Khao Soi
A signature Northern Thai curry noodle soup with a rich coconut milk base, served with crispy noodles and pickled mustard greens.
The must-try food that defines Chiang Mai, TH's culinary culture
A signature Northern Thai curry noodle soup with a rich coconut milk base, served with crispy noodles and pickled mustard greens.
An aromatic grilled pork sausage packed with local herbs like lemongrass, galangal, kaffir lime leaves, and chili.
A mild northern dipping sauce made with minced pork, tomatoes, and dried chilies, resembling a Thai-style Bolognese dip.
A spicy and smoky green chili dip made from roasted chilies, garlic, and shallots, typically eaten with pork rinds.
A slow-cooked, Burmese-influenced pork curry featuring ginger, garlic, and pickled garlic in a savory, slightly sweet sauce.
Rice vermicelli noodles served in a spicy, tangy broth made from tomato, pork, and dried red cotton flowers.
A northern version of minced meat salad that is pan-fried with a complex 'masala-like' mix of dried spices.
A savory pounded jackfruit salad stir-fried with minced pork, tomatoes, and aromatic northern herbs.
A dry-style stir-fried curry traditionally made by combining glass noodles with various leftover curries and bamboo shoots.
A spicy and herbal northern curry prepared with a wide variety of seasonal local vegetables and meat.
A unique dish of steamed rice mixed with minced pork and pork blood, seasoned with garlic oil and wrapped in banana leaves.
Deep-fried crispy pork rinds that are a staple snack and accompaniment for chili dips and noodle dishes.
A steamed white pork sausage with a firm texture, often seasoned with black pepper and used in salads or fried.
'Hammered' grilled beef or pork that is pounded until the fibers are tender and served with a spicy galangal dip.
Fish marinated in a thick curry paste, wrapped in banana leaves, and grilled over charcoal until fragrant.
Fermented pork (sour pork) mixed with egg, wrapped in banana leaves, and grilled to create a savory, tangy dish.
An earthy bamboo shoot soup flavored with Yanang leaf juice and often including mushrooms and local vegetables.
The staple glutinous sticky rice of the north, traditionally served in a small woven bamboo container called a 'kratip'.
Traditional leaf-wrapped bites filled with ginger, lime, peanuts, coconut, and small shrimp with a sweet syrup.
A Shan-style steamed rice crepe seasoned with herbs, chilies, and soy sauce, often found in northern border markets.