Laap Lap Lap Ladprao Wang Hin

Papaya salad with boiled fermented fish sauce and salted crab. Salty, spicy, and savory flavor with a fermented fish aroma. A popular Isaan dish.

Papaya salad using water mimosa stems instead of papaya. Crispy and delicious, seasoned with fermented fish sauce and full papaya salad ingredients.

Papaya salad with various seasonal fruits such as apples, guavas, and grapes. Sweet and sour, refreshing taste, balanced by spicy dressing.

Also known as Som Tum Sua vermicelli. Vermicelli noodles mixed with spicy papaya salad dressing, with a savory fermented fish sauce flavor.

Papaya salad using fresh, crispy sunflower sprouts. Slightly nutty and sweet. Pairs well with spicy and sour dressing.

Papaya salad with cooked instant noodles and minced pork. Spicy flavor, a delicious fusion dish.

Green banana salad. Astringent, then sour and spicy. Plantain bananas provide a firm, chewy texture. A rare dish.

Papaya salad with chewy small noodles and Ubon pork sausage. Absorbs dressing well. Rich flavor.

Crab and fermented fish sauce papaya salad with vermicelli noodles. Adds fullness and a soft texture contrasting with the crispy papaya.

Papaya salad without fermented fish sauce. Seasoned with fish sauce, palm sugar, and lime. With peanuts and dried shrimp. Easy to eat, sweet and sour.

Luang Prabang style papaya salad. Uses thinly sliced papaya, with shrimp paste and fermented fish sauce. Rich and savory flavor with a unique aroma.

Sweet corn salad with salted egg. Sweet, savory, and salty. The sweet corn kernels contrast with the creamy salted egg.

Thai papaya salad, sweet and sour, with salted egg for added richness and saltiness. A popular and easy-to-eat dish.

Thai papaya salad with added fermented fish sauce. Sweet and sour taste of Thai salad with a hint of fermented fish sauce savoriness.

Papaya salad with various ingredients such as bamboo shoots, pickled mustard greens, river snails, and sesbania seeds. Rich flavor and herbal aroma.

Fresh long beans pounded instead of papaya. Crispy, sweet, and savory. Goes well with fermented fish sauce and fresh chilies.

Chopped cucumber pounded instead of papaya. Crispy, juicy, and refreshing. Cuts through richness.

Green mango salad. Very sour taste, seasoned with fermented fish sauce and dried or fresh chilies.

Sweet corn salad. Sweet, sour, salty, and spicy. Delicious as a snack or with rice.

Spicy papaya salad with preserved duck egg. The creamy texture of the preserved egg balances the spiciness well.

Papaya salad with pickled mussels. Salty and sour taste with a unique aroma of pickled mussels.

Thai papaya salad, sweet and sour, with salted crab for added saltiness and aroma.

Spicy long bean salad served with a soft-boiled egg. Helps reduce spiciness and adds protein.

Papaya salad with tender, chewy boiled chicken feet. Fun to eat, goes well with savory fermented fish sauce.

Papaya salad with boiled river snails. Crispy and bouncy texture, fun to chew. Richly flavored.

Papaya salad with boiled river snails. Chewy and tender texture. A delicious local dish.

Papaya salad 'Gao Lao' (no papaya noodles). Generous pieces of pork sausage. Spicy and savory flavor.

Spicy Lao papaya salad with concentrated fermented fish sauce, served with firm pork sausage.

Mixed seafood platter salad. Full of flavor and value, suitable for sharing.

Lao papaya salad topped with mature sesbania seeds. Adds richness and authentic Isaan aroma.

Spicy salad with firm pork sausage. Seasoned with a three-flavor dressing: sour, salty, sweet, and spicy.

Chewy glass noodles, salad with minced pork, onions, tomatoes, and celery. Mildly flavored.

Shredded green mango salad. Very sour taste, with crispy fried fish for added crunch and salty-savory flavor.

Vermicelli salad with shredded mackerel. Seasoned with fermented fish sauce and chili powder. Spicy and savory flavor.

Vermicelli salad mixed with pork sausage. Spicy dressing seeps into the vermicelli and pork sausage.

Sweet corn salad with crispy fish. Sweet, salty, and spicy. Fun to chew.

Boiled tripe salad. Crispy texture, no fishy smell. Mixed with spicy dressing.

Sour mango salad with large dried shrimp. Perfectly balanced sweet, sour, and salty taste.

Salad with blanched meat, seasoned with lemongrass, kaffir lime leaves, chili paste. Rich flavor and aromatic spices.

Spicy and sour soup with beef offal. Fragrant with herbs like galangal, lemongrass, kaffir lime leaves. Intensely sour and spicy.

Spicy and sour soup with tender, chewy beef tendons. Sour and smooth soup.

Spicy and sour pork rib soup, with edible ribs. The soup is sour, spicy, and deeply flavorful.

Spicy and sour soup with lean meat only. No offal. For those who prefer tender meat in herbal broth.

Tender braised beef soup. Melts in your mouth. Rich broth with aromatic spices.

Spicy and sour duck soup. No gamey smell. Spicy flavor, fragrant with basil and herbs.

Spicy and sour soup with soft roe. Creamy and chewy, a rare delicacy.

Clear Tom Yum soup with snakehead fish. Fresh, sweet fish meat. Concentrated Tom Yum broth.

Isaan-style sour curry with snakehead fish. Sour from tamarind and fragrant with herbs.

Tender free-range chicken soup, chewy and firm. Fragrant with Thai herbs. Intensely spicy.

Tender chicken soup, easy to eat. Standard spicy and sour soup.

Isaan curry or boiled beef offal with beef bile. Bitter and mellow flavor, perfect for drinkers.

Spicy and sour soup with snakehead fish head and belly, the fattiest and most delicious parts. Intensely spicy and flavorful.

Spicy and sour mixed seafood Tom Yum (shrimp, squid, fish). Fragrant with basil.

Clear Tom Yum soup with fresh, sweet seabass. Large pieces. Concentrated broth.

Clear or creamy Tom Yum soup with shrimp. Perfectly sour and spicy, fragrant with Tom Yum ingredients.

Spicy and sour soup with fresh squid. Crispy and tender texture. A hot and flavorful soup.

Isaan traditional curry with cassia leaves and chewy beef skin. Thick and savory curry with yahanang leaves and fermented fish sauce.

Isaan-style cassia curry with fatty pork belly. Enhances richness and tenderness.

Isaan-style assam curry, fragrant with dill. With soft roe, a must-try dish.

Assam curry with tender pork ribs, lots of vegetables, fragrant with fermented fish sauce and culantro.

Glass noodle soup with chicken. Mildly flavored soup, easy to drink.

Wild vegetable curry with smoked grilled fish. Fragrant with grilled fish. Naturally sweet curry from vegetables.

Fresh bamboo shoot curry with dark green yahanang leaves, acacia leaves, and various mushrooms. Savory fermented fish sauce flavor.

Sour fermented bamboo shoot curry with fresh snakehead fish. A great combination.

Spicy fermented bamboo shoot curry with soft roe. Sour, salty, and spicy.

Chicken assam curry with dill and local vegetables. Thick, rich curry.

Field frog assam curry. Firm, sweet meat. Seasoned with spicy curry paste to remove gaminess.

Assam curry with marbled beef shank (with tendons). Chewy and tender, fragrant with dill.

Assam curry with large river snails. Chewy texture. A delicious wild dish.

Basic assam curry, choice of pork or beef. Seasoned with fermented fish sauce and herbal vegetables.

Assam curry with tender braised beef. Tender and soft, the curry sauce seeps into the meat.

Lao curry with yahanang leaves and various mushrooms. Sweet from mushrooms and savory with fermented fish sauce. Healthy.

Papaya salad served on a large platter with many side dishes such as pork sausage, boiled eggs, vermicelli noodles, and fresh vegetables. Suitable for group dining.

Papaya salad without noodles. Loaded with seafood: shrimp, squid, shellfish, crab. Zesty and spicy.

Mixed three-type shellfish papaya salad (e.g., cockles, river snails, pickled mussels). For shellfish lovers.

Diced fresh salmon salad, seasoned like larb with toasted rice, chili powder, lime, shallots, and culantro.

Thai or fermented fish sauce papaya salad with fresh salmon. Rich flavor balanced by the salmon's richness.

Salmon salad with fermented fish sauce for extra savoriness. Spicy Isaan-style flavor.

Zesty salmon salad, no fermented fish sauce. Emphasizes a fresh, sour, and spicy taste.

Thinly sliced fresh salmon, served Japanese style with wasabi and soy sauce, or with seafood dipping sauce.

Fresh oyster salad with spicy seafood dipping sauce. Sour, spicy, with garlic and fresh chilies.

Fresh oyster salad with fermented fish sauce. The richness of the oysters complements the savory fermented fish sauce.

Oyster salad with abundant herbs: lemongrass, shallots, chili paste. Rich flavor.

Fresh oysters served with side dishes: sesbania flowers, fried shallots, chili paste, and seafood dipping sauce.

Perfectly boiled cockles. Easy to peel and eat. Served with spicy seafood dipping sauce.

Papaya salad with boiled cockles. The dressing seeps into the cockles. Richly flavored.

Boiled cockle salad with full salad ingredients. Primarily sour and spicy.

Crispy young water mimosa salad with fresh or boiled shrimp. Spicy and savory flavor.

Papaya salad without noodles, with fresh shrimp and pork sausage. An excellent appetizer.

Fresh shrimp marinated in fish sauce, served with fresh bitter melon, garlic, and a generous amount of seafood dipping sauce.

Crispy and tender boiled squid. Served with seafood dipping sauce.

Squid vermicelli salad with squid. Adds a crispy, chewy texture. Fun to eat.

Squid salad with fermented fish sauce. Rich and savory flavor, fragrant with fermented fish sauce.

Pork Jjim Joom set. Includes tender marinated pork, fresh vegetables, glass noodles, and jaew dipping sauce, served with a clay pot.

Beef Jjim Joom set. For beef lovers, boiled in fragrant herbal broth.

Marbled beef shank Jjim Joom set. Beef with tendons, chewy and delicious.

Mixed seafood Jjim Joom set: fresh shrimp, squid, fish. Boiled in hot broth.

Mixed Jjim Joom set with pork, beef, and seafood. Everything in one set.

Hot steamed sticky rice served in a bamboo container. Best enjoyed with papaya salad and larb.

Steamed jasmine rice

Fresh vermicelli noodles, served with papaya salad or curry.

Steamed vermicelli noodles with fried garlic. Eaten to relieve spiciness or with Jjim Joom.

Spicy and savory minced fermented fish sauce with herbs. Served with fresh vegetables and sticky rice.

Fresh horse crab, for adding to papaya salad for a luxurious touch and sweet crab meat.

Fresh or boiled shrimp, for adding to papaya salad.

Squid, for adding to papaya salad

Boiled river snails, for adding to papaya salad

Freshwater crab or river crab, boiled. For use in Thai or Lao papaya salad.

Cooked boiled egg, for eating with papaya salad.

Salted egg halves for Thai salted egg papaya salad

Shelled sesbania seeds, for sprinkling on papaya salad.

Fresh sliced pork liver for Jjim Joom

Tender marinated pork for Jjim Joom

Cleaned beef tripe, crispy. For boiling.

Fresh sliced beef liver for Jjim Joom

Sliced beef for Jjim Joom

Sliced marbled beef shank for Jjim Joom

Crispy squid preserved in lye. For Yen Ta Fo or boiling.

Dry glass noodles for boiling in soup

Fresh chicken egg, to be cracked into the Jjim Joom pot.

Mixed vegetable set for Jjim Joom (water spinach, napa cabbage, basil)