Som Tum Kai Tod Mor

Papaya Salad with a sweet and sour taste, with peanuts and dried shrimp. Crispy and fresh green papaya strips, no fermented fish sauce.

Papaya Salad with Crab and Fermented Fish Sauce (Som Tum Poo Pla Ra). Salty, spicy, and savory taste with a fragrant aroma of boiled fermented fish sauce. A popular flavor for Som Tum lovers.

Shredded bamboo shoots, boiled and seasoned with Larb spices, roasted rice, chili powder, fermented fish sauce, and Yanang leaves. A well-rounded flavor.

Pork liver, perfectly boiled, seasoned Isaan-style (Larb) with chili powder, roasted rice, lime, and fish sauce. Sweet liver taste with sour and spicy notes.

A spicy and sour soup with meat and offal, seasoned with chili and herbs for a hot and sour taste. Refreshing to drink.

Finely chopped grilled catfish, seasoned with roasted rice, chili powder, and Larb spices. Fragrant and savory fish and herb flavor.

Pork neck with fat, marinated with spices and grilled over charcoal until fragrant. Tender and juicy meat, served with Jaew dipping sauce.

Grilled pork neck, seasoned Isaan-style (Larb) with a little broth. Rich flavor, fragrant with roasted rice and grilled pork aroma.

Cooked minced pork seasoned with chili powder, roasted rice, lime, and fish sauce, with shallots and mint. A full-flavored dish.

Chicken wings marinated with spices and fried until golden brown and crispy. Perfectly salty and savory, ideal for snacking or with sticky rice.

Large fried chicken drumstick, crispy skin and tender, juicy meat. Marinated with seasonings that penetrate the meat.

Young pork intestine marinated with seasonings and grilled over low heat until dry and fragrant. Crispy outside, tender inside, not chewy.

White Khanom Jeen noodles made from rice flour. Soft and smooth texture, pairs well with Som Tum.

Steamed sticky rice served in a bamboo basket, shaped by hand to be dipped and eaten with Isaan dishes.

Clean bottled drinking water.

Carbonated cola-flavored soft drink. Sweet, fizzy, and refreshing.