The Cuisine
Experience the Mesmerizing Flavours of Northern Thai Cuisine
Thai cuisine is generally known for bold, spicy dishes that excite your senses. But did you know Northern Thai cuisine is actually milder than other regions? In fact, the flavours here can differ greatly, and offer a gastronomic experience like no other.
So, let's take a brief foodie tour to Northern Thailand and discover the tasteful wonders you can have.
The Flavour Profile of Northern Thai Cuisine
Northern Thailand is a mountainous region with cool weather, spellbinding landscapes and chill vibes. Chiang Mai is the largest city in Northern Thailand, while the fertile highlands are dotted with farming communities of various traditional ethnic groups that provide an abundance of fresh vegetables, fruits, livestock and the unique local herbs that give Northern Thai dishes their distinct, enticing aromas.
The cuisine here is influenced by neighbouring Laotian and Burmese customs, with a preference for mellow tastes, and an emphasis on sweet, tangy and refreshing flavours. Spiciness is often tempered to a mild zest in Northern Thai dishes, and more commonly found in condiments and dipping sauces.
The Key Ingredients of Northern Thai Cuisine
Northern Thai cooking relies more on herbs than spices for flavour. Lemongrass, kaffir lime, betel leaf, galangal, turmeric, tamarind, garlic clove, shallot and bird's eye chilli are among the essential herbs, often blended into flavouring pastes with savoury fish sauce and fermented shrimp paste.
Glutinous rice is the staple carb food of Northern Thai cuisine, traditionally served in a bamboo basket called Kratip, to share with everyone around the table. To eat, the cooked rice is hand-rolled into balls and savoured with the dishes.
Northern Thai cuisine also features unique traditional noodles. Khanom Jeen is a soft, white, and thread-like rice noodle that's versatile to absorb the flavours of any dish; while thin, yellow egg noodles are typically enjoyed in the famous Khao Soi curry.
Northern Thai cuisine favours meats and poultry rather than seafood, and features more veggie and soupy dishes than other regional cuisines.
Signature Northern Thai Dishes
Khao Soi
The classic Khao Soi curry is a Northern Thai specialty with layers of yummy textures, warm, alluring aroma, and mild spicy, savoury flavour. The rich curry paste is a blend of dried chilli, ginger, turmeric, shallot, coriander seeds and black cardamom; seasoned with fish sauce, sugar and salt, and simmered with coconut milk and chicken into a creamy, meaty golden soup.
Khao Soi also features two batches of egg noodles: the first is boiled to soft and springy, lathered with the creamy, piquant curry soup. The second batch is deep fried to crispy golden, and topped as a garnish with fragrant coriander, shallots and lime juice.
Make your own delicious bowl of Khao Soi with our recipe!
Hang Lay Pork Curry
Hang Lay is an iconic Northern Thai curry specially made for meat-lovers. Sumptuous pork chunks marinated with a blend of galangal, lemongrass, shrimp paste, shallot, garlic, curry powder and dried chilli. Pan-cooked till browned, then simmered with dark soy sauce, ginger, garlic and tamarind puree until the pork softens and absorbs all the rich, savoury and piquant flavours. Served hot with glutinous rice and fresh veggie salad. A hearty, spicy and savoury indulgence!
Yum Jin Gai Chicken Soup
Savoury, piquant and soulful to slurp, the Yum Jin Gai chicken soup is a warm and comforting homely treat. Cloves, shallots, green cardamom, star anise, galangal, peppercorns, coriander, dried chilli and lemongrass give the chicken and veggies broth an appetizing, fragrant zest. Seasoned with a pinch of savoury shrimp paste and fish sauce. Add the cosy, satisfying Yum Jin Gai to your home-cook menu with our recipe!
Rice Noodles with Spicy Pork Sauce
Khanom Jeen rice noodles have a plethora of flavour-pairings. This gamey, tangy, savoury and spicy pork sauce is a traditional Northern Thai favourite. The sauce features minced pork and tomatoes, flavoured with a savoury, fragrant curry paste, cubed pork blood, fish sauce, and a pork stock imbued with lemongrass aroma. Come check out the authentic recipe by Chef Mod.
Miang Kham Betel Leaf Wrap
Miang Kham translates to 'many things in one bite', and it shows in how the dish is served: an array of ingredients in leaf-wrapped holders placed in a bamboo basket bowl. These include shallot, ginger, toasted coconut shreds, dried shrimp, lime and bird's eye chilli. To eat, a pick of each ingredient is assembled with the betel leaf rolled into a cone-wrap, and dipped in a sweet, savoury palm sugar dressing. Refreshing, yummy and fun to share! Get our Miang Kham recipe here.
Sai Oua Sausage to Northern Thai Sausage (Sai Oua)
Sai Oua is among the most amazing Northern Thai street food you simply must try. The ground pork is enriched with galangal, lemongrass, turmeric, shallots, garlic, fish sauce, shrimp paste, kaffir lime leaves and dried chillies. Rolled into a long sausage and roasted, then sliced to serve. Lightly crispy outside, with a colourful, aromatic, and complex-flavoured bite. Irresistibly delish! Make your fresh Sai Oua sausage with our recipe.
