15 Isaan food you need to try at least once
The northeastern region of Thailand, Isaan, is perhaps one of the most underrated regions in the country in terms of tourism. Nevertheless, Isaan delicious cuisine dominates the Thai culinary scene. You can find most of the region’s dishes across the country, whether in restaurants or street food stalls. Bordering with Laos, Isaan food has strong Laotian influences. The dishes tend to be spicy and flavorful because they contain a lot of herbs and spices.
Below, we’ve compiled 15 delicious Isaan food you have to try while you’re in Thailand.
15 Isaan food you must try once
1. Som Tum (Papaya Salad)
Som tum, or papaya salad, is perhaps the first food that comes to mind when people think of Isaan food. There are many versions of this papaya salad, but the dish generally includes fresh green papaya slices, lime, fish sauce, peanuts, garlic, palm sugar, and chilli.
The dish has a perfect mixture of sweet, salty, spicy, and tangy. You can usually choose the level of spiciness to match your taste, from not spicy to extra spicy. Thai people eat som tum any time of day, whether for breakfast, lunch, dinner or even as a snack. It’s usually enjoyed with sticky rice or rice noodles.
2. Laab (Minced Meat Salad)
Although Thai people consider laab (or larb) a salad, it’s actually closer to spiced meat than a salad. The meat (pork, beef, chicken, or duck) is minced then cooked in its own juices. Vegans and vegetarians can use mushrooms to substitute minced meat.
Then, the minced meat is mixed with lime juice, fish sauce, toasted rice powder, chilli flakes, and mint leaves. The result is a salty and smoky flavour perfect for breakfast, lunch, or dinner. There are also uncooked versions of laab, but it’s not for the faint of heart!
3. Gai Yang (Grilled Chicken)
Grilled chicken might be a simple and standard dish, but it’s a staple Isaan food you need to try. What makes this dish unique is the marination process and cooking style. The meat is usually marinated in a simple sauce that consists of lemon juice, sugar, garlic, coriander root, black peppercorn, fish sauce, and sauce. Then, the chicken is cooked slowly over a charcoal grill.
Thanks to the marinade, gai yang is bursting with flavour. In addition, the charcoal grill infuses an appetizing smoky taste. The dish is often eaten with sweet and sour tamarind sauce, making it even more delicious and will have you coming back for more. It’s easy to find this grilled chicken in Northeast Thailand since almost every Isaan street vendor and store offers the dish on their menu.
4. Nam Tok (Grilled Meat Salad)
Nam Tok is very similar to Laab. However, instead of minced meat, it uses grilled meat as its main ingredient. There are two variations of nam tok: Nam to moo (grilled pork salad) and nam tok neua (grilled beef salad).
Like larb, the sauce of Nam tok is made of lime juice, fish sauce, mint leaves, fresh green onions, and ground dried chillies. Fun fact, nam tok means waterfall in Thai. Legend has it that it’s named Nam tok from the sound of the meat juices hitting the hot coals, which resembles a waterfall’s crashing water.
5. Sai Krok Isaan (Isaan Sausage)
Sai Krok Isaan is possibly one of the most common street foods you’ll find in Thailand. This scrumptious fermented sausage is made of pork meat and rice. It’s prepared in small balls, seasoned with garlic and salt, and cooked on a grill. The fermentation and cooking process of the sausage causes it to taste smoky and tangy.
Street food vendors usually serve sai krok Isaan with fresh chilli, sliced ginger, and raw cabbage on the side. One of the most delicious ways to enjoy the sausages is to roll them in a cabbage leaf together with fresh chillies and sliced ginger.
6. Gaeng Om (Isaan Curry)
Gaeng om, or simply called om, is a type of Isaan curry. Although it’s considered a curry, don’t expect to get a thick and creamy soup because the soup is usually made of freshly pounced paste without coconut cream.
The base paste consists of lemongrass, shallots, chilli, lemon basils, and cilantro. There are several meat options to choose from, including pork, chicken, catfish, frog, and pond snail. The selection of vegetables used usually differs for each meat used.
7. Kor Moo Yang (Grilled Pork Neck)
If you like pork, kor moo yang or grilled pork neck is definitely a must-try. The main ingredient of this delicious dish is pork neck marinated in fish sauce, palm sugar, and oyster sauce.
The slices of pork neck are then barbecued to perfection over hot charcoal. The result is the softest slices of pork neck that melt away in your mouth. Enjoy the delicious grilled pork neck with sticky rice and dipping sauce for a tasty and incredibly filling meal.
8. Jim Jum (Thai Hot Pot)
Jim Jum is the Thai version of the Chinese hot pot. It consists of Thai-infused broth, herbs, local vegetables, your meat of choice, and glass noodles. In addition, a few cups of different sauces are served on the side.
The aromatic and tasteful broth is served in a little clay pot, where you can dip and cook the other ingredients. Slowly cook your own food while enjoying a few beers with friends – it’s fantastic!
9. Koi (Tartare)
Koi is a dish that poses a challenge for travellers who dare try it. This dish is found in areas such as Laos and Isaan itself and consists of raw meat that is cut into small pieces and mixed with ground roasted rice, and chilli powder while seasoned with fish sauce and lime juice which will denature the meat by acidity.
The meat for this tartare can be anything of your choosing such as shrimp, beef, water buffalo, and even ant larvae. There has been use of fish as well but it is riskier as it was found to be responsible for giving people flatworms. As long as you find a trusted establishment, Koi is a dish that you will definitely need to try especially paired with Khao Niao, sticky rice.
10. Tom Saep (Spicy Sour Soup)
Tom Saep is a spicy and sour soup from the Isaan region of Thailand, known for its bold flavors. It’s usually made with pork ribs, but you can also find versions with chicken or beef. The broth gets its taste from fresh herbs like galangal, lemongrass, and kaffir lime leaves. Vegetables like mushrooms and cherry tomatoes are added for extra texture. The soup is seasoned with fish sauce for a savoury flavour, lime juice for a tangy kick, and palm sugar for a little sweetness. If you like it spicy, you can add dried chilli flakes.
The soup is topped with fresh herbs like coriander and Thai basil, making it look and smell even better. Tom Saep is served hot, often with sticky or jasmine rice to soak up the broth. This dish is a great example of Isaan cooking, where simple ingredients are used to create big, bold flavors. It’s a popular choice at street food stalls and local restaurants, offering a true taste of Thai cuisine.
11. Khai Mot Daeng (Spicy Salad with Ant Eggs)
Khai Mot Daeng, or spicy salad with red ant eggs, is a unique dish loved in the Isaan region of Thailand. The main ingredient, red ant eggs, is harvested during the dry season from mango tree nests. These small white eggs have a crunchy texture and a slightly sour taste because the ants eat mango leaves. Collecting the eggs is tricky and requires care to avoid ant bites. The eggs are mixed with fresh herbs, onions, chillies, fish sauce, lime juice, and sugar to make a salad with a perfect blend of salty, sour, and sweet flavours.
This dish is not just about bold flavours; it also represents local culture and seasonal eating. Khai Mot Daeng is served fresh and is only available from March to May. It shows how local people use ingredients from nature in creative ways. For those who enjoy trying new foods, this salad offers a special experience, often paired with sticky rice and other traditional dishes.
12. Gaeng Nor Mai (Bamboo Shoot Soup)
Gaeng Nor Mai, or Bamboo Shoot Soup, is a popular dish in Thai and Laotian cuisine, especially in the Isaan region. The main ingredient is tender bamboo shoots, often boiled first to remove any bitterness. The soup is made with chicken or pork and cooked with fragrant herbs like galangal and lemongrass, giving it a fresh and spicy flavor. Unlike creamy curries, Gaeng Nor Mai has a lighter, broth-like consistency since it doesn’t use coconut milk. It gets its unique greenish-brown colour and earthy taste from yanang juice, which also offers health benefits.
Along with bamboo shoots and meat, the soup often includes mushrooms, kabocha squash, and fresh chillies for added texture and flavor. Seasoned with fermented fish sauce, lime juice, and a little sugar, the soup has a balance of sour, spicy, and strong flavours. It’s usually enjoyed with sticky rice, making it a comforting and filling meal at any time of the day. Gaeng Nor Mai showcases the creativity of local communities in using wild ingredients and highlights the rich culinary traditions of the Isaan region. It’s a must-try dish for anyone wanting to experience authentic Thai flavours.
13. Larb Lueat Neua (Spicy Salad with Pork Liver)
Larb Lueat Neua, or spicy pork liver salad, offers a unique twist on the traditional Isaan dish, larb. Fresh pork liver is chopped and lightly cooked to keep it tender, then mixed with lime juice, fish sauce, and roasted rice powder, adding a nutty crunch. Bright, spicy, and refreshing flavours come from fresh herbs like mint, cilantro, and green onions, along with shallots and chilli flakes.
What sets Larb Lueat Neua apart is the rich and distinct taste of the pork liver. Sticky rice and fresh vegetables like cabbage and cucumbers are usually served alongside to balance the bold flavors. This dish highlights Isaan cuisine’s focus on using every part of the animal while showcasing fresh, vibrant ingredients. Adventurous eaters looking to explore authentic Thai food with strong, exciting flavours will find this dish perfect.
14. Pla Doog Yai (Grilled Catfish)
Grilled catfish, or Pla Doog Yang, is a much-loved dish in Isaan cuisine, known for its bold, earthy flavours that truly capture the spirit of the region. It features Pla Doog, a large catfish native to Thailand, which is grilled to perfection. Whether enjoyed as street food or as part of a family meal, this dish offers both comfort and flavour. The catfish, with its firm, meaty texture, is ideal for grilling, and when prepared the Isaan way, it becomes tender, smoky, and full of flavour.
Once grilled, Pla Doog Yang is typically served with sticky rice (khao niao), a staple of Isaan cuisine. Sticky rice is perfect for this dish, as it can be used to scoop up the fish and dip it into sauces, eaten by hand in the traditional Isaan style. A key accompaniment is nam jim jaew, a tangy and spicy dipping sauce made from dried chillies, fish sauce, lime juice, and toasted rice powder. The heat and sourness of the sauce perfectly complement the smoky, rich taste of the grilled fish, adding an extra layer of flavour.
15. Koi Goong (Dancing Shrimp)
Koi Goong, or Dancing Shrimp, is a traditional dish from Thailand’s Isaan region, known for its bold and daring flavours. What makes this dish truly unique is that it features live freshwater shrimp, which move or “dance” when served—hence the name. The shrimp are mixed with a punchy, tangy dressing made from lime juice, fish sauce, ground toasted rice, fresh herbs like mint and coriander, and chopped chillies.
This creates a vibrant flavour combination, with the sourness of the lime and the heat of the chillies balanced by the freshness of the herbs. Koi Goong is typically served with sticky rice (Khao Niao) and is often enjoyed alongside other Isaan dishes like Som Tum (Papaya Salad). It’s a dish that really highlights the fresh, intense flavours of the region, and while the live shrimp might be a bit adventurous for some, it’s beloved for its freshness and vibrant taste.
These are just a few of the amazing foods that come from Isaan. While there are other delicious Isaan food to try, we think the dishes we’ve listed are a good starting point to introduce yourself to the region’s cuisine. So, which dish are you most excited to try?
If you’re looking for more delicious Thai food to try, be sure to read our articles on delicious Thai breakfast.
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