10 Must Try Popular Dishes From Northern part of Thailand

by Ibrahim Jabbari March 31, 2019, 1:08 am 599 Views

Think you know Thai food? Think again. Thailand’s cuisine takes a different form every time it crosses a provincial border, and the dishes of Thailand’s northern provinces are no exception.

Northern Thai food is a world away from the dishes you’ve probably encountered at your local Thai restaurant at home – or even in Bangkok for that matter. The food of the north is indicative of the region’s seasonal and relatively cool climate, not to mention a love for pork, veggies and all things deep-fried.

Traditionally, the residents of Thailand’s north ate almost exclusively kôw nĕe•o, sticky rice, known in the local dialect as kôw nêung. Coconut milk rarely makes its way into the northern kitchen, and northern Thai cuisine is probably the most seasonal and least spicy of Thailand’s regional schools of cooking, often relying on bitter or other dried spice flavours.Paradoxically (and unfortunately), it can be quite difficult to find authentic local food in northern Thailand. Outside of Chiang Mai and the other large cities in the region, there are relatively few restaurants serving northern-style dishes, and the vast majority of authentic local food is sold from stalls in ‘to go’ bags. However, if you manage to come across a restaurant serving northern-style food, read on for ten top dishes worth trying.

#1 Gaang hang-lair

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Burmese in origin (hang is a corruption of the Burmese hin, meaning curry), this curry, which unites fatty pork belly, a mild spice mixture, and fresh ginger and garlic, is a regular at festivals and ceremonies – and restaurants – in northern Thailand.

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Sukhothai’s signature dish combines noodles, a slightly sweet broth, pork, par-boiled long beans and bean sprouts, and garnishes of ground peanuts and thinly-sliced fresh herbs. Compare and contrast bowls at neighbouring noodle shacks Jayhae and Ta Pui in Sukhothai.

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Take a tough, grainy cut of beef, marinade it, grill it, then thwack it with a sledgehammer until tender and you have jîn đúp, one of the more unique dishes in the northern Thai culinary repertoire.

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An intimidating, yet popular (and delicious) snack in Mae Hong Son, this dish consists of rice mixed with blood and minced pork, steamed in a banana leaf package and served with a generous drizzle of garlic oil.

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Kôw soy, arguably the most famous northern Thai dish, combines wheat-and-egg noodles and a rich, fragrant curry broth. The dish is closely linked to Chiang Mai, and was probably introduced to northern Thailand by travelling Chinese merchants. Supplement your noodles with chunks of pickled vegetables and slices of shallot, and season the dish with a squeeze of lime and ground chilies fried in oil.

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Available across northern Thailand is this dish of fresh rice noodles served with a pork-and tomato-based broth.

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Literally 'fried lâhp', this dish takes the famous Thai minced-meat 'salad' sometimes known as larb (or larp or laap) and sees it fried with a unique mixture of dried spices.

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This dish revolves around long green chillies, shallots and garlic that are grilled until tender and fragrant, then mashed into a stringy and spicy paste. Served with sticky rice, parboiled veggies and deep-fried pork crackling, it’s one of the most beloved dishes in northern Thailand.

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Another legendary northern Thai nám prík, or chilli dip, this dish revolves around tomatoes and minced pork. Like other northern Thai-style dips, it’s eaten with sticky rice, vegetables and herbs, and, of course, deep-fried pork crackling.