Saneh Larb Koi

A classic Thai green papaya salad. Shredded papaya is pounded with peanuts, long beans, and dried shrimp in a mortar. The dressing is a balance of sour lime, sweet palm sugar, and savory fish sauce.

A variation of papaya salad from the Korat region. It combines the sweetness of Thai-style salad with the savory funk of fermented fish sauce (pla ra). A bridge between central and northeastern Thai flavors.

Authentic Isan-style papaya salad featuring salted field crabs and strong fermented fish sauce. It has a dark color and an intense, savory, and spicy flavor profile. Best eaten with sticky rice.

A spicy salad similar to Som Tum but made with crunchy yardlong beans instead of papaya. Pounded with chili, lime, and fish sauce for a crisp and flavorful dish.

A refreshing spicy salad made with sliced cucumbers. The water content of the cucumber makes it lighter and juicier than papaya salad, absorbing the sour and spicy dressing well.

A combination of papaya salad ingredients tossed with fermented rice vermicelli noodles (Kanom Jeen). The noodles soak up the spicy and savory sauce, creating a filling and texture-rich dish.

A salad that uses sweet corn kernels as the base instead of papaya. The natural sweetness of the corn contrasts beautifully with the spicy, sour, and savory Isan-style dressing.

Central Thai-style papaya salad topped with wedges of salted egg. The creamy, salty egg yolk creates a rich texture that complements the tart tamarind dressing.

Sweet corn salad enhanced with the addition of salted egg. A popular combination offering a mix of sweet, spicy, sour, and salty flavors.

A 'jungle' or mixed forest salad that includes a variety of ingredients like papaya, noodles, bamboo shoots, vegetables, and seeds. A very complex, spicy, and texture-heavy dish.

Spicy papaya salad served with slices of Moo Yor (white pork sausage). The smooth, savory sausage provides a meaty contrast to the crisp, spicy salad.

A spicy and sour Isan-style clear soup with pork. Flavored generously with galangal, lemongrass, kaffir lime leaves, and fresh chilies. Refreshing and hot.

A traditional minced pork salad tossed with lime juice, fish sauce, chili powder, fresh herbs like mint and cilantro, and toasted rice powder for crunch. Served warm.

A thick, herbal curry-soup from northeastern Thailand made without coconut milk. It features pork, dill, and local vegetables in a savory, aromatic broth.

Grilled pork sliced and dressed with spicy lime sauce, herbs, and toasted rice powder. Similar to Larb but with sliced meat instead of minced. Juicy and flavorful.

Marinated pork neck grilled over charcoal until tender and slightly charred. The meat is fatty and juicy, typically served with a spicy tamarind dipping sauce.

Sliced pork tossed generously with roasted rice powder ('Klook Foon' means 'covered in dust'). Offers a savory flavor with a distinctive crunchy texture from the rice powder.

Thai-style deep-fried chicken wings. Marinated to be savory and crispy, served with a spicy dipping sauce to cut through the richness.

Steamed jasmine rice. Fragrant and fluffy, suitable for eating with curries and soups.

Steamed glutinous rice served in a small basket or bag. Chewy and dense, traditionally eaten by hand with Isan dishes like papaya salad and grilled meats.

Fresh, thin rice noodles made from fermented rice. Soft and slippery, often eaten as a side to papaya salad or with curry sauces.

Crispy deep-fried pork rinds. A savory, crunchy snack often added to noodles or papaya salad for texture.

A spicy and sour clear soup made with beef. Seasoned with roasted chilies, galangal, lemongrass, and lime. A hearty and aromatic dish.

A spicy minced beef salad seasoned with lime, chili, fresh herbs, and roasted rice powder. Can be served raw or cooked, this version is listed as cooked.

Grilled beef sliced and mixed with a spicy Isan dressing of lime, chili, mint, and toasted rice powder. Savory and zesty.

Minced beef salad seasoned with fresh herbs, lime juice, fish sauce, and chili. A classic savory dish full of texture and flavor.

A traditional Isan beef stew or soup known for its slight bitterness, often from bile or specific herbs. Rich, complex, and savory.

Slices of beef shank blanched briefly in hot broth. The meat is tender with a bit of crunch from the tendon, served with a spicy dipping sauce.

A savory herbal curry made with beef shank, dill, and vegetables. The broth is thick and aromatic, without coconut milk.

Grilled beef brisket tossed in roasted rice powder and spices. The rice powder gives it a 'dusty' appearance and a nutty crunch.

A small bucket filled with ice cubes for cooling beverages at the table.

A large bucket filled with ice cubes, suitable for sharing among a group.