My fragrant, funky, and deeply delicious sai oua sausages recipe is an utter treat, based on the spicy Northern Thai sausage. Light and aromatic kaffir lime, coriander, galangal, and lemongrass lift the fatty pork, creating something quite special, indeed. The sausages are very slowly grilled, served with fresh ginger, cilantro, peppers, and toasted peanuts.
The tapioca balls with pork filling is an iconic Chiang Mai dish, a popular Thai snack similar to a steamed dumpling found at street stalls and markets. It is served with leafy green lettuce, cilantro, and fiery prik kee noo (fresh Thai chili peppers) giving a bright flavor blast to the savory filling.
These garlic pepper wings are perfect for wing lovers seeking something new; you won’t be disappointed. The wings are halved, making them easier to eat, and the sauce gives it that sweet, garlicy taste with a dash of heat.
Heaven Beef, also known as Nua Sawaan in Thai, is a unique take on beef jerky. It has a sweet and slightly salty taste. Thinly-sliced and bite-sized, it tastes best when picked up with sweet, sticky rice and dipped in a sweet, chili sauce before eating. It is so fun to eat and the perfect picnic food if ordering for pickup or delivery.
In Chiang Mai, green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. Served with toasted peanuts, it is eaten by itself as a snack or with marinated grilled beef and chicken.
Khao Moo Daeng (barbeque pork on rice) originates with Chinese in Thailand, and it is classic Thai lunch menu. Steamed rice is put on a plate and arranged with sliced red barbeque pork garnished with boiled egg, thinly-sliced cucumbers, cilantro, and scallions. Many of the local eateries in Chiang Mai that serve this dish have their own unique recipes, a combination of the ingredients and method of preparation that they tend to keep as a closely-guarded secret. Here, enjoy my family’s recipe, which has been enjoyed amongst my family members for generations.
Grilled, marinated pork loin served with sweet and spicy tamarind sauce. In Thailand, moo ping is enjoyed with sticky rice and vegetables on the side (also on the menu).
Here I share my mother’s Thai chicken rice khao munn gai, a dish that’s extremely popular throughout Thailand, specifically throughout Chiang Mai. You can’t walk more than a few blocks without finding a chicken rice cart or restaurant. Although a relatively simple-tasting dish, nothing is too strong in flavor or spice (apart from the sauce). It’s always a comforting dish, and in Thailand, it’s eaten at makeshift street food stalls and shop house restaurants, always extremely common for takeaway. There are a few different components that make up any bowl of Thai street food khao munn gai, including boiled chicken, rice cooked in the chicken broth, oil, sauce, and finally a chicken soup side.
Pa-loh could be enjoyed at dinner or at breakfast or lunch with steamed rice. It is a rather unique dish of egg and tofu with rice, a favorite dish among young children in Thailand because it is made with palm sugar simmering in slightly sweet soy broth. Found every day for sale ready-made in Thai markets, now at our restaurant in Webster Groves.
Kab Moo, fried pork rind, is a common supplement to almost every Chiang Mai dish. In northern culinary tradition, kab moo can be part of every meal and also a tasty snack. It is often ordered with roasted young chili dip or sticky rice.
Gaeng Hung Lay is one of the tastiest dishes of Chiang Mai, an iconic plate of pork stewed in herbs and spices. It’s a dish of tender, fatty pieces of pork served with its rich and aromatic sauce to impress. This dish originally came to Northern Thailand via Myanmar, which has a lot of Indian influences in their cuisine. This is why there are a lot of spices in this recipe. If you like Indian food, you will like Gaeng Hung Lay.
Nam Ngiaw is Chiang Mai’s true noodle superstar, made with rice vermicelli noodles topped with a light curry tomato broth, minced pork, bite-sized ribs and a variety of fresh herbs and vegetable sides. In Chiang Mai, most will also order the deep-fried pork rinds (also on the menu) to make the perfect combo. We suggest you crush them in the bag and sprinkle the pieces over the noodles.
Larb Khua is a sauté of minced pork with a family speciality spice, served with fresh herbs, steamed or sticky rice and fresh vegetables. In Thailand, it is eaten either with rice or as a lettuce wrap with deep-fried pork rinds.
Poh Piah Todd or deep-fried spring roll is original from Vietnamese food, as Thai food is influenced by many cultures. Nowadays, Poh Piah Todd dish is found at Thai restaurants and also at street food vendors. Here, it’s served as a fried vegetarian or cream cheese roll with a sweet chili dipping sauce.
Eaten for lunch or dinner in Thailand, we serve it with steamed rice and marinated vegetables along with hot tamarind sauce for dipping.
Pad Naam is simple home-cooking at its best, made with a juicy chopped fermented pork sausage, onions, eggs, and pepper. One of the Chiang Mai favorite dishes.
Goong means “shrimp” in Thai, and woon sen means cellophane noodles, so this sautéed dish mixes the two with cabbage, red and green onions, and tomatoes in a light garlic sauce for a Chiang Mai specialty