Chez Ly Village Tao-Tao

Likely a Tom Yum soup. A clear, spicy, and tangy broth, flavored with lemongrass, galangal, and kaffir lime leaves, with shrimp.

Likely a Tom Kha Gai soup. A rich and creamy broth based on coconut milk, flavored with galangal and lemongrass, with chicken and a hint of chili.

Light and fragrant soup based on fish broth and fresh lemongrass stalks. Delicate and aromatic flavor.

Fresh salad combining the sweetness of pineapple and the flavor of shrimp, seasoned with a Thai dressing (lime, chili, fish sauce).

Som Tum. A traditional salad of shredded green papaya, pounded with chili, garlic, tomatoes, green beans, and a sweet-sour-spicy sauce.

Yam Nua. Grilled beef slices mixed with fresh herbs (mint, cilantro), red onions, and a spicy lime sauce.

Pla Goong. Spicy shrimp salad with minced lemongrass, herbs, shallots, and a dressing with chili and roasted chili paste.

Yam Pla Muek. Blanched squid served as a salad with plenty of herbs, celery, onions, and a very spicy lime and chili sauce.

Fish marinated with spices and curry paste, steamed in a banana leaf that preserves moisture and imparts a subtle aroma.

Thai-style fried spring rolls, stuffed with minced meat, vermicelli, and vegetables. Crispy, served with a sweet and sour sauce.

Firm monkfish meat stir-fried with clusters of fresh green peppercorns and basil. A fragrant and slightly spicy dish.

Shrimp stir-fried in a wok with fresh green peppercorns and Thai basil, offering a herbaceous and peppery flavor.

Shrimp cooked in a Thai curry sauce (likely yellow or red), rich in coconut milk and spices.

Shrimp served in a sauce balancing acidity (vinegar or tamarind) and chili spiciness.

Large grilled shrimp on skewers, often served with a spicy seafood sauce.

Pla Rad Prik. Whole or filleted sea bream fried until crispy, coated in a sweet-sour-spicy sauce based on chili and garlic.

Mussels stir-fried in a wok with chili paste, garlic, and plenty of Thai basil. Flavorful and aromatic.

Duck slices stir-fried with fresh green peppercorns and basil. The duck fat pairs well with the fresh spices.

Gai Hor Bai Toey. Marinated chicken pieces wrapped in pandan leaves and fried. The chicken remains tender and fragrant.

A chicken curry or soup with crunchy bamboo shoots, cooked in spicy coconut milk.

Moo Satay. Pork skewers marinated in turmeric and coconut milk, grilled over wood fire. Served with peanut sauce.

Marinated and grilled beef skewers, served with a rich and creamy satay sauce.

Kai Satay. Yellow chicken skewers (turmeric), tender and grilled, served with peanut sauce.

Jim Jum or Suki. An aromatic broth served in an earthenware or metal pot in the center of the table, where meat, seafood, vegetables, and noodles are cooked.

Khao Pad Sapparod. Fried rice in a wok with pineapple chunks, seafood, cashews, and sometimes yellow curry.

Khao Pad Goong. Jasmine rice stir-fried with shrimp, eggs, onions, and soy/fish sauce. Served with lime.

Khao Niew. Steamed glutinous rice, served in a bamboo basket. Traditionally eaten with fingers by forming small balls.