Krua Khon Mueang - Northern Thai Food

Northern-style stir-fried minced pork Laab. Seasoned with Laab chili paste containing various spices and herbs. Intense flavor, fragrant with Mak Kwen. No lime added. Eaten with fresh vegetables.

Lanna-style beef Laab. Uses finely minced raw beef mixed with Laab chili paste and blood. Rich flavor, fragrant with herbal spices. Popular to eat raw or stir-fried to desired doneness.

Laab and Koi salad with boiled beef skin cut into bite-sized pieces. Adds a crunchy texture. Seasoned with Laab chili and intense spices. A popular appetizer.

Northern-style raw beef salad, similar to Pla, but using Laab chili paste mixed with lemongrass and chopped herbs. Spicy and hot flavor, with a pungent aroma of herbs.

A traditional Northern Thai chicken curry. The curry contains Laab chili powder and spices. The soup base is rich and flavorful, fragrant with herbs. The chicken is simmered until tender.

Boiled straw mushroom salad, seasoned with Laab chili paste and Northern-style herbs. Mellow flavor, fragrant with spices. Easy to eat.

Frog salad seasoned with spices and Laab chili. Intense flavor. The frog meat is tender, similar to chicken. Fragrant herbs help to eliminate any gaminess.

Chayote leaves curry with pork. Flavored sour with tamarind paste and a unique aroma from fermented soybeans. Mellow flavor, easy to drink.

Young pumpkin curry with young pork ribs. Considered an auspicious curry for Northern people. The curry has a mellow flavor, slightly spicy, fragrant with curry paste and herbs.

A traditional curry combining various vegetables such as ivy gourd, shaa-om, and pea eggplant, with chicken. The curry does not contain coconut milk. It has a hot and spicy flavor, fragrant with herbs.

Gaeng Kae made with minced frog meat, mixed with various local vegetables. Intense, hot, and spicy flavor, fragrant with curry paste and shaa-ploo leaves.

Gaeng Kae with dried beef skin, simmered until chewy and tender. Enjoyable to chew, pairs well with the spicy curry and various herbal vegetables.

Green pumpkin curry with chicken, prepared in the Northern Thai style. The clear curry has a mellow flavor, fragrant with curry paste. Easy to eat and suitable for everyone.

Green pumpkin curry with pork. The curry has a mellow flavor, not very spicy, fragrant with fried garlic and subtle spices.

Banana blossom curry with pork. The curry has a natural sweetness from the banana blossoms, balanced by the spicy flavor of Northern chili paste. It is delicious and well-rounded.

Malabar spinach curry with a unique slippery texture, containing sour preserved pork. The curry has a sour, salty, and spicy taste. A rare traditional dish.

Northern-style traditional chili paste made from minced pork and tomatoes. Sweet, sour, salty, and slightly spicy flavor, not very hot. Popular to eat with fresh vegetables and fried pork crackling.

Crispy fried pork skin, seasoned. Crispy, delicious, and satisfying to chew. Enjoy as a snack or as an accompaniment to chili paste and noodles.

Crispy fried chicken skin, seasoned with salt and fat. Crispy and crunchy. A snack or side dish that enhances the flavor of food.

Hot steamed sticky rice, soft and fragrant grains. A staple food for Northern people, meant to be eaten with Laab, curries, and chili pastes.

Cooked jasmine rice, grains are separate and nicely cooked, soft. For eating with curries or other dishes.

Northern-style Khanom Jeen Nam Ngiao. Rich curry made from pork bones, blood, and Dok Ngiew (safflower). Salty, spicy, and sour taste from tomatoes.

Egg noodles topped with a rich, fragrant, spiced coconut curry. Served with chicken or meat, garnished with crispy noodles. Enjoy with pickled lettuce and shallots.

A Northern-style raw beef salad with intense flavors, fragrant with herbal spices. Often enjoyed late at night or in the early morning.

Northern-style curry with offal and meat. The curry is thick and rich, fragrant with curry paste and kaffir lime leaves. May have a slight bitterness from bile.

Pork belly curry simmered until tender. The gravy is thick, with a sweet, sour, and salty taste, fragrant with Hung Lay spice powder, sliced ginger, and pickled garlic.