Laab Ped Ubon Branch 3 (Soi Pradipat 19 Entrance)

A Northeastern Thai hot pot served in a clay pot. Contains a mix of meats, seafood, and vegetables simmered in a fragrant herb broth with galangal and lemongrass. Served with a spicy dipping sauce.

Isan-style hot pot with a choice of pork or beef. The broth is infused with aromatic herbs like sweet basil and lemongrass. Comes with fresh vegetables and glass noodles for cooking at the table.

Spicy and sour soup made with tender pork cartilage. The clear broth is seasoned with roasted chili, lime juice, fish sauce, and herbs. A savory dish with a satisfying crunch from the cartilage.

Spicy pork liver salad cooked to a tender texture. Tossed with roasted rice powder, chili flakes, lime juice, and mint leaves. Offers a rich, savory, and spicy flavor profile.

Deep-fried pork cartilage marinated with garlic and pepper. It has a crispy exterior and a crunchy texture. Served as a savory snack or appetizer.

Deep-fried pork fallopian tubes. Known for their unique chewy and crispy texture. Seasoned simply and often served with a spicy dipping sauce.

Deep-fried duck beaks marinated with soy sauce and spices. Crispy, chewy, and savory. A popular accompaniment to drinks.

Boiled pork slices topped with a spicy and sour garlic-lime dressing. Served with fresh kale or mint. A refreshing and zesty dish.

Thai spicy salad with shrimp or squid, flavored with chili paste, lemongrass, and kaffir lime leaves. Aromatic, spicy, and sour with fresh herbs.

Spicy salad featuring pork fallopian tubes. Tossed with lime juice, fish sauce, chili, onions, and celery. Chewy texture with a bold, zesty flavor.

Deep-fried snakehead fish dressed in a spicy Thai salad sauce. The crispy fish absorbs the sour, salty, and spicy dressing made with lime, fish sauce, and herbs.

Spicy and sour soup with Red Tilapia fish. Fragrant with lemongrass, galangal, and kaffir lime leaves. A classic Thai soup with a balance of spice and sourness.

Deep-fried snakehead fish prepared Isan-style 'Nam Tok'. Seasoned with roasted rice powder, chili flakes, lime, and mint. savory, spicy, and aromatic.

Grilled pork neck marinated in Thai spices. Juicy and tender with a smoky char. Served with a spicy tamarind dipping sauce (Nam Jim Jaew).

Chicken soup cooked with young tamarind leaves. The leaves impart a distinct sourness to the clear, savory broth. A comforting regional specialty.

Grilled pork udder. It has a firm, slightly chewy texture and a milky, rich flavor. Served with a spicy dipping sauce.

Blanched pork spleen served with a spicy dipping sauce. The texture is soft and slightly powdery with a distinct iron-rich flavor.

Fresh raw shrimp soaked in premium fish sauce. Topped with sliced garlic, bird's eye chili, and bitter melon. A spicy and savory appetizer.

Soup made with assorted internal organs. Seasoned with herbs to counteract any strong odors. A savory dish for those who enjoy variety meats.

A traditional Isan herbal curry made without coconut milk. Features a variety of vegetables like dill and cabbage, often with meat. The broth is pungent and aromatic from the herbs.