Laab Ped Lung Daeng

Isaan-style hot pot with a herbal broth, beef, and fresh vegetables. The broth is fragrant with Thai herbs and has a mellow flavor. Enjoy it hot by dipping the meat into the broth, served with a spicy dipping sauce.

Cooked minced beef mixed with Laab seasoning, chili powder, toasted rice, and herbs. Intense flavor, sour, salty, spicy, fragrant with toasted rice. Served with sticky rice and fresh vegetables.

Raw beef salad, minced and seasoned with herbs, toasted rice, and fresh blood. Intense flavor, naturally sweet from the raw beef, spicy. For those who enjoy spicy food.

A spicy soup with tender, slow-cooked beef offal. The broth is sour and spicy from chili and lime, fragrant with herbs like galangal, lemongrass, and kaffir lime leaves. Refreshing to drink.

Beef steak marinated with spices, grilled over charcoal until cooked and fragrant. Tender and juicy meat. Salty and sweet mellow flavor. Served with Jaew dipping sauce and sticky rice.

Beef steak marinated with special spices for enhanced aroma and richer flavor. Tender and melt-in-your-mouth texture. Mellow flavor that permeates the meat.

Blanched beef and offal, sprinkled with fried garlic and cilantro. Springy and tender texture. Served with a delicious dipping sauce to enhance the flavor.

Grilled beef brisket or belly with fat, charcoal-grilled until fragrant and slightly charred. Chewy and juicy texture with fatty richness. Sweet, savory, and salty flavor. Served with spicy dipping sauce.

Beef slices seasoned in a moist Laab style, with toasted rice, chili powder, and herbs. Intense flavor, sour, salty, spicy, fragrant with grilled beef and spices.

Blanched beef tripe salad, tossed in a spicy dressing. The tripe is crispy and chewy, enjoyable to eat. Perfectly sour and spicy.

Isaan traditional soup with beef and various vegetables. The soup is moist, fragrant with dill and fermented fish sauce. Mellow flavor, spicy with herbal curry paste.

Isaan hot pot served with tender marinated pork and fresh vegetables. Fragrant herbal broth with a mellow flavor. Dip the pork in the hot broth and enjoy with Jaew dipping sauce.

Cooked minced pork stir-fried with Laab seasoning, chili powder, toasted rice, and lime. Sour, spicy, and salty flavor, fragrant with toasted rice. Easy to eat as a main dish or appetizer.

Grilled pork neck, cut into pieces and seasoned in a moist Laab style. Intense flavor, sour and spicy, fragrant with grilled pork and various herbs.

Marinated pork neck, grilled until cooked and fragrant. Tender meat with juicy fat. Sweet, salty, and mellow flavor. Served with spicy Jaew dipping sauce.

Minced pork seasoned intensely with chili, toasted rice, and herbs (can be cooked or raw depending on the recipe). Rich, spicy flavor, fragrant with spices.

Marinated pork small intestine, grilled over low heat until dry and slightly charred. Crispy outside, chewy inside. No fishy smell. Served with seafood or Jaew dipping sauce.

Pork liver lightly boiled and seasoned in a moist Laab style. The liver is sweet and tender, not tough. Intense flavor, fragrant with toasted rice and chili powder.

Marinated pork tongue, grilled until cooked and fragrant. Crispy and chewy texture, enjoyable to chew. Mellow flavor, an excellent appetizer.

Spicy soup with pork ribs or pork. Clear broth with a sour and spicy taste, fragrant with galangal, lemongrass, and kaffir lime leaves. Refreshing when hot.

Grilled pork neck tossed in a spicy salad with fresh vegetables and dressing. A perfect balance of sour, sweet, salty, and spicy flavors. The fragrant grilled pork neck complements the dressing well.

Marinated grilled pork tail until the skin is crispy. Chewy texture, rich and savory flavor. Fragrant with charcoal grill aroma.

Som Tum with green papaya, salted crab, and cooked fermented fish sauce. Salty, spicy, and 'nua' (savory) flavor. Fragrant with fermented fish sauce, a unique characteristic. A popular Isaan dish.

Thai Som Tum with salted crab, adding a salty and rich flavor. Sweet and sour taste is prominent, followed by the saltiness from the crab. Crispy papaya salad.

Sweet and sour Som Tum, without fermented fish sauce. Contains roasted peanuts and dried shrimp. Mellow flavor, easy to eat. Suitable for those who don't eat fermented fish sauce.

Thai Som Tum with salted egg. The rich, salty flavor of the egg yolk complements the sweet and sour Som Tum dressing. Adds richness to the taste.

Som Tum with salted crab and vermicelli noodles. The noodles absorb the spicy dressing well, providing a soft texture that contrasts with the crispiness of the papaya.

Thai Som Tum with fermented fish sauce. A blend of Thai Som Tum's sweet and sour taste with the savory 'nua' of fermented fish sauce. Mellow and full-bodied flavor.

Som Tum with grilled pork neck or fried pork. Seasoned in a mortar to blend flavors. The Som Tum dressing seeps into the pork, enhancing the taste and texture variety.

Grilled catfish meat, deboned, chopped, and stir-fried. Seasoned with Laab herbs, toasted rice, and chili powder. Rich fish flavor, intensely spicy.

Spicy Catfish Tom Yum. The broth is infused with herbs to eliminate the fishy smell. Sour, spicy, and hot flavor. Tender and sweet catfish meat. Served with hot jasmine rice.

Isaan traditional soup with catfish and herbal vegetables, especially dill. The soup is rich, fragrant with fermented fish sauce and curry paste. Mellow flavor.

Cooked minced duck stir-fried with Laab seasoning, including offal and crispy fried duck skin. Topped with fried chili and sawtooth coriander. Intense flavor, fragrant with spices and duck.

Marinated duck head, grilled until dry and fragrant. Oily and crispy texture around the beak. Perfect for snacking as an appetizer.