Som Tum Lung Nuad (By Tookata) Soi Chan Mueang, Soi 11 (Behind Big C Ratchadaphisek)

A spicy and sour salad featuring a mix of seafood such as shrimp, squid, and mussels. Dressed with lime juice, fish sauce, and chili. Refreshing and zesty.

A spicy and sour salad made with your choice of glass noodles or instant noodles, mixed with seafood. Packed with herbs, lime, and chili for a bold flavor.

Grilled pork neck slices tossed in a spicy salad dressing. The fatty pork contrasts well with the tart and spicy sauce.

Boiled pork intestines mixed into a spicy Thai salad. Chewy texture with a flavorful, herbaceous dressing.

A salad featuring sliced Vietnamese pork sausage and minced pork. Seasoned with a classic Thai spicy and sour dressing.

A healthy spicy salad made with a variety of mushrooms. Cooked until tender and tossed with lime, chili, and herbs.

Fried eggs cut into pieces and dressed in a spicy salad sauce with onions, celery, and tomatoes. A simple but savory dish.

Sliced grilled pork neck seasoned with roasted rice powder, chili powder, lime, and fish sauce. An Isan-style salad with smoky flavors.

Grilled beef sliced and dressed with Isan spices including roasted rice powder and dried chili. Savory, spicy, and aromatic.

Grilled chicken tossed in a spicy Northeastern Thai dressing. Features mint, roasted rice powder, and shallots.

Minced pork cooked and seasoned with lime, fish sauce, chili, and fresh herbs like mint and cilantro. Served with raw vegetables.

Minced beef salad seasoned with Northeastern Thai spices. Rich in flavor from roasted rice powder and dried chilies.

A spicy beef tartar-style dish, available raw or cooked. Seasoned intensely with chili, lime, bitter bile (optional), and herbs.

Grilled catfish deboned and minced, then tossed with spicy herbal dressing. A fragrant and savory dish.

Minced chicken salad with Isan seasonings. Light yet flavorful with fresh herbs and lime juice.

Squid cooked and dressed in the style of Larb. Spicy, sour, and chewy.

Mixed mushrooms cooked and seasoned with roasted rice powder, chili, and lime. A great vegetarian-friendly option with authentic Isan taste.

Tender poached pork liver slices tossed in a spicy, sweet, and sour dressing. Rich and creamy texture.

Glass noodles mixed with minced pork and Isan spices. A variation of Larb using noodles as the base.

A spicy salad with prawns, featuring plenty of lemongrass and chili paste. Aromatic and intensely flavorful.

A hot and sour Isan-style soup with tender pork spare ribs. Flavored with roasted dried chilies and herbs.

A smoky, sour soup made with dried grilled fish. Distinctive aroma from roasted herbs and dried chilies.

The famous Thai hot and sour soup with mixed seafood. Aromatic with galangal, lemongrass, and kaffir lime leaves.

Classic spicy prawn soup with mushrooms and herbs. The broth is sour, salty, and spicy.

Sour and spicy soup made with grilled catfish. Smoky flavor profile typical of Tom Klong soup.

Spicy soup made with free-range chicken, which has a firmer texture and deeper flavor than regular chicken.

Spicy soup with tender stewed beef. Similar to Tom Yum but with the distinct toasted chili flavor of Tom Saep.

Isan spicy soup featuring pork offal. A hardy soup with strong herbal notes to balance the meat.

A Northeastern Thai herbal curry soup with pork. Characterized by the pungent aroma of dill and local vegetables.

A thick, herbal beef soup from the Isan region. Loaded with dill, vegetables, and minimal broth.

Catfish simmered in a spicy dill-based herbal soup. Savory and aromatic.

A mixed mushroom soup in the Isan style, usually featuring Yanang leaf juice and herbs. Earthy and healthy.

Thai-style grilled chicken, marinated with garlic, coriander root, and pepper. Served with a spicy dipping sauce.

Marinated pork neck grilled until charred and tender. A popular appetizer served with Jim Jaew dipping sauce.

Grilled beef slices, marinated and cooked over charcoal. Chewy and flavorful, best eaten with sticky rice.

Whole catfish grilled over charcoal. The flesh is soft and sweet, often eaten with papaya salad.

Whole tilapia encrusted in coarse salt and grilled. The salt keeps the flesh moist inside. Peel back the skin to eat.

A set meal featuring salt-grilled tilapia served with vermicelli noodles, fresh herbs, and leafy vegetables for wrapping. Includes spicy seafood sauce.

A set comprising fried mackerel, noodles, and vegetables. Eaten by wrapping the fish and noodles in leaves and dipping in sauce.

The most popular Isan papaya salad. Strongly flavored with fermented fish sauce (Plara) and salted field crabs. Very spicy and savory.

Central Thai style papaya salad. Sweet and sour flavor profile with peanuts and dried shrimp. Contains no fermented fish sauce.

Papaya salad (choose Thai or Lao style) topped with raw fresh shrimp and/or Vietnamese pork sausage.

Papaya salad served with slices of grilled pork neck. A delicious combination of spicy salad and savory meat.

Thai style papaya salad topped with salted egg. The saltiness of the egg complements the sweet and sour dressing.

Papaya salad with fermented fish sauce, mixed with rice vermicelli noodles (Khanom Jeen). A filling and spicy dish.

Choice of Green Papaya Salad with salted crab or Green Mango Salad.

Isan-style bamboo shoot salad. Shredded bamboo shoots cooked with Yanang leaf juice, chili, roasted rice powder, and herbs.

A salad made with sweet corn kernels instead of papaya. Available plain, with salted egg, or with fresh shrimp. Sweet, spicy, and tangy.

Papaya salad with rice noodles (Tum Sua) topped with crispy pork rinds (Kaeb Moo) for extra crunch.

Papaya salad mixed with pickled mussels in a sweet and spicy brine. A unique, strong flavor loved by locals.

Spicy salad made with cucumber or yardlong beans instead of papaya. Similar dressing to Somtam.

Chicken pieces seasoned simply with salt and deep-fried until golden and crispy.

Deep-fried chicken garnished with crispy fried thai herbs like lemongrass and kaffir lime leaves.

Pork intestines marinated, boiled, and then deep-fried. Served with plenty of fried garlic. Chewy and savory.

Deep-fried pork intestines served with crispy fried herbs.

Minced pork mixed with Larb spices, formed into balls, and deep-fried. Spicy and crispy on the outside.

Deep-fried fermented sour fish (Pla Som). The frying mellows the sourness and adds a crispy texture.

Simple deep-fried mackerel. Often eaten with chili paste and rice.

Sour fermented pork sausage (Naem) that has been deep-fried. A tasty snack with a tangy kick.

Beef strips marinated, sun-dried, and deep-fried. Chewy and savory, similar to beef jerky.

Pork spare ribs marinated and deep-fried until golden. Juicy meat on the bone.

Chicken wings marinated in fish sauce and fried. Salty, savory, and crispy skin.

Streaky pork belly marinated in fish sauce and deep-fried. Rich, fatty, and savory.

Sun-dried pork strips deep-fried. A classic Thai appetizer that pairs perfectly with sticky rice.

Slices of Vietnamese pork sausage deep-fried. Served with dipping sauce.

Chicken cartilage/tendons breaded and fried. Crunchy texture, great as a snack.

A fluffy Thai omelet with minced pork. Fried in plenty of oil for crispy edges.

Minced pork stir-fried with holy basil, chili, and garlic. Thailand's most popular street food dish.

Minced beef stir-fried with spicy basil sauce. Aromatic and flavorful.

Mixed seafood (shrimp, squid) stir-fried with basil and chili.

Sliced pork sausage stir-fried with basil sauce.

Steamed glutinous rice. The staple food of Isan cuisine, meant to be eaten with your hands.

Soft, fresh rice noodles. Often eaten with papaya salad or curry.

Plain steamed jasmine rice.

Crispy fried pork skin. A crunchy side dish often added to papaya salad or noodles.

Cola soft drink.

Plain drinking water.