ตำแซ่บนัว (วัชรพล)

Salt-grilled ruby fish until the skin is crispy and the flesh is tender and sweet. Served with rice noodles, fresh vegetables, and a spicy seafood dipping sauce. A healthy and enjoyable dish.

Boiled cockles, cooked to perfection. Sweet and bouncy meat, served with side vegetables and a spicy dipping sauce. Enjoy as miang kham for a full spectrum of flavors.

Boiled or fried pork belly, cut into bite-sized pieces. Served with fresh vegetables and a spicy dipping sauce. The richness of the pork is balanced by the spicy and sour dipping sauce.

Raw beef and fresh offal, cut into pieces. Served with bitter jaew dipping sauce (containing ox bile). A popular Isaan dish with natural sweetness from the fresh meat.

Boiled cockles cooked to your liking, easy to peel. Dip in spicy and sour seafood sauce. The cockle meat is sweet and crunchy.

Fresh shrimp pickled in seasoned fish sauce. Mellow salty-sweet flavor, bouncy and crisp shrimp. Served with fresh garlic and chili.

Fresh salmon fillet pickled in Korean soy sauce. The salty-sweet flavor seeps into the fish. Served with seaweed and Japanese rice, or eaten as is.

Fresh shrimp pickled in Korean-style soy sauce dressing. A mellow flavor with a fragrant soy sauce aroma. The shrimp is sweet and bouncy.

Fresh egg yolk pickled in soy sauce until the yolk becomes chewy and intensely flavorful, with a fragrant, creamy, salty, and sweet taste.

Som tum served on a large platter with various side dishes such as rice noodles, boiled eggs, pork sausage, pickled vegetables, and crispy pork rinds. Suitable for sharing among many people.

Som tum with salted crab and pla ra. Salty, spicy, and savory with a unique pla ra aroma. A popular dish for som tum enthusiasts.

Luang Prabang style som tum. Uses thinly sliced papaya, with shrimp paste and pla ra. Rich flavor and a unique aroma.

Som tum without pla ra. Primarily sour and sweet, with peanuts and dried shrimp. Easy to eat, suitable for those who don't prefer very spicy food.

Thai som tum with added salted crab. The saltiness from the crab contrasts with the sweet and sour flavor of the Thai som tum, adding mellowness.

Thai som tum served with salted egg. The creamy, salty flavor of the egg yolk complements the sweet and sour som tum dressing.

Uses boiled sweet corn instead of papaya, seasoned in the style of Thai Som Tum. The sweetness and crispness of the corn are mixed with a spicy dressing.

Sweet corn som tum with salted egg. A complete sweet, creamy, and salty flavor. A refreshing snack.

Crab and pla ra som tum with rice noodles. Mixed together, the rice noodles absorb the som tum dressing, making every bite intensely flavorful.

Uses chopped long beans instead of papaya. The beans are crisp and juicy, pairing well with the intensely flavored pla ra dressing. Refreshing and cuts through richness.

Som tum with firm Ubon pork sausage. The flavor of the pork sausage blends well with the spicy som tum dressing.

Crab and pla ra som tum with many ingredients such as rice noodles, pork sausage, and various vegetables. Savory flavor with abundant ingredients.

Uses unripe bananas pounded with som tum ingredients. The astringent taste of the banana is cut by the spicy and sour flavor of the pla ra dressing. It's a rare, traditional local dish.

Uses fresh long beans pounded until slightly broken instead of papaya. The beans are naturally crisp and sweet, pairing very well with pla ra dressing.

Primarily features rice noodles, seasoned like som tum and mixed until the noodles absorb the dressing. Intensely flavorful.

Authentic Lao som tum. Emphasizes a rich pla ra flavor, not too sweet, with intense salty and spicy notes.

Beef brisket with marbled fat, grilled to perfection. Cut into bite-sized pieces, served with jaew dipping sauce. Tender and juicy beef.

Crispy fried fermented carp, sprinkled with herbs like shallots and chili. Sour, salty, and savory flavor, perfectly balanced.

Chicken thigh and drumstick marinated with spices, grilled until the skin is beautifully charred and the meat is tender and juicy. Fragrant with the marinade.

Pork intestine, marinated with spices, grilled over low heat until fragrant. Not tough, served with a delicious jaew dipping sauce.

Marinated pork belly, coated in batter and fried until crispy outside and tender inside. Chewy and enjoyable, perfect as a snack.

Well-marinated chicken wings fried in fish sauce until golden and crispy. Salty and savory with a fragrant fish sauce aroma.

Glass noodles stir-fried with minced pork and fried garlic. Seasoned to perfection, with a fragrant garlic aroma.

Marinated pork, dried and seasoned, then fried until fragrant. The meat is chewy with a perfectly balanced sweet and salty taste.

Grilled or fried pork, served with pla ra dipping sauce and fresh vegetables. Enjoy the authentic Isaan flavor when eaten together.

Sun-dried marinated beef, fried until fragrant. Not too tough, with a rich beef flavor.

Spicy pork larb, formed into balls and fried until crispy. Fragrant with roasted rice and herbs.

Grilled or sun-dried beef, served with pla ra dipping sauce and fresh vegetables. For lovers of beef and pla ra.

Crispy fried chicken tendons. Chewy, crunchy, and savory. Enjoyable as a snack.

Fresh squid, dried and lightly fried until tender and chewy. Naturally salty from the sea and seasonings.

Pork neck with marbled fat, marinated with spices and grilled until fragrant. Tender and juicy meat, dipped in spicy jaew sauce.

Marinated grilled beef, with a smoky aroma. The meat is chewy with a rich flavor.

Firm pork sausage, cut into pieces and fried until golden and fragrant. Delicious as a snack or with som tum.

Tender marinated pork, fried with fragrant fried garlic. Salty, rich, and mellow flavor.