Raan Ahaan Raan Khao Tom Bai Toey

Century eggs (preserved eggs) stir-fried with holy basil, chilies, and garlic, topped with crispy basil leaves. The eggs have a creamy yolk and jelly-like texture. Savory, spicy, and aromatic. Best eaten with steamed rice.

Stir-fried bean sprouts with tofu and minced pork. Mild and savory flavor seasoned with soy sauce. Crunchy texture from the sprouts and soft tofu. A non-spicy dish suitable for everyone.

Stir-fried asparagus with fresh shrimp. Seasoned with oyster sauce and garlic. Crisp vegetables and sweet shrimp. Eaten with rice.

Stir-fried white chives with crispy pork belly. Savory and aromatic with a slight garlic flavor. The chives are crunchy and the pork adds a rich texture.

Deep-fried tofu served with a dipping sauce. Crispy on the outside and soft inside. Usually served as an appetizer.

Crispy pork belly stir-fried with red curry paste and long beans. Spicy, salty, and aromatic with kaffir lime leaves. A rich and flavorful dish served with rice.

Spicy stir-fry with red curry paste, herbs, and green peppercorns. Choice of wild boar (chewy texture) or free-range chicken (firm texture). Very spicy and herbal.

Stir-fry with long green chilies (mildly spicy) and onions. Choice of meat. Savory and slightly sweet.

Meat stir-fried in oyster sauce with mushrooms and onions. Savory and mild. A classic comfort dish eaten with rice.

Stir-fry with Thai chili jam (Nam Prik Pao), onions, and basil. Sweet, savory, and mildly spicy with a roasted chili aroma.

Stir-fried enoki mushrooms with shrimp. Mild savory sauce. The mushrooms have a slight crunch.

Squid stir-fried with salted egg yolk sauce. Creamy, rich, and savory with a slightly sandy texture from the yolk. Served with rice.

Stir-fried pickled mustard greens with pork stomach. Sour and savory flavor. The pork stomach is cleaned and has a chewy texture.

Whole deep-fried snakehead fish dressed in a spicy Northeastern Thai style salad (Nam Tok). Flavored with chili powder, lime, fish sauce, mint, and toasted rice powder. Crunchy, spicy, and tart.

Spicy and sour Tom Yum soup with snakehead fish, served in a hot pot. Aromatic broth with lemongrass, galangal, and kaffir lime leaves.

Steamed whole sea bass with pickled plum, ginger, and pork mince. The broth is sour, salty, and savory from the plums.

Steamed squid in a spicy and sour garlic-lime sauce. Zesty and refreshing with plenty of fresh chili and garlic.

Deep-fried whole snakehead fish served in a sour tamarind curry soup (Kaeng Som) with vegetables. Sweet, sour, and spicy.

Stir-fried clams with Thai chili jam and basil. Sweet and savory sauce with a hint of spice.

Stir-fried chicken with yellow curry powder, egg, onions, and celery. Creamy, savory, and mild aromatic curry flavor.

Fried Chinese sweet sausage. Sweet and savory with a chewy texture. Often eaten as a side dish.

Stir-fried shrimp with salt, chili, and garlic. Dry style stir-fry, salty and spicy.

Grouper fish in Tom Yum soup. Choice of clear broth (sharp sourness) or creamy broth (with milk/chili paste). Aromatic and spicy.

Spicy Northeastern Thai soup with pork ribs. Clear broth seasoned with roasted chili, lime, and herbs. Sour and spicy.

Spicy soup with chicken feet (Super Teen Kai). The chicken feet are stewed until tender in a very spicy and sour broth.

Grilled beef, sliced and served with a spicy dipping sauce (Jaew). Chewy and savory.

Spicy salad with grilled pork or beef, seasoned with roasted rice powder, chili, lime, and mint. Savory and tangy.

Minced meat salad (Larb) with pork or beef. Seasoned with lime juice, fish sauce, chili powder, and toasted rice powder. Fresh herbs add aroma.

Northeastern style tartare (Koi). Can be served raw or cooked. Seasoned with bitter herbs, bile (optional), chili, and roasted rice powder.

Green papaya salad with salted field crabs and fermented fish sauce. Very savory, spicy, and distinctively aromatic (pungent).

Green papaya salad with shrimp. Fresh and spicy.

Spicy salad made with yardlong beans instead of papaya. Crunchy and flavorful, pounded with lime, chili, and tomato.

Classic green papaya salad. Choose 'Thai' for sweet and sour with peanuts and dried shrimp, or 'Pu' for salted crab without fermented fish sauce.

Spicy cucumber salad. Refreshing and crunchy, similar to papaya salad but using cucumber.

Thai style green papaya salad topped with salted egg. The creamy, salty egg balances the sour and spicy dressing.

Spicy and sour soup with tender chicken feet. Highly seasoned with chili and lime. A popular drinking snack.

Soup with shrimp and young coconut shoots. The coconut shoots are crunchy and sweet. The broth can be clear or creamy.

Green curry with coconut milk, eggplant, and basil. Sweet, salty, and spicy. Served with rice.

Spicy Northeastern soup with soft pork spareribs. Sour and aromatic.

Spicy vegetable soup with shrimp and shrimp paste. Peppery and savory, full of local vegetables like pumpkin, gourd, and lemon basil.

Northeastern style herbal curry (Om) with free-range chicken. Little to no coconut milk, thickened with roasted rice powder and full of dill and herbs.

Tom Yum soup with fish roe. The roe is chewy and grainy. Spicy and sour broth.

Tom Yum soup with sea bass meat. White, flaky fish in spicy broth.

Casseroled shrimp with glass noodles, ginger, and peppercorns. Seasoned with soy sauce and sesame oil. Served in a clay pot.

Oyster omelet/stir-fry with a sticky, starchy texture. Served on bean sprouts with chili sauce. Soft and savory.

Deep-fried whole sea bass glazed with premium fish sauce. Crispy skin and tender meat, savory and slightly sweet. Served with a spicy green mango salad.

Blanched cockles (blood clams). Served with spicy seafood dipping sauce. You peel them yourself to eat the small morsel of meat inside.

Deep-fried Gourami fish. Crispy, salty, and savory. A classic side dish for rice or boiled rice soup.

Grilled squid served with spicy seafood dipping sauce. Smoky, chewy, and fresh.

Choice of grilled beef or charcoal-grilled pork neck. The pork neck is tender and fatty. Served with Jaew (spicy tamarind dip).

Deep-fried frog legs with garlic and pepper. Tastes similar to chicken but with a more delicate texture.

Deep-fried frog with lemongrass floss. Crispy and aromatic.

Blanched fresh squid served with spicy seafood dip. Simple and clean taste.

Steamed snakehead fish served with fresh vegetables and Jaew dipping sauce. A healthy and traditional dish.

Deep-fried snakehead fish topped with a salad of mixed herbs, chilies, lime, and cashews. Aromatic and colorful.

Steamed snakehead fish topped with a spicy mixed herb salad.

Deep-fried snakehead fish with spicy Isan-style dressing (roasted rice powder, chili, mint).

Deep-fried sea bass with a traditional style sauce, often including herbs like ginger, lemongrass, and tamarind.

Deep-fried snakehead fish. Choose between glazed with fish sauce (savory-sweet) or topped with crispy lemongrass.