Northern Food
When people think of northern Thailand, they usually think of mountains, cool weather, occasional rain, and the chili sauce that goes with sticky rice. Influenced by the cultures of Lanna and the Northeast, Northern and Isan food are quite similar. However, Northern food is not as spicy as Isan food, which can bring tears to your eyes. On the other hand, Northern food’s rich flavors come from the use of vegetables and herbs paired with various types of meat.
Kabong
Fried food lovers will love this. Kabong is a snack that people from other regions may not be familiar with. It is a vegetable battered and fried. It is crispy on the outside, soft on the inside, and slightly spicy from the curry paste mixed in the batter. Pumpkin is usually used, but other vegetables such as papaya, Chinese kale, or onion can also be used.
Khao Lam
This dessert is available in both the North and the Northeast and is usually sold at a very affordable price (usually starting at around 20 baht per bamboo tube). It is made from sticky rice mixed with black beans, mixed with sugar and coconut milk, stuffed into bamboo tubes and grilled over charcoal. For something a little fancier, taro or young coconut can be added. It is best eaten warm.
Khao Soi Chicken
It can be said that it is the most famous northern food. Khao Soi noodles topped with coconut milk curry, chicken legs, and crispy noodles. Eat with sliced shallots, chili powder fried in oil, or squeeze lime juice to add freshness. It is a food that everyone can access. There is also an Islamic version that uses beef or lamb instead of chicken legs.
Sai Oua
Spicy sausage from Northern Thailand. The word “Ua” in Northern Thai means to fill or stuff. Sai Ua is made by stuffing minced pork with garlic, herbs, chili and curry paste before being stuffed into the filling. It is eaten as a snack or with sticky rice as a main dish.
Khanom Jeen Nam Ngiaw
Nam Ngiao gets its sour and sweet flavor from tomatoes, stir-fried with pork blood, pork, fermented soybeans and chilies, creating a red curry sauce that is poured over rice noodles. It is further flavored by sprinkling fried garlic, pickled mustard greens, lime and pork crackling. Just hearing about it makes my mouth water.
Hung Lay Curry
This dish is often served during festivals and celebrations such as weddings and housewarmings. Legend has it that Hang Le curry originated in Burma, a neighboring country of Thailand and India, which might help explain why Hang Le curry powder has ingredients similar to masala powder. After mixing the pork and spices together well, it is simmered for at least 40 minutes. The curry will start to release the aroma of spices and herbs such as tamarind, ginger and pickled garlic. Even without coconut milk, it is rich and creamy, so some recipes add pineapple to cut the richness.
Nam Prik Num
A famous souvenir from the northern region, this snack is so delicious that you can eat it instead of 3 main meals. The chili paste is made from young chilies, garlic, shallots, and coriander, giving it a slightly spicy taste that goes well with the saltiness of pork rinds. Try replacing the pork rinds with fresh or boiled vegetables to get a complete range of nutrients.
Spicy minced beef
It is a combination of meats such as pork or beef that are finely chopped and roasted until cooked before being mixed with fragrant and spicy local spices and herbs such as roasted dried chili powder, galangal, lemongrass and kaffir lime leaves. Then add fish sauce or fish sauce to increase the saltiness and additional aroma. The taste of cooked laab is less spicy than raw laab but has a richness from the spices and herbs that help enhance the deliciousness. It is usually eaten with hot sticky rice and fresh vegetables such as coriander, Chinese cabbage and cucumber, making cooked laab a dish with a unique taste and aroma of the North.
Pork sausage
This light-colored pork sausage is an essential ingredient in many northern Thai dishes. Its slightly salty flavor makes it perfect for frying as a snack or mixing in salads.
Kaeng Ho
“Ho” in Northern Thai means “together”. So this dish is a combination of leftover dishes. Leftover curry (usually Hang Le curry) is stir-fried with glass noodles, lime leaves, pickled bamboo shoots, lemongrass and pork. It looks dry but has a strong flavor. Nowadays, Gaeng Ho may not be made from leftovers anymore, but uses fresh ingredients to maintain the nutritional value.