Thai Northen food
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Thai Northern foods
Lanna food is a unique food set which presides in the Northern regions of Thailand. Foods which originated from the ancient Kingdom of Lanna (hence Lanna food) and many which are hard to find in other regions of Thailand. Traditionally eating in Northern Thailand is haunched at small, round tables known as Khantoke tables and if given the chance do not pass on a Khantoke feast. Here you will find Northern Thai food at its best.
1. Khao Soi Curry (Khao Soi, )
Khao Soi Curry is easily the most popular dish with visitors to Northern Thai Food. For me it also the most underrated of curries in Thailand. Khao Soi should top everyone’s ‘to do’ list when eating Thai Food. A mild, coconut based curry served over soft egg noodles and topped with crisp egg noodles. Perfected by optional additions of lime, onion, chilli and pickled cabbage. Khao Soi is easily found in both street food and restaurants throughout Northern Thailand and costs around 30 to 50 baht per bowl. You will also find Khao Soi on many Bangkok menus.
2. Northern Thai Sausage (Sai Oua, )
‘Chiang Mai Sausage’ as it is often known. This tasty, spiced pork sausage is found everywhere in the North and is not to be missed. While hard to admit it even beats my beloved Isan Sausage. It is honestly that good. Sai Oua fuses many of the signature Thai tastes; the sour of lemongrass and kaffir lime leaves, the heat of chillies and of course the all important kick from galangal (ginger). Prepared in spiral lengths and sold at most street sides and local markets of Northern Thailand. It is also a big favourite at the Khantoke Table. For those who can’t get enough Northern Thai Sausage it is also found uncooked to fly home with (as we do). Costs roughly 300 Baht per Kilo.
3. Chilli Dips (Nam Prik Ong / Nam Prik Noom)
Both the above are popular Northern Thai chilli sauces; both essential eating at every Khantoke table. ‘Nam Prik Ong’ is the more popular of dips a blend of red, birds-eye chillies with pork and tomato. My preferred dipping sauce however is the ‘Nam Prik Noom’ a fiery dip combining flavours of toasted green chilli, onion and garlic. If no feasts planned during your visit you can still find these dips on restaurant menus matched with nibbles of Kap Moo (deep fried pork skins), sticky rice and a selection of vegetables.
4. Northern Pork Curry (Kaeng Hang Lei, )
A tender, stewed pork curry which reminds me of the generic microwave ‘curries’ of the UK (if that means anything to you). The sauce of Kaeng Hang Lei is the least spicy of curries I’ve come across in Thailand and is slightly fruity with tastes of tomato. Of course 100% delicious and makes the perfect curry for those with a less fiery palate. Kaeng Hang Lei brings a slight Burmese influence infusing turmeric with tamarind, ginger and garlic. While popularity doesn’t quite match the Khao Soi curry it does rank highly on Northern Thai menus. Another favourite at Khantoke feasts.
5. Leaf Wrapped Bites (Miang Kham, )
Miang Kham is essential nibble food and offers the perfect introduction to Northern Thai Food and essential Thai flavours. With Miang Kham you can pick and mix your own combination of sweet, sour, salty and hot flavours. Wrap ingredients in a Cha Plu leaf and pop in your mouth. While ingredients vary with Miang Kham they do normally include a similar set of shallot onion
6. Fermented Pork Sausage (Naem, )
A minced pork and sticky rice sausage with a unique sour taste from a 2 day fermentation process. Flavoured with garlic and chilli this meaty treat is not so different to the better known Isan sausage from nearby North East regions.
7. Northern Noodles (Khanom Jeen Nam Ngiao, )
‘Khanom Jeen’ – fresh rice noodles and ‘Nam Ngiao’ – spicy tomato infused broth. Bring together for a uniquely Northern Thai noodle soup. While there are heartier options of this dish;. Only made better by additions of lime, beansprouts, pickled cabbage and kap moo (deep fried pork skin).
8. Unripe Jackfruit Curry (Kaeng Khanun, )
A Northern Thai equivalent to the better known Tom Yum? Except not as delicious. The Kaeng Khanun is a hot and sour soup which infuses an added fruity flavouring of young unripe jackfruit and the Northern Thai favourite of cherry tomatoes. Often served with welcome chunks of pork. I won’t say my Kaeng Khanun is my least favourite of Northern Thai foods but given the above options it comes low in the pecking order.
1. Khao Soi Curry (Khao Soi, )
Khao Soi Curry is easily the most popular dish with visitors to Northern Thai Food. For me it also the most underrated of curries in Thailand. Khao Soi should top everyone’s ‘to do’ list when eating Thai Food. A mild, coconut based curry served over soft egg noodles and topped with crisp egg noodles. Perfected by optional additions of lime, onion, chilli and pickled cabbage. Khao Soi is easily found in both street food and restaurants throughout Northern Thailand and costs around 30 to 50 baht per bowl. You will also find Khao Soi on many Bangkok menus.
2. Northern Thai Sausage (Sai Oua, )
‘Chiang Mai Sausage’ as it is often known. This tasty, spiced pork sausage is found everywhere in the North and is not to be missed. While hard to admit it even beats my beloved Isan Sausage. It is honestly that good. Sai Oua fuses many of the signature Thai tastes; the sour of lemongrass and kaffir lime leaves, the heat of chillies and of course the all important kick from galangal (ginger). Prepared in spiral lengths and sold at most street sides and local markets of Northern Thailand. It is also a big favourite at the Khantoke Table. For those who can’t get enough Northern Thai Sausage it is also found uncooked to fly home with (as we do). Costs roughly 300 Baht per Kilo.
3. Chilli Dips (Nam Prik Ong / Nam Prik Noom)
Both the above are popular Northern Thai chilli sauces; both essential eating at every Khantoke table. ‘Nam Prik Ong’ is the more popular of dips a blend of red, birds-eye chillies with pork and tomato. My preferred dipping sauce however is the ‘Nam Prik Noom’ a fiery dip combining flavours of toasted green chilli, onion and garlic. If no feasts planned during your visit you can still find these dips on restaurant menus matched with nibbles of Kap Moo (deep fried pork skins), sticky rice and a selection of vegetables.
4. Northern Pork Curry (Kaeng Hang Lei, )
A tender, stewed pork curry which reminds me of the generic microwave ‘curries’ of the UK (if that means anything to you). The sauce of Kaeng Hang Lei is the least spicy of curries I’ve come across in Thailand and is slightly fruity with tastes of tomato. Of course 100% delicious and makes the perfect curry for those with a less fiery palate. Kaeng Hang Lei brings a slight Burmese influence infusing turmeric with tamarind, ginger and garlic. While popularity doesn’t quite match the Khao Soi curry it does rank highly on Northern Thai menus. Another favourite at Khantoke feasts.
5. Leaf Wrapped Bites (Miang Kham, )
Miang Kham is essential nibble food and offers the perfect introduction to Northern Thai Food and essential Thai flavours. With Miang Kham you can pick and mix your own combination of sweet, sour, salty and hot flavours. Wrap ingredients in a Cha Plu leaf and pop in your mouth. While ingredients vary with Miang Kham they do normally include a similar set of shallot onion
6. Fermented Pork Sausage (Naem, )
A minced pork and sticky rice sausage with a unique sour taste from a 2 day fermentation process. Flavoured with garlic and chilli this meaty treat is not so different to the better known Isan sausage from nearby North East regions.
7. Northern Noodles (Khanom Jeen Nam Ngiao, )
‘Khanom Jeen’ – fresh rice noodles and ‘Nam Ngiao’ – spicy tomato infused broth. Bring together for a uniquely Northern Thai noodle soup. While there are heartier options of this dish;. Only made better by additions of lime, beansprouts, pickled cabbage and kap moo (deep fried pork skin).
8. Unripe Jackfruit Curry (Kaeng Khanun, )
A Northern Thai equivalent to the better known Tom Yum? Except not as delicious. The Kaeng Khanun is a hot and sour soup which infuses an added fruity flavouring of young unripe jackfruit and the Northern Thai favourite of cherry tomatoes. Often served with welcome chunks of pork. I won’t say my Kaeng Khanun is my least favourite of Northern Thai foods but given the above options it comes low in the pecking order.
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Interview Thai norther food
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