ZaabEli

Fried spring rolls filled with spicy pork, fried until golden brown and crispy in a cigar shape. Served with a Jaew Mayo dipping sauce, combining the creaminess of mayonnaise and the zest of Jaew. Enjoy as a snack.

Crispy fried sweet corn coated in batter. The natural sweetness of the corn is balanced by the salty and savory batter. Crispy on the outside, soft on the inside.

A signature Korat noodle dish. Chewy noodles stir-fried with a special sauce, rich, spicy, and sweet. Similar to Pad Thai but with its own unique character.

Small river shrimp roasted with salt and herbs until crispy. Edible whole, with a savory, nutty, and herbal aroma. Perfect as a snack.

Seasoned field crab roe, homemade style. Rich, creamy, and savory. Served in a crab shell with soft sticky rice for dipping. Authentic Isaan texture and flavor.

Hot and soft steamed sticky rice served with crispy, sweet and salty shredded pork. An easy-to-eat dish that perfectly complements each other.

Tender beef shank with marbled fat and tendons, boiled to a perfect tenderness, with a crisp texture that is not chewy. Served with a delicious Jaew dipping sauce.

Firm and bouncy Vietnamese pork sausage. Choose to have it fried for a crispy, fragrant exterior or steamed for a soft, melt-in-your-mouth texture.

Pan-fried egg with a good fish sauce aroma. Includes ant eggs that provide a creamy texture and pop in your mouth. Balanced savory flavor with a hint of sweetness.

Pork belly marinated in fish sauce and fried until golden brown and crispy. Savory and salty, served with a fragrant and savory fermented fish Jaew sauce to cut through richness and enhance flavor.

Crispy fried pork neck with marbled fat, crispy on the outside and tender on the inside. Cut into bite-sized pieces, served with a zesty Jaew dipping sauce.

Special recipe fried chicken, crispy skin and juicy meat. Topped with crispy fried shallots for extra aroma. Served with a delicious Isaan-style sauce.

Fried pork coated with spices and fragrant roasted rice powder. Offers a crispy texture and an aromatic herbal scent.

Crispy battered chicken tendons. Pleasantly crunchy, perfect as a snack or appetizer.

Beef marinated with seasonings, sun-dried until slightly dry, then fried. Offers an intense flavor and a satisfying chewy texture.

Salt-marinated chicken wings fried until the skin is dry and crispy. Perfectly salty and easy to eat.

River shrimp formed into a patty, coated in batter and deep-fried until crispy. Served with Ajat sauce or chicken sauce.

Minced pork larb balls, shaped and deep-fried until crispy. The inside remains moist and flavorful with complete Larb seasonings.

Pork neck marinated and sun-dried, then fried. Tender and bouncy meat with a balanced flavor.

Marinated duck beaks fried until crispy. Almost entirely edible, with an intense flavor and a fragrant garlic and pepper aroma.

A zesty salad combining crispy fried rice with sour fresh fermented pork, tossed with herbal dressing, fragrant fried chili, and peanuts.

Spicy rice noodle salad with fermented fish sauce, mixed with de-boned mackerel and herbal vegetables. Zesty and satisfying.

Perfectly boiled cockles with tender, juicy meat. Tossed with chili paste and herbal ingredients. Sweet, spicy, and well-balanced.

Tender Vietnamese pork sausage slices, tossed in a zesty dressing with fresh, crisp vegetables. Perfectly sour and spicy.

Fresh, crisp, and bouncy shrimp, chilled and served with a zesty, sour, and spicy seafood dipping sauce.

Tender and crisp young lotus stems, tossed in fermented fish sauce with fresh, bouncy shrimp. Savory and flavorful, the dressing infuses the lotus stems.

Fresh blue crab pickled in fish sauce until infused. Tossed with a zesty dressing and herbs for added fragrance. Sweet and juicy crab meat.

Shredded bamboo shoots boiled with Ya Nang leaves, seasoned with roasted rice powder, chili flakes, and fermented fish sauce. Fragrant with local herbs.

Boiled pork liver, perfectly tender, not tough. Seasoned with a zesty Larb dressing and fragrant roasted rice.

Charcoal-grilled pork neck, cut into bite-sized pieces, made into a 'Nam Tok' salad. Sour, spicy, salty, and balanced with roasted rice.

Minced pork, stir-fried and seasoned with fish sauce, lime, chili flakes, and roasted rice powder. With shallots and mint. Sour, spicy, and fragrant.

Finely minced beef, seasoned in authentic Isaan 'Larb' style. Rich flavor, fragrant with roasted rice and dried chili.

Grilled mackerel wrapped in banana leaves, de-boned and made into a 'Pla' salad with sliced lemongrass and herbs. Zesty and fragrant with grilled aroma.

Fresh salmon cubes, seasoned Thai 'Pla' style with abundant herbs like lemongrass, kaffir lime leaves, and fresh chili.

Fresh river shrimp seasoned with Larb spices, lime, chili, and roasted rice. Sour, spicy, and refreshing.

Rich bamboo shoot soup with 'Nam Pu' (Northern fermented crab paste), a unique seasoning from the North, offering a distinctive aroma and flavor.

Raw or roasted beef, seasoned with a slight bitterness from bile, in authentic Isaan style. Fragrant with roasted rice, a deep flavor for beef lovers.

Minced duck meat, stir-fried and seasoned with freshly roasted chili. Pungent and intense flavor, without any gamey smell.

Thinly sliced fresh salmon, topped with a zesty seafood dipping sauce. Served with whole garlic cloves and side vegetables.

Crispy fried sea bass, tossed with Larb seasonings. Sour, salty, spicy, crispy, and easy to eat.

Bamboo shoot soup with Ya Nang leaves, thick and rich. Enhanced with creamy ant eggs. Authentic local flavor, fragrant with fermented fish sauce and Thai basil.

Fresh ant eggs seasoned Isaan-style 'Koy', with roasted rice powder, chili flakes, and lime. Sour, spicy, and rich ant egg flavor in every bite.

Fluffy, thick, and soft omelet filled with ant eggs throughout. The richness of the ant eggs perfectly complements the hot omelet.

Isaan-style soup with crispy, sweet jungle vegetables, fragrant grilled fish, and ant eggs. The soup is well-balanced and soothing.

Rice topped with dry-stir-fried minced beef, fragrant with wok and basil. Served with a fish sauce-marinated egg yolk for extra richness.

Rice bowl topped with crispy, tender pork neck, served with fish sauce-marinated egg yolk for an extra rich flavor.

Salmon fried rice, seasoned with our special Jaew sauce or fermented fish Jaew sauce. Offers a spicy and fragrant Thai flavor fusion.

Rice bowl topped with well-grilled Wagyu beef, tender and juicy. Served with a fish sauce-marinated egg yolk for a perfect combination.

Spicy chili paste fried rice, served with sweet and crispy shredded pork. A complete one-dish meal.

Mild egg fried rice, served with savory, salty, crispy sun-dried beef. Fragrant with wok aroma.

Fried rice served with tender grilled pork neck and Jaew dipping sauce.

Luang Prabang Style Lao Papaya Salad. Thinly sliced papaya, rich fermented fish sauce, savory and spicy.

Sour mango salad with fragrant shrimp paste, topped with small crispy fish for a crunchy texture and savory flavor.

Tum Sua using thin, chewy noodles instead of rice noodles. Mixed with fermented fish sauce and papaya salad ingredients, topped with crispy pork crackling.

Spicy papaya salad with large pickled blue crabs in fish sauce. The sweet and salty crab meat complements the papaya salad dressing.

Lao papaya salad with abundant ingredients, including Vietnamese pork sausage and acacia seeds. Savory fermented fish sauce flavor.

Sweet corn and waxy corn salad, offering different textures of crisp and chewy. Sour and sweet flavor, with an option to add salted egg for extra richness.

Lao papaya salad with rice noodles, mixed with fermented fish sauce and papaya salad ingredients. Fragrant with fermented fish sauce.

Sweet and sour papaya salad, no fermented fish sauce, with roasted peanuts and dried shrimp. Balanced and easy to eat.

Crispy lotus stem salad with fermented fish sauce and fresh shrimp. The lotus stems absorb the dressing well, providing a juicy flavor in every bite.

Hot and soft steamed white sticky rice. Pairs well with any Isaan dish.

Soft steamed black sticky rice. Higher in nutritional value, with a slightly chewier texture than white sticky rice.

Cooked jasmine rice, with beautiful, soft, and fragrant grains.

Fresh Khanom Jeen (rice noodles), bundled. Pairs well with papaya salad or larb.

Boiled white rice vermicelli, perfectly soft, topped with fried garlic.

Boiled sweet corn kernels, sweet and crisp.

Tender and crisp young lotus stems.

Pickled whole garlic, sweet and sour, crisp.

Sour fermented pork, cut into bite-sized pieces.

Large Crispy Fried Pork Neck

Rich, savory, and salty marinated raw egg yolk.

1 Hard-boiled salted egg, halved

Small Boiled River Shrimp

Pickled Blue Crab in Fish Sauce

Crispy fried shredded catfish

Pickled mussels, sour and salty.

Boiled instant noodles

Shelled acacia seeds, nutty flavor.

Crispy baked thin almond slices

Freshly roasted peanuts

Crispy small pork crackling

Boiled Vietnamese Pork Sausage, sliced

Soft-boiled egg, runny yolk

Choice of boiled or fresh shrimp

Small dried shrimp

Salted Field Crab (for Papaya Salad)

Crispy seasoned small fish

Crispy squid for salads or Yom Yen Ta Fo

Our Signature Spicy Jaew Dipping Sauce