Must-Try Culinary Specialties in Northern Thailand
Northern Thailand's cuisine reveals influences from Burma, China, and Laos. Here are 5 local specialties to taste during your journey, far from the classic Pad Thai.
Inspired by neighboring countries such as Burma, China, and Laos, the northern region of Thailand boasts culinary specialties quite different from those found elsewhere in the country. Far from the iconic Pad Thai, we invite you to discover some culinary specialties less known to tourists but well worth tasting during a Thailand trip…
Khao Soy
Khao Soy (or Khao Soi) is the signature dish of Chiang Mai, the most popular city in northern Thailand. It's a noodle soup (with egg noodles) cooked until crispy and served in curry and spices simmered in coconut milk. Khao Soy can be topped with meat (chicken, beef…) and vegetables. It's typically accompanied by lime, cilantro leaves, soy sauce, fish sauce, and chilies.
Nam Prik Noum and Nam Prik Ong
Nam Prik can be translated from Thai as "chili sauce". Nam Prik Noum and Nam Prik Ong are two dishes based on chili sauce found mainly in the northern region. These are saucy dishes typically served as accompaniments with vegetables and grilled meat.
Nam Prik Ong is the most widespread version but also the spiciest. The sauce is made from ground pork, tomatoes, and red chilies. It's enjoyed with sticky rice, vegetables, and a crispy touch of fried pork.
As for the Nam Prik Noum version, green chilies, garlic, and shallots are primarily used. The whole mixture forms a spicy paste served with the same preparations as Nam Prik Ong (sticky rice…).
Miang Kham
Miang Kham is not really a dish but rather a typical Northern Thai bite, served at family buffets. As a fun fact, it was even presented to the Siamese court of King Rama V by Princess Dara Rasmi. Miang Kham is composed of several cooked ingredients wrapped in Piper Sarmentosum leaves, a local plant. It predominantly features preparations made with coconut, peanuts, limes, onions, chilies, and ginger.
Saï Oua
During the Lanna kingdom era, sausage was prepared and cooked differently depending on the region. In northern Thailand and especially in Chiang Mai, it was grilled and prepared with heavy spicing. Renowned throughout the kingdom, the recipe remains a highly prized culinary specialty in the region today. Known as Saï Oua, the pork sausage is seasoned with cilantro, ginger, limes, and numerous spices before being grilled.
Gaeng Hang Lay
Of Burmese influence, Gaeng Hang Lay is a dish featuring pork once again. The meat is deliciously simmered in a curry base with garlic and ginger pieces. While all curries are meant to be spicy, this is one of the milder curry dishes you'll find… Perfect for lovers of exotic cuisine with a sensitive palate!
Frequently asked questions
These dishes can be found in local markets, street stalls, and traditional restaurants in Chiang Mai, particularly at the Sunday night market and Warorot market.
The spice level varies depending on the dish. Gaeng Hang Lay is one of the milder options, while Nam Prik dishes are quite hot. You can ask for 'maï phet' (not spicy).
Some dishes like Nam Prik Noum can be adapted to vegetarian versions, but many traditionally contain pork or fish sauce.
