Isarn Derm Nanglinchi (no branch)

Blue crab with roe, pickled in seasoned fish sauce. Salty-sweet, well-balanced flavor. Served with spicy seafood dipping sauce.

Fresh sea bass coated with salt and grilled until cooked. White, tender, sweet meat. Served with side vegetables and dipping sauce.

Salt-crusted grilled Nile tilapia. Tender, juicy, and not fishy meat. Served with vermicelli noodles and dipping sauce.

Fresh sweet clams grilled over fire. Crispy texture, smoky aroma. Served with seafood dipping sauce.

Fire-grilled cockles, cooked just right. Easy to peel, sweet and juicy meat.

Fresh shrimp baked with chewy glass noodles. Seasoned with sauce and herbs. Fragrant with ginger and pepper.

Fresh shrimp baked with salt until cooked. Brings out the natural sweetness of the shrimp.

Pork ribs marinated with spices, baked in a traditional clay pot until the meat is tender and falls off the bone. Smoky aroma.

Mussels steamed with herbs such as lemongrass and basil to eliminate fishiness and enhance aroma.

Fresh cockles, boiled to the right tenderness. Bouncy, sweet meat, not chewy. Served with seafood dipping sauce.

Fresh oysters served with accompaniments such as fried shallots, Sesbania grandiflora tops, chili paste, and seafood dipping sauce.

Papaya salad with peanuts and dried shrimp. Sweet and sour, well-balanced flavor. No fermented fish sauce.

Spicy papaya salad with salted crab and boiled fermented fish sauce. Fragrant aroma, salty and spicy taste.

Papaya salad with fermented fish sauce and vermicelli noodles. Mixed together for a soft texture from the noodles.

Long bean or cucumber salad, seasoned like papaya salad. Crispy and refreshing.

Papaya salad with pickled cockles. The unique sour and salty taste of pickled cockles pairs well with papaya.

Thai papaya salad with salted egg. The richness and saltiness of the egg yolk balance the sweet and sour taste.

Crispy fresh lotus stems used instead of papaya. Intensely flavored salad. Crispy and enjoyable to chew.

Spicy papaya salad topped with generous pieces of crispy pork, adding a crunchy texture.

Papaya salad with fresh, sweet, and bouncy shrimp. Mixed with a spicy papaya salad dressing.

Papaya salad with cockles, half-cooked, half-raw. Sweet and juicy cockle meat pairs well with fermented fish sauce.

Papaya salad with fresh horse crab. Sweet, cold, and refreshing crab meat. Intensely flavored.

Shredded bamboo shoots, boiled and seasoned with larb spices, roasted rice powder, chili powder, and 'yanang' leaf juice. Aromatic and savory flavor.

Papaya salad with abundant ingredients such as bamboo shoots, pickled vegetables, Sesbania seeds, and river snails.

Fusion papaya salad with fresh salmon. The richness of the fish balances the spicy and sour taste of the papaya salad.

Half-cut sea bass, fried until golden and crispy. Topped with a sweet, salty, and savory fish sauce. Served with mango salad.

Crispy fried snakehead fish, topped with a flavorful herbal salad dressing. All flavors balanced.

Crispy fried snakehead fish, topped with chili paste salad dressing and herbs like lemongrass, mint, and lime.

Marinated and seasoned pork or beef, sun-dried until slightly dry, then fried until fragrant. Eaten as a snack or with sticky rice.

Sour Isaan pork sausage, grilled or fried until the skin is crispy. Served with pickled ginger and fresh chili.

Pork ribs marinated with fermented flavors until sour, then fried until cooked and fragrant.

Salt-marinated chicken wings, fried until the skin is crispy, the meat is tender, and the saltiness is just right.

Pork intestines (small or large), seasoned and fried with garlic and pepper. Crispy and not fishy.

Crispy fried marinated duck mouths. Enjoyable as a popular appetizer.

Crispy soft-shell crab stir-fried with curry powder sauce, egg, and milk. Rich, creamy, and flavorful.

Spicy pork cartilage soup, with chili and roasted rice powder. Sour, spicy, and hot flavor.

Spicy soup with firm free-range chicken, crispy skin. Seasoned with herbs.

Spicy braised beef and tender tendon soup, with tender meat and bouncy tendon. The soup is intensely flavored.

Isaan traditional soup, thick consistency. Contains dill and herbal vegetables. Unique aromatic scent.

Seasoned minced pork salad. Choose between Larb (minced pork) or Nam Tok (grilled sliced pork). Sour, salty, spicy flavor with fragrant roasted rice powder.

Duck or chicken larb, finely minced, stir-fried until cooked. Intensely seasoned in Isaan style.

Cooked beef larb or raw beef koi. Seasoned with bitter bile and roasted rice powder. For beef lovers.

Pork or beef liver, blanched until tender and sweet. Seasoned as larb or nam tok.

Grilled catfish, meat deboned, chopped, and stir-fried with larb seasoning. Fragrant with grilled fish aroma.

Fresh beef and offal, sliced into bite-sized pieces. Eaten raw with a bitter Jaew dipping sauce.

Pork or beef larb, formed into balls and fried. Crispy outside, soft inside. Fragrant with herbal spices.

Charcoal-grilled duck mouths, dried and fragrant. Crispy enough to eat the bones.

Pork neck marinated with spices, grilled until fragrant. Tender meat with a little fat. Served with Jaew dipping sauce.

Grilled beef with fat, cooked to perfection. Bite-sized pieces. Sweet beef flavor. Served with spicy Jaew dipping sauce.

Grilled pork neck with a bouncy, chewy texture. Grilled until fragrant. Served with dipping sauce.

Spicy salad with fresh shrimp, squid, and assorted seafood. Full of herbs.

Fresh shrimp salad with a delicious dressing. Perfectly sour and spicy.

Salad with creamy salted egg yolk and crispy glass shrimp. Rich flavor.

Fried catfish flakes, puffed and crispy. Served with a sweet and sour mango salad dressing.

Cooked shrimp salad with chili paste and sliced lemongrass. Fragrant with herbs. Rich flavor.

Fresh shrimp marinated in good fish sauce, served with fresh garlic, chili, and drizzled with seafood dipping sauce.

Steamed rice stir-fried with egg and meat. Well-seasoned, fragrant with wok aroma.

Spicy stir-fried meat with basil, fragrant with basil leaves.

Seafood stir-fried with curry paste and herbs like krachai and young peppercorns. Intensely spicy.

Hot steamed jasmine rice

Hot steamed sticky rice served in a bamboo container. Eaten with papaya salad and larb.

Soft white vermicelli noodles, served with papaya salad.

Bottled drinking water

Bucket of ice for drinks