Four Dishes Not to Miss in Northern Thailand

Food from northern Thailand is a bit different from the south: a strong Burmese influence holds sway over the cuisine, infiltrating it with delicious salads and curries. Yunnan, China, isn’t far either, and as such, Yunnanese food also influences the region’s cuisine.

Northern Thai dishes are often bitter and spicy rather than sweet, and most eschew coconut milk. Sticky rice is the preferred grain, though you’ll see regular white rice everywhere. Pork is the favored meat, and street stalls are filled with pork sausages stuffed with rice and seasonings. The sausages come on sticks (just like a corn dog!) and are a great snack.

Chiang Mai is probably the best place to visit for a wide variety of sampling; its market scene ensures that no matter what night of the week it is, a food-happy market is on somewhere. Though northern specialties are varied and seemingly limitless, a few stand out. Here are a few of WhyGo’s favorite dishes from northern Thailand:

Khao Soi

This curry is Chiang Mai’s signature dish, and is found in streets stalls as well as upscale restaurants. Originally a Burmese dish, khao soi differs from the usual green and red curries found throughout Thailand. A bowl is filled with noodles (“khao soi” means “cut rice;” traditionally the dish used noodles cut from thinly stretched rice dough. Today you’re more likely to be served ready-made yellow noodles), and the pale red curry is poured over them. Mild and slightly sweet, khao soi is thinner than most curries – it’s almost like a broth. The concoction is then topped with crispy fried noodles, raw red onion, pickled cabbage, and a wedge of lime.

Khao Soi | courtesy of Jetalone

Larb

Larb is a spicy meat salad that comes from Isaan province in the northeast. In the north, pork is usually used though any kind of meat is fine. The meat is minced with spices and herbs, and then tossed with toasted rice. In Isaan, larb usually has fish sauce and lime; in northern Thailand these ingredients are substituted for local ones. Sticky rice comes on the side, and it’s common to pair the salad with beer.

Thailand Sausage | courtesy of MissBossy


Drunken noodles

Drunken noodles (pad kee mao) is a stir-fried dish with Chinese influences (and a fun name). Thick rice noodles are fried with sliced meat, onions, garlic, shallots and more, then tossed with a sauce that includes fish and soy sauces. Chiles and basil give the dish a rich spiciness.


Burmese salads

These are a delight and shouldn’t be missed. Though not as ubiquitous as the above dishes (you might need to visit a Burmese establishment to find one), the array of Burmese salads are a treat for your mouth. Tangy, savory, and slightly sour, the greens in the salads are usually diced and tossed with something crunchy such as nuts or chopped samosas. A pickled green tea salad combines pickled tea, cabbage, fried peanuts, and fried yellow beans as well as tomatoes, toasted sesame seeds and shrimp. The pickled tea is often a little strange to Western eaters a first taste, but savor the combination of flavors and textures and it’s likely you’ll have found a new favorite food.

Tea Leaf Salad | courtesy of mary_thompson


As always, have fun exploring markets and restaurants to discover your own favorite foods. Thailand has a seemingly limitless variety of excellent cuisine, and you could turn an entire trip into one that revolves around eating. We say go for it!

Catherine Bodry writes for WhyGoThailand, a BootsnAll travel guide to the land of smiles, where you can check out cheap flights to Bangkok, find hostels in Chang Mai, and learn about things to do and see in Thailand.