Raan Laab Suwan

Spicy Isaan Larb, seasoned with roasted rice powder, chili powder, lime, and fish sauce. Includes shallots, spring onions, sawtooth coriander, and mint leaves. Choose pork, beef, or chicken. Sour, salty, spicy flavor, fragrant with roasted rice powder. Served with fresh vegetables.

Grilled beef slices, seasoned like Larb with roasted rice powder, chili powder, and herbs. Rich and spicy flavor with a little sauce. Choose pork or beef.

Tender, fatty grilled pork neck, seasoned as Nam Tok. Balanced spicy, sour, and salty flavor. Fragrant with grilled pork neck and roasted rice powder.

Beef tendon with chewy bits, seasoned as spicy Isaan Nam Tok. Intense flavor with Isaan herbs.

Blanched liver, cooked to perfection. Seasoned with sweet, salty, spicy, and sour Larb flavors. Includes roasted rice powder and herbs. Tender and bouncy texture, not tough.

Chewy glass noodles made into Larb. Seasoned with a full set of Larb ingredients, including minced pork. Intense flavor that permeates the noodles.

Freshly minced beef salad, seasoned with Larb ingredients, including blood and beef bile for a bitter and rich flavor. A popular Isaan dish for those who eat raw meat.

Larb made with seafood such as shrimp and squid. Blanched and seasoned with Larb ingredients. The spicy flavor contrasts with the sweetness of the seafood.

Freshly blanched crispy squid, prepared as Isaan Larb. Sour and spicy flavor, fragrant with roasted rice powder.

Freshly blanched or minced shrimp, prepared as authentic Isaan Larb. Rich flavor, fragrant with herbs.

Grilled catfish flesh, deboned, minced, and stir-fried until fragrant. Seasoned with Larb ingredients. Salty, spicy, and savory flavor, with the taste of fish.

Minced duck meat, stir-fried until cooked. Seasoned with Larb ingredients, topped with crispy fried duck skin for a crunchy texture. Fragrant with spices to remove gaminess.

Chicken marinated with spices, grilled until the skin is crispy and the meat is tender. Fragrant and appetizing. Served with a delicious Jaew dipping sauce.

Chicken wings marinated and grilled over charcoal until cooked and fragrant. Slightly charred skin, juicy meat inside. Delicious eaten on its own or with sticky rice.

Fresh catfish marinated with herbs, grilled until the flesh is golden and fragrant. Sweet fish flavor, served with Jaew dipping sauce and fresh vegetables.

Pork neck marinated with sauce, grilled until cooked and fragrant. Tender meat with streaks of fat, cut into bite-sized pieces. Served with spicy Jaew dipping sauce.

Beef or pork tongue, marinated and grilled until cooked. Tender, bouncy, and chewy texture. Fragrant from grilling over fire.

Marinated pork mixed with roasted rice powder and chili powder before grilling or frying. Crispy outside, tender inside. Fragrant with roasted rice powder.

Marinated beef mixed with seasonings and plenty of roasted rice powder. Rich, fragrant, and spicy flavor.

Beef brisket with fat, grilled medium-rare or to your preference. Tender and juicy with fat. Fragrant with smoke. Served with bitter or sour Jaew dipping sauce.

Salt-crusted fresh fish, grilled until cooked. Sweet, white flesh. Served with fresh vegetables, Khanom Jeen noodles, and a spicy seafood dressing for wrapping and eating.

Hot steamed sticky rice, soft and fragrant, served in a bamboo container. Perfect for eating with Som Tum, Larb, and grilled chicken.

Steamed jasmine rice, with perfectly cooked, soft grains.

White Khanom Jeen noodles made from fermented rice flour. Eaten with Som Tum or various curries.

Som Tum with green papaya, seasoned with cooked fermented fish sauce and salted crab. Salty, spicy, and rich flavor. Unique aroma of fermented fish sauce.

Thai Som Tum with salted crab. Sour, salty, and sweet flavor. No fermented fish sauce.

A hybrid Som Tum combining Thai and Lao styles. Includes peanuts, dried shrimp, and fermented fish sauce. Full-bodied flavor: sour, sweet, salty, spicy, and rich.

Sweet and sour Som Tum with roasted peanuts and dried shrimp. No crab or fermented fish sauce. Suitable for those who don't like very spicy food.

Thai Som Tum with salted crab added, giving a sweet and sour taste with a salty flavor from the crab.

Uses sweet corn kernels instead of papaya. Seasoned like Thai Som Tum. Sweet, crispy, and refreshing flavor, balanced by the sour and spicy dressing.

Som Tum using Khanom Jeen noodles instead of papaya. Prepared with a strong flavor, often with fermented fish sauce, also called Tam Sua but with fewer ingredients.

Cooked shredded bamboo shoots, seasoned with Larb ingredients, including roasted sesame seeds and 'Nam Bai Ya Nang' (rice paddy herb juice). Mellow flavor, fragrant with herbs and sesame.

Crab and fermented fish Som Tum with Khanom Jeen noodles mixed in. Rich and intense flavor. The Khanom Jeen noodles absorb the Som Tum dressing well.

Pickled clam Som Tum. Intensely sour, salty, and sweet flavor. Unique aroma of pickled clams.

Sweet corn salad with salted egg. A complete flavor of sweet, creamy, and salty. The creaminess of the salted egg complements the corn well.

Spicy Som Tum with tender, stewed chicken feet. Easy to suck, the Som Tum dressing seeps into the chicken.

Uses chopped cucumber instead of papaya, giving a crispy, juicy, refreshing texture. Popularly eaten with boiled eggs.

Long beans, pounded slightly, used instead of papaya. Crispy and savory flavor, complements fermented fish sauce and chilies.

Som Tum with bamboo shoots as the main ingredient. Prepared with a spicy Isaan flavor.

Som Tum with firm Moo Yor. Sour and spicy flavor, complements the bouncy texture of the Moo Yor.

Som Tum using instant noodles instead of papaya. Prepared with a strong flavor. A popular dish.

Som Tum with abundant ingredients, including various vegetables and side dishes such as bamboo shoots, pickled mustard greens, clams, Khanom Jeen noodles, and Leucaena seeds. It has a rich flavor and a unique aroma.

Spicy Som Tum topped with fragrant grilled pork neck. The richness of the grilled pork perfectly balances the spicy and sour flavor of the Som Tum.

Som Tum with fresh seafood such as shrimp and squid. Spicy seafood flavor.

Som Tum with fresh, sweet, bouncy shrimp (uncooked). Pairs perfectly with the rich fermented fish sauce.

Fresh shrimp salad in spicy fermented fish dressing, without papaya. Emphasizes fresh, plump shrimp. The flavor is intensely satisfying.

Blanched mixed mushroom salad, prepared with a spicy dressing. Includes onions, tomatoes, and celery. A healthy and delicious dish.

Pork slices, blanched until cooked. Topped with a spicy seafood dressing, with a sour and spicy kick. Garnished with crispy, chilled kale stems.

Moo Yor salad with firm, bouncy texture. Includes onions, tomatoes, and celery. The dressing has a complete sour, salty, and spicy flavor.

Mixed seafood salad, including shrimp and squid. Prepared with an intense, flavorful dressing.

A mixed salad with various ingredients, including minced pork, Moo Yor, shrimp, squid, and glass noodles. Mellow and easy-to-eat flavor.

Grilled pork neck made into a salad. The dressing seeps into the grilled pork, enhanced with the spicy tang of cucumber and salad vegetables.

Tripe salad (beef intestine). Blanched until crispy. Prepared with a spicy flavor, fragrant with herbs, effectively removes any gaminess.

Thinly sliced beef tendon salad, blanched. Chewy texture from the tendons. The dressing complements the beef well.

Fragrant grilled beef salad with cucumber, tomatoes, and onions. Refreshing sour and spicy flavor.

Fresh shrimp marinated in fish sauce until infused. Topped with a delicious seafood dressing. Served with fresh bitter melon and whole garlic cloves.

Isaan-style hot pot with a mix of meats and seafood. Served with herbal broth, fresh vegetables, glass noodles, and spicy Jaew dipping sauce.

Jjim Joom featuring fresh seafood such as shrimp, squid, and fish, simmered in a fragrant herbal broth.

Jjim Joom set with tender marinated pork, innards, and fresh vegetables. Mellow broth, fragrant with galangal, lemongrass, and kaffir lime leaves.

Jjim Joom for beef lovers. Tender marinated beef and beef innards, dipped in hot herbal broth.

Sun-dried marinated pork, fried until golden yellow. Deliciously fragrant and chewy. Served with chili sauce or sticky rice.

Sun-dried marinated beef, fried. Rich flavor, fragrant with beef and spices. Fried until perfectly dry.

Chicken wings marinated with spices, fried until the skin is crispy and the meat is tender. Golden yellow and appetizing.

Crispy fried marinated duck bills. Almost the entire bill can be eaten. Salty and savory flavor. A popular appetizer.

Pork intestine, marinated with garlic and pepper, fried until crispy outside and tender inside. No fishy smell. Delicious with chili sauce.

Crispy fried catfish pieces stir-fried with curry paste or fried with turmeric (depending on the restaurant's recipe). Crispy and fragrant fish.

Beaten eggs, fried in hot oil until golden, crispy, and fluffy. Fragrant. Eaten with hot steamed rice.

Isaan traditional curry with various mushrooms. Seasoned with 'Nam Bai Ya Nang' and fermented fish sauce. Mellow flavor, fragrant with herbs.

Young pork rib soup, simmered until tender. Prepared with a zesty, spicy flavor using chilies, lime, galangal, lemongrass, kaffir lime leaves. Topped with sawtooth coriander.

Spicy soup with beef or pork innards (bitter stew). Spicy and hot flavor, fragrant with herbs. Smooth and easy to swallow.

Spicy soup with tender beef tendon. Chewy and enjoyable. The broth has a satisfying sour and spicy flavor.

Chicken feet soup, stewed until tender and melt-in-your-mouth. Prepared with a zesty, spicy flavor from bird's eye chilies and lime.

Free-range chicken or regular chicken Tom Yum. Thai-style sour and spicy flavor, fragrant with Tom Yum ingredients: galangal, lemongrass, kaffir lime leaves.

A-om curry with chicken, glass noodles, dill, and various vegetables. Savory fermented fish sauce flavor, fragrant with dill. Refreshing when the broth is sipped hot.

Isaan-style A-om curry. Choose your preferred meat. Includes local vegetables and herbs. Salty, spicy, and savory flavor with fermented fish sauce. No coconut milk.

A-om curry with catfish. The sweet fish flavor blends with the rich curry broth, fragrant with dill.

Spicy Tom Klcong with grilled or fried catfish. Fragrant with dried chilies and roasted shallots. Sour, salty, and spicy flavor.

Grilled chicken simmered in herbal soup, capturing the aroma of grilling and the mellow flavor of the broth.

A simple yet intensely flavorful dish. Canned fish prepared as a spicy Tom Yum, with lemongrass, kaffir lime leaves, and bird's eye chilies.

A-om or Liang curry with canned fish and glass noodles. Rich and mellow flavor.

Clear Tom Yum soup with a refreshing sour and spicy flavor. Includes shrimp, squid, and mushrooms. Fragrant with basil leaves and herbs.

Clear Tom Yum soup with mixed meats and seafood. The clear broth has a strong flavor. Smooth and easy to swallow when hot.

Small bottle of purified drinking water.

Large bottle of purified drinking water, for sharing.

Small bottle of soft drink, providing a refreshing fizz.

Large bottle of soft drink, suitable for sharing.

Carbonated soda water, used for mixing drinks.

Ice for beverages, available by the glass or bucket.