Raan Lung Sawai Lom Choy, Branch 2, Lang Hor Kan Kha

Grilled pork tongue, grilled until fragrant. Cut into bite-sized pieces. Crispy and chewy texture, with a smoky aroma from grilling. Served with a spicy jaew dipping sauce.

Grilled pork udder. Lightly grilled until cooked. Rich, chewy, and satisfying texture, with a smoky aroma. Enjoy as an appetizer or snack with dipping sauce.

Pork neck marinated with spices and grilled until slightly charred. Tender meat with streaks of fat. Sweet and salty flavor. Popularly eaten with hot sticky rice and jaew dipping sauce.

Whole grilled catfish until dry and crispy-skinned. The meat inside is tender and sweet, with a smoky aroma. Eaten with chili paste, sweet fish sauce, and bitter melon.

Animal offal (pork or beef), marinated with spices and grilled. Varied textures depending on the part, such as liver, intestines, spleen. Rich and fragrant. Eaten with jaew dipping sauce.

Thai herb-marinated grilled chicken until the skin is crispy and the meat is tender. Fragrant with garlic and pepper. Well-balanced flavor. Eaten with papaya salad and sticky rice.

Grilled marinated beef. Cooked to perfection. Juicy and tender meat, not tough. Fragrant with beef and marinade aroma. Served with bitter or sour jaew dipping sauce.

Grilled pork intestines until the skin is crispy and the inside is tender. Not bitter or fishy. Salty and rich flavor, with a smoky aroma from grilling. Eaten as a snack or with drinks.

Pork kidney, sliced and scored. Grilled until cooked. Unique crunchy texture, no gamey smell. Served with a delicious dipping sauce.

Pork, dried until slightly moist, then fried. Salty and sweet flavor, tender texture, not tough. Eaten with sticky rice or as an appetizer.

Beef seasoned and dried before frying. Rich flavor, chewy texture, enjoyable to chew, with a fragrant fried beef aroma.

Duck's bill marinated with spices, lightly coated in batter, and deep-fried until crispy. Edible from the bill to the tongue. Crispy, rich, and salty flavor. A popular appetizer.

Pork belly, battered and deep-fried until golden brown and crispy. Salty and rich flavor, crispy outside and tender inside. Served with jaew dipping sauce or chili sauce.

Papaya salad without papaya, focusing on seafood like shrimp, crab, shellfish, and squid, mixed with a spicy, sour, salty, and sweet dressing to your liking.

Papaya salad with blanched cockles and fresh shrimp. Spicy flavor, with a fragrant aroma of lime and fermented fish sauce. Sweet cockles and fresh, bouncy shrimp complement each other well.

Original flavor papaya salad with crispy green papaya, salted crab, and boiled fermented fish sauce. Salty, spicy, and rich flavor with a unique fragrant aroma of fermented fish sauce.

Papaya salad with Chinese cabbage noodles and crispy fish, seasoned with fermented fish sauce. The Chinese cabbage noodles absorb the flavorful papaya salad dressing. Crispy fish adds texture.

Sweet corn and salted egg papaya salad. Sweet flavor with sour and salty notes. The sweet corn kernels provide a crispy contrast to the rich, salty salted egg.

Fresh horse crab salad with fermented fish sauce. Sweet and juicy horse crab meat mixed with a spicy dressing and rich fermented fish sauce. A popular dish for those who like raw food.

Shrimp salad, choose either raw or blanched. Seasoned with a dressing mixed with fermented fish sauce. Spicy, sour, and salty flavor, with a fragrant aroma of herbs and fermented fish sauce.

Glass noodle salad with various ingredients including minced pork, pork roll, shrimp, and squid. Full-flavored with sour, sweet, salty, and spicy notes. Easy to eat.

Isaan-style hot pot. Soup is fragrant with galangal, lemongrass, kaffir lime leaves. Served with meat, egg, glass noodles, and fresh vegetables. Eaten with a spicy jaew dipping sauce.

Minced meat salad seasoned with toasted rice powder, chili powder, lime, and fish sauce. Topped with mint and spring onions. Sour, salty, and spicy flavor, with a fragrant toasted rice aroma.

Similar to larb but uses grilled meat cut into pieces instead of minced meat. Seasoned with larb ingredients, toasted rice powder, and chili powder. Rich flavor and smoky aroma from grilling.

Pork liver or meat, blanched to perfection (sweet). Prepared like larb. Tender and bouncy liver, not tough. Spicy and flavorful, with a fragrant toasted rice aroma.

Raw or cooked meat dish, seasoned with Isaan spices, toasted rice powder, and blood (for raw goi) or stir-fried until cooked (goi kua). Rich and flavorful.

Salt-grilled or whole fried fish. Served with fresh vegetable platter, vermicelli noodles, and delicious dipping sauces (seafood and peanut sauce). Eaten by wrapping in lettuce leaves.

Stir-fried basil leaves with a spicy flavor. Fragrant with garlic and basil leaves. Seasoned with fish sauce and soy sauce. Spicy and salty flavor, well-balanced. Eaten with steamed rice.

Isaan-style herbal soup. Sour, spicy, and hot flavor, fragrant with galangal, lemongrass, kaffir lime leaves, dried chilies, and toasted rice powder. Soothing to drink.

Chicken 'Om soup with glass noodles and dill. Seasoned with fermented fish sauce (optional). Fragrant with herbs and local vegetables. Thick broth.