Tapan Tam Tam Thad Ban Lue Lok

A gigantic serving of Som Tum (papaya salad) served on a large tray surrounded by a variety of side dishes like noodles, pork cracklings, boiled eggs, seafood, and vegetables. A feast meant for sharing. Spicy, savory, and full of textures.

Jungle-style papaya salad served on a tray with varied accompaniments. Contains strong herbal ingredients and fermented fish sauce. Intense, spicy, and pungent flavor profile.

Thai-style papaya salad (sweet and sour, no fermented fish) served on a tray with side dishes like noodles and vegetables. Refreshing and accessible taste.

Lao-style papaya salad with fermented fish sauce served on a tray with sides. Savory, salty, and spicy.

Deep-fried papaya salad served with a dipping sauce, inspired by fondue style. Crispy texture with a flavorful dip.

Crispy deep-fried papaya salad dressed with a three-flavored sauce (sweet, sour, salty). Crunchy and appetizing.

Lotus stems som tum mixed with mixed seafood. Crisp texture of lotus stems pairs well with fresh seafood and spicy dressing.

Crispy fried bitter melon salad. A unique combination of bitterness and spicy salad dressing.

Spicy salad made with field crabs. Salty, spicy, and aromatic with herbs.

Lao-style spicy salad featuring salted egg yolks and fermented fish sauce. Creamy, salty, and spicy.

Fried mackerel served with fresh vegetables, noodles, and dipping sauce. Eaten by wrapping ingredients in lettuce leaves.

Northern-style roasted pork larb with herbs. Dry, fragrant with spices, and savory. Distinct from the wet Isan style.

Green papaya salad with fermented fish sauce (and optional salted field crabs). The classic Isan staple. Spicy, salty, and umami-rich.

Som Tum where papaya is replaced or mixed with thin rice noodles (sen lek), seasoned with fermented fish sauce.

Papaya salad with pickled mussels and fermented fish sauce. Intense sour and salty flavors.

Lotus stem salad Lao style. Crunchy lotus stems in a dark, spicy fermented fish sauce dressing.

Lotus stem salad with salted field crabs and fermented fish sauce. Crunchy and savory.

Korat-style lotus stem salad, combining elements of Thai style (sweet/sour) and Lao style (fermented fish).

Lao Style Cucumber Salad. Crunchy cucumber chunks in fermented fish sauce dressing.

Spicy cucumber salad with salted field crabs and fermented fish sauce.

Spicy cucumber salad with pickled mussels and fermented fish sauce.

Spicy long bean salad with fermented fish sauce. Crunchy beans pounded to absorb the dressing.

Spicy long bean salad with salted field crabs and fermented fish sauce.

Papaya salad with rice noodles (Khanom Jeen), salted crab, and fermented fish sauce. A popular variation with added texture from noodles.

Korat-style papaya salad. A mix of Thai style (sweet/sour with peanuts/dried shrimp) and Lao style (fermented fish sauce).

Spicy bamboo shoot salad with fermented fish. Earthy and spicy.

Spicy bamboo shoot salad with salted field crabs and fermented fish sauce.

Spicy bamboo shoot salad with pickled mussels and fermented fish sauce.

Spicy green mango salad with shrimp and fermented fish sauce. Tart mango pairs with savory dressing.

Spicy green mango salad with salted field crabs and fermented fish sauce.

Spicy green mango salad with pickled mussels and fermented fish sauce.

Jungle-style papaya salad. Includes a variety of ingredients like bamboo shoots, water spinach, pickled cabbage, and noodles in a spicy fermented fish dressing.

A large, special version of Jungle-style papaya salad (Tum Pa) with extra premium ingredients.

Extremely spicy papaya salad Lao style. For those who love intense heat.

Papaya salad with blood cockles and fermented fish sauce.

Papaya salad with crispy pork belly and fermented fish sauce.

Papaya salad with raw salmon slices and fermented fish sauce. A fusion of Japanese ingredient and Isan flavors.

Papaya salad with salted egg yolks and fermented fish sauce. Creamy richness from the egg contrasts with the spicy dressing.

Papaya salad with Vietnamese pork sausage (Moo Yo) and fermented fish sauce.

Spicy coconut shoot salad Lao style. Coconut shoots have a sweet, crunchy texture similar to papaya but softer.

Coconut shoot salad with shrimp and fermented fish sauce.

Papaya salad with fresh oysters and fermented fish sauce.

Papaya salad with grilled pork neck and fermented fish sauce. Smoky pork adds depth to the salad.

Papaya salad with mixed seafood and fermented fish sauce.

Instant noodle salad with salted crab and fermented fish sauce.

Rice vermicelli salad with salted crab and fermented fish sauce.

Papaya salad with shrimp and fermented fish sauce.

Papaya salad with blue swimming crab and fermented fish sauce.

Papaya salad with pickled roe crab and fermented fish sauce. Rich and decadent.

Santon (cotton fruit) salad with salted crab and fermented fish sauce. Seasonal dish with a unique fluffy texture and sour taste.

Papaya salad with chicken feet and fermented fish sauce. Chewy texture.

Luang Prabang style papaya salad. Features thin, wide slices of papaya and a strong fermented fish sauce paste with shrimp paste.

"Super Mixed" papaya salad. Contains a chaotic but delicious mix of ingredients including noodles, meats, and vegetables.

Spicy salad focused on shellfish (likely cockles or mixed shells) served in a mortar or tray.

Spicy mixed seafood salad Lao style (with fermented fish), without papaya shreds.

Spicy blue crab salad Lao style, without papaya shreds.

Spicy blood cockle salad Lao style, without papaya shreds.

Spicy shrimp salad Lao style, without papaya shreds.

Spicy salad with blood cockles and fresh shrimp Lao style, without papaya shreds.

Spicy salad with blood cockles, fresh shrimp, and salted crab in fermented fish sauce, without papaya shreds.

Super spicy chicken feet soup. Known as 'Super', it's extremely sour and spicy with tender chicken feet.

Super spicy chicken wing soup. Sour, spicy broth with tender wings.

Super spicy soup with mixed chicken parts (feet, wings).

Lao-style spicy soup with large pork spine bones (Leng). Broth is seasoned with fermented fish sauce and herbs.

Spicy and sour soup with pork cartilage.

Spicy and sour Isan soup with pork cartilage, herbs, roasted chili, and lime.

Spicy and sour soup with bouncy pork balls (Moo Deng).

Spicy and sour soup with sliced pork.

Super spicy soup with large pork spine bones. Very popular street food dish, sour and chili-hot.

Spicy and sour soup with both pork cartilage and bouncy pork balls.

Spicy and sour soup with free-range chicken (Gai Ban), which has firmer texture and stronger flavor.

Spicy and sour soup with three main ingredients (likely mixed pork/chicken parts).

Super spicy soup with pork leg (knuckle). Rich collagen broth cut by sour and spicy seasoning.

Tom Klong soup with crispy Gourami fish. A smoky, sour, and spicy soup using roasted herbs and dried chilies.

Tom Yum soup with pork. Creamy or clear spicy and sour soup with lemongrass and galangal.

Tom Yum soup with chicken.

Tom Yum soup with shrimp. The world-famous Thai spicy and sour soup.

Tom Yum soup with squid.

Tom Yum soup with mixed meat/seafood.

Tom Yum soup with mixed seafood.

Isan bamboo shoot curry (Gaeng Nor Mai). Made with bamboo shoots, yanang leaf juice (giving it a dark green color), and fermented fish sauce. Earthy and slightly bitter.

Mixed mushroom curry Isan style. Spicy herbal broth with various mushrooms and yanang juice.

Bamboo shoot curry with crispy fish.

Jungle Curry (Gaeng Pa). A watery, extremely spicy curry without coconut milk, filled with herbs, vegetables, and meat.

Jungle curry with beef.

Mixed mushroom curry with ant eggs. Ant eggs add a creamy, popping texture and sour taste.

Isan herbal curry (Gaeng Om). A savory, aromatic soup with dill, vegetables, and meat, seasoned with fermented fish sauce.

Isan herbal curry with grilled catfish.

Isan herbal curry with beef.

Isan herbal curry with salmon.

Curry with Star Gooseberry (Pak Wan) leaves and ant eggs. A seasonal delicacy, sweet greens and sour creamy ant eggs.

Clear soup with tofu and minced pork. Mild and soothing.

Clear soup with tofu, minced pork, and seaweed.

Clear soup with plain omelet chunks.

Clear soup with mixed meat and vegetables.

Sour curry (Gaeng Som). An orange curry made with tamarind paste, sour and sweet, served with shrimp or fish.

Sour curry with acacia leaf omelet (Cha-om) and choice of shrimp or fish.

Sour curry with lotus stems and choice of shrimp or fish.

Poh Taek (Spicy Seafood Soup). Similar to Tom Yum but clear broth with hot basil, more spicy and herbal kick, mixed seafood.

Steamed field crabs with herbs.

Deep-fried fish topped with crispy herbs.

Steamed bamboo shoot and pork belly curry custard (Mok). Wrapped in banana leaf and steamed.

Fried pork belly with fish sauce glaze. Savory and crispy.