Soop naw mai is a Northeastern traditional dish. It is less popular than som tum (green papaya salad) among people in Bangkok, but tastes great. I personally like it better than som ... Continue Reading →

Pla Ra, or fermented fish, is a Northeastern relish made by fermenting the fishes, salt and ground roasted paddy until the fishes are soft and a liquid is produced. Pla Ra is eaten ... Continue Reading →

Tom Saeb is made by boiling beef and its offal such as the spleen, lungs, liver, tripes and intestines in a large pot until tender. Various spices and herbs are added to remove the ... Continue Reading →

Moo Nam Tok, spicy sliced pork salad, is a Northeastern food that is made by grilling fatty pork until the fat drips on the fire and gives off a pleasant aroma. The cooked pork is sliced ... Continue Reading →

Recipe from: อาอารไทย ๔ ถาค (Thai Cuisine from Four Regions) Jin ping and dtab ping are a Northern Thai-style grills that use beef, pork, and liver only. The ... Continue Reading →

This Thai recipe serve 2 Ingredients 3/4 lb Top sirloin beef 1/4 cup chicken stock 2 Small shallots, sliced thin 1/4 Cup lemongrass, sliced thin 1/3 Cup mint leaves Seasoning Sauce ... Continue Reading →

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver ... Continue Reading →

Ingredients 200 grams pork liver (or beef liver) 1 tablespoon ground roasted sticky rice 1 tablespoon ground chili 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon chopped ... Continue Reading →

Jaew Hon is a Northeastern dish made by dipping raw beef into boiling soup. The beef is then eaten with a variety of spicy dips, depending on one’s taste. The soup is also made ... Continue Reading →

Om Gai is the most popular dish among the type of cooking that is called om. Om means a small amoount of soup cooked with meat and vegetables. Other ingredients added for flavoring ... Continue Reading →