A FOOD TRADITION
Isan Cuisine
Northeastern Thai cooking is marked by sticky rice, fermented ingredients, fresh herbs, fiery relishes, and grilled meats.
Dishes linked to this cuisine
13–24 of 40
Khao Jee
Khao Jee is sticky rice shaped around a skewer or into a patty, grilled over heat, and often coated with seasoned egg.
Khao Mao Tod
A Thai sweet fritter made by coating banana with young green rice flakes and batter before deep-frying.
Khao Niao
Khao Niao is glutinous rice soaked and steamed until tender and cohesive, commonly served as a staple accompaniment.
Khao Poon Isan
Khao Poon Isan is rice vermicelli served in a spicy fish and fermented-fish broth built with pungent herbs and aromatics.
Kor Moo Yang
Kor Moo Yang is marinated Thai grilled pork neck served hot, commonly with a spicy Isan dipping sauce.
Larb Isan
A savory-spicy Isan minced pork salad mixed with toasted rice powder, lime, fish sauce, chilli, shallot, mint, and coriander.
Larb Ped
A spicy Isan minced-duck salad mixed with toasted rice powder, herbs, aromatics, lime, and savory fish sauce.
Miang Pla Phao Isan
A salt-grilled whole fish served Isan-style with fresh vegetables, herbs, and accompanying seasonings for wrapping and eating.
Mok Het
Mok Het is seasoned mushrooms combined with aromatic herbs, wrapped in leaves, and steamed.
Mok Khai
Mok Khai is a Lao steamed egg preparation wrapped in banana leaf and seasoned with herbs, green onion, garlic, and often fermented fish sauce.
Mok Pa
Mok Pa is a Lao preparation of seasoned fish and aromatic herbs wrapped in banana leaf and steamed until tender.
Moo Ping Isan
Moo Ping Isan is skewered marinated pork grilled over charcoal and commonly served as a street food with sticky rice.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.