Salads & Yam

Nam Tok Moo is a classic Isan (northeastern Thai) grilled pork salad that embodies the bold flavors of the region. The name 'nam tok' literally means 'waterfall,' referring to the traditional cooking method where the meat was cooked to medium-rare, causing juices to run out like a waterfall when sliced. This dish features tender grilled pork tossed with a vibrant dressing of lime juice, fish sauce, and roasted chili flakes, then mixed with fresh herbs and the distinctive roasted rice powder that adds a nutty, toasted flavor and slightly crunchy texture. The result is a perfect balance of spicy, sour, and salty flavors that exemplifies authentic Isan cuisine.

A refreshing and vibrant Thai spicy beef salad featuring tender grilled beef tossed with fresh herbs, crisp vegetables, and a tangy lime dressing. This classic Central Thai dish balances spicy, sour, salty, and sweet flavors in perfect harmony. The addition of toasted rice powder (khao khua) adds a distinctive nutty crunch that sets authentic yum neua apart from other beef salads.

A vibrant and refreshing Thai spicy seafood salad featuring a medley of fresh seafood including shrimp, squid, and mussels tossed in a bold chili-lime dressing. This iconic dish perfectly balances the four fundamental Thai flavors: spicy from chilies, sour from lime juice, salty from fish sauce, and sweet from sugar. The fresh vegetables and aromatic herbs add a satisfying crunch and fragrance, making it a beloved appetizer or light main course in Thai cuisine.

A refreshing and vibrant Thai glass noodle salad featuring springy mung bean noodles tossed with succulent shrimp, savory ground pork, fresh herbs, and crunchy vegetables, all dressed in a zesty lime-based dressing that perfectly balances sweet, sour, salty, and spicy flavors. This light yet satisfying dish is a staple in Thai homes and showcases the essence of Thai cuisine's harmonious flavor profile.

An iconic Isan dish, Som Tam is a vibrant and refreshing spicy green papaya salad that perfectly balances sweet, sour, salty, and spicy flavors. The name literally means 'sour pounded,' referring to the traditional preparation method using a clay mortar and wooden pestle. The rhythmic 'pok pok' sound of the pestle against the mortar has become synonymous with Thai street food culture. Fresh green papaya is shredded into thin strips and gently pounded with chilies, garlic, tomatoes, long beans, and peanuts, then dressed with a tangy mixture of lime juice, fish sauce, and palm sugar. The pounding technique is crucial as it bruises the ingredients just enough to release their flavors and allow the dressing to penetrate, while maintaining the papaya's signature crisp texture.

Yum Pla Duk Foo, meaning 'fluffy fish salad,' is a beloved Thai dish that masterfully combines textures and flavors into an unforgettable experience. The star of this dish is crispy catfish that has been steamed, pounded, and deep-fried until it puffs up into light, airy, cotton-like flakes - hence the name 'foo' (fluffy). This crispy fish is traditionally topped with a vibrant green mango salad dressed with a tangy-sweet-spicy sauce featuring lime juice, fish sauce, palm sugar, and fresh chilies. The contrast between the crispy, savory fish and the sharp, refreshing mango salad creates a perfect harmony of hot and cold, crunchy and fresh, rich and tangy. Popular as 'drinking food' (gup gam) in Thailand, this dish is commonly served at bars and restaurants as an appetizer or main course that pairs wonderfully with cold beer.