Isan (Northeastern) Specialties

Larb (also spelled Laab) is a quintessential Isan and Lao dish that exemplifies the bold, vibrant flavors of northeastern Thai cuisine. This iconic 'meat salad' features seasoned ground meat tossed with fresh herbs, lime juice, fish sauce, toasted rice powder, and chilies. The signature ingredient, khao kua (toasted sticky rice powder), provides a distinctive nutty aroma and subtle crunch that sets larb apart from other Thai salads. Originally from Laos where it's considered a national dish, larb has become deeply ingrained in Isan food culture and is traditionally enjoyed at room temperature with sticky rice and fresh vegetables.

Laab Ped is a traditional Isan-style spicy duck salad from northeastern Thailand. This bold and vibrant dish features minced duck breast mixed with aromatic herbs, toasted rice powder (khao kua), and a tangy dressing of lime juice and fish sauce. The dish balances heat, acidity, and umami in every bite, with the signature nutty crunch from toasted sticky rice powder. Often considered the royal Thai salad, laab ped showcases the distinctive flavors of Isan cuisine with its use of fresh herbs like mint, culantro, and the essential crispy duck skin garnish.

Sai Krok Isan is a traditional fermented sausage from Thailand's northeastern Isan region, featuring a distinctive tangy and sour flavor from natural lactic acid fermentation. Made with ground pork, sticky rice, garlic, and aromatic seasonings stuffed into casings, these sausages undergo a 3-4 day fermentation process before being grilled to perfection. The result is a chewy, umami-rich delicacy with a unique sourness that sets it apart from other sausages. Traditionally served with fresh cabbage, ginger slices, bird's eye chilies, and sticky rice, this beloved street food represents the resourcefulness and culinary heritage of Isan people in preserving meat without refrigeration.