Nua Jao Gao by Nai Krao

Pork or beef slices, blanched until just cooked, topped with a spicy and sour dressing, fragrant with lime and fresh garlic, garnished with crispy kale stems. A popular appetizer.

Crispy fried sea bass, seasoned like Laab Nam Tok with toasted rice powder, chili powder, shallots, and mint leaves. Sour, salty, spicy taste, fragrant with herbs.

Fresh live shrimp salad, seasoned with chili powder, toasted rice, fish sauce, and lime juice. Spicy taste, naturally sweet and crunchy shrimp.

Squid and prawns, blanched to perfection, topped with a very spicy and sour dressing, fragrant with real lime and fresh chilies. Served with side vegetables.

Pork intestines, blanched until clean, with a crispy texture, not fishy. Served with a spicy seafood dipping sauce or jaew dipping sauce.

Fresh shrimp marinated in seasoned fish sauce, served with sliced garlic, bird's eye chilies, and a spicy seafood dipping sauce. The shrimp is sweet and bouncy, contrasting with the spicy and sour taste.

Fresh horse crab, pickled in fish sauce until infused. Topped with a spicy seafood dipping sauce. Sweet and juicy crab meat, refreshing. Full of flavor: sour, spicy, salty, sweet.

Squid salad with Plaa-style herbs such as sliced lemongrass, kaffir lime leaves, and chili paste. Rich flavor, fragrant with herbs and chili paste.

Pork or beef slices, blanched until just cooked, seasoned with Plaa ingredients: lemongrass, kaffir lime leaves, and chili paste. Spicy and fragrant with Thai herbs.

Whole fried snakehead fish served in a fish-shaped pot, topped with a rich and sour curry soup, balanced sweet and sour taste, with water mimosa and mixed vegetables.

Snakehead fish steamed in a flavorful broth, fragrant with lime, garlic, and fresh chilies. The soft white fish pairs well with the spicy and sour broth.

Fresh shrimp steamed and topped with a spicy and sour dressing, sprinkled with chopped garlic and garden chilies. Zesty flavor, fragrant with fresh lime.

Large egg squid steamed with lime, full of roe. The soup is spicy and sour, refreshing to drink.

Pork neck, marinated in seasonings until infused, grilled over fire until charred. Tender, juicy meat with a little fat. Served with a delicious jaew dipping sauce.

Esan-style Om soup, a thick, dry soup, fragrant with dill and local herbs. Salty, spicy, and umami taste. Choose your preferred meat.

Tender pork rib soup, boiled until soft and tender, seasoned with tom yum ingredients: galangal, lemongrass, kaffir lime leaves, dried chilies. Spicy, sour, and hot taste.

A mellow termite mushroom curry, sweet from the natural mushroom broth. Termite mushrooms have a crunchy texture, a rare seasonal dish.

Spicy and hot Jungle Curry, rich with curry paste, no coconut milk. Abundant with herbs like fingerroot, young peppercorns, and eggplant.