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Updated by Joanna James on Jun 23, 2019
Headline for 5 Best Chiang Mai Foods – Essential Eats in Chiang Mai
Joanna James Joanna James
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5 Best Chiang Mai Foods – Essential Eats in Chiang Mai

Chiang Mai is the largest city in northern Thailand and is definitely a worthy place to check out on a Thai adventure. One area the city thrives in is where food is concerned.


Khao Soi

This is a curry of sorts that features egg noodles, resulting in a comprehensive and self-sufficient dish. It consists of a flavoursome yellow curry that is further enhanced with spring onions, pickled cabbage and lime. Flat egg noodles are also incorporated into the dish with a small portion of them being fried and placed on top to provide an effervescent variety in textures. Khao Soi is available in many varieties including chicken, fish and beef.


Khan Toke

More than a dish, this is an experience, and is akin to a feast. You shouldn't be surprised to find this in many hotels in Chiang Mai such as the Anantara Chiang Mai Resort. A Khan Toke consists of a selection of northern-style delicacies served on a teak tray which can even be utilised as a table. The dishes included in the Khan Toke can vary from place to place, but will generally consist of multiple curries, assorted vegetables, boiled eggs and chilli dips served with a large portion of sticky rice. A contemporary Khan Toke, in addition to the food, will include folk music and tribal dancing.


Sai Oua

Basically this is a traditional Thai pork sausage that is bursting with flavour as well as intense spice. It is made out of minced pork, shallots, garlic, dried chillies a range of strong spices and herbs. The sausage is then prepared on a charcoal grill which results in a delicious meaty dish that is fiery and packed with the scent of roasted herbs. This dish can be enjoyed on its own, or accompanied by your choice of a variety of other delicacies.


Nam Prik Ong/Nam Prik Nume

These are the most popular chilli dips you will discover in northern Thailand, and for good reason too since their taste is unparalleled. The latter refers to a green chilli dip and the prior is the red chilli counterpart. The red chilli version is not as intense, albeit still being quite spicy, since it contains tomato paste to a prominent extent. Other than that minute difference, the recipe consists of ground pork that has been mixed with spring onion, chopped coriander, and dried bird's eye chillies. The dips are traditionally accompanied with steam vegetables, sticky rice or crispy pork skin.


Larb Kua

This amazing and genre-defying dish can be described as a pan-fried meat-salad of sorts, and it is also quite spicy. The salad aspect comes in because the dish consists of a variety of meat encompassing fish, chicken, beef and pork that have been chopped up and pan-fried together with blood chunks, dried chilli, larb curry, innards, and an assortment of herbs and spices. The end result is a decadent meat-lover's dream encompassing surf and turf and brought together with a wide variety of authentic spices to create a final dish that is bursting with flavour and indulgence.

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