5 Must-Try Northeastern Thai Dishes (Local Isan Food)

No Isan meal is complete without som tam, a crunchy, zesty salad pounded to order in a mortar and pestle. Shredded green papaya is the base, but the magic is in the balance of lime juice, chilies, garlic, palm sugar, and fish sauce. Variations abound: som tam Thai is sweeter and less funky, while som tam pla ra adds fermented fish for deep umami and an authentic Isan punch. You’ll also find tam sua with rice noodles, tam taeng with cucumber, and versions topped with salted egg or pickled crab. Customize the spice level by asking for “phet nit noi” (a little spicy) or “mai phet” (not spicy). If fermented flavors aren’t your thing, say “mai sai pla ra.” Pair it with sticky rice and grilled meats for the ultimate street-side feast.

Gai yang is Isan comfort food at its smoky best. Half-chickens are marinated with garlic, coriander root, white pepper, fish sauce, and a touch of sweetness, then grilled low and slow over charcoal until the skin blisters and the meat stays juicy. It’s always served with khao niao (sticky rice) and a bright, spicy dipping sauce called jaew made from roasted chilies, lime, and toasted rice. Great stalls will have a rhythm of basting and turning, creating that irresistible charred edge. Order a half or whole bird, tear off chunks by hand, dip, and chase with sticky rice. Add som tam to cut the richness and you’ve got the quintessential Isan trio you’ll see on street corners and at night markets across Thailand.

Larb is a fragrant, herb-packed salad of minced meat, lime, fish sauce, chilies, shallots, and loads of mint and coriander, finished with toasted rice powder for nutty crunch. The Isan style leans drier and spicier than central Thai versions, with bold roasted aromas and fresh herbs leading the way. Pork is common, but chicken, duck, or beef also shine. Ask for your preferred heat level and make sure it’s cooked through, as Isan countryside versions sometimes come raw or rare. For a traditional plate, enjoy it with sticky rice and a side of crisp cabbage and long beans. If you’d like to skip innards, say “mai ao khruang nai.” Balanced, aromatic, and deeply satisfying, larb is a gateway to the herb-forward soul of Isan cuisine.

Tom saep is the Northeast’s answer to tom yum, a clear, intensely aromatic soup that hits with chilies, lime, and a garden of herbs. The classic version uses tender pork ribs (kraduk on), though beef or mixed offal appear at specialist stalls. Lemongrass, kaffir lime leaves, galangal, shallots, and sawtooth coriander perfume the broth, while toasted rice and chili flakes add depth and heat. It’s light yet energizing, perfect alongside richer grilled meats or as a restorative bowl on its own. Expect a bright, clean acidity rather than coconut creaminess. Slurp the broth first, then nibble the fall-off-the-bone ribs with sticky rice. If you’re sensitive to spice, ask for fewer chilies but keep the herbs, which are the beating heart of this quintessential Isan soup.

This tangy, garlicky sausage is an iconic Isan street snack, made by fermenting pork and rice to develop a gentle sourness before grilling over charcoal. You’ll often see them linked like pearls, sizzling at cart-side grills in the late afternoon. Served with slices of fresh ginger, bird’s-eye chilies, and crisp cabbage, each bite is a play of smoky, sour, spicy, and cool. Some vendors add glass noodles or vary the pork-to-rice ratio, but the hallmark is that moreish tang. Grab a skewer to go, or build a DIY lettuce wrap with herbs and vegetables. It’s fantastic with a cold drink and pairs naturally with som tam for a quick, satisfying market meal. If you prefer leaner bites, ask for smaller links with a higher rice content.