In Chiang Rai, the food scene is rich and diverse, offering a mix of traditional northern Thai flavors with unique regional twists. Here’s what you should try when visiting:
Noodles & Soups
Khao Soi: A northern Thai specialty, Khao Soi consists of egg noodles in a creamy, spicy coconut curry broth, topped with crispy noodles, pickled mustard greens, shallots, and lime. It's a hearty dish that captures the essence of northern Thai cuisine.
Tom Sab Moo: A sour and spicy pork soup that combines tender pork with a tangy broth made from tamarind, chili, and herbs. It's a comforting dish enjoyed by locals and visitors alike.
Nam Ngiao: This noodle soup features a tangy and spicy broth made with tomatoes, fermented soybeans, and pork. It’s usually served with rice noodles and topped with crispy pork skin for added texture.
Kaeng Hang Le: A Burmese-inspired pork curry, it’s rich in spices like ginger, garlic, and turmeric. The curry has a balanced sweetness and a slight tang from tamarind.
Dips & Sides
Nam Prik Noom: A green chili dip made with roasted chili, garlic, and other ingredients, often served with sticky rice and fresh vegetables. It’s a flavorful, spicy accompaniment to any meal.
Nam Prik Ong: A red chili dip made with tomatoes, ground pork, and spices. It's a mild but flavorful dip that's perfect with vegetables or sticky rice.
Larb Muang: A northern-style minced meat salad, typically made with pork or beef. It’s seasoned with fresh herbs and spices, offering a refreshing and tangy contrast to the richer dishes.
Meats & Grilled Specialties
Sai Ua (Northern Thai Sausage): A highly aromatic sausage made from minced pork, herbs like lemongrass, garlic, and kaffir lime leaves. It’s typically grilled and served as a snack or appetizer.
Jin Tup: This is dried beef that’s pounded and grilled, offering a chewy texture with a smoky, savory flavor that’s perfect for snacking.
Pla Tabtim Tod Kratiem: Deep-fried tilapia, seasoned with garlic and other spices. The fish is crispy on the outside while staying tender on the inside, making it a favorite dish for seafood lovers.
Vegetables & Herbal Dishes
Kaeng Khae: A herbal curry made with wild vegetables like cha-om, often cooked with pork or fish. The flavors are earthy, with a slight bitterness, making it a unique northern Thai dish.
Miang Kham: A traditional snack made with betel leaves wrapped around a mixture of peanuts, lime, ginger, dried shrimp, and coconut, topped with a sweet sauce. Each bite is a burst of flavors.
Rice & Desserts
Sticky Rice: A staple in northern Thailand, sticky rice is eaten with almost every meal. It’s often paired with savory dishes or used as a base for desserts.
Khao Lam: Sticky rice mixed with coconut milk and sugar, then roasted inside a bamboo tube. The bamboo gives the rice a subtle smoky flavor, making it a unique and delicious treat.
Khao Gam: A sweet dessert made from purple sticky rice, often served with coconut milk. It’s a comforting and satisfying way to end a meal.
Beverages
- Doi Tung Coffee: Coffee grown in the Doi Tung region, known for its fruity and aromatic flavor. The coffee is produced sustainably, as part of efforts to replace opium cultivation with coffee farming.
Chiang Rai’s food scene offers a rich mix of flavors, from spicy and tangy dishes to sweet and aromatic treats. Whether you’re looking for a hearty soup, a flavorful dip, or a traditional snack, the city’s cuisine is sure to provide a satisfying culinary experience.
