Krok Yai Indy @ Sukonthasawat

Isaan-style hot pot with a fragrant herbal broth, served in an earthenware pot with meat, fresh vegetables, glass noodles, and an egg. Served with a delicious dipping sauce.

Finely chopped duck meat seasoned with toasted rice, chili powder, fish sauce, and lime. With fragrant shallots and mint leaves. Intense flavor.

Pork intestine, cleaned thoroughly, marinated with garlic and pepper, then fried until crispy outside and tender inside. Served with chili sauce or Jaew dipping sauce.

Pork neck with streaks of fat, marinated with spices and grilled until cooked and fragrant. Tender and juicy meat, served with Jaew dipping sauce.

Marinated pork, sun-dried until slightly dry, then deep-fried. Salty with a sweet aftertaste, with a satisfying chewy texture.

Grilled catfish meat, shredded and seasoned as Laab with herbs, toasted rice, and chili powder. Smoky grilled fish aroma.

Chicken wings marinated with salt or seasonings, deep-fried in hot oil until the skin is crispy and golden brown. The meat inside is cooked until tender.

Spicy papaya salad with fresh spotted mackerel crab. The sweet crab meat pairs well with the intensely sour and spicy dressing.

Whole sea bass fried until golden and crispy, topped with a sweet and savory fish sauce. Often served with mango salad.

Isaan-style minced meat salad, seasoned with chili powder, fish sauce, lime, and toasted rice. With shallots and mint leaves.

Isaan-style raw beef salad (similar to tartare), intensely seasoned with blood, toasted rice, and herbs (Sok Lek is the version with fresh blood).

Grilled meat, chopped and seasoned as Laab, with a little sauce. Spicy, sour, and fragrant with toasted rice.

Isaan local curry with a broth fragrant with fermented fish sauce and dill, containing various vegetables. Mellow flavor.

Meat or various parts marinated with seasonings and grilled over charcoal, with a smoky aroma.

Grilled meat (beef flank steak is beef). Grilled medium-rare, served with a spicy and sour dipping sauce.

Meat salad, cooked rare or lightly blanched, seasoned with chili paste, lemongrass, and herbs. Intense flavor.

Hot steamed sticky rice, cooked rice, or Khanom Jeen noodles. Served with Som Tum and Isaan dishes.

Steamed rice stir-fried with egg and meat, seasoned with soy sauce and sugar. Served with cucumber and lime.

Marinated beef, grilled over charcoal until cooked and fragrant, cut into bite-sized pieces. Served with Jaew dipping sauce.

Beef brisket with streaks of fat, grilled until slightly charred on the outside but still juicy inside. Rich flavor.

Fresh liver skewers, grilled to perfection. Tender, not tough, with a grilled aroma.

Pork intestine marinated with spices, grilled until dry, crispy outside and tender inside. No fishy smell.

Tripe (beef honeycomb tripe) grilled until crispy, with a smoky aroma.

Beef stir-fried with basil leaves, chilies, and garlic. Spicy and aromatic with herbs. A popular Thai dish.

Minced or sliced pork stir-fried with spicy basil sauce, fragrant with basil leaves.

Various fresh vegetables stir-fried with oyster sauce. Mellow flavor, not spicy.

Meat stir-fried with red curry paste and long beans. Spicy and fragrant with curry paste.

Fresh cabbage stir-fried with good fish sauce in a very hot wok, giving a smoky aroma. Salty and sweet flavor.

Kale or cabbage sprouts stir-fried with generous pieces of crispy pork, seasoned with fermented bean paste and fresh chilies.

Morning glory or water mimosa quickly stir-fried over high heat with garlic and chilies. Intense flavor and still crispy vegetables.

Seafood stir-fried with curry powder, egg, and fresh milk. Rich, creamy, and aromatic with spices.

Beaten eggs mixed with minced pork, seasoned and fried until fluffy and fragrant, crispy outside and tender inside.

Omelet with minced shrimp, fried until golden and fragrant.

Seafood stir-fried with fresh herbs (fingerroot, young peppercorns, fresh chilies). Very spicy and aromatic with herbs.

Spicy minced pork with basil stir-fried and served over hot steamed rice. A popular quick meal.

Beef with Basil over Rice. Spicy and hot flavor.

Crispy pork stir-fried with basil sauce, served over rice. Crispy texture and rich flavor.

Hot steamed rice topped with a fragrant omelet.

Spicy and sour Tom Yum soup with various types of meat mixed together.

Spicy beef soup, seasoned with roasted chili powder and lime. Fragrant with herbs.

Spicy and sour herbal soup with pork, tendon, or soft ribs, simmered until tender.

Isaan soup with fermented fish sauce, dill, and local vegetables. Mellow flavor.

Local Isaan curry with various mushrooms. Clear broth with a salty taste from fermented fish sauce and sweetness from mushrooms.

Spicy curry without coconut milk. Very spicy and intense flavor, with plenty of vegetables and herbs.

Spicy Tom Yum seafood with fresh chilies and basil for added aroma and heat.

Tom Yum soup with a sour and spicy taste, fragrant with lemongrass, kaffir lime leaves, and galangal.

A clear, mellow soup with soft egg tofu and minced pork balls. Easy to swallow.

Papaya salad with various ingredients such as Khanom Jeen noodles, bamboo shoots, river snails, and vegetables. Intense and flavorful with fermented fish sauce.

Papaya salad with Khanom Jeen noodles and various accompaniments. Flavorful and spicy.

Papaya salad with fresh, sweet, and bouncy shrimp. The spicy flavor pairs well with raw shrimp.

Thai papaya salad with salted egg. Sour, sweet, creamy, and salty flavor. Well-balanced.

Crispy green papaya salad. Choose Thai style (sour, sweet, roasted peanuts) or Lao style (salty, spicy, fermented fish sauce).

Korat Salad (Thai salad with fermented fish sauce) or Cucumber Salad (using cucumber instead of papaya).

Fresh long bean salad or vermicelli salad mixed with Khanom Jeen noodles and Som Tum dressing.

Sweet corn salad instead of papaya. Sweet, creamy, and salty flavor.

Green mango salad, very sour and zesty, with a fragrant mango aroma.

Papaya salad with tender grilled pork neck, adding flavor and richness to the salad.

Papaya salad with various seafood such as shrimp and squid. Spicy and zesty flavor.

Spicy salad with various types of meat and meatballs.

Glass noodles blanched and tossed with minced pork and seafood, seasoned sour and spicy.

Boiled or grilled pork small intestine, made into a spicy salad.

Crispy tripe, mixed with herbs and fresh chilies.

Crispy blanched beef tendon, mixed with a spicy dressing.

Plump fresh oysters, mixed with chili paste and fried shallots.

Blanched cockles, mixed with a spicy and flavorful dressing.

Fresh oysters served with accompaniments: chili paste, Sesbania grandiflora, fried shallots, and spicy seafood dipping sauce.

Fresh fermented pork mixed with salad ingredients, sliced ginger, and peanuts.

Boiled pork topped with a spicy, predominantly sour dressing. Garnished with crispy kale stems.

Fresh shrimp marinated in seasoned fish sauce, served with bitter melon and a spicy seafood dipping sauce.

Bouncy pork sausage salad with vegetables and a spicy dressing.

Crispy kale stems, mixed with fresh shrimp. A refreshing sour and spicy salad.

Raw beef and offal, cut into bite-sized pieces, served with a bitter Jaew dipping sauce (beef bile).

A large set of raw beef and offal, served on an appetizing wooden board.

Isaan-style herbal hot pot, served as a set with fresh vegetables and glass noodles. Meat is blanched in hot broth.

Assorted fresh vegetables for adding to the Jim Jum hot pot.

Large meat refill plate (pork/beef/seafood)