Ubon Ratchathani

Jaew Bong (also spelled Jeow Bong) is a traditional Isan and Lao roasted chili paste characterized by its bold sweet, spicy, and umami flavor profile. Originating from Luang Prabang near the Mekong River, this earthy condiment combines sun-dried red chilies, aromatic galangal, shallots, and garlic with the distinctive addition of shredded pork or buffalo skin for texture and richness. The paste is created through the traditional method of dry-roasting aromatics and pounding them in a mortar and pestle, then cooking with palm sugar, tamarind, and fish sauce to create a sticky, spreadable chili paste that serves as both a condiment and flavor enhancer.

An authentic Lao and Isan chicken noodle soup featuring handmade chewy rice-tapioca noodles in a fragrant, peppery broth infused with lemongrass, galangal, and kaffir lime leaves. This beloved comfort food is traditionally served for breakfast and represents the heart of Lao home cooking. The name translates to 'wet rice noodles,' describing the silky, slightly translucent noodles that are cooked directly in the aromatic chicken broth, creating a naturally thickened, soul-warming soup.

Grilled pork neck with spicy dipping sauce. A signature dish from Northeastern Thailand (Isan), featuring tender and juicy pork neck marinated with the classic Thai aromatic trio 'sam kler' (garlic, white pepper, and coriander root), then grilled to smoky perfection. The combination of lean meat and marbled fat creates an ideal balance of flavor and texture. Traditionally served with sticky rice, fresh vegetables, and nam jim jaew, a tangy and spicy dipping sauce that complements the rich, smoky meat.

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.

Nam Jim Jaew is Thailand's quintessential dipping sauce for grilled and barbecued meats, originating from the Isan region of northeastern Thailand. The name translates to 'the dipping sauce from the Northeast' - 'nam jim' means dipping sauce in central Thai, while 'jaew' means the same in the Northeastern dialect. This versatile condiment combines the essential flavors of Thai cuisine: sour from tamarind and lime, salty from fish sauce, sweet from palm sugar, and spicy from dried chili flakes. What sets it apart is the addition of khao kua (toasted rice powder), which provides a distinctive nutty aroma, subtle crunch, and helps thicken the sauce. Fresh herbs and shallots add aromatic brightness to balance the bold flavors. Quick to prepare and incredibly flavorful, nam jim jaew is the perfect accompaniment to grilled meats, sticky rice, and fresh vegetables.

An Isan-style clear soup featuring tender soft-fleshed fish (sheatfish or butter catfish) simmered in an aromatic broth with ginger, herbs, and tamarind. This northeastern Thai specialty showcases the delicate, sweet flesh of pla nuea on, a prized freshwater fish that lacks the muddy taste common in other freshwater varieties. Unlike the more common tom yum, this soup emphasizes ginger over galangal and features a harmonious balance of sour, salty, and subtly sweet flavors characteristic of Isan cuisine. The clear, light broth allows the natural sweetness of the fish to shine through while being enhanced by aromatic herbs like lemongrass, kaffir lime leaves, and fresh vegetables. This comforting bowl reflects the resourceful cooking traditions of northeastern Thailand, where freshwater fish and foraged herbs are staples of everyday cuisine.