Raan Som Tum Naa Mon

Papaya salad with various side ingredients such as bamboo shoots, river snails, pickled mustard greens, and Khanom Jeen. Seasoned with intense fermented fish sauce. Bold and savory flavor. A popular menu item.

Laotian papaya salad with boiled fermented fish sauce. Salty, spicy, savory flavor with a unique aroma of fermented fish sauce. Best enjoyed with hot sticky rice.

Papaya salad with salted crab and fermented fish sauce. Rich, well-rounded flavor with the saltiness from the crab and the savory depth from the fish sauce.

Sweet and sour papaya salad. No fermented fish sauce. With roasted peanuts and dried shrimp. Refreshing and easy to eat.

Thai papaya salad with fermented fish sauce added, blending the sweet and sour taste of Thai salad with the savory depth of Laotian salad.

Thai papaya salad with salted crab. The sweet and sour taste of Thai salad is balanced by the saltiness of the crab.

Papaya salad with pickled mussels. Sour, salty, sweet, and intensely spicy flavor. Aromatic with pickled mussel scent.

Papaya salad with boiled river snails. Chewy texture, seasoned with fermented fish sauce. Savory flavor.

Papaya salad with crab and fermented fish sauce mixed with Khanom Jeen noodles. Rich and intense flavor, the dressing seeps into the noodles.

Thai papaya salad with Khanom Jeen noodles. Sweet and sour, well-rounded flavor. Easy to eat.

Thai papaya salad with salted egg. The rich, salty flavor from the egg yolk complements the sweet and sour taste of the papaya salad.

Papaya salad with sliced pork sausage. Soft, springy texture, adding another dimension to the papaya salad.

Menu using Khanom Jeen noodles instead of papaya. Prepared with a savory Isaan style dressing, the fermented fish sauce permeates the noodles thoroughly.

Papaya salad using shredded cucumber instead of papaya, with salted crab and fermented fish sauce. Crispy, fresh, and juicy.

Papaya salad using long beans instead of papaya, pounded until slightly broken to allow flavors to meld. Crispy, savory, and with the depth of fermented fish sauce.

Papaya salad using shredded unripe mango. Extremely sour and spicy flavor. For those who love intense tastes.

Papaya salad using unripe banana peel. Has a unique astringent taste that contrasts with the spiciness and savory depth of the fermented fish sauce.

Papaya salad using boiled sweet corn instead of papaya. The sweet, crisp flavor of corn pairs well with the spicy dressing.

Sweet corn salad with salted egg. Sweet, rich, and salty flavor. A popular snack.

Thai papaya salad mixed with corn and salted egg. Offers a variety of textures, including crispy papaya, sweet corn, and rich salted egg.

Thai papaya salad with fresh, sweet, and bouncy shrimp. The dressing seeps into the shrimp meat, perfectly balancing sour, sweet, and spicy.

Laotian papaya salad with fresh shrimp. The savory depth of fermented fish sauce contrasts well with the sweetness of fresh shrimp.

Spicy papaya salad, prepared with the restaurant's special recipe.

Fermented field crab (in brine). Used in papaya salad to add saltiness and aroma.

Boiled river snails, shelled. Chewy texture.

Mussels pickled in fish sauce and seasonings. Sour and salty flavor.

Salt-cured duck egg. Salty and rich flavor.

Springy pork sausage, cut into bite-sized pieces.

Fresh, sweet shrimp. For adding to papaya salad.

Spicy Isaan Laap. Seasoned with roasted rice, chili powder, lime, and fish sauce. Choose between minced pork or beef.

Grilled meat, sliced and seasoned as Laap. Sour, spicy, and salty flavor, aromatic with roasted rice. Choose between pork or beef.

Pork seasoned as Laap, with chili, lime, and herbs. Zesty flavor.

Raw minced or thinly sliced beef, seasoned as Laap. With blood and bitter bile added as preferred. Authentic Isaan style.

Minced pork salad, pan-fried until cooked. Rich flavor, aromatic with spices and roasted rice.

Minced beef salad, pan-fried until cooked. For those who don't eat raw meat. Intense flavor.

Pork rib soup, boiled until tender. Sour and spicy broth, aromatic with herbs like galangal, lemongrass, and kaffir lime leaves.

Tender boiled beef innards soup, seasoned with spicy or bitter (bile) flavors. Well-rounded taste, smooth to drink.

Isaan traditional stew. Thick broth, with dill and various vegetables. Choose pork or beef. Aromatic with herbs.

Grilled pork neck with fat, charcoal-grilled until aromatic. Tender and juicy meat, served with a spicy dipping sauce.

Raw meat and liver, sliced into bite-sized pieces. Eaten raw with a bitter dipping sauce. A popular dish for beef lovers.

Grilled catfish meat, deboned and chopped, then seasoned as Laap. Aromatic with herbs and roasted rice.

Boiled river snails seasoned with Laotian salad dressing. The crunchy snail meat pairs well with the Laotian salad ingredients.

Shredded bamboo shoots, boiled until tender, seasoned with 'nam bai ya nang' (rice paddy herb water), roasted rice, and sesame. Savory and well-rounded flavor.

Hot steamed sticky rice, packed in a bag or bamboo container. Suitable for eating with papaya salad and Isaan food.

Fresh, soft, and chewy Khanom Jeen noodles. Eating them with papaya salad helps to reduce the spiciness.

Khanom Jeen served in a basket. Larger portion than a regular plate, suitable for sharing.

Crispy fried pork skin. Chewy and enjoyable. Can be eaten as a snack or sprinkled on papaya salad for added flavor.

Whole chicken marinated with herbs and spices, grilled until the skin is crispy and the meat is tender. Served with dipping sauce.

Half grilled chicken. Suitable for 1-2 people. Rich flavor from marinated ingredients.

Grilled chicken skewers, brushed with a delicious sauce. Crispy skin, tender and juicy meat.

Whole grilled catfish. Firm, sweet, and rich meat. Best enjoyed with chili paste or spicy dipping sauce.