9 Must-Try Dishes of Northern Thailand (Thai Cuisine)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu offers a plant-based option, while pork is often less expensive.

curry paste

🥗Healthier: homemade curry blend

💰Cheaper: store-bought curry powder

Homemade blends can be healthier and tailored to taste.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often more affordable.

1. Introduce the diverse and flavorful cuisine of Northern Thailand.

2. Present the first dish, Psycrow Hassan, a type of pork sausage made with pork rinds and rice, shaped into sausages or meatballs, served with chili sauces, raw spiced cabbage, and sliced ginger.

3. Introduce Hang-Hang Lee, a mild pork curry made with tender chunks of pork belly and fresh tomato puree, garnished with spices like ginger, garlic, and tamarind, often served with cow now (sticky rice).

4. Present Concannon, a vegetarian soup curry made with unripe jackfruit, cherry tomatoes, baton leaves, dried chilies, and hopes, similar to tom yum soup, with an option to add pork.

5. Introduce Lab Rang Mu, a spicy meat salad with a choice of meats (chicken, pork, duck, beef), dressed with mint, fish sauce, herbs, palm sugar, dried chilies, and lime, served with rice noodles or raw vegetables.

6. Present Kaanum Ji Na Meow, a noodle soup curry with rice noodles and spicy tomato curry, containing pork skin, pig blood, and minced meatballs.

7. Introduce Nom Nom, a fermented pork sausage popular in Northern Thailand, often served minced or in a salad with greens and spices.

8. Present My Income, a dish consisting of leaf-wrapped delights with local fields and spices, served with peanuts, ginger, chilies, lime, shallots, and coconut.

9. Introduce Khao SOI, a popular noodle curry dish with a creamy coconut base, topped with soft and crispy egg noodles, pickled cabbage, shallots, lime, and ground chilies, available in chicken, beef, and vegetarian variations.

10. Present the final dish, Sideways IOL, a spicy Chiang Mai sausage made with lemongrass, kaffir lime leaves, red chilies, ginger, turmeric, and curly, served with sticky rice and chili dip.

Cooking Techniques

Spice Level:

Allergens