Chulaos Churos Sam Yaek Pichai

A house-special Lao-style papaya salad featuring shredded green papaya mixed with fermented fish sauce (pla ra). Salty, spicy, and savory with a distinct pungent aroma.

A signature papaya salad created by the restaurant. Spicy, sour, and savory, typically featuring a balance of fish sauce, lime, and chilies.

Spicy salad made with fermented rice noodles (khanom jeen) dressed in a Lao-style fermented fish sauce mixture. Soft noodles with a bold, spicy, and savory flavor profile.

A spicy salad featuring Vietnamese-style rice noodles (khao piak). Chewy noodles tossed in a spicy and savory dressing, often with fermented fish sauce.

Luang Prabang style papaya salad using thin, flat slices of papaya instead of shreds. Seasoned with strong fermented fish sauce and shrimp paste for a rich, savory, and spicy taste.

Instant noodle spicy salad mixed with various ingredients like meat or seafood. Savory, spicy, and sour.

Corn salad made with sweet corn kernels instead of papaya. Sweet, sour, and spicy dressing, often containing dried shrimp and peanuts.

Spicy salad featuring sliced Vietnamese pork sausage (moo yor). The sausage is firm and savory, tossed in a spicy lime and chili dressing.

Spicy papaya salad served with fresh raw shrimp. The shrimp provides a sweet, snappy texture contrasting with the spicy and sour Som Tum dressing.

Cucumber salad prepared similarly to papaya salad. Crisp, refreshing cucumber chunks in a spicy, sour, and savory dressing.

Spicy salad featuring crunchy jellyfish marinated with sesame oil. A fragrant, nutty aroma complements the spicy and sour Thai dressing.

Spicy salad made with sliced beef shank and fresh chilies. The beef has a chewy texture with tendon streaks, dressed in a zesty lime and chili sauce.

Spicy salad with soy-marinated raw shrimp. The shrimp are salty and sweet, served with a spicy seafood dressing and herbs.

Isan-style beef hot pot served with a rich, herbal broth. Includes sliced beef, vegetables, and a spicy dipping sauce (jaew).

Isan-style pork hot pot with aromatic herbal broth. Served with pork slices, vegetables, and spicy jaew dipping sauce.

Grilled Picanha (rump cap) beef. The meat is tender with a fat cap, offering a rich beefy flavor. Served with a spicy dipping sauce.

Sous-vide beef tongue, then grilled to finish. Extremely tender texture with a smoky char, served with spicy tamarind dipping sauce (jaew).

Grilled catfish served with jaew dipping sauce. The fish is smoky and tender, paired with the sour and spicy dip.

Grilled pork neck, seasoned and cooked until tender and juicy. A popular appetizer, savory and slightly sweet, served with jaew sauce.

Grilled beef heart. Firm and slightly chewy texture with a deep, iron-rich flavor. Best enjoyed with spicy dipping sauce.

Grilled pork small intestines. Chewy exterior with a soft interior, marinated to remove odors and add savory flavor.

Jar-roasted chicken (Kai Ob Ong). Baked in a large clay jar to retain moisture and infuse a smoky aroma. Juicy meat with crispy skin.

Grilled pork sausage flavored with Nam Tok spices (chili, lime, toasted rice powder). Savory, spicy, and aromatic.

Grilled beef sausage made from brisket (Crying Tiger cut). Rich and fatty beef flavor seasoned with Thai spices.

Deep-fried pork dish. Likely savory marinated pork fried until golden and flavorful.

Deep-fried intestines tossed with chili and salt. Crunchy texture with a spicy and salty kick. A great snack with drinks.

Deep-fried chicken wings seasoned simply with salt. Crispy skin and juicy meat with a savory salty flavor.

Fried pork belly marinated with fermented fish sauce (pla ra). Crispy, fatty pork with a distinctive savory and umami flavor.

Isan-style spicy and sour soup with pork cartilage. The broth is fragrant with lemongrass, galangal, and kaffir lime leaves. The cartilage is crunchy and tender.

Isan-style spicy and sour soup with tender braised beef. Rich, savory broth with a spicy kick from roasted dried chilies.

Stir-fried minced pork salad with dried spices. Unlike the wet lime-dressed version, this has a drier texture and rich aroma from roasted spices.

Spicy minced catfish salad. Grilled catfish meat is minced and tossed with chili, lime, mint, and toasted rice powder. Savory and aromatic.

Raw beef salad (similar to tartare) seasoned Isan-style with chili, lime, herbs, and toasted rice powder. Savory and spicy.

Isan-style herbal curry soup with beef. A clear but thick broth heavily flavored with dill and local vegetables. Savory and aromatic.

Raw beef sliced into bite-sized pieces, served with a bitter bile dipping sauce (jaew khom). A delicacy for those who enjoy raw meat.

Spicy grilled pork neck salad. Sliced grilled pork neck tossed with chili, lime, mint, and toasted rice powder. Juicy, spicy, and sour.

Spicy beef shank salad. Sliced shank with tendon tossed in a spicy Isan dressing. Chewy texture with bold flavors.

Spicy Picanha beef salad. Grilled rump cap beef sliced and dressed with spicy lime sauce and herbs. Rich beef flavor with zest.

A thick Isan curry/stew made with catfish and herbs like dill. The sauce is reduced and concentrated with savory flavors.

Steamed sticky rice. Chewy and glutinous, traditionally eaten by hand with Isan dishes.

Steamed jasmine rice. Fluffy and fragrant.

Fresh thin rice noodles (khanom jeen). Soft and tender, eaten with papaya salad or curry.

A chili paste condiment made with roasted garlic. Savory, spicy, and aromatic.

Northern Thai green chili dip. Made from roasted young green chilies, garlic, and shallots. Mildly spicy and savory.

Spicy chili dip containing buffalo skin. The skin adds a chewy texture to the savory and spicy paste.