Exploring the Four Regions of Thai Cuisine: North and Northeast (Part I)

Thai cuisine is famed for its vibrant flavors and regional diversity. Food in Thailand isn’t monolithic – it varies greatly in each of the country’s four main regions: Northern, Northeastern (Isaan), Central, and Southern. Each region has its own typical flavor profiles, unique ingredients, and cooking methods shaped by local culture, climate, and history. This blog will take a quick culinary journey through two regions: Northern and Northeastern food, highlighting what makes its food special and pointing out a few must-try dishes that capture those regional characteristics.

Northern Thai Cuisine (Lanna – ล้านนา)

Northern Thai food receives a lot of influence from Laos and Myanmar, whose borders are next to the region and many hill tribes living in the North such as Yao, Hmong, and Tai Yai. They have many shared dishes such as northern-style sausage, sticky rice, and Yunnan-influenced noodles. Due to the whole region’s proximity to Yunnan, the southwestern part of China. There are many dishes that share similar characteristics, especially the noodle dishes. Coconut milk is used far less in northern dishes than in other regions; traditional northern recipes rely on local herbs, chili pastes, and fermented ingredients such as fermented soybeans for depth of flavor. Despite the popularity of Khao Soi, which does use coconut milk, coconut was historically scarce in the landlocked North, so thickness in curries was achieved with things like masala-like spice powder mix, or dried fermented soybean paste instead. There are also unique herbs used only in northern Thai dishes such as ma-khwaen (มะแขว่น), a pepper corn very similar to Sichuan pepper, and red cotton tree flower (ดอกงิ้ว – Dok Ngiew) for Nam Ngiao (น้ำเงี้ยว).

Cooking methods like charcoal grilling and slow roasting in banana leaves are common, imparting a smoky aroma to meats and chili dips. Sticky rice is the staple carb in the North, replacing jasmine rice – locals roll it into bites to scoop up flavorful dips and curries. Hearty soups, herb-packed spicy salads (often using every part of the animal), and fermented specialties reflect the region’s Lanna history, with influences from neighboring Myanmar and Laos in some spice profiles

Northern Thai food, like other regions, have so many varieties. This article presents three of the most common northern dishes: Khao Soi, Sai Ua, and Nam Phrik Noom.

Notable Northern Dishes:

• Khao Soi (ข้าวซอย) – A spice-rich coconut curry noodle soup served with both soft and crispy noodles, usually with chicken or beef, and garnished with pickled mustard greens, shallots, lime, and roasted chili oil. This iconic Chiang Mai dish blends a mild curry spiced with turmeric and cumin (a nod to Burmese/Muslim influence) and exemplifies Northern comfort food. TAAN THAI’s Khao Soi Coconut Curry Noodles recipe is also from a Northern family-home recipe.
  
• Sai Ua (ไส้อั่ว) – Fragrant northern sausage made from coarsely ground meat, usually pork, mixed with lemongrass, kaffir lime leaf, galangal, chili, and turmeric. Grilled over charcoal, Sai Ua is bursting with herbal flavor and a slight chili kick, showcasing the Northern love of herbs and smoke.
  
  
• Nam Prik Noom (น้ำพริกหนุ่ม) – A classic northern chili “dip.” Nam Prik Noom is a fiery green chili dip of grilled green chilies pounded with grilled garlic, grilled shallots, and cilantro. Nam Prik Noom is typically eaten with sticky rice and boiled or raw veggies, highlighting the region’s penchant for fresh vegetables with spicy dips. The dip delivers bold chili heat and fish sauce (or salt) undertones, encapsulating Northern Thai flavor profiles. Nam Prik Noom is also an important starter base for other Northern dishes such as tomato chili dip (Nam Prik Ma-Kheu Som).
  
  

Northeastern Thai Cuisine (Isaan – อีสาน)

Som Tam (green papaya salad) and Larb (spicy minced meat salad) with a basket of sticky rice form a quintessential Isaan meal. The food of Thailand’s Northeast Isaan region is famed for its bold heat and rustic simplicity. Isaan cuisine leans heavily on fiery chilies and lip-puckering sourness, usually from fresh lime juice – it is particularly spicy, as well as salty and sour in profile. In contrast to other regions, sweetness is not prominent here; a bit of sugar may appear in some dishes, but most dishes forego sweet flavors in favor of chili, lime, and salt. A defining ingredient is pla ra, a fermented fish sauce that lends a pungent salty depth to many Isaan dishes. Because of the region’s drier climate, locals have mastered preservation and grilling techniques. You’ll find plenty of grilled meats (like chicken, pork, and beef) seasoned simply with salt, garlic, and pepper, often served with spicy dipping sauces called Jaew sauce (แจ่ว). Similar to the North of Thailand, sticky rice (ข้าวเหนียว) is the cornerstone of every meal– served in small bamboo baskets (Kra Tib).

Isaan dishes are usually straightforward to prepare but pack a punch of flavor. Many rely on the “mix and toss” or “pound and mix” method: ingredients are pounded in a mortar (Som Tam being the prime example) or quickly tossed with dressing (Larb) to combine intense flavors. Fresh herbs like mint, culantro (sawtooth coriander), green onion, and cilantro frequently garnish Isaan dishes, adding brightness to the spice. While typical Thai herbs are used, you won’t find the rich curry spices or coconut milk here – dried spices are used sparingly in Isaan. Instead, the region’s taste comes from chili, lime, fish sauce, fermented fish, and local fresh herbs. It’s a cuisine that truly embraces spicy and sour as a way of life.

Famous Isaan Dishes:

• Som Tam (ส้มตำ) – Green papaya salad. Shredded unripe papaya is pounded with Thai bird chilies, garlic, fish sauce, lime juice, and often tomatoes and yardlong beans. The result is a refreshing yet intensely spicy salad that perfectly balances sour, salty, and spicy flavors. Som Tam is also a very versatile dish, showcasing Thai creativity for food. Variations include Som Tam Thai (with dried shrimp and peanuts) and Som Tam Pu Pla Ra (with the local fermented fish sauce and raw field crab for extra funk), Som Tam Kai Kem (with salty egg), or Som Tam Laos/Luang Phra Bang (Laotian style with fermented fish sauce).
  
  
• Larb (ลาบ) – A signature minced meat spicy salad that can be made with pork, chicken, beef, or duck. The meat is stir-cooked (or sometimes served raw in traditional settings) and then tossed with a dressing of lime juice, fish sauce, chili flakes, and toasted rice powder, plus lots of fresh mint and cilantro. Larb is tangy, spicy, and aromatic, exemplifying Isaan’s flavor trifecta. Roasted rice powder, which adds a nutty aroma and slight crunch, is perhaps what defines and sets Larb apart from other Thai spicy salad dishes.
  
  
• Nam Jim Jaew (น้ำจิ้มแจ่ว) – While not a standalone dish, this essential dipping sauce deserves mention. Jaew is a dried chili dipping sauce with toasted rice powder, fish sauce, lime, and often a touch of tamarind or sugar. It’s served alongside grilled meats like Gai Yang (grilled chicken) or Sai Krok Isaan (rice-fermented Isaan sausages), delivering an extra kick of smoky, spicy, sour flavor that elevates the meal.