Food by Regions
Thai Food from the North East Region
Thai food of the northeast or lsan, the cuisine is traditionally has sticky rice as a staple base to be taken with spiced ground meat with red pork blood, papaya salad or som tom, roasted fish, roasted chicken, jim-jaem, and rotted fish or pla rah. The northeast prefer to have their meat fried and the meat could be frog, lizard, snake, rice field rat, large red ants, insects etc. Pork, beef and chicken are preferred by well to do families.
Traditional Methods of Serving Thai Food in the northeast
Dishes are served in a large enameled food tray which sports a pattern of large and colorful flowers. Food is taken from the dishes is taken with sticky rice contained in a wicker basket (katib) made in the peculiar style of the northeastern people. Desserts mainly consisting of processed sticky rice such as, khao niew hua ngog nang led, etc.
Isan Food Dishes
Green Papaya salad(Som Tom); very hot and spicy salad with green papaya, vegetable and fermented fish.
Gai Yang(Grilled Chicken); Chicken marinated in herbs and fish sauce and grilled.
Num Tok(Beef or pork salad); Meat marinated charred, sliced mixed with fresh herbs and dried chilies sauce.
Pla Ra, Pla Som, Pla Daek; is fermented fish, salty, strong smell, used for curry paste.
Thai Isan Cuisine
Beef Salad(Num Tok)
Papaya Salad(Som Tom)
Kai Yang(Grilled Chicken)
Pla Ra (fermented fish)