Som Tum Mueang Loei Khanom Chin Sen Sot Isaan Hall Opposite Huai Khwang Post Office

Laotian-style papaya salad with fermented fish sauce. Unique aroma, salty, spicy, and savory taste. Crispy papaya shreds. Popularly eaten with sticky rice.

Papaya salad without fermented fish sauce, with peanuts and dried shrimp. Sweet and sour dominant flavor, not very spicy. Suitable for those who don't eat fermented fish sauce.

A hybrid papaya salad combining Thai and Lao styles, with peanuts, dried shrimp, and fermented fish sauce. A well-rounded flavor: sour, sweet, salty, spicy.

Uses chopped bamboo shoots instead of papaya shreds. Pounded and mixed with papaya salad ingredients and fermented fish sauce. Offers a crispy texture and fragrant bamboo shoot aroma.

Papaya salad with crab and fermented fish sauce, mixed with vermicelli noodles. The savory fermented fish sauce seeps into the vermicelli, creating a delicious combination.

Papaya salad with salted crab, but no fermented fish sauce. The saltiness from the crab contrasts with the sour and spicy flavors, fragrant with fresh lime.

Original Isan-style papaya salad with salted crab and fermented fish sauce. Intense flavor, salty dominant, spicy, and savory.

Spicy papaya salad with crab and fermented fish sauce, topped with tender, fatty grilled pork neck. The grilled pork flavor balances the spiciness of the papaya salad.

Thai Papaya Salad with Salted Egg. Sweet, sour, rich, and salty flavors. The salted egg adds aroma, richness, and a smooth texture.

Uses chopped cucumber instead of papaya, pounded with crab and fermented fish sauce. It's refreshing, juicy, and crispy.

Spicy cucumber salad with fermented fish sauce and fermented gourami fish. Adds a unique aroma and texture of Isan food.

Cucumber salad with firm Vietnamese pork sausage and crab and fermented fish sauce. Intensely savory and spicy, with the bouncy texture of the pork sausage.

A 'Yam Khanom Jeen' or papaya salad primarily featuring Vietnamese pork sausage. Seasoned with fermented fish sauce and fresh chili. Intense flavor.

Uses long beans pounded until slightly broken instead of papaya. The beans absorb the fermented fish sauce well, providing a crispy and sweet-savory taste.

Papaya Salad 'Gaeng Lao' style (no noodles), with tender chicken feet and fresh, sweet shrimp. Intensely seasoned fermented fish sauce.

Papaya salad with lightly boiled blood cockles. The sweetness of the cockles complements the spicy and sour dressing of the papaya salad.

Blood Clam Salad seasoned intensely like 'Gaeng Lao' (spicy soup), focusing on the clam meat. No papaya shreds.

A papaya salad combining the deliciousness of blood cockles and shrimp (cooked/fresh option). The seafood flavor pairs excellently with the fermented fish sauce.

Seasonal menu using santol fruit, which has a sour and astringent taste, pounded instead of papaya. The soft, fluffy fruit absorbs the fermented fish sauce very well.

Fresh shrimp to add to papaya salad

Boiled Cherry Snail meat, chewy.

Cooked Shrimp, sweet and bouncy

Boiled large snails, chewy texture.

Cooked squid, for eating with papaya salad

Boiled Bamboo Shoots, naturally sweet.

Boiled Blood Cockles, lightly cooked

Pickled Vegetables, to cut richness

Boneless crispy chicken finger

Boiled Chicken Feet, tender

Firm Vietnamese pork sausage, cut into bite-sized pieces.

Boiled corn kernels, sweet flavor.

Boiled Chicken Eggs

Chopped raw papaya shreds for adding volume

Half Salted Egg, rich and salty flavor

Pork liver, perfectly blanched and seasoned with roasted rice powder, chili powder, lime, and fish sauce. Sweet, tender, juicy, and not fishy.

Grilled pork neck, cut into pieces, seasoned as Larb with roasted rice powder and chili powder. Fragrant from grilling and herbal ingredients.

Cooked minced beef, intensely seasoned with herbs, roasted rice powder, and chili powder. Fragrant with mint leaves.

Minced raw beef, seasoned with bitter bile or lime, chili powder, and roasted rice powder. A popular Isan dish for those who enjoy raw meat.

Pork Larb salad with glass noodles mixed in. Adds a chewy and soft texture from the glass noodles. Delicious and easy to eat.

A glass noodle Larb dish using Vietnamese pork sausage instead of minced pork. It has the flavor and texture of pork sausage that complements the Larb seasoning.

Cherry Snail Salad seasoned Isan-style Koi, with roasted rice powder and chili powder. Intense flavor, crispy snail meat.

Grilled chicken seasoned as 'Nam Tok'. Fragrant grilled chicken aroma combined with herbal ingredients. Sour and spicy taste.

Cooked shrimp, seasoned as Larb. Sweet and bouncy shrimp meat mixed with spicy Larb seasoning.

Blanched pork slices topped with a spicy seafood dressing. Sour and spicy dominant. Garnished with crispy kale stems and garlic.

Grilled beef with a little fat, seasoned as 'Nam Tok'. Rich flavor, fragrant with roasted rice powder.

Chicken offal (liver, gizzard, heart), blanched and seasoned as Larb. Varied, crispy textures.

White beef tripe, blanched and seasoned as Koi. Slightly bitter or sour as preferred. Crispy and enjoyable to chew.

Cooked squid, seasoned as Isan Larb. Intense flavor that complements the fresh squid.

Cooked minced chicken, seasoned with lime, chili powder, roasted rice powder. Eaten with fresh vegetables.

Cooked minced pork, mixed with complete Larb seasoning. Balanced flavor. A basic and popular dish.

Vietnamese pork sausage, cut or minced, seasoned as Larb. Delicious and enjoyable to chew.

Blanched mixed mushrooms, prepared as Larb. A vegetarian dish with an intense flavor comparable to meat.

Stir-fried minced duck, seasoned as Larb. Rich flavor, fragrant herbs that effectively mask the duck's gamey smell.

Spicy clear Tom Yum soup with fragrant grilled chicken. The soup has a smoky aroma.

Spicy Tom Yum soup with tender, stewed chicken feet. Easy to eat, with a deeply sour and spicy soup.

Thai-style Tom Yum soup, fragrant with galangal, lemongrass, and kaffir lime leaves. Balanced flavor.

Mixed Seafood Tom Yum Soup (Shrimp, Squid). Intense flavor, fragrant with herbs.

Very spicy 'Super' soup with tender, melt-in-your-mouth chicken feet. Extremely sour and spicy.

Isan-style curry with a thick sauce, fragrant with dill. Contains crispy pork cartilage. Chewy.

Isan traditional dish. Frog curry with a sweet soup base and fragrant local herbs.

Isan-style curry with pork and various local vegetables. Salty, spicy, and savory taste with a mild fermented fish sauce aroma.

Isan-style curry with pork ribs, stewed until tender and infused with the flavor of the dill soup.

Rich Isan-style chicken curry, fragrant with curry paste and herbs.

Isan-style curry with chicken offal as the main ingredient. Suitable for those who enjoy offal.

Traditional curry with sweet and rich pumpkin and beef. A balanced flavor.

Pumpkin curry with pork. The sweetness of the pumpkin contrasts with the salty and spicy curry paste.

Isan-style glass noodle curry with canned fish. Rich soup with the flavor of canned fish.

Curry with pickled bamboo shoots, which has a unique sour taste, pairs well with pork.

Isan-style curry with pork liver. The liver is soft and sweet in the fragrant herbal soup.

Curry or Isan-style curry with snails. You have to suck the meat out of the shell. Savory and rich taste.

Curry with cherry snails, chewy in a spicy soup.

Beef curry, rich flavor, fragrant with beef and dill.

Isan-style bamboo shoot soup with dark green snake bean leaves. A balanced sweet and bitter flavor.

Pumpkin curry with chicken. Naturally sweet from the pumpkin, easy to eat.

Chicken curry with glass noodles. A hot soup that is easy to drink.

Spicy and sour soup with tender, bouncy beef tendon. Fun to chew, with a sour and spicy soup.

A mixed spicy and sour soup with both crispy pork cartilage and tender beef tendon in one bowl.

Similar to Tom Yum but seasoned as Isan 'Tom Saap', with fragrant grilled chicken.

Spicy and sour beef soup with stewed offal and beef.

Spicy and sour soup with thoroughly cleaned, non-fishy pork intestines. Crispy texture.

Isan-style mushroom curry with various mushrooms. Dark soup from snake bean leaves, naturally sweet.

Spicy curry with chicken and pickled bamboo shoots. Sour, salty, and spicy.

Bamboo shoot curry with snake bean leaves, containing various ingredients like mushrooms, acacia leaves, and pumpkin. Savory and slightly fishy taste.

Sour curry or yellow curry with pickled bamboo shoots and fresh Nile tilapia. Intense flavor.

A rare traditional curry with red ant eggs, which have a rich, bursting texture. The soup has a balanced flavor.

Mixed Mushroom Curry with Snake Bean Leaves, enhanced with rich red ant eggs.

Spicy Bamboo Shoot Salad with Red Ant Eggs, adding richness and deliciousness to the bamboo shoot salad.

Nile tilapia Tom Yum or sour soup, with red ant eggs added for richness. Sour and salty soup.

Curry with puff ball mushrooms, a local mushroom that is round and bursts in the mouth when bitten. Crispy texture.

A supreme wild menu, combining the deliciousness of puff ball mushrooms and red ant eggs in one bowl.

Spicy Tom Yum soup with gourami fish roe. Rich and chewy, enjoyable to eat. The soup is sour and spicy.

A thick, Isan-style curry with gourami fish roe. Fragrant with Isan herbs.

Spicy and sour soup with large pieces of gourami fish roe.

Pickled bamboo shoot curry with a sour taste, perfectly balanced with the richness of gourami fish roe.

Isan-style spicy red ant egg salad, seasoned with chili powder, roasted rice powder, and lime. Rich, sour, and spicy flavor.

Fragrant fried omelet with red ant eggs. They burst in your mouth when chewed. Very delicious.

Red ant eggs lightly stir-fried with salt. Enhances the sweet and rich flavor of the red ant eggs.

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

Pork ribs marinated with garlic and pepper, fried until golden and crispy. Delicious as a snack or with rice.

Pork intestine, thoroughly cleaned and fried with garlic. Crispy outside, soft inside. Enjoyable to chew.

Whole chicken marinated with herbs and grilled. Crispy skin, tender meat, fragrant with spices.

Half Grilled Chicken, for 1-2 people

Steamed Nile Tilapia with herbs, served with various blanched vegetables and a delicious Jaew sauce. A popular healthy dish.

Whole Nile Tilapia, fried until crispy, topped with fragrant fried garlic.

Crispy fried marinated chicken wings. Easy to eat, a popular appetizer.

Pork belly, deep-fried or fried with fish sauce. Crispy outside, soft inside. Fragrant and rich.

Crispy fried marinated duck beak. Salty and savory taste, enjoyable to nibble.

Sun-dried pork, fried. Fragrant with coriander seeds, perfectly salty and sweet.

Sun-dried beef, fried. Chewy, fragrant, and delicious.