Nan

Jin Som Mok is a traditional Northern Thai dish featuring fermented pork (jin som or naem) wrapped in banana leaves and grilled to perfection. The dish combines the tangy, complex flavors of fermented pork with the aromatic essence of banana leaves, creating a distinctive taste that represents the heart of Lanna cuisine. Often prepared with eggs, this grilled delicacy showcases the ancient art of meat preservation through fermentation, a technique that has been passed down through generations in Northern Thailand.

Northern Thai purple/black glutinous rice, a nutritious and visually striking rice dish that turns deep purple when cooked. Khao Kam, also known as khao niao dam (black sticky rice), is a cherished staple in Northern Thailand, particularly in Nan and Chiang Mai provinces. This whole grain glutinous rice is rich in antioxidants and has been used in traditional ceremonies and festivals. When steamed in the authentic Northern Thai manner, the black rice releases a gorgeous purple hue and develops a subtly nutty, sweet flavor with a pleasantly chewy texture.