Isaan Tam Sang Pa Rat Lung Tua

Isaan-style Jim Jum. Fragrant herbal broth with spices, served in a clay pot with vegetables, glass noodles, and egg. Tender pork slices are dipped in hot broth and served with a delicious Jaew dipping sauce.

Marinated pork neck with spices, grilled over charcoal. The meat is tender with interspersed fat, fragrant from grilling. Served with roasted rice Jaew dipping sauce.

Marinated pork intestines, grilled until fragrant, crispy outside, tender inside, not chewy. Perfectly salty and savory.

Grilled pork seasoned in the style of Koi or Larb. Intense flavor, fragrant with roasted rice and chili powder.

Fresh pork liver, sliced into bite-sized pieces, grilled to perfection. Tender and sweet, not tough.

Cooked minced pork, seasoned with chili powder, fish sauce, lime, and roasted rice powder. Includes shallots and mint. Sour, salty, and spicy taste.

Grilled pork, sliced and seasoned in Larb style. Intense flavor, fragrant with grilled pork and roasted rice.

Pork liver, blanched to perfection, seasoned as Larb. Sweetness from the fresh liver balanced by the spicy and sour seasoning.

Raw minced pork, intensely seasoned with Larb spices and pork blood. A traditional dish for those who eat raw food.

Boiled pork slices topped with a spicy dressing. Sour and spicy flavor dominates, served with crispy kale stems and sliced garlic.

Isaan traditional curry, thick soup. Contains pork, dill, and various vegetables. Fragrant with fermented fish sauce and herbs.

Spicy clear Tom Yum soup with pork slices, seasoned with fresh chili and lime. Refreshing to drink.

Spicy Tom Yum soup with tender, soft pork tail and crunchy skin.

Soft pork rib Tom Yum soup, chewy and crunchy. Sour, spicy, and hot broth.

Tom Yum soup with mixed pork offal, such as liver, intestines, and stomach. Intensely seasoned to eliminate any gamey smell.

Isaan-style beef Jim Jum. Fragrant herbal broth. Thinly sliced beef dipped in hot broth, served with bitter or sour Jaew dipping sauce as preferred.

Charcoal-grilled marinated beef with spices, fragrant with beef and smoke. Served with a delicious Jaew dipping sauce.

Beef brisket with interspersed fat, grilled until the fat drips and releases a fragrant aroma. The meat is tender and chewy, a popular appetizer.

Spicy Tom Yum soup with marbled beef tendon, offering a chewy texture.

Boiled beef tendon, seasoned as a spicy Larb. Crispy texture from the tendon.

Grilled beef seasoned in Koi or Larb style, adding intensity to the grilled beef dish.

Raw Beef Larb (Koi). Seasoned with beef bile for a slightly bitter taste (for bitter style). Includes blood and herbal spices.

Cooked minced beef, seasoned as Larb with chili, roasted rice powder, and herbs. Sour, salty, and spicy taste.

Grilled beef slices, seasoned as Nam Tok. Intense flavor, fragrant with grilled beef.

Isaan curry with beef and various vegetables, especially dill. The soup is fragrant with fermented fish sauce and curry paste.

Spicy clear Tom Yum soup with tender, cooked beef slices.

Spicy Tom Yum soup with mixed beef offal, such as tripe, liver, and spleen, boiled until tender.

Sweet and sour Thai Som Tum with fragrant grilled pork neck mixed in. A perfect combination.

Sweet corn and salted egg Som Tum. Sweet, rich, and salty taste. Easy to eat, not too spicy.

Thai Som Tum with salted egg. Adds richness and saltiness to balance the sweet and sour taste of the Som Tum.

Som Tum with fermented fish sauce and fresh shrimp. Intense flavor, fragrant with fermented fish sauce, and sweet, bouncy shrimp.

Richly topped Som Tum. Includes bamboo shoots, snails, pickled vegetables, Khanom Jeen noodles, and Leucaena seeds. Intense and savory flavor.

Authentic Isaan Som Tum with salted crab and fermented fish sauce. Salty, spicy, and savory taste.

Thai Som Tum with fermented fish sauce, blending the sweet and sour taste of Thai Som Tum with the savory depth of fermented fish sauce.

Som Tum without fermented fish sauce. Sweet and sour seasoning, with peanuts and dried shrimp. Suitable for those who don't like very spicy food or fermented fish sauce.

Uses chopped cucumber instead of papaya, mixed with Som Tum ingredients. Refreshing and crispy taste.

Som Tum with fermented fish sauce and Khanom Jeen noodles. The noodles absorb the spicy Som Tum dressing.

Uses long beans instead of papaya, providing a crispy texture and natural sweetness from the beans.

Salted Crab Som Tum (no fermented fish sauce), salty and sour taste.

Cooked minced duck, seasoned as Larb. Fragrant with galangal and herbs, effectively masking the duck's gamey flavor.

Boiled glass noodles seasoned as Larb, with minced pork. Chewy, soft, sour, and spicy taste.

Spicy salad with glass noodles, minced pork, and various seasonings. Sweet and sour taste dominates.

Spicy salad with tripe (beef stomach lining) that is blanched until crispy. Deliciously spicy dressing.

Boiled shredded bamboo shoots, seasoned with Yanang leaf water, roasted rice powder, and roasted sesame. Fragrant with local herbs.

Hot steamed sticky rice served in a bamboo container. Perfect for pairing with Som Tum and Isaan dishes.

Fresh Khanom Jeen noodles. Served with Som Tum or various curries.

Thai Lager Beer. Smooth and easy to drink.

Thai Lager Beer. Rich and distinctive flavor.

Small bottle of Coca-Cola, refreshing and fizzy.

Large bottle of Coca-Cola, for sharing.

Small bottle of clean drinking water

Large bottle of clean drinking water

Sparkling soda in a glass bottle, refreshingly fizzy. Often used to mix drinks.

Ice bucket for chilling drinks or for glasses.