Zaab Eli (saep-ee-lee) – One Bangkok

Thick, flavorful spicy bamboo shoot soup made with Yanang leaf juice and fermented fish sauce, containing bamboo shoots and ant eggs with a bursting texture in the mouth. A popular northeastern dish.

Spicy northeastern style ant egg salad, seasoned with chili powder, roasted rice, fish sauce, and lime. Intense flavor with sour, spicy, and herbal notes.

Crispy fluffy omelet with ant eggs added for richness and a crunchy texture. Easy to eat and suitable for everyone.

Pan-fried egg with a fragrant fish sauce aroma, containing ant eggs. Salty, creamy, and well-balanced flavor.

Clear, well-balanced Tom Yum soup with crispy wild sweet vegetables, fragrant smoked dry fish, and ant eggs. Soothing to drink.

Bamboo shoots seasoned with curry paste and herbs, then baked or simmered until the gravy thickens and infuses the shoots. Ant eggs are added for richness.

Homemade stir-fried noodle dish with a special recipe. Rich and well-balanced flavor.

Rice vermicelli stir-fried with crispy water mimosa and fresh shrimp. Intensely seasoned with chili and garlic, with a fragrant wok aroma.

Stir-fried rice noodles with sweet and sour tamarind sauce, fresh shrimp, tofu, preserved radish, peanuts, and bean sprouts. A popular Thai dish.

Fluffy and fragrant egg fried rice, served with deep-fried sundried pork with a sweet and salty taste.

Spicy ancient style stir-fried beef with holy basil over rice. (Dry stir-fried, fragrant with dried chilies). Served with pickled egg yolk in fish sauce, rich and salty.

Crispy on the outside, tender on the inside deep-fried pork neck over rice, served with pickled egg yolk in fish sauce for extra richness.

Salmon fried rice seasoned with Bak Mon (mulberry) sauce for a unique sweet and sour taste. Choose between regular or fermented fish sauce version.

Grilled beef sirloin over rice with Jaew dipping sauce, served with pickled egg yolk in fish sauce.

Rich chili paste fried rice, served with crispy sweet pork floss. A perfect combination.

Egg fried rice with a fragrant wok aroma, served with deep-fried sundried beef.

Fried rice with fragrant charcoal-grilled pork neck, with a soft and melt-in-your-mouth taste.

Luang Prabang style papaya salad. Uses thinly sliced large papaya strips, seasoned with shrimp paste and fermented fish sauce. Rich and unique flavor.

Spicy green mango salad mixed with savory and sweet shrimp paste, topped with crispy fish for added texture.

Spicy papaya salad with fermented fish sauce, chewy small rice noodles, and crispy pork crackling.

Spicy papaya salad with fresh pickled blue crabs, with sweet and juicy meat that complements the salad dressing.

Spicy Lao style papaya salad with abundant side ingredients such as Vietnamese sausages, rice noodles, and acacia seeds.

Spicy papaya salad with pickled crabs and fermented fish sauce, mixed with fresh rice noodles. Rich and satisfying flavor.

Sweet and sour papaya salad, no fermented fish sauce. With peanuts and dried shrimp. Suitable for those who prefer less spicy.

Crispy lotus stem salad in a rich fermented fish sauce, with fresh, bouncy shrimp.

Sweet corn and sticky corn salad, with a sweet, creamy, and salty taste. Enjoyable to eat, can add salted egg for extra flavor.

Hot steamed sticky rice, soft and smooth. Perfect to enjoy with papaya salad and northeastern dishes.

Cooked jasmine rice.

Cooked white rice vermicelli, easy to eat.

Steamed black sticky rice with a unique fragrant aroma and chewy texture.

Fresh rice noodles. Popularly eaten with papaya salad to absorb the spicy dressing.

KORAT STIR-FRIED RICE NOODLES WITH RICH, SWEET, AND SALTY SAUCE, CHEWY NOODLES

Boiled sweet corn kernels.

Fresh acacia seeds, nutty with a unique aroma. Popularly sprinkled on papaya salad.

Fresh lotus stem, crisp and juicy.

Thinly sliced almonds, adding crunchiness and richness.

Pickled garlic, sweet and sour taste.

Roasted peanuts, fragrant and nutty.

Sour and salty fermented pork sausage.

Crispy small fried pork cracklings.

Marinated pork neck, coated in batter and deep-fried until crispy.

Vietnamese sausages with bouncy texture, cut into bite-sized pieces.

Raw egg yolk pickled in seasoned fish sauce. Salty, creamy, and chewy.

SOFT-BOILED EGG, RUNNY YOLK

Boiled salted egg, with a creamy and salty taste.

Fresh sea prawns with sweet, bouncy meat. Can be chosen raw or cooked.

Small freshwater prawns, cooked.

Dried shrimp with firm texture, salty and sweet taste.

Pickled blue crab with fresh, sweet, non-fishy meat.

SALTED RIVER CRAB (for papaya salad)

Fluffed and deep-fried crispy catfish.

Crispy fried small fish, seasoned.

Pickled mussels, sour and salty taste.

Boiled or grilled squid, chewy texture.

Boiled instant noodles.

Special dipping sauce, spicy, flavorful, and fragrant with fermented fish sauce.