Bai Thong

Crispy fried spring rolls. Filled with a savory mixture of meat or vegetables and vermicelli. Usually served with lettuce leaves and a dipping sauce.

Wok-fried rice with eggs, vegetables, and meat or tofu. A complete and fragrant dish, with lightly golden rice grains.

Wok-fried rice noodles in a sweet and sour tamarind sauce. Served with eggs, crushed peanuts, bean sprouts, and lime.

Salad made with cold rice vermicelli, fresh vegetables (cucumber, carrot, lettuce), aromatic herbs, and warm stir-fried meat. Often garnished with spring rolls and peanuts.

A creamy and mild soup based on coconut milk (Tom Ka). Flavored with Thai herbs like lemongrass. Served with rice.

Clear and spicy soup (Tom Yam) with intense aromas of lemongrass and chili. A balance of sour and spicy flavors. Served with rice.

Light broth containing silken tofu and vegetables. A mild and comforting soup. Served with rice.

Clear soup with soy vermicelli (glass noodles) and vegetables. Light and slippery texture of the noodles. Served with rice.

Hot or warm dessert made of banana pieces cooked in sweet coconut milk with tapioca pearls. Sweet and comforting.

Creamy custard made from eggs and coconut milk. Smooth texture and rich caramelized coconut flavor.

Sticky textured rice, steamed in a bamboo basket. Traditionally eaten with fingers as an accompaniment to grilled or spicy dishes.

Selection of refreshing non-alcoholic drinks.