From the popular som tam Thai papaya salad to the more adventurous dishes made with tadpoles, ant larvae and fresh blood, Northeastern Thailand is definitely the place to be for dishes to jazz up your palates.

Known for its vibrant culture, Northeastern Thailand or Isan is also the region to savour some unique Thai dishes. Because it’s very hot and humid in the area, the cuisine relies heavily on the method of preservation and fermentation and the food is also characterised by local herbs, vegetables and spices.

Som Tam

Also known as Thai papaya salad, there are many versions of this iconic dish, but the heart of this dish lies in the fresh, crisp green papaya slices that are mixed with the likes of local tomatoes, chilli, garlic and fish sauce. “The Isan variation of som tam stands out with the use of tangy hog plum (makok) and crunchy white popinac seed (med kratin)

While som tam pla ra is an acquired taste, som tum Thai is much more accessible and has become more popular, especially in central Thailand. In contrast to the salty, spicy and pungent som tam pla ra, som tum Thai has a more sweet and sour taste, with the use of palm sugar and lime, balanced with the saltiness from the fish sauce and dried shrimps. Instead of the green seeds from white popinac, you’ll get to enjoy the crunch from roasted peanuts. Other variations of som tum include tum sua (mixed with rice noodles), tum kao pode (with corn instead of green papaya), tum tang (with cucumber instead of green papaya), tum ponlamai (with fruits), and many more. Som tum is usually enjoyed with steamed sticky rice or rice noodles on the side.

Larb

Another typical Isan dish, larb is made with minced meat, cooked or uncooked, mixed with ground toasted rice, shallots, spring onions, mint leaves and seasoned with chilli, lime juice and either fish sauce or pla ra. The preferred meat used in the dish usually includes pork, duck, beef or chicken. In some areas, you can also find larb luead, where fresh blood is mixed in and other variation of meats depending on local finds. Like most Isan dishes, larb is usually eaten with steamed sticky rice. Some places also offer a contemporary version of larb tord with similar ingredients as larb but shaped into meatballs and deep-fried.

Koi

Koi is the Isaan region’s answer to tartare, and is basically raw meat salad, minced or cut into small pieces. It is typically made with red meat such as beef, water buffalo, venison, fish, shrimp and ant larvae, with similar ingredients as larb. Enjoy this dish with warm steamed sticky rice to complete the Isaan experience.

Om

Om is an Isaan curry made with freshly-pounded paste and without coconut cream. Seasonal vegetables lie at the heart of this soupy dish, with several options of meat like chicken, frog, pork, catfish and pond snail. The base chilli paste is made with shallots, lemongrass and chilli, but the distinct aroma and flavours come from local herbs like culantro and lemon basil. In some recipes, the selection of herbs and vegetables may differ for each meat used in the dish.

Jaew

If you’re familiar with Thai relish “nam-prik” culture, jaew is its Isaan counterpart. Jaew is made as a dip to be eaten with the likes of steamed vegetables, fish and sticky rice. Lying at the heart of jaew is pla ra and chilli, garlic, shallots and a tangy ingredient like lime or local tomato.