Sai Oua Meng Rai Bang Kruai Nonthaburi

Lanna-style herbal sausage made from ground pork mixed with chili paste and various spices, grilled until fragrant. Rich and spicy flavor, with a firm and juicy texture.

Northern Thai local chili paste made from roasted green chilies, shallots, and garlic, pounded together. Medium spicy flavor, with a smoky aroma from roasted chilies. Enjoy with crispy pork skin and steamed vegetables.

Crispy fried pork skin, lightly seasoned with salt. Crispy, delicious, and enjoyable to chew. Popular as a side dish with Northern Thai food or as a snack.

Sour fermented pork. A traditional folk preservation method with a natural sour taste. Firm and bouncy texture. Can be fried or grilled.

Seasoned ground pork wrapped in banana leaves and steamed. Smooth and bouncy texture. Mellow flavor, fragrant with black pepper. Popular for salads or frying.

Northern Thai local curry, influenced by Burmese cuisine. Rich flavor, with a dominant sweet and salty taste, fragrant with Hang Lay curry powder. Contains pork belly and shredded ginger.

Sun-dried gourami fish. Firm flesh with a perfectly salty taste. When fried, it is crispy on the outside and tender on the inside, fragrant and delicious.

Pork ribs marinated in BBQ sauce, grilled until cooked and fragrant. Tender meat that falls off the bone. Rich and mellow flavor.

Pork belly fried until the skin is puffy and crispy, with tender and juicy meat. Crispy texture. Enjoy with seafood dipping sauce or use in various dishes.

Nam Ngiao chili paste mix for Khanom Jeen. A famous Northern Thai dish with a rich flavor, fragrant with spices and fermented soybean.