Laab Ped Yo Somdet 13

Pork-only Di Jiim Joom set. Includes fresh sliced pork and various vegetables. Served with herbal soup in a clay pot. Mild and mellow flavor, fragrant with basil and lemongrass. Served with spicy jaew dipping sauce.

Dipped set with fresh pork and pork liver. Boiled in hot herbal soup. Tender pork, sweet and fatty liver, goes well with the fragrant soup and jaew dipping sauce.

Complete Di Jiim Joom set with pork, liver, and intestines. Boiled in a hot clay pot. Chewy intestines, fragrant herbal soup. Enjoy hot and soothing.

Dipped Set for Beef Lovers. Fresh sliced beef dipped in hot herbal soup. Tender meat absorbs the soup flavor, fragrant with spices. Served with fresh vegetables and jaew dipping sauce.

Di Jiim Joom set with beef and tripe (beef stomach lining). Crunchy and chewy, pairs well with herbal soup and spicy jaew dipping sauce.

Seafood Di Jiim Joom set featuring squid and fresh shrimp. Boiled in fragrant herbal soup. Sweet flavor from seafood mixed with the mellow soup.

Mixed Di Jiim Joom set with various ingredients including pork, beef, seafood, and innards. Everything in one pot. Suitable for sharing.

Boiled soft pork bones, cooked to a perfect tenderness with a satisfying crunch. Served with a delicious dipping sauce. Great as a snack or with rice.

Soft boiled pork. Served with blanched vegetables and jaew dipping sauce. Naturally sweet pork flavor contrasts with the spicy and sour dipping sauce.

Boiled tendon beef. Marbled with tendon, providing a chewy and tender texture in every bite. Served with spicy jaew dipping sauce.

Tripe (beef stomach), blanched. Clean, white, crispy, not chewy. Enjoy with jaew dipping sauce.

Boiled mixed beef innards: liver, intestines, tripe. Well cleaned, no fishy smell. Served with a spicy dipping sauce.

Boiled pork sausage, heated through. Fragrant with black pepper. Bouncy texture. Delicious on its own or with dipping sauce.

Spicy papaya salad with various ingredients such as khanom jeen, bamboo shoots, pickled vegetables, and snails. Seasoned with fermented fish sauce. Unique aroma.

Thai papaya salad with fragrant grilled pork neck. Sweet, sour, and spicy flavors complement the fatty and tender grilled pork neck.

Papaya salad with bouncy pork sausage. Adds texture to the dish. Delicious and full of flavor.

Papaya salad with fresh, sweet, and bouncy shrimp. Often seasoned with fermented fish sauce for a rich flavor that pairs well with fresh shrimp.

Mixed Seafood Papaya Salad with shrimp and squid. Intense flavor, fragrant with lime and fermented fish sauce.

Thai papaya salad with sweet and sour flavors. No fermented fish sauce. Includes peanuts and dried shrimp. Easy to eat and refreshing.

Thai papaya salad with salted crab. Adds salty richness from the crab, contrasting with the sweet and sour flavor of Thai papaya salad.

Spicy Lao papaya salad with cooked fermented fish sauce. Fragrant, rich, salty, and intensely spicy.

Popular papaya salad with both salted crab and fermented fish sauce. Intense, rich, and spicy flavor.

Long bean papaya salad. Crunchy, intensely flavored. Can be prepared Thai style, with crab, or with fermented fish sauce as desired.

Papaya salad with khanom jeen noodles. Adds softness and smoothness, absorbs papaya salad dressing well. Can be prepared in various styles.

Papaya salad with salted egg. The rich, salty flavor of the egg yolk complements the papaya salad dressing very well, especially in Thai style.

Som Tum with Khanom Jeen noodles and salted egg. Adds a chewy noodle texture, crispy papaya, and the richness of salted egg.

Cucumber Papaya Salad. Replaces papaya with cucumber for a crispy, juicy, and refreshing texture. Can be seasoned as desired.

Spicy salad with various ingredients such as pork sausage, shrimp, squid, minced pork. Balanced sweet, sour, and spicy flavors.

Spicy pork sausage salad with onion, celery, and tomato. Spicy dressing.

Spicy salad with blanched fresh squid. Crispy, not chewy. Tossed with a spicy dressing.

Chewy and soft glass noodle salad with minced pork and seafood. Sour and spicy flavor is prominent. A popular dish.

Fragrant grilled pork is made into a spicy salad. The dressing seeps into the grilled pork, creating a delicious and intense flavor.

Spicy Grilled Pork Neck Salad. Tender meat with streaks of fat. Tossed with a delicious dressing that cuts through richness.

Grilled beef with a little fat, made into a salad with cucumber and tomato. Spicy and sour flavor, fragrant with grilled beef aroma.

Spicy salad made with tendon beef. Chewy and crunchy texture, pairs well with the spicy dressing.

Spicy soft pork bone salad. Fun to chew, crunchy, and intensely spicy.

Spicy tripe salad (beef intestines). White, crispy, no fishy smell. Absorbs dressing well.

Boiled pork, topped with a very spicy seafood dressing. Sourness leads, followed by spiciness. Served with crispy kale stems.

Lightly boiled beef, topped with a very spicy and sour dressing. Similar to Pork with Lime, but uses beef.

Spicy soft pork bone soup. Clear broth with intense flavor, fragrant with dried chili, galangal, lemongrass, and kaffir lime leaves. Soft bones are edible whole.

Duck Tom Yum. Rich broth, fragrant with tom yum spices. Tender duck meat, no gamey smell.

Spicy soup with pure pork, for those who don't like soft bones. Same spicy flavor.

Boiled beef innards (Spicy Beef Soup). Can add bile for a slightly bitter, well-rounded flavor, in the Isaan style.

Spicy fresh beef soup. Hot broth, intense flavor, smooth to drink.

Isaan-style duck Gaeng Om with dill and local vegetables. Unique aroma. Thick gravy.

Gaeng Om with soft pork bones. Rich flavor of fermented fish sauce and herbal vegetables.

Gaeng Om with seafood (shrimp, squid). Sweet flavor from seafood mixed with Gaeng Om paste.

Crispy fried marinated duck beak. Edible almost whole. Crispy outside, soft inside. A popular appetizer.

Marinated pork intestines with garlic and pepper, fried until crispy. Served with chili sauce or jaew dipping sauce.

Sun-dried or marinated fried pork. Salty and sweet flavor. Delicious with hot sticky rice.

Marinated and fried beef. Fragrant and delicious, not chewy.

Fried Beef Gum (Gums/Cheeks). Has a unique chewy and crunchy texture. Fun to chew.

Fried pork sausage until golden brown. Crispy outside, soft inside. Fragrant with pepper.

Salt or herb marinated fried chicken wings. Crispy skin, tender meat.

Marinated and fried pork tongue. Tender, bouncy, not chewy. Mild flavor.

Salt-grilled Tilapia or Nile Tilapia. Fresh, sweet meat. Served as a set with fresh vegetables, khanom jeen, and seafood dipping sauce/sweet peanut dipping sauce. Enjoy as Miang Kham.

Minced pork larb that is formed into balls and grilled, or larb that is seasoned and grilled in a banana leaf (Aeb) for a smoky aroma and intense flavor.

Charcoal-grilled duck beak. Smoky aroma. Meat attached to the bone is fun to gnaw on.

Charcoal-grilled pork neck with streaks of fat. Tender and juicy, sweet from the marinade. Delicious with jaew dipping sauce.

Grilled pork intestines, charred on the outside, tender on the inside. Not bitter, no fishy smell.

Charcoal-grilled beef with a little fat. Fragrant with smoke. Cooked to perfection.

Marinated and grilled pork. Tender meat, good flavor.

Grilled pork liver. Cooked to perfection, sweet and moist, not tough.

Grilled pork tongue. Crunchy, chewy, and fragrant with grilling aroma.

Grilled duck meat. Crispy skin, tender meat, fragrant with spices.

Minced duck or pork larb. Seasoned with chili powder, toasted rice, lime, fish sauce, and aromatic herbs. Spicy flavor.

Minced beef larb with tripe added for a crunchy texture. Intense flavor, fragrant with toasted rice.

Boiled glass noodles mixed with larb seasoning and minced pork. Soft noodles absorb the larb flavor well.

Glass noodle larb with seafood (shrimp, squid). Spicy larb flavor mixed with the freshness of seafood.

Boiled squid seasoned as larb. Sour, spicy, salty, fragrant with toasted rice.

Moo Kor is raw larb (or cooked as preferred), with a little blood added for richness. Intense flavor.

Raw (or cooked as preferred) minced beef Kor, seasoned with chili, toasted rice, and herbal ingredients. Can add beef bile for a bitter flavor (Khom Tai Mai Yai) as desired.

Boiled pork liver, cooked to a tender, moist, and sweet state. Seasoned as larb.

Sliced grilled pork seasoned as Nam Tok. Intense flavor, fragrant with grilled pork aroma.

Grilled pork neck with streaks of fat, made into Nam Tok. Spicy, fatty, and delicious.

Grilled or boiled soft pork bones, seasoned as Nam Tok. Crunchy and intensely flavored.