Northern Thailand Street Food

8 dishes in Thailand

8 street foods from Northern Thailand, Thailand: Khao Soi, Sai Oua, Kaeng Hang Le, Nam Prik Num and Khao Kan Jin and more. Each one has its own page with the story behind it and what to look for.

Street foods of Northern Thailand

Chiang Mai Icon · Coconut Curry Noodles Khao Soi Chiang Mai has a Muslim khao soi tradition centred on the Chin Haw community around the Ban Haw mosque, where shops serve chicken and beef versions… Flat egg noodles are dunked in a rich, curry-spiced coconut broth and topped with a tangle of the same noodles deep-fried until crisp, alongside pickled mustard greens, shallots and a… Charcoal Grill · Lemongrass Sausage Sai Oua (Northern Herb Sausage) The name is bluntly literal, not poetic: 'sai' means intestine and 'oua' means stuffed — that's the whole etymology. Coarsely chopped fatty pork is kneaded with a fistful of lemongrass, galangal, kaffir lime leaf, shallots, garlic and fresh chilies, sometimes with a spoon of curry paste, then packed into… Border Curry · Slow-Stewed Pork Belly Kaeng Hang Le (Burmese-Style Pork Curry) Its name is a direct loan from the Burmese 'hin lay,' meaning 'heavy curry' — many Chiang Mai menus still just call it Burmese curry rather than… Pork belly is marinated in a curry paste of lemongrass, galangal and shrimp paste, then simmered for hours with ginger, pickled garlic, tamarind and a curry powder blend until the fat… Market Staple · Charred Chili Dip Nam Prik Num (Roasted Green Chili Dip) It's made with long, pale green prik num chilies, which are milder than bird's eye chilies, so the dip tastes smoky more than blistering. Fresh green chilies, shallots and garlic are charred over an open flame until blistered, then pounded together into a coarse, smoky-sweet paste. It's set out in a small bowl alongside… Shan rice parcels · Banana-leaf wrapped Khao Kan Jin (Steamed Rice with Pork and Blood) In the northern dialect 'kan' means to squeeze and 'jin' means meat, describing how the pork is kneaded into the rice. Rice mixed with minced pork and pork blood, seasoned, wrapped in banana leaf and steamed, then eaten with fried garlic, crispy dried chillies and cucumber. Sold in leaf parcels at northern… Puffed pork skin · Sold by the bag Kaep Mu (Chiang Mai Pork Crackling) Big bags of kaep mu are a classic edible souvenir that travellers carry home from Chiang Mai. Pork skin seasoned and deep-fried until it puffs into light, crunchy shards, sold by the bag at market stalls. Eaten on its own or with northern chilli dips like nam prik num. 🍜 Chiang Rai Bowl · Tomato Pork Noodles Khanom Jeen Nam Ngiao (Shan-Style Noodle Soup) 'Ngiao' is an old northern Thai name for the Shan people, so the name means roughly 'Shan-style broth'; dried red cotton tree flowers (dok ngiu) are… Fresh fermented rice noodles are ladled with a chunky, tomato-based broth of pork, pork blood cubes and pounded chili paste, then topped with fried shallots, pickled greens and dried… 🥘 Chiang Mai Table · Dry-Spiced Minced Meat Laap Khua (Northern Cooked Meat Salad) Unlike Isaan larb, which is sour with lime and toasted rice, this version has no lime and gets its dark color and heat from a dry spice mix called… Minced pork or beef, sometimes with liver and other offal, is stir-fried with a northern Thai spice paste of dried chilies, coriander seed, cinnamon and cloves, then finished with a splash…

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