Crafted Space by CCC - Fine Wine and Isan Cuisine

Laotian-style green papaya salad with fermented fish sauce (pla ra). It has a strong, savory, and spicy flavor profile with a pungent aroma characteristic of Isan cuisine. Eaten with sticky rice.

Thai-style green papaya salad. Sweet and sour flavor profile with peanuts, dried shrimp, lime, and palm sugar. Does not contain fermented fish sauce.

Spicy cucumber salad, prepared similarly to papaya salad. Crisp and refreshing texture with a spicy and savory dressing.

Spicy yardlong bean salad. The beans are pounded with chilies, lime, and fermented fish sauce, creating a crunchy and intensely flavorful dish.

Papaya salad mixed with fermented rice vermicelli noodles (Khanom Jeen). Offers a unique texture combination of crunchy papaya and soft noodles in a spicy dressing.

"Jungle" papaya salad. A mixed salad containing various ingredients like freshwater snails, bamboo shoots, and pickled vegetables in a spicy fermented fish sauce dressing.

Papaya salad with pickled mussels. The mussels add a sour and savory punch to the spicy salad.

Papaya salad topped with crispy pork cracklings. The cracklings add a rich crunch to the spicy and sour salad.

Spicy papaya salad served with fresh raw shrimp. The sweetness of the raw shrimp contrasts with the spicy and savory dressing.

An extremely spicy version of papaya salad. 'Am-ma-hit' implies 'cruel' or 'savage' heat levels.

Papaya salad with salted field crabs and fermented fish sauce. A very traditional Isan dish with strong, salty, and savory flavors.

Thai-style papaya salad (sweet and sour) with added salted field crabs.

Luang Prabang style papaya salad. Features wide, thin slices of papaya rather than shreds, typically with a strong fermented fish sauce and shrimp paste flavor.

Papaya salad served on a large tray surrounded by various side dishes like rice noodles, boiled eggs, pork cracklings, and vegetables.

"Dancing Shrimp" salad. Made with live freshwater shrimp tossed in spicy herbs and lime dressing.

Grilled pork intestines. Chewy and savory with a charred exterior, often served with a spicy tamarind dipping sauce.

Grilled intestine special, likely a play on 'Suea Rong Hai' (Crying Tiger) beef, implying a specific cut or marinade style for the intestine.

Grilled Picanha (rump cap) beef steak. Known for its flavorful fat cap and tender texture. Served with Thai-style spicy dipping sauce.

Grilled beef tongue. Tender with a slight chew, rich in flavor. Best eaten with Jaew (spicy tamarind dip).

Grilled pork teats/udder. Has a unique milky, creamy texture with a firm bite.

Grilled chicken wings marinated in Thai herbs and soy sauce.

Grilled squid. Smoky and chewy, served with a spicy and sour seafood dipping sauce.

Grilled fermented pork sausage (Naem). Sour, garlic-rich flavor with a firm texture.

Grilled pork neck or shoulder. Marinated to be savory and sweet, served with spicy dip.

Grilled beef. Marinated Thai-style and grilled over charcoal.

Spicy salad with Vietnamese-style pork sausage (Moo Yo). Mixed with celery, onions, tomatoes, and chili-lime dressing.

Raw fish salad seasoned with roasted rice powder, chili, lime, and herbs. Similar to tartare but with Isan flavors.

Bamboo shoot salad. Shredded boiled bamboo shoots mixed with chili powder, roasted rice powder, and herbs in a savory dressing.

Raw shrimp soaked in premium fish sauce, topped with garlic, chilies, and spicy lime sauce.

Deep-fried peanuts or broad beans, a crunchy snack.

"Dancing Shrimp" salad with live freshwater shrimp, herbs, and spicy dressing.

Spicy minced pork salad with roasted rice powder, mint, lime, and chilies.

Spicy minced beef salad with Isan herbs and roasted rice powder.

Bitter raw beef salad. Prepared with raw beef, bile (for bitterness), roasted rice powder, and herbs.

Sour raw beef salad. Similar to Koi Khom but uses lime juice instead of bile for a sour rather than bitter profile.

Spicy minced duck salad. Richer flavor than pork or chicken larb, often includes fried duck skin.

Grilled pork neck salad. Sliced grilled pork mixed with spicy Isan dressing and herbs.

Grilled beef chuck/neck salad. Sliced grilled beef mixed with roasted rice powder, chili, and lime.

Fried duck beaks. Marinated and deep-fried until crispy. A popular chew snack.

Fried small shrimp rafts. Crispy and savory, eaten as a snack or with rice.

Marinated pork strips dried in the sun and then deep-fried. Chewy and savory.

Sun-dried beef jerky, deep-fried. Savory with a firm texture.

Deep-fried pork belly with salt. Crispy skin and juicy fat.

Fermented pork spare ribs. Sour and savory, deep-fried.

Fried Isan sausage. Fermented pork and rice sausage, sour and savory. Served with ginger and cabbage.

Fried Vietnamese-style pork sausage. Simple and savory.

Crispy pork rind/cracklings.

Spicy Isan soup with pork cartilage. Sour, salty, and spicy broth with herbs.

Tom Yum soup with fish head. Rich, spicy, and sour broth.

Spicy soup with beef tendon. The tendon is cooked until soft and gelatinous.

Bitter soup with beef tendon. Flavored with beef bile for a traditional bitter taste.

Clear broth seafood Tom Yum with dried chilies. Spicy, sour, and aromatic.

A spicy country-style chicken dish, often served with a small amount of rich herbal broth or dry. 'Chua' refers to the style of cooking with herbs.

Chicken curry with pickled bamboo shoots. Sour, spicy, and savory.

Bamboo shoot soup with Yanang leaf extract (black/green broth), mushrooms, and herbs. Earthy and savory.

Isan mushroom soup. A mix of seasonal mushrooms in a savory broth with herbs and often fermented fish sauce.

Chicken steamed with herbs in a pot sealed by a pan of water on top. This cooking method keeps the chicken moist and infused with herbal flavors.

Spicy chili dip made with hog plums (Makok), which add a sour and slightly astringent flavor. Served with fresh vegetables.

Sticky rice. The staple grain of Isan cuisine, eaten by hand.

Steamed jasmine rice.

Fresh rice vermicelli noodles. Soft and chewy, often eaten with papaya salad.

Fine rice vermicelli noodles.

A set of deep-fried tendon served with fries. Crunchy and chewy.

A set of deep-fried meat pieces served with fries.

A set of deep-fried chicken skin or pork skin served with fries. Very crispy.

Spicy green mango salad served as a dipping side or topping.

A BBQ sauce with sesame oil for dipping.