Nongkhai Pa Su Senanivate Branch

Fish curry made from salmon or Mekong river fish, seasoned with curry paste and herbs, steamed in banana leaves until cooked and fragrant. Rich and mellow flavor with tender fish.

Steamed sea bass with herbs, served with a delicious Jaew dipping sauce and assorted blanched vegetables. The sweet, fresh fish pairs perfectly with the spicy dipping sauce and side vegetables.

Mixed mushroom or bamboo shoot curry. Seasoned with Isaan-style curry paste and herbs, steamed in banana leaves. Fragrant with Thai basil, savory and mellow flavor.

Nong Khai-style signature Jaew dipping sauce set. Intense flavor, served with blanched vegetables and side dishes. Perfect for enjoying with hot sticky rice.

Spicy bamboo shoot curry with red ant eggs. Savory flavor from betel leaf water, fragrant with fermented fish sauce and local herbs. Red ant eggs provide a creamy, bursting texture.

Rich green curry, fragrant with coconut milk and green curry paste. Mellow flavor, served with steamed rice or rice noodles.

Spicy jungle curry without coconut milk, fragrant with galangal and young peppercorns. Spicy and intensely flavored with Thai herbs.

Isaan-style Aom curry. A thick, reduced curry, fragrant with dill and herbs. Salty, spicy, and savory flavor, rich with various vegetables.

Vietnamese-style egg soup. Mellow broth, smooth to drink, with egg as the main ingredient. Fragrant with crispy fried shallots.

Rice noodles topped with minced pork or beef curry paste, seasoned with herbs and banana blossom. Served with fresh vegetables.

Fresh, chewy Vietnamese noodles in a sweet and fragrant pork bone broth, with Vietnamese sausage, shredded chicken, and pork blood. Topped with crispy fried shallots and cilantro.

Rice noodles served with Vietnamese-style chicken curry. Rich flavor, fragrant with coconut milk and unique spices.

Vietnamese-style pickled vegetables. Sweet and sour, crunchy flavor, helps cut through richness and enhance the main dish.

Sticky rice dumpling filled with ground mung beans and minced pork, seasoned savory and rich, wrapped in thick banana leaves and steamed until cooked. Chewy, soft, fragrant, and delicious.

Crispy on the outside, soft on the inside French bread, filled with seasoned roasted pork, drizzled with a rich sauce. A satisfying snack.

Steamed sticky rice topped with finely ground mung beans and Vietnamese sausage (Moo Yor), sprinkled with toasted sesame seeds and crispy fried shallots.

Fried egg served in a hot pan with toppings like minced pork, Chinese sausage, and Vietnamese sausage. Sprinkled with spring onions and pepper. Served with stuffed bread.