Pa Pen Tum Sua

Deep-fried chicken wings marinated in fish sauce and herbs. Crispy skin with juicy meat. Typically eaten as an appetizer with sticky rice.

Deep-fried pork intestines seasoned with garlic and pepper. Chewy and crispy texture. Served with a spicy tamarind dipping sauce.

Grilled pork udder marinated in soy sauce and spices. Has a unique chewy and creamy texture. Served with spicy dipping sauce.

Fried squid, often sun-dried before frying or battered. Savory and chewy. Great as a snack or side dish.

Spicy green papaya salad with salted crab and fermented fish sauce (Pla Ra). Intense, savory, and spicy flavor profile. A staple Isan dish.

Papaya salad mixed with fermented rice noodles (Khanom Jeen). Spicy and savory with fermented fish sauce. Soft texture from the noodles contrasting with crunchy papaya.

Thai-style papaya salad (sweet and sour, no fermented fish) topped with salted egg. The saltiness of the egg balances the sweet and sour dressing.

Spicy papaya salad served with raw fresh shrimp. The shrimp are

Spicy yardlong bean salad pounded with chili, garlic, and fermented fish sauce. Crunchy texture and savory heat.

Spicy green mango salad. Very sour and spicy, similar to papaya salad but uses crunchy sour mango.

Papaya salad with pickled mussels. Distinctive sour and savory flavor from the pickling liquid.

A hybrid papaya salad combining Thai style (peanuts, dried shrimp) with Isan style (fermented fish sauce). Sweet, sour, and savory.

"Jungle" papaya salad containing various wild ingredients like bamboo shoots, freshwater snails, and vegetables. Intense and herbaceous.

Papaya salad with fresh field crabs (not salted). A version of Som Tum typically made without fermented fish sauce.

Spicy cucumber salad pounded with chilies and condiments. Crispy, refreshing, and full of water content.

Papaya salad with rice noodles and Vietnamese-style pork sausage (Moo Yor). Spicy and filling.

Papaya salad topped with sliced grilled pork neck. The rich, fatty pork complements the spicy acidity of the salad.

Papaya salad served with cooked shrimp.

Spicy corn salad using sweet corn kernels instead of papaya. Often made in the Thai style (sweet and sour).

Seafood papaya salad featuring squid and shrimp. Spicy and refreshing.

Spicy salad made with fermented rice noodles, mackerel, and fresh herbs. A dry-style salad compared to Som Tum.

Spicy minced pork salad seasoned with lime, fish sauce, chili powder, and toasted rice powder. Savory, sour, and spicy.

Spicy minced beef salad with fresh herbs and toasted rice powder. Often served with raw vegetables.

Spicy minced duck salad. Richer flavor than pork or chicken laab, topped with fried chilies and mint.

Raw spiced salad made with fresh pork or beef, mixed with blood, bile, and herbs. A traditional Isan delicacy for those who enjoy raw meat.

Spicy raw pork salad seasoned heavily with lime juice instead of bitter bile. Sour and spicy.

Spicy grilled beef salad using fatty cuts. Sliced beef is mixed with roasted rice powder, chili, and herbs.

Spicy squid salad seasoned with Laab spices (toasted rice powder, chili, lime).

Spicy minced or chopped shrimp salad seasoned with Isan spices.

Spicy grilled catfish salad. The fish is grilled, deboned, and minced before being mixed with herbs and spices.

Spicy grilled pork neck salad. Juicy slices of grilled pork mixed with spicy and sour dressing.

Grilled pork neck. Marinated to be sweet and savory, tender with a bit of fat. Served with Jaew dipping sauce.

Raw shrimp soaked in premium fish sauce, served with garlic, chilies, and bitter gourd. Spicy and refreshing.

Spicy salad with grilled pork neck. Similar to Nam Tok but with a different style of dressing, often including fresh vegetables like tomatoes and onions.

Spicy liver salad. Pork liver is blanched until tender and sweet, then mixed with Isan spices.

Raw beef slices served with a dipping sauce made from bile (bitter), chilies, and herbs. A hardcore Isan dish.

Thai hot pot served in a clay pot over charcoal. Includes meat, seafood, vegetables, and glass noodles cooked in a lemongrass-galangal broth.

Salt-crusted grilled fish (usually Tilapia). The skin is salty and peeled away to reveal moist, juicy flesh. Served with vermicelli and seafood dipping sauce.

Blanched blood cockles. Served half-cooked to retain juiciness, with a spicy seafood dip.

Fried Tilapia. Simple deep-fried fish pieces.

Sun-dried beef. Beef strips are marinated, dried in the sun, and then deep-fried. Chewy and savory.

Sun-dried pork. Marinated pork strips, sun-dried and fried.

Deep-fried pork belly. Crispy, fatty, and savory. Served with sauce.

Fried Vietnamese-style pork sausage. Peppery and savory.

Fried sour fish. Fish fermented with rice and garlic until sour, then deep-fried. Unique tangy flavor.

Fermented pork ribs. Sour and savory cured ribs, deep-fried.

Isan-style mushroom soup with herbs, pumpkin, and fermented fish sauce. Earthy and spicy.

Bamboo shoot salad. Boiled bamboo shoots mixed with herbs, chili, and toasted rice powder.

Spicy herbal curry (Om) without coconut milk. Highly aromatic with dill and local vegetables. Choice of meat.

Super Chicken Feet Soup. An extremely spicy and sour soup made with tender braised chicken feet.

Tom Yum soup with Tilapia. Spicy and sour broth with lemongrass and herbs.

Smoked dry fish or pork soup. Sour and salty broth with tamarind.

Spicy beef innards soup. Rich and savory with various organ meats.

"Weeping Tiger" beef brisket. Grilled beef brisket served with spicy dipping sauce.

Grilled chicken. Marinated and grilled over charcoal.

Grilled catfish. Smoky and tender flesh.

Shrimp baked with glass noodles, ginger, and soy sauce in a pot.

Blanched meat or seafood set served with dipping sauce.

Spicy salad with crab (similar to Som Tum but without papaya). Focuses on the crab and dressing.

Mixed seafood salad. Spicy and sour glass noodle or plain salad with shrimp, squid, and mussel.

Seafood Tom Yum soup. A classic hot and sour Thai soup.

Stir-fried morning glory with soybean paste, garlic, and chilies.

Chicken curry with glass noodles. A clear or jungle-style curry.

Thai omelet served over rice. Simple and comforting.

Star gooseberry soup with ant eggs. A seasonal delicacy with a sweet vegetable broth and creamy ant eggs.

Fried rice with seafood. Stir-fried with eggs and vegetables.

Classic Thai fried rice.

Fried rice with choice of pork or chicken.

Stir-fried seafood with holy basil, chilies, and garlic served over rice. Spicy and aromatic.

Stir-fried minced pork with holy basil served over rice. The most popular Thai street food dish.

Stir-fried crispy fried pork with holy basil over rice.

Stir-fried chicken with holy basil over rice.

Thai omelet over rice.

Stir-fried pork or chicken with red curry paste and long beans.

Stir-fried beef with red curry paste.

Panang curry with pork or chicken. A rich, thick, and salty-sweet red curry.

Stir-fried instant noodles with seafood.

Stir-fried morning glory with high heat, garlic, and chilies.

Stir-fried mixed vegetables in oyster sauce.

Fried chicken spicy salad served over rice. The chicken is dressed with roasted rice powder and lime.

Hainanese chicken rice. Boiled chicken served on oily rice with ginger chili dip.

Fried chicken on oily rice

Stewed pork leg on rice. Tender pork knuckle in sweet soy broth.

Boiled egg.

Add a fried egg.

Bucket of ice.

Cola soft drink.

Oishi Green Tea.

Drinking water.

Soda water.

Chang Beer. A popular Thai lager.

Leo Beer. A popular Thai lager.

Singha Beer. Premium Thai lager.

SangSom Rum (Flat bottle/300ml). Thai rum.

SangSom Rum (Round bottle/700ml).

Hong Thong (Flat bottle). Thai blended spirit.

Hong Thong (Round bottle).

Blend 285. A popular Thai whisky.

Regency Brandy (Flat bottle). Thai brandy.