A hybrid papaya salad combining Thai flavors (peanuts, dried shrimp) and Lao flavors (fermented fish sauce, salted crab).

Fresh long beans are pounded slightly instead of papaya, seasoned with intense flavors, and served with a boiled egg to balance the spiciness.

Papaya salad with rice vermicelli and salted crab. No fermented fish sauce (as per the name), or can be added according to recipe. Savory and salty from the crab.

Shredded carrot strands are used instead of papaya, offering beautiful color and a sweet, crisp taste from the carrots.

Spicy papaya salad with fresh, sweet, and bouncy shrimp. Pairs well with the intense dressing.

Papaya salad packed with ingredients like shrimp, squid, and other seafood. An intense sour and spicy flavor.

Thai papaya salad with added fermented fish sauce for extra flavor. A Korat specialty, with a balanced sour, sweet, salty, and spicy taste.

A papaya salad primarily made with tomatoes, offering a fresh, sweet, and sour taste. The dressing soaks into the tomatoes.

Papaya salad served with fragrant, tender grilled pork neck with streaks of fat. A perfect combination.

Large steamed egg squid in a spicy lemon broth. Sour, hot, and fragrant with garlic and chili.

Finely shredded banana blossom mixed in a Thai-style salad with coconut milk and chili paste for a rich, mellow flavor, or a clear, spicy salad.

Tender acacia leaves are mixed with a spicy dressing and herbs. Fragrant with herbs and dressing ingredients.

Boiled sweet leaf is tossed in a mellow salad. The vegetables are crisp and naturally sweet.

Firm and bouncy Japanese king oyster mushrooms are mixed in a spicy salad, offering a great texture.

Crispy boiled jellyfish tossed with a spicy dressing. A delightful snack to chew on.

Boiled cockles, shelled and mixed with lemongrass and herbs. Spicy flavor to eliminate any gaminess.

Sliced grilled pork neck salad with cucumber, tomatoes, and onions. A perfectly balanced sour, sweet, salty, and spicy flavor.

Plump fresh oysters are mixed with chili paste, lemongrass, and acacia leaves. The sweet, fresh taste of the oysters contrasts with the rich dressing.

Grilled catfish meat is flaked and fried until crispy, served with a sweet and sour mango dressing.

Sour fresh fermented pork salad mixed with shredded ginger, chili peppers, and roasted peanuts. Sour, spicy, and ginger-scented.

Cleaned boiled tripe (beef stomach) tossed in a zesty salad. Crispy texture.

A trio of crispy fried items like fish maw, dried squid, and cashew nuts, tossed in a sweet and sour salad.

Halved century eggs topped with a spicy dressing, garnished with pickled ginger and fried garlic.

Boiled squid salad with celery, onions, and tomatoes. A refreshing sour, salty, and spicy flavor.

Minced shrimp meat is fried until fluffy and crispy, served with a spicy mango dressing. Similar to crispy catfish salad but more fragrant and rich.

Ant eggs are mixed with herbal ingredients. The rich flavor of the eggs combines with a spicy dressing.

Fresh oysters served with accompaniments like acacia leaves, fried shallots, chili paste, and seafood dipping sauce.

Firm river catfish with chewy skin, perfectly boiled and served with soybean paste or seafood dipping sauce. Naturally sweet from fresh fish.

"Nongkhai" pork baloney sausage, known for its bouncy texture and peppery aroma. Boiled and served with dipping sauce.

Beef shank with tendon, boiled to a slight crisp. Enjoyed with a bitter or sour jaew dipping sauce.

Boiled jellyfish tossed with sesame oil and sesame seeds. Fragrant, rich, and crispy.

A mix of boiled beef offals, served with a spicy dipping sauce. For offal lovers.

Tender Chinese herbal stewed beef, blanched and served dry with a chili-vinegar dipping sauce.

Crispy beef tendon, boiled and served, enjoyable to eat with dipping sauce.

Free-range chicken pieces, marinated with salt and fried until dry and crispy. Salty and savory flavor, with a fragrant fried chicken aroma.

Mashed Pla Krai fish is kneaded with curry paste until sticky, then fried until puffy and firm. Chewy texture, served with Ajat dipping sauce.

Crispy fried German pork knuckle with crispy skin and tender meat, served with seafood dipping sauce and pickled vegetables.

Salt-marinated duck meat is fried until the skin is crispy and the meat is tender and juicy. Perfectly salty.

Sour fermented chicken knees (nam) coated in batter and deep-fried. Crispy and sour-salty, a popular appetizer.

Small fish fried whole until crispy. Edible bones and all. Savory and nutty flavor, enjoyable to chew.

Japanese king oyster mushrooms stir-fried with fresh shrimp in oyster sauce. Mellow flavor, fragrant with wok hei.

Tender sweet leaf shoots are stir-fried over high heat with oyster sauce. The vegetables are crisp and delicious.

Various vegetables stir-fried together with fresh shrimp, seasoned with black pepper for a fragrant, spicy kick.

Chinese morning glory stir-fried rapidly over high heat with chili and garlic. Intense flavor, the vegetables remain crisp.