Mueang Chiang Mai Street Food

Mueang Chiang Mai Street Food

Mueang Chiang Mai Street Food is an integral part of Thai cuisine, a large subset particularly common in the North of the country.

Khai Kratha / Egg Pan

The street food in Mueang Chiang Mai is rooted in the culinary traditions of the old Lanna Kingdom, where mountain valleys and forested plains shaped both ingredient availability and cooking methods. Unlike the fiery heat of central Thai cooking, Northern Thai dishes tend to balance savoury, sour, herbal, and aromatic notes, layering fresh herbs, fermented ingredients, and mild chilis.

Food in Mueang Chiang Mai can be found in pushcarts along the streets, in cafes, mid-range eateries or fine restaurants. Meals typically consist of sticky glutinous rice, several dipping sauces and condiments, along with other complementary dishes served together, and shared amongst diners. Common ingredients include glutinous rice, shrimp paste, turmeric, garlic, galangal, lemongrass, dried red chili, holy basil, mint leaves, cilantro, fermented soy bean paste, fish sauce, palm sugar, salt, kaffir lime leaves, tamarind, chicken, pork, beef, freshwater fish (tilapia, snakehead, catfish), squid, cuttlefish, fresh shrimp / prawns, mango, papaya, lime, banana, pomelo, longan, lychee, tangerine, starfruit, guava, morning glory, bitter gourd, bean sprouts, kai-lan / Chinese kale / Chinese broccoli, chye sim / Chinese flowering cabbage, pea eggplant, lettuce, and cabbage.

Street markets and family-run eateries form the heart of Mueang Chiang Mai food scene. The dawn sees rows of vendors selling fresh produce, while the evening pulses with hawkers grilling and stir-frying. Seasonal festivals like Yi Peng and Songkran mean festive dishes that honour traditional rituals and indigenous beliefs. In every nook of the city, Mueang Chiang Mai street food offers a gateway to cultural heritage and social connections.

.....

The Ais Kriem Tod / ไอศกรีมทอด / Deep-Fried Ice Cream features a creamy smooth scoop of ice cream, typically coconut milk ice cream (made from a blend of coconut milk, coconut water, palm sugar or granulated sugar, sea salt, and finely chopped young coconut meat) though other flavours may be used, wrapped in a soft flattened piece of crust-free white bread, then deep-fried till golden brown and crisp. Carries a bready floral earthy sweet milky flavour. May be served with toppings, including some or all of the following: chocolate sauce, chocolate sprinkles, rainbow sprinkles, crushed peanuts, caramel sauce, cornflakes, or condensed milk.

Ais Kriem Tod / Deep-Fried Ice Cream

The Aep Phueng / แอ๊บผึ้งย่างในใบตอง / Grilled Bee Honeycomb In Banana Leaf features a chunk of fresh wild bee honeycomb filled with bee larvae, rinsed then seasoned with salt, bird's eye chilies, honey, and spring onions, wrapped in banana leaf then grilled. The grilled bee honeycomb in banana leaf has a soft spongy chewy texture, a rather acquired feel as the texture did not appeal to me, though the smoky floral earthy sweet salty savoury spice nutty flavour was tasty.

Aep Phueng / Grilled Bee Honeycomb In Banana Leaf

The Beer Leo is a popular American adjunct lager, brewed by the Boon Rawd Brewery Company Limited in Bangkok, Central Thailand, Thailand. It has a pale straw golden colour, with aromas and tastes of wheat, lemon zest, passionfruit, and corn flakes cereal. The body is smooth, clean, and mild, with gentle grainy sour sweet flavour, without any bitterness, and a crisp finish.

Beer Leo

The Beer Tawandang Rosé is a rose beer, brewed by the Tawandang German Brewery in Chong Nonsi, Yan Nawa, Bangkok, Thailand. It has a cloudy amber red colour, with aromas and tastes of raspberry, wheat, red cherry, and vanilla. The body is medium-light, fizzy, and refreshing, with tart fruity sour zesty sweet bitter grainy flavour, and a lingering acidity finish.

Beer Tawandang Rosé

The Cha Yen Nom / ชานมเย็น / Cold Milk Tea is a chilled beverage made with a blend of black tea, white sugar, evaporated milk, and condensed milk, as well as an edible orange brown food dye, which gives it the signature colour. Cha Yen Nom / Cold Milk Tea has a thin creamy texture, with robust earthy milky bitter sweet flavour. Cha Yen Nom / Cold Milk Tea is a typical drink commonly found along the streets, in kiosks, cafes, or restaurants.

Cha Yen Nom / Cold Milk Tea

Typically enjoyed with drinks, the En Kor Gai Tod / เอ็นข้อไก่ทอด / Deep-Fried Chicken Cartilage is a street snack made with deep-fried chicken cartilage seasoned with fish sauce and garlic, coated with either all-purpose flour, cornstarch, or tempura flour, then deep-fried. This no-waste delicacy has a crisp exterior, a crunchy interior, and carries meaty savoury salty flavour. Usually served with a Thai chili dipping sauce for added sweet spicy flavour.

En Kor Gai Tod / Deep-Fried Chicken Cartilage

The Gafeh Rawn Nom / กาแฟร้อนนม / Hot Milk Coffee features a blend of ground coffee powder steeped with boiling water, enhanced with evaporated milk, condensed milk, and optionally a pinch of salt. The result is a hot milk coffee that carries robust toasty earthy sweet milky flavour, with a medium-thick smooth rich texture.

Gafeh Rawn Nom / Hot Milk Coffee

The Gafeh Yen Nom / กาแฟเย็นนม / Cold Milk Coffee features a blend of ground coffee powder steeped with boiling water, enhanced with evaporated milk, condensed milk, and optionally a pinch of salt, then served over ice. The result is a cold milk coffee that carries robust toasty earthy sweet milky flavour, with a medium-thick smooth rich texture.

Gafeh Yen Nom / Cold Milk Coffee

The Gai Baan Tod Kluea / ไก่บ้านทอดเกลือ / Deep-Fried Salted Chicken features boneless chicken chunks marinated with a blend of garlic, palm sugar, salt, water, fish sauce or oyster sauce, white pepper or black pepper, lemongrass, coriander root, and kaffir lime leaves. It's then coated with a batter made from water, all-purpose flour, and rice flour, then deep-fried till golden brown. Sprinkled with lime juice, the deep-fried salted chicken will have a crisp crunchy exterior, a tender moist interior, and a meaty salty sweet savoury sour zesty tangy spice flavour that is rather addictive.

Gai Baan Tod Kluea / Deep-Fried Salted Chicken

The Gai Tod / ไก่ทอด / Deep-Fried Chicken features chunks of either boneless or bone-in chicken, marinated in a blend of garlic, coriander root, white pepper or black pepper, fish sauce, white sugar, chili powder, and lime juice. It's left to rest for about an hour or so, then coated in a batter of rice flour or all-purpose flour, and deep-fried. The deep-fried chicken with have a crisp crunchy exterior, a tender moist interior, and meaty savoury salty sweet spice flavour. Usually served with a chili dipping sauce on the side for added spicy kick.

Gai Tod / Deep-Fried Chicken

The Gai Tod Makwan / ไก่ทอดมะแข่วน / Prickly Ash Deep-Fried Chicken is a popular Northern Thai appetizer that features the use of prickly ash, a spice from the zanthoxylum family related to Chinese Sichuan pepper. The prickly ash deep-fried chicken is made with bone in chicken wings or drumettes or winglets, marinated with a blend of prickly ash seeds, white pepper or black pepper, fish sauce, white sugar or palm sugar, light soy sauce or dark soy sauce or salt, coriander root, and garlic, then coated in either rice flour or tempura flour, and deep-fried till golden-brown. Has a crispy crunchy exterior, a tender juicy interior, and carries meaty savoury sweet salty spice flavour with a slight numbing tingle.

Gai Tod Makwan / Prickly Ash Deep-Fried Chicken

Gai Tod Makwan / Prickly Ash Deep-Fried Chicken

The Guay Tiew Luk Chin Pla Nam Sai Sen Lek / ก๋วยเตี๋ยวลูกชิ้นปลาน้ำใสเส้นเล็ก / Mixed Fish Ball Noodles Soup features a thin light soup / broth made from pork bones stewed over hours. Served with noodles of your choice, such as sen lek / thin flat rice noodles which has a sticky chewy texture with grainy sweet flavour. Garnishes of springy fish cake and bouncy fish balls, both with savoury sweet salty flavour, crisp spring onions with vegetal sweet herbal flavour, crisp lettuce with vegetal sweet flavour, and slippery tender fish paste dumpling with fishy savoury salty flavour, round out the dish. Sometimes, minced pork or pork meat balls are added. As most of the fish cake here is hand made, you get a much stronger fish flavour as compared to the factory processed versions.

Guay Tiew Luk Chin Pla Nam Sai Sen Lek / Mixed Fish Ball Noodles Soup

The Thai Chinese dish of Guay Tiew Moo Nam Sai Sen Lek / ก๋วยเตี๋ยวหมูน้ำใสเส้นเล็ก / Pork Noodles Soup features a thin light soup / broth made from pork bones stewed over hours. Served with noodles of your choice, such as sen lek / thin flat rice noodles which has a sticky chewy texture with grainy sweet flavour. Garnishes of tender sliced pork loin, crumbly minced pork, springy pork meat balls, crisp bean sprouts, crunchy morning glory / water spinach leaves, tender braised pork, chewy pig small intestines, or chewy pork liver accompany. Sometimes, other ingredients such as tender fish cake, bouncy fish balls, or crispy dumpling skin crackers are also added. The lightness of this dish, with its meaty vegetal sweet savoury salty flavour, is appealing. For those who prefer a spicy kick, tom yum paste can be added, in which case the dish is known as Guay Tiew Moo Tom Yum Sen Lek / Tom Yum Pork Noodles Soup.

Guay Tiew Moo Nam Sai Sen Lek / Pork Noodles Soup

Guay Tiew Moo Nam Sai Sen Lek / Pork Noodles Soup

Guay Tiew Moo Nam Sai Sen Lek / Pork Noodles Soup

The Hed Hom Tod See Ew / เห็ดหอมทอดซีอิ๊ว / Deep-Fried Shiitake Mushrooms With Soy Sauce features halved shiitake mushrooms marinated with light soy sauce and dark soy sauce, then deep-fried with kaffir lime leaves and seasoned with salt. The shiitake mushrooms take on a crisp exterior, a springy interior, and carry vegetal earthy salty savoury flavour. A decent snack to pair with drinks.

Hed Hom Tod See Ew / Deep-Fried Shiitake Mushrooms With Soy Sauce

The Hor Mok Pu / ห่อหมกปู / Steamed Crab Curry Custard is a sort of spiced seafood custard, served plated in a small crab shell. The base is fresh deshelled crab meat, mixed into a paste with basil leaves, kaffir lime leaves, coconut milk, whisked chicken egg, fish sauce, palm sugar, red curry paste, and milk or cream, then steamed. The steamed crab curry custard is soft and moist in texture, with briny salty sweet spice earthy flavour.

Hor Mok Pu / Steamed Crab Curry Custard

The Itim Kati / ไอศกรีมกะทิ / Coconut Milk Ice Cream features a blend of coconut milk, coconut water, palm sugar or granulated sugar, sea salt, and finely chopped young coconut meat, churned then chilled for about 2 to 3 hours. The coconut milk ice cream will have a smooth creamy soft texture, with lovely floral earthy sweet milky flavour. Usually accompanied by no less than 3 toppings of your choice. This includes firm sticky attap seeds with earthy sweet flavour, crunchy roasted peanuts with nutty salty smoky flavour, crisp toasted mung beans with earthy savoury flavour, wispy golden foi thong / duck egg yolk threads with candied eggy sweet flavour, or sticky glutinous rice with grainy sweet flavour. It may also include young coconut meat, rainbow sprinkles, chocolate sprinkles, chocolate sauce, strawberry sauce, yam / taro cubes, mango cubes, adzuki red beans, lotus seeds, condensed milk, or marshmallows. While traditional to serve Itim Kati / Coconut Milk Ice Cream in a hollowed coconut husk, it can also be served in a paper cup.

Itim Kati / Coconut Milk Ice Cream

The Kaeng Om Moo Esan / แกงอ่อมหมูอีสาน / Issan Pork Curry is a unique regional specialty that does not use coconut milk in the making of the curry. The Issan pork curry features thin tender cuts of pork loin with meaty sweet savoury flavour, simmered with water and a herb-centric stir-fried curry paste made from a blend of dried red chili, garlic, lemongrass, galangal, shallots, turmeric, fermented shrimp paste, palm sugar, salt, fish sauce, kaffir lime leaves, coriander root, and lime juice. The warm curry soup / broth is thin and clear, with enticing vegetal sour zesty tangy herbal sweet spice flavour. Usually garnished with various vegetables, such as bouncy button mushrooms with vegetal earthy sweet flavour, crisp cabbage with vegetal sweet flavour, tender eggplant / aubergine brinjal with vegetal earthy sweet flavour, or crunchy string beans with vegetal sweet flavour.

Kaeng Om Moo Esan / Issan Pork Curry

The Kaeng Om Neau Esan / แกงอ่อมเนื้ออีสาน / Issan Beef Curry is a unique regional specialty that does not use coconut milk in the making of the curry. The Issan beef curry features thin tender cuts of beef shank with meaty savoury flavour, simmered with water and a herb-centric stir-fried curry paste made from a blend of dried red chili, garlic, lemongrass, galangal, shallots, turmeric, fermented shrimp paste, palm sugar, salt, fish sauce, kaffir lime leaves, coriander root, and lime juice. The warm curry soup / broth is thin and clear, with enticing vegetal sour zesty tangy herbal sweet spice flavour. Usually garnished with various vegetables, such as bouncy button mushrooms with vegetal earthy sweet flavour, crisp cabbage with vegetal sweet flavour, tender eggplant / aubergine brinjal with vegetal earthy sweet flavour, or crunchy string beans with vegetal sweet flavour.

Kaeng Om Neau Esan / Issan Beef Curry

The Khai Jiao / ไข่เจียว / Fried Egg Omelette is a classic comfort side dish that accompanies most home-style meals. The simple fried egg omelette comprises of whisked chicken eggs stir-fried quickly in a hot wok, sometimes with white onions, seasoned with salt, black pepper or white pepper, fish sauce, lime juice, and garnished with coriander. Served open-faced with crisp golden-brown edges, a fluffy soft moist texture to the center, and delicate eggy sweet savoury salty flavour.

Khai Jiao / Fried Egg Omelette

The Khai Kratha / ไข่กระทะ / Egg Pan is a Thai American fusion dish, popular in Northern Thai cuisine as a breakfast dish. Made and served in a mini metal skillet, the egg pan dish comprises chicken eggs, butter, lup cheong / dried Chinese pork sausage, cha lua / Vietnamese cured pork ham, minced pork, spring onions, oyster sauce, garlic, black pepper or white pepper, and fried shallots. Has eggy sweet buttery salty meaty savoury vegetal earthy herbal peppery spice flavour.

Khai Kratha / Egg Pan

Khai Kratha / Egg Pan

Khai Kratha / Egg Pan

The Khai Pam / ไข่ป่าม / Grilled Eggs In Banana Leaf is a Northern Thai speciality, featuring whisked chicken eggs seasoned with fish sauce, light soy sauce or dark soy sauce, garnished with shallots, minced pork, spring onions, and red chili, poured into a small mould shaped using banana leaves, then gently grilled till set. The banana leaf imparts a smoky aroma, creating an appetizing feel even before you bite into the wobbly soft tender grilled eggs in banana leaf, releasing the smoky eggy sweet meaty salty vegetal earthy savoury flavour.

Khai Pam / Grilled Eggs In Banana Leaf

The Khai Pla Muk / ไข่ปลาหมึก / Stir-Fried Squid Eggs is regarded as a seafood delicacy, made with squid egg roe stir-fried with garlic, fish sauce, white sugar or palm sugar, light soy sauce or dark soy sauce or salt, oyster sauce, lime juice, and red chili, garnished with fried shallots or fresh coriander. The stir-fried squid eggs will have a soft creamy texture, with briny salty sweet sour earthy herbal spice flavour.

Khai Pla Muk / Stir-Fried Squid Eggs

The Khanom Pang Sangkhaya Bai Toey / ขนมปังสังขยาใบเตย / Bread With Pandan Coconut Custard brings all the folks to the yard. On the side is fluffy soft white bread, made from bread flour, salt, yeast, water, and granulated sugar, then baked, carrying bready sweet flavour. The vibrant pandan / screwpine leaf custard is thick and creamy, with milky sweet floral earthy nutty flavour, made with a blend of pandan / screwpine leaf juice, coconut milk, white sugar or palm sugar or granulated sugar, salt, chicken egg yolks, corn starch, condensed milk, and evaporated milk. The bread with pandan coconut custard is typically presented in a fondue‑style pot, dip then eat.

Khanom Pang Sangkhaya Bai Toey / Bread With Pandan Coconut Custard

The Khanom Pang Ping Sangkhaya Nom / ขนมปังปิ้งสังขยานม / Toast With Flavoured Milk Custard brings all the people to the yard. On the side is crisp white bread toast, made from bread flour, salt, yeast, water, granulated sugar, and butter, baked then toasted, carrying smoky bready sweet buttery salty flavour. The multi-coloured flavoured milk custard is thick and creamy, with milky sweet floral earthy flavour, each of the 4 colours being infused with a unique aromatic, including Thai tea (orange), jasmine green tea (green), beetroot (red), and butterfly pea (blue). Interesting to observe this being prepared, by first pouring a spoonful of each custard into a plate, then swirling it around to get the shape, finally topping it off with edible flowers.

Khanom Pang Ping Sangkhaya Nom / Toast With Flavoured Milk Custard

Khanom Pang Ping Sangkhaya Nom / Toast With Flavoured Milk Custard

Khanom Pang Ping Sangkhaya Nom / Toast With Flavoured Milk Custard

Khanom Pang Ping Sangkhaya Nom / Toast With Flavoured Milk Custard

The Khanom Pang Than Rad Nom Khon Wan Lae Namtan Sai Daeng / ขนมปังถ่าน ราดนมข้นหวานและน้ำตาลทรายแดง / Charcoal Toast With Condensed Milk And Brown Sugar features a crisp charcoal bread toast, made from bread flour, salt, yeast, bamboo charcoal powder, water, granulated sugar, and butter, baked then toasted, carrying smoky bready earthy sweet savoury flavour. The charcoal toast is dressed with thick condensed milk and sprinkles of brown sugar crystals, lending a layer of milky earthy sweet flavour.

Khanom Pang Than Rad Nom Khon Wan Lae Namtan Sai Daeng / Charcoal Toast With Condensed Milk And Brown Sugar

The basic Khao Plao / ข้าวเปล่า / White Rice features simply steamed white rice, soft moist fluffy in texture with grainy earthy sweet flavour, and a mild fragrant floral aroma. Usually accompanies most Thai meals as the main staple. The most common varietal is the Thai long-grain hom mali / หอมมะลิ / jasmine rice, with most stalls serving this in a regular bowl, though in restaurants, it is usually served plated in various decorative shapes.

Khao Plao / White Rice

Khao Plao / White Rice

Khao Plao / White Rice

The Khao Neow / ข้าวเหนียว / Sticky Rice is a staple in Northern Thai and Eastern Thai cuisine, made with Thai long-grain hom mali / หอมมะลิ / jasmine rice rinsed then soaked in water for hours (or overnight), and finally steamed. The sticky rice will be chunky with a sticky chewy texture, a grainy earthy sweet nutty flavour, and is meant to be paired with other dishes. The whole-grain Khao Neow Dam / Sticky Rice Black is a more nutritious version.

Khao Neow / Sticky Rice

Khao Neow / Sticky Rice

Khao Neow / Sticky Rice

The Khao Pad Kunchiang / ข้าวผัดกุนเชียง / Fried Rice With Dried Sausage features cooked jasmine white rice stir-fried with lup cheong / dried pork sausage, whisked chicken eggs, spring onions, fish sauce, white sugar or palm sugar, light soy sauce or dark soy sauce, garlic, and optionally bird's eye chili. The fried rice with dried sausage has fluffy chewy texture, with grainy savoury meaty salty eggy sweet flavour.

Khao Pad Kunchiang / Fried Rice With Dried Sausage

The Khao Soi Gai / ข้าวซอยไก่ / Chicken Curry Egg Noodles is the signature dish of Mueang Chiang Mai, Chiang Mai, Thailand, and recognised as among the best noodle soup dishes in the world. Accessible in flavour and texture to most people, the khao soi gai / chicken curry egg noodles features a base of long flat egg noodles, chewy soft with grainy sweet flavour, simmered in a curry soup made from a blend of sautéed shallots, ginger, coriander, turmeric, cumin, fish sauce, lime juice, red curry paste, garam masala powder (containing coriander seeds, mace, cumin seeds, cloves, whole black pepper, white poppy seeds, bay leaves, star anise, cinnamon sticks, black cardamom pods, and nutmeg), water or chicken stock, and coconut milk. The curry soup is rich creamy thick, with robust savoury salty herbal spice flavour. Garnished with either boneless or bone-in tender chewy roasted chicken meat with smoky meaty savoury sweet flavour, crunchy pickled mustard greens with vegetal sour zesty tangy salty sweet flavour, fresh wispy cilantro with vegetal bitter herbal sweet flavour, fresh raw shallots with vegetal earthy sweet spice flavour, crisp deep-fried egg noodle slices with grainy earthy salty savoury flavour, and optionally chili oil for added spicy kick.

Khao Soi Gai / Chicken Curry Egg Noodles

Khao Soi Gai / Chicken Curry Egg Noodles

Khao Soi Gai / Chicken Curry Egg Noodles

An alternate version, the Khao Soi Neua / ข้าวซอยเนื้อ / Beef Curry Egg Noodles replaces the main chicken protein with beef instead. The khao soi neua / beef curry egg noodles features a base of long flat egg noodles, chewy soft with grainy sweet flavour, simmered in a curry soup made from a blend of sautéed shallots, ginger, coriander, turmeric, cumin, fish sauce, lime juice, red curry paste, garam masala powder (containing coriander seeds, mace, cumin seeds, cloves, whole black pepper, white poppy seeds, bay leaves, star anise, cinnamon sticks, black cardamom pods, and nutmeg), water or beef stock, and coconut milk. The curry soup is rich creamy thick, with robust savoury salty herbal spice flavour. Garnished with stewed beef brisket meat with smoky meaty savoury salty herbal flavour, crunchy pickled mustard greens with vegetal sour zesty tangy salty sweet flavour, fresh wispy cilantro with vegetal bitter herbal sweet flavour, fresh raw shallots with vegetal earthy sweet spice flavour, crisp deep-fried egg noodle slices with grainy earthy salty savoury flavour, and optionally chili oil for added spicy kick.

Khao Soi Neua / Beef Curry Egg Noodles

Khao Soi Neua / Beef Curry Egg Noodles

The Khao Tom Moo Sai Khai / ข้าวต้มหมูใส่ไข่ / Congee With Pork And Egg features white rice boiled with water till it turns medium-thin and loose, then garnished with tender minced pork, tender pork loin, soft daikon radish, bouncy fish cake, tender shallots, wispy chicken egg, chewy shredded chicken meat, wispy coriander, fish sauce, and white pepper or black pepper. The congee with pork and egg has grainy sweet meaty savoury vegetal earthy salty eggy peppery spice flavour, yum.

Khao Tom Moo Sai Khai / Congee With Pork And Egg

Khao Tom Moo Sai Khai / Congee With Pork And Egg

Khao Tom Moo Sai Khai / Congee With Pork And Egg

The Kiao Tod / เกี๊ยวทอด / Deep-Fried Wonton Dumpling is typically served as a component in a meal, or as a side dish. These deep-fried wonton dumplings are made with a blend of minced pork, garlic, lemongrass, kaffir lime leaves, coriander root, tapioca starch or cornstarch, white pepper or black pepper, fish sauce, and sesame oil, wrapped within wonton wrappers (made from all-purpose flour or bread flour, cornstarch or tapioca starch, chicken egg, salt, and water) then deep-fried. They have a crisp crunchy exterior, a moist tender interior, and grainy meaty savoury salty herbal flavour.

Kiao Tod / Deep-Fried Wonton Dumpling

The Koay Chup / กวยจั๊บ / Rolled Rice Noodles With Pig Offals is a classic Thai Chinese dish, with a base of wide flat thin rice noodles rolled into tubes, in an aromatic soup / broth made from stewing pork bones with garlic, coriander root, and white pepper. The chewy silky rolled rice noodles carry grainy sweet flavour, picking up the punchy savoury peppery spice flavour of the thin and clear soup / broth. Garnished with a medley of cleaned pig offals, including chewy pig liver with mineral bitter savoury flavour, bouncy gelatinous coagulated pig blood curd with mineral bitter earthy savoury flavour, crunchy tender deep-fried pork belly with meaty savoury salty flavour, bouncy chicken egg with eggy sweet flavour, crisp green onions with vegetal herbal sweet flavour, and springy pork sausage with meaty savoury salty herbal spice flavour.

Koay Chup / Rolled Rice Noodles With Pig Offals

Koay Chup / Rolled Rice Noodles With Pig Offals

The Kor Moo Yang / คอหมูย่าง / Grilled Pork Neck, also known as Grilled Pork Jowl or Grilled Pork Cheek, is a beloved street food favourite, featuring thinly sliced well-marbled strips of fatty pork neck / pork jowl / pork cheek, marinated with a blend of light soy sauce, dark soy sauce, white pepper or black pepper, oyster sauce, palm sugar or white sugar, water, and garlic. Often beautifully barbecued over charcoal, the grilled pork neck / pork jowl / pork cheek is tender chewy crunchy juicy succulent in texture with robust smoky meaty savoury salty spice flavour. Typically served with a fiery nam chin / chili dipping sauce for added spicy kick.

Kor Moo Yang / Grilled Pork Neck

Regarded as more than just a salad, the Larb Neua / ลาบเนื้อ / Minced Beef Salad is typically a communal dish associated with celebrations. This dish is made with dry-fried minced beef seasoned with fish sauce or salt, lime juice, and dried red chili, then tossed with mint leaves, coriander, spring onions, khao kua / roasted rice powder, and shallots. Served over a bed of vegetables, including lettuce, cucumber, or boiled string beans, and garnished with crushed peanuts. Combined, the minced beef salad has crunchy tender juicy soft textures, with complex smoky meaty savoury salty spice vegetal earthy sweet herbal sour zesty bitter nutty flavour.

Larb Neua / Minced Beef Salad

A regional special, the Mee Siam / หมี่สยาม / Rice Vermicelli Noodles Siam is an uncommon dish. This features blanched white rice vermicelli noodles, springy with grainy sweet flavour, infused with a thin light yet punchy gravy made from a blend of water or chicken stock, dried shrimp or shrimp paste, fermented soy bean paste, garlic, tamarind juice, salt, white sugar, lemon juice or lime juice, dried red chili, and optionally candlenuts. Garnished with an assortment of ingredients, including crisp bean sprouts with vegetal sweet flavour, spongy tofu puffs with grainy savoury flavour, bouncy hard boiled chicken egg with eggy sweet flavour, crisp fried shallots with vegetal earthy salty savoury flavour, and crisp fresh garlic chives with vegetal herbal flavour.

Mee Siam / Rice Vermicelli Noodles Siam

Mee Siam / Rice Vermicelli Noodles Siam

The Moo Dad Deaw / หมูแดดเดียว / Sun-Dried Pork is a traditional Issan appetizer that features sliced pork tenderloin marinated with a blend of garlic, coriander root, white pepper or black pepper, light soy sauce or dark soy sauce or salt, white sugar or palm sugar, oyster sauce, and fish sauce, sun-dried for up to 4 hours, then deep-fried and garnished with toasted sesame seeds. The sun-dried pork is crisp outside and tender inside, with a gentle chew, carrying addictive meaty savoury sweet salty flavour with a fragrant nutty finish. This 'one-sun' drying technique is an example of Thai pragmatism, just enough dehydration to intensify flavour and extend shelf life.

Moo Dad Deaw / Sun-Dried Pork

Moo Dad Deaw / Sun-Dried Pork

Moo Dad Deaw / Sun-Dried Pork

The Moo Krob / หมูกรอบ / Crackling Deep-Fried Pork Belly features strips of deep-fried pork belly, tender and succulent chew to the pork meat with a crisp crunchy firm skin that cracks beautifully when bit. Has meaty savoury salty flavour that is enticing, balanced ratio of fat to pork meat.

Moo Krob / Crackling Deep-Fried Pork Belly

Moo Krob / Crackling Deep-Fried Pork Belly

Moo Krob / Crackling Deep-Fried Pork Belly

The Moo Ping / หมูปิ้ง / Grilled Pork Skewer is a common street food in Mueang Chiang Mai, as well as Thailand, commonly found in most markets or along the roads. The small round or oblong patties of fatty pork belly, marinated in palm sugar and fish sauce, are grilled to perfection. The moist tender succulent fatty pork belly meat carries smoky meaty savoury salty flavour, incredibly delicious and totally unstoppable. I keep wanting more!

Moo Ping / Grilled Pork Skewer

Moo Ping / Grilled Pork Skewer

Moo Ping / Grilled Pork Skewer

The Nam Ma Phrao / น้ำมะพร้าว / Coconut Water is a popular, thirst quenching, refreshing beverage, great for beating the heat of the day (or night). The prized nam hom variety of coconut water is the most celebrated, for its naturally fragrant aroma and delicate floral earthy sweet flavour, a thin and light texture on the palate, with a clean and refreshing finish. It's low in calories, and high in potassium, sodium, magnesium, and antioxidants, making the coconut water ideal for rehydration, aiding skin health by reducing oxidative stress. The Nam Ma Phrao / Coconut Water can be served in its own husk, served in a cup, or mixed with other ingredients to create a dessert!

Nam Ma Phrao / Coconut Water

The Nam Phrik Num / น้ำพริกหนุ่ม / Roasted Green Chili Paste is a platter featuring a medley of Thai appetizers, centred around the eponymous roasted green chili paste. Meant to be eaten as a sort of dip, the dip is made with roasted green chilies and red onions, mashed into a thick chunky paste with garlic, fish sauce, and lime juice, carrying smoky vegetal earthy sour zesty salty sweet spice flavour. Often served accompanied by plain boiled vegetables or cured meats like sausages, which serve to highlight the dip.

Nam Phrik Num / Roasted Green Chili Paste

Freshly squeezed Naam Som Jeen / น้ำส้มจีน / Tangerine Juice, from fresh tangerines, makes for a refreshing beverage. The thin juice, served chilled and sometimes containing tangerine pulp, has bright fruity sweet zesty sour flavour.

Naam Som Jeen / Tangerine Juice

The Naem Si Krong Moo / แหนมซี่โครงหมู / Fermented Pork Ribs is a traditional appetizer that features bite-sized pork rib tips or pork baby back ribs, coated in a batter made from glutinous rice, salt, white sugar, garlic, and optionally coriander root and red chili, pressed and left to ferment for 24 to 48 hours. Deep-fried till golden brown, served with kaffir lime leaves, garlic, and green chili, the fermented pork ribs have a crisp exterior and tender interior with meaty sour salty savoury sweet spice flavour.

Naem Si Krong Moo / Fermented Pork Ribs

The Rod Duan Tod / รถด่วนทอด / Deep-Fried Express Train, formally known as Non Mai Phai / หนอนไม้ไผ่ / Deep-Fried Bamboo Worms, features the worm or caterpillar of the Crambidae moth family which lives in bamboo groves, deep-fried and seasoned with salt. The toothpick-sized deep-fried bamboo worms are crisp crunchy dry, without being mushy or squishy, an excellent texture. They carry earthy salty savoury flavour, which I found delicious. Served with a Thai chili dipping sauce for added sweet spicy flavour. The nutritional value in 100 grams of deep-fried bamboo worms consists of 12 grams of protein, 5 grams of carbohydrates, and 5 grams of fat.

Non Mai Phai / Deep-Fried Bamboo Worms

The Pad Pak Boong Moo Sap / ผัดผักบุ้งหมูสับ / Stir-Fried Morning Glory With Minced Pork is a signature Northern Thai dish, featuring crunchy morning glory / water spinach stir-fried quickly over high heat together with tender minced pork, fish sauce, white sugar, garlic, and bird's eye chilies. The result is a simple comforting plate with smoky vegetal sweet meaty salty savoury spice flavour.

Pad Pak Boong Moo Sap / Stir-Fried Morning Glory With Minced Pork

The Pak Boong Tod Krob / ผักบุ้งทอดกรอบ / Deep-Fried Morning Glory is a playful and decadent appetizer masquerading as a healthy and wholesome dish. It comprises fresh kang kong / morning glory / water spinach, seasoned with salt and lightly coated in tempura flour batter, then deep-fried. Shatteringly crispy with a delicate crunch to texture, the deep-fried morning glory carries vegetal earthy salty sweet flavour. Often served with a dipping sauce on the side, watching this being prepared at street-side stalls is part of the experience, particularly when the vegetables hit the hot oil with a theatrical flourish and enticing sizzle.

Pak Boong Tod Krob / Deep-Fried Morning Glory

Pak Boong Tod Krob / Deep-Fried Morning Glory

The Pak Khiang / ผักเคียง / Vegetables Side Dish is a catch-all name for a plate of assorted vegetables, typically steamed, boiled, blanched, or stir-fried, served to accompany a meal. The type of vegetables may include some combination of the following: crisp red onions with vegetal earthy flavour, tender string beans or long beans with vegetal sweet flavour, crisp chye sim / Chinese flowering cabbage with vegetal sweet herbal flavour, crunchy pickled mustard greens with vegetal sour tangy zesty sweet flavour, juicy cucumbers with vegetal sweet flavour, or tender pumpkin with vegetal earthy sweet flavour.

Pak Khiang / Vegetables Side Dish

Pak Khiang / Vegetables Side Dish

Pak Khiang / Vegetables Side Dish

The Pak Wan Kai / ผักหวานผัดไข่ / Stir-Fried Sweet Leaf With Egg is a fresh, fleeting, wholesome seasonal dish. The key ingredient is the sweet leaf / mani cai / star gooseberry, freshly harvested and quickly stir-fried with whisked chicken eggs, garlic, and fish sauce. The resulting dish of stir-fried sweet leaf with egg has juicy tender soft textures, with bright vegetal eggy sweet savoury salty flavour.

Pak Wan Kai / Stir-Fried Sweet Leaf With Egg

Pak Wan Kai / Stir-Fried Sweet Leaf With Egg

Pak Wan Kai / Stir-Fried Sweet Leaf With Egg

Pak Wan Kai / Stir-Fried Sweet Leaf With Egg

The Pla Thap Thim Nueng Manao / ปลาทับทิมนึ่งมะนาว / Steamed Red Tilapia Fish In Lime Sauce features a whole red tilapia fish, cleaned and freshly steamed with water, lemongrass, garlic, coriander root, bird’s eye chilies, fish sauce, palm sugar, lime juice, and garnished with cilantro. This steamed red tilapia fish in lime sauce will have a tender soft flaky texture, coming easily off the bones, with sweet savoury sour zesty tangy herbal spice flavour.

Pla Thap Thim Nueng Manao / Steamed Red Tilapia Fish In Lime Sauce

Pla Thap Thim Nueng Manao / Steamed Red Tilapia Fish In Lime Sauce

The Thai Indian dish of Roti Gulay / โรตีกล้วยหอม / Banana Roti Pancake is a popular street food, usually eaten as a snack, for breakfast, or as a dessert. It features a crispy fried dough, shaped like a pancake / crepe, made from wheat flour / all-purpose flour, salt, water, chicken egg, milk, white sugar, and clarified butter / ghee. Fresh tender banana slices are wrapped within the fried dough, making them take on a gooey caramelised texture with fruity sweet flavour. The entire dish is then dressed in thick sweetened condensed milk, lending a milky sweet flavour, and served. Commonly eaten with hands, or with wooden skewers.

Roti Gulay / Banana Roti Pancake

Roti Gulay / Banana Roti Pancake

The Sai Krok Esan / ไส้กรอกอีสาน / Issan Fermented Pork Sausage is a popular Northern Thai appetizer, featuring a blend of minced pork or ground pork, glutinous rice, fresh garlic, black pepper or white pepper, white sugar, salt, fish sauce or golden mountain seasoning sauce, finely chopped glass / cellophane mung bean vermicelli noodles, and a pork skin casing, then left to ferment for 48 to 72 hours. Grilled to perfection, the Issan fermented pork sausage is snappy juicy crunchy in texture, with smoky meaty savoury salty sour spice herbal flavour.

Sai Krok Esan / Issan Fermented Pork Sausage

Sai Krok Esan / Issan Fermented Pork Sausage

Sai Krok Esan / Issan Fermented Pork Sausage

The Sen Yai Kra Pao Moo Sap Khai Jiao / เส้นใหญ่กะเพราหมูสับไข่เจียว / Stir-Fried Holy Basil With Minced Pork And Omelette Noodles features a base of wide flat rice noodles stir-fried with minced pork, fish sauce, white sugar or palm sugar, light soy sauce or dark soy sauce, garlic, Thai holy basil leaves, and bird's eye chili. Whisked chicken eggs are then added along with salt or fish sauce to create the egg omelette. Together, the stir-fried holy basil with minced pork and omelette noodles carry tender soft chewy wispy textures with grainy salty eggy sweet meaty savoury herbal spice flavour.

Sen Yai Kra Pao Moo Sap Khai Jiao / Stir-Fried Holy Basil With Minced Pork And Omelette Noodles

The Som Tum Mamuang Ka Pod / ส้มตำมะม่วงข้าวโพด / Green Mango And Corn Salad is an enhanced twist on the typical fiery salad. The green mango and corn salad is made with julienne unripe mango and corn kernels mixed and pounded in a mortar with chili, white sugar, garlic, lime juice, fish sauce, dried shrimp, and shrimp paste, then garnished with cherry tomatoes, string beans / yardlong beans, carrots, deep-fried anchovies, and toasted ground peanuts. This will have juicy crunchy tender textures, with bright vegetal fruity sour sweet spice fishy salty savoury flavour.

Som Tum Mamuang Ka Pod / Green Mango And Corn Salad

Som Tum Mamuang Ka Pod / Green Mango And Corn Salad

An iconic dish of Thailand, the versatile Tom Yum is a soup / broth made with a blend of red chili, cilantro, fish sauce, kaffir lime leaf, lemongrass, lime juice, water, galangal, and shrimp stock. There are 2 main variations, if Thai red chili paste (Nam Phrik) and coconut cream is added to turn the soup / broth red and creamy, this version is known as Tom Yum Nam Khon / Tom Yum Creamy Soup. If no red chili paste and coconut cream is added, then this clear soup / broth version is known as Tom Yum Nam Sai / Tom Yum Clear Soup. Both versions carry robust savoury sweet sour zesty tangy herbal spicy flavour.

There are several different types of ingredients that go into Tom Yum. It usually includes one or more kinds of bouncy mushrooms (straw, shimeiji, or oyster / king trumpet) with vegetal earthy sweet flavour. If the main ingredient is purely fresh deshelled or shell-on prawns / shrimp, this rendition is known as Tom Yum Goong / Tom Yum Prawns. The prawns / shrimp lend crunchy juicy texture with meaty sweet savoury flavour. If the main ingredient comprises prawns / shrimp, squid, white clams, striped catfish, sea bass fish, mackerel fish, or any other combination of seafood, then this rendition is known as Tom Yum Talay / Tom Yum Seafood. The mix of fresh seafood has bouncy tender textures with meaty sweet savoury flavour. If the main ingredient is purely boneless chicken chunks, then this rendition is known as Tom Yum Gai / Tom Yum Chicken. The chicken should have tender textures with meaty savoury sweet flavour. All types of ingredients will gradually be infused with the flavours of the soup / broth.

The Tom Yum Goong Nam Khon / ต้มยำกุ้งน้ำข้น / Tom Yum Prawn Creamy Soup features large juicy crunchy shell-on prawns / shrimp and bouncy shimeiji mushrooms, in the creamy tom yum soup that carries a strong sour zesty tangy sweet savoury herbal spice flavour, infusing the ingredients within with its taste profile.

Tom Yum Goong Nam Khon / Tom Yum Prawn Creamy Soup

Tom Yum Goong Nam Khon / Tom Yum Prawn Creamy Soup

The Wun Kati Maprao / วุ้นกะทิมะพร้าวอ่อน / Coconut Milk Jelly is particularly popular during warm weather, due to its refreshing and cooling feel. Made with a blend of agar-agar jelly, pandan / screwpine leaves, coconut water, white sugar, salt, coconut flesh, and coconut milk, the coconut milk jelly dessert has a wobbly gelatinous bouncy texture, with floral earthy sweet flavour.

Wun Kati Maprao / Coconut Milk Jelly

The Thai Chinese dish of Yen Ta Fo / เย็นตาโฟ / Yong Tau Foo features a thin light soup / broth, with noodles of your choice, such as silky guay tiew / wide flat rice noodles, along with tender fish cake, bouncy fish balls, crisp kai-lan / Chinese kale / Chinese broccoli, crisp morning glory / water spinach leaves, crunchy white fungus, spongy tofu puffs, slippery cuttlefish, tender braised pork, crispy dumpling skin crackers, and gelatinous pig's blood cake. A bright pink sauce is used to dress the dish, which is made from palm sugar, light soy sauce, dark soy sauce, fish sauce, white vinegar, garlic, galangal, tomato ketchup, fermented soy bean paste, and white pepper. Yen Ta Fo / Yong Tau Foo has a simple meaty vegetal savoury salty sour sweet earthy flavour. Classic Thai comfort food!

Yen Ta Fo / Yong Tau Foo

.....

Mueang Chiang Mai Street Food

CONVERSATION

Ivan Teh - RunningMan

Search This Blog

Popular Posts

Mueang Chiang Mai Street Food

CONVERSATION

Ivan Teh - RunningMan

Blog Archive

Search This Blog

Popular Posts