Som Tam Mae Si Nual

Shredded green papaya salad with spicy dressing. Two options: with salted crab (Tam Pu) or with both salted crab and cooked fermented fish sauce (Pu Pla Ra). Salty, spicy, and savory with a unique fermented fish aroma.

Papaya salad with fermented fish sauce and rice noodles mixed in. The noodles absorb the dressing, ensuring flavor throughout. Intensely spicy and salty.

Chopped cucumber is used instead of papaya, pounded with spicy salad dressing ingredients. Refreshing taste from the crisp cucumber, balanced by the spicy and sour dressing.

Uses fresh long beans pounded slightly instead of papaya. The sweet crispness of the long beans complements the spicy dressing.

Papaya salad with various herbs and wild ingredients such as bamboo shoots, snails, pickled mustard greens, and leucaena seeds, served with rice noodles. Spicy with a distinct herbal aroma.

Thai papaya salad with pickled mussels. Primarily sour and sweet, with saltiness from the pickled mussels.

Spicy papaya salad with blanched cockles. Offers a crunchy texture and sweetness from the fresh cockles.

Papaya salad with firm, sliced pork sausage. The papaya salad flavor pairs well with the peppery aroma of the pork sausage.

Shredded unripe mango is used instead of papaya. Offers a very sour taste from the unripe mango, mixed with typical papaya salad ingredients like crispy fish or peanuts.

Spicy and sour papaya salad, not using fermented fish sauce. Contains roasted peanuts and dried shrimp. Salted crab can be added for extra saltiness and richness.

Sweet and sour Thai papaya salad served with a salted egg. The rich, salty flavor of the egg yolk balances the spicy and sour taste well.

Cooked sweet corn kernels are pounded instead of papaya. The sweet and crisp taste of corn complements the spicy dressing.

Papaya salad served on a large tray with various side dishes such as rice noodles, boiled eggs, crispy pork rinds, and fresh vegetables. Suitable for sharing.

Spicy papaya salad with fresh, sweet, and firm shrimp. The papaya salad dressing seeps into the shrimp meat.

Cooked minced pork mixed with larb seasonings, toasted rice powder, chili powder, fish sauce, lime, and herbs. Sour, salty, spicy, and fragrant with toasted rice.

Grilled catfish meat, deboned and minced, then seasoned as larb. Fragrant with grilled fish aroma and herbs.

Sliced grilled pork neck, cut into bite-sized pieces, seasoned as larb with toasted rice powder and chili powder. Rich flavor with a grilled aroma.

Young pork rib soup in a herbal broth. Seasoned sour and spicy with bird's eye chilies and lime. Refreshing to drink.

Nile tilapia soup with fresh, sweet fish meat. Clear broth with a spicy and flavorful tom yum aroma.

Clear Tom Yum soup with firm, chewy free-range chicken. Spicy and sour, rich with herbal ingredients.

Isaan traditional soup, slightly thick. Contains dill and various vegetables, with a fragrant herbal aroma. Choice of chicken or pork.

Isaan-style soup with Ya Nang leaves and various mushrooms. Naturally sweet from the mushrooms and vegetables, with a spicy kick from the Isaan curry paste.

Charcoal-grilled dishes with a fragrant aroma. Choose between crispy-skinned, tender grilled chicken or sweet-fleshed grilled catfish. Served with Jaew dipping sauce.

Fried snacks, suitable as appetizers or side dishes. Choose between tender marinated fried pork or crispy, chewy fried chicken skin.

Hot steamed sticky rice served in a bamboo container. Soft texture, ideal for pairing with papaya salad, larb, and grilled chicken.

Fresh white rice flour noodles, thin and smooth. Popularly eaten with papaya salad (Tam Sua) or with various curry sauces.