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JOR PAK KAAD- – Green Leaves sour soup
Thai mustard green leaf cabbage or Kwang Toong in
Tamarind Soup with cut pork ribs.
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LARB KUA - NORTHERN SPICES SALAD (V.) (N.)
Pan-fried minced and dried pork, chicken, or beef,
with fresh mint leaves, fresh Pai leaves (Rau ram)
in Northern spice.
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LARB PLA DUK - Catfish in Northern Spices (N.)
Pan-fried minced catfish seasoned with, fresh
galangal, dried chili, mint leaves, and Northern
spice
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KANG HO - MIX OF THE BEST WITH CURRY POWDER (V.)
Pan fried vegetables, eggplant, vermicelli, chili,
pickled bamboo shoots, mushroom, pork or chicken
seasoned with Thai-Burmese yellow curry powd. Meat
substitute for Vegan.
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KANG KAE - MIXED VEGETABLE SOUP CURRY (V.)
Thick soup of mixed vegetables, eggplant, Thai
eggplant, dill, chili, meat, seasoned with Northern
spices paste. Tofu substitute for Vegan.
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KANG KAE WITH FROG LEGS
Thick soup of mixed vegetables of eggplant,
vermicelli, chili, and Frog’s legs seasoned
with Northern spices paste.
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KANG KANOON - JACKFRUIT SOUP
Spicy Soup of young jackfruit chunks, Cha-om leaves
(Acacia Insuvais) and pork ribs seasoned with tomato
and garlic.
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TUM KANOON - JACK FRUIT SALAD (V.)
Young jackfruit paste pan-fried with curry paste
and seasoned with Kaffir Lime leaves and fried
garlic.
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KANG TOON - ELEPHANT EAR PLANT SOUP(V.)
Hot & Sour Turmeric Soup with Toon stem or
Elephant Ear plant (Colacasia Gigantea), basil,
tomato, lime juice and fish, Tofu or soy protein
substitute for Vegan.
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KHA-NOM-JEAN-NAAM-NGIAW - Vermicelli Noodle &
Tomato Curry
Vermicelli rice noodle with curry sauce of tomato,
fermented yellow beans (Glycine max) and dried
"Kapok" (Ceiba casearia) flowers, ground
pork and pork rib
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KHAO SOY - Curry Egg Noodle with Chucken
Drumstick
Mildly seasoned chicken drumstick curried with flat
egg noodles, topped with crispy noodle, served with
shallot wedge, pickled cabbage, lime and thick red
chili sauce.
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LANNA HIN-LE - STEWED PORK CURRY (V.) (N.)
Stewed pork in a Lanna Thai-Burmese curry powder and
tamarind juice with ginger root.
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TUM MAKUA - EGG PLANT SALAD (V.)
Grilled eggplant seasoned with Thai chili,
shallots, mint leaves, cilantro served with
hard-boiled eggs and steamed vegetables.
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SAI OUA - NORTHERN SPICES PORK SAUSAGE
Ground pork marinated with 9 kinds of herbs and
spices.
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HOR NOONG - Steamed Banna Leaf Basket of Chicken
Breast
Chicken breast, Thai eggplants, exotic vegetables,
green chili, marinated in curry paste and sweet
rice powder, steamed in banana leaf basket.
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KANG OOM NUA - BEEF IN SPICES SOUP
Chunks of beef stewed in Northern spices and
Kaffir lime leaves.
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FISH SOUP WITH TAMARIND LEAVES
Hot & sour fish soup flavored with Tamarind
leaves, lemongrass, and galangal root.
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RELISH/DIPPING SAUCE
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NAM PRIK NOOM - ROASTED GREEN CHILI PEPPER(V.)
Roasted green chili pepper paste, garlic, onion and
shallots served with steamed vegtables and steamed
Indian mackerel fish.
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NAM PRIK ONG - CHILI-TOMATO WITH GROUND PORK
Chili-Tomato paste slowed cooked with ground pork
served with steamed vegtables and steamed Indian
mackerel fish.
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