Muan Kitchen Krua Muan

Luang Prabang style Som Tum, using thinly sliced papaya. Seasoned with shrimp paste and fermented fish sauce. Salty, spicy, and savory taste with a unique aroma from the fermented ingredients.

Lao Som Tum with salted crab and boiled fermented fish sauce. Intense, salty, spicy, and savory flavor with the aroma of fermented fish sauce. A popular Isan dish.

Som Tum without fermented fish sauce, seasoned with fish sauce, palm sugar, and lime, giving a sweet, sour, and salty taste. Contains roasted peanuts and dried shrimp. A mellow and easy-to-eat flavor.

Blanched instant noodles tossed with spicy Som Tum dressing. Chewy noodles absorb the spicy, sour, and salty flavors well.

Som Tum with large pieces of pork or beef balls mixed in. Adds a bouncy texture from the meatballs, which pairs well with the spicy Som Tum dressing.

Muan Som Tum with various ingredients, including crunchy golden snails. Spicy and savory taste with a pleasant chewy texture from the snails.

Boiled golden snails served with a delicious dipping sauce. The snails have a uniquely chewy texture. Eat with the dipping sauce to enhance the flavor.

Fruit salad using cooked corn instead of papaya. Seasoned sweet and sour, with salted egg for a salty and creamy taste. Refreshing and mellow flavor.

Som Tum with noodles (thin rice noodles) and sliced pork sausage. The thin noodles absorb the spicy Som Tum dressing well. Eaten with bouncy pork sausage.

Minced duck, stir-fried and cooked. Seasoned with fish sauce, lime, chili powder, and roasted rice. Fragrant with herbs like mint and spring onions. Intense flavor.

Grilled pork neck cut into bite-sized pieces, seasoned in Larb style with chili powder, roasted rice, and lime. Sour, spicy, and salty taste, fragrant with grilling aroma and roasted rice.

Hot steamed sticky rice, soft and chewy grains. Traditionally shaped by hand and eaten with Som Tum, Larb, or grilled meat to cut through the spiciness.

Fresh rice flour noodles, white, soft and thin. Popularly eaten with Som Tum or served with curry.

Crispy fried pork skin, lightly seasoned with salt. Crunchy texture. Eaten as a side dish to add texture to the main course.

Cooked jasmine rice, loose and soft grains, fragrant, used to eat with various dishes.

Chicken marinated with spices and fermented fish sauce (pla daek), baked in a dragon kiln, resulting in crispy skin, tender meat, and a unique aroma from the fermented fish sauce and smoke.

Pork neck with marbled fat, marinated with spices and roasted in a clay pot until cooked and fragrant. Tender and juicy texture with a perfectly sweet and salty taste.

Chicken wings marinated with spices and grilled in a clay pot. Crispy golden-brown skin, tender and soft meat inside, with the aroma of charcoal grilling.