Laab Yasothon Rod Det

Minced pork salad seasoned with chili powder, roasted rice powder, fish sauce, and lime. With shallots and mint leaves. A perfect balance of sour, salty, and spicy flavors, with the aroma of roasted rice. Served with fresh vegetables and sticky rice.

Minced beef seasoned in Northeastern Thai style (Larb), with spices and fresh herbs. Spicy and flavorful, with the aroma of roasted rice and chili powder. Enjoy as an appetizer or with sticky rice.

Sliced grilled pork neck, seasoned like larb with roasted rice powder and chili powder. Rich flavor, fragrant with grilling aroma and larb seasonings. The pork is tender and juicy.

Sliced grilled beef, seasoned with fish sauce, lime, chili powder, and roasted rice powder. Spicy and well-rounded flavor. Chewy texture from grilling.

Northeastern style pork curry soup (Gaeng Om Moo). Made with fermented fish sauce, dill, and seasonal vegetables. The thick, savory soup is flavored with herbs. No coconut milk. Enjoy hot and smooth.

Spicy beef curry soup (Gaeng Om Neua). Savory flavor with dill and local herbs. Rich broth with the aroma of fermented fish sauce and curry paste. Authentic spicy taste.

Pork neck marinated with spices and grilled over charcoal until cooked and fragrant. Tender, not dry meat. Perfectly salty and sweet. Served with spicy dipping sauce (Jaew).

Beef grilled over medium heat. Fragrant charcoal aroma, chewy texture. Served with a spicy dipping sauce (Jaew) that cuts through the richness.

Spicy and sour pork innards soup (Tom Saap). Clear, flavorful broth with a sour and spicy taste, seasoned with herbs to eliminate any gaminess. Innards are tender. Enjoy as a side dish or appetizer.

Spicy and sour beef innards soup (Tom Saap). Flavored with chili and lime for a zesty taste. Hot broth is refreshing. Innards are clean and free of gaminess.

Raw minced pork salad (Larb Moo Dib). Made with raw minced pork seasoned with larb spices, pork blood, and seasonings. Rich and intensely flavorful. A popular dish for those who eat raw food.

Raw beef salad (or blood salad), seasoned with roasted rice powder, chili powder, and good quality fish sauce. It has a natural sweetness from the fresh beef. Served with herbal vegetables.

Beef lightly boiled in hot broth until perfectly cooked. Served with a spicy dipping sauce (Jaew). Tender and sweet beef, enjoyable to eat.

Pork lightly boiled until tender and not chewy. Served with blanched vegetables and spicy dipping sauce (Jaew). An easy-to-eat snack or side dish.

Northeastern Thai hot pot set, including pork, egg, fresh vegetables, and glass noodles. Fragrant herbal broth. Cooked by dipping in a clay pot. Mild and savory flavor.

Beef hot pot set, served with vegetables and Jaew dipping sauce. The broth is fragrant with galangal, lemongrass, and kaffir lime leaves. Suitable for sharing.

Papaya salad with raw papaya, salted crab, and cooked fermented fish sauce. Salty, spicy, and savory flavor with a unique fermented fish sauce aroma. Crispy papaya strands are delicious.

Chopped cucumber salad with papaya salad ingredients. Sour, salty, and spicy flavor. Crispy and juicy cucumber provides a refreshing sensation.

Papaya salad made with long beans instead of papaya. Shredded to allow the dressing to penetrate. Crispy and flavorful texture.

Papaya salad without fermented fish sauce, with peanuts and dried shrimp. Primarily sweet and sour, not very spicy. Suitable for those who do not eat fermented fish sauce.

Thai papaya salad with salted egg, adding richness and saltiness. Harmonious flavor, with the creaminess of the salted egg yolk mixed with the three-flavor dressing.

Papaya salad with crab, fermented fish sauce, and vermicelli noodles. The vermicelli absorbs the spicy dressing. Pairs well with crispy pork rinds or fresh vegetables.

Thai papaya salad with fermented fish sauce. A combination of the sweet and sour taste of Thai salad with the savory depth of fermented fish sauce.

Spicy papaya salad with crab and fermented fish sauce, with fresh, succulent shrimp. Spicy and zesty flavor. The fresh shrimp pairs perfectly with the fermented fish sauce.

Papaya salad with fermented oysters. Characterized by its unique sour and salty taste from the oysters. Served with fresh vegetables to balance the richness.

Hot steamed sticky rice, served in a traditional basket or bag. Soft and fragrant. A staple food to accompany papaya salad and larb.

Soft and smooth white vermicelli noodles. Eaten instead of rice or added to papaya salad to enhance texture and satiety.

Nile tilapia grilled over low heat until cooked through. Fragrant grilled aroma, flaky, tender, and juicy white fish meat. Served with rice vermicelli and seafood dipping sauce or Jaew dipping sauce.

Chicken marinated with spices and herbs, grilled until the skin is golden brown and crispy. The meat inside is tender and fragrant with garlic and pepper. Served with hot sticky rice.

Clean, refreshing bottled drinking water. Helps quench thirst from the spiciness of the food.

Ice cubes for drinks, adding coolness and refreshment.

Cola carbonated soft drink. Sweet and fizzy, refreshing. Pairs well with spicy food.

A popular Thai lager beer. Smooth and easy to drink. Ideal for socializing with appetizers.

A Thai lager beer with a distinctive rich flavor, soft foam, and refreshing taste.