Best Thai Dishes by Region: North, South, Central & Isaan (2026)

Most people think of "Thai food" as one thing. It is not. Thailand has four distinct regional cuisines, each shaped by geography, climate, neighboring cultures, and centuries of local tradition. The difference between a meal in Chiang Mai and a meal in Phuket is as dramatic as the difference between Scandinavian food and Sicilian food.

Understanding these regional differences will transform how you eat in Thailand. Instead of ordering the same pad thai everywhere, you will seek out the dishes that each region does best — khao soi in Chiang Mai, som tam in Isaan, massaman curry in the deep south, pad kra pao in Bangkok.

This guide breaks down all four regions: Northern (Lanna), Northeastern (Isaan), Central (including Bangkok), and Southern. For each region, we cover the signature dishes, the flavor philosophy, the key ingredients, the best markets and restaurants, the price ranges, and the dishes that tourists never order but absolutely should.

By the end of this guide, you will be able to walk into any restaurant in Thailand, identify which regional cuisine they are serving, and order with confidence.

The Regional Food Map

| Region | Major Cities | Flavor Profile | Staple Starch | Spice Level | Neighboring Influences | |--------|-------------|---------------|---------------|-------------|----------------------| | Northern (Lanna) | Chiang Mai, Chiang Rai, Pai, Mae Hong Son, Lampang | Mild, earthy, herbal, slightly bitter | Sticky rice | Mild to Medium | Myanmar, Laos, Yunnan (China) | | Northeastern (Isaan) | Nong Khai, Udon Thani, Khon Kaen, Ubon Ratchathani | Sour, salty, spicy, funky | Sticky rice | Hot to Very Hot | Laos, Cambodia | | Central | Bangkok, Ayutthaya, Kanchanaburi, Hua Hin | Balanced sweet-sour-salty, coconut-rich | Jasmine rice | Medium | Royal court cuisine, Chinese-Thai | | Southern | Phuket, Krabi, Koh Samui, Hat Yai, Surat Thani | Extremely spicy, sour, rich with turmeric | Jasmine rice | Very Hot | Malaysia, India, Muslim culinary traditions |

Key insight: The further south you go, the spicier the food becomes. Northern Thai food is the mildest. Southern Thai food is the most intense. Central (Bangkok) is the "balanced" middle ground that most foreigners know as "Thai food."

Northern Thai Cuisine (อาหารเหนือ / Ahaan Neua)

The Philosophy

Northern Thai food, also called Lanna cuisine (after the historic Lanna kingdom), is the gentlest and most herbaceous of Thailand's regional cuisines. It is shaped by cool mountain climate, Burmese influence, Yunnanese Chinese influence, and a culture that values subtle, earthy flavors over blazing heat.

Defining characteristics:

Sticky rice (khao niao) is the default — not jasmine rice
Coconut milk is rare — unlike central and southern Thai food
Fermented soybeans (tua nao) replace fish sauce in many dishes
Dips and relishes (nam prik) are central to every meal
Mild to moderate spice — heat comes from dried chilies, not fresh ones
Pork is king — northern Thailand eats more pork than any other region
Burmese influence — curries with turmeric, ginger, and tamarind

Signature Dishes

1. Khao Soi (ข้าวซอย)

The king of northern Thai food.

What it is: Egg noodles in a rich coconut curry broth, topped with crispy fried noodles, pickled mustard greens, sliced red onion, and lime. Chicken leg (gai) is the classic protein, but beef (neua) and pork (moo) versions exist.
Flavor: Creamy, aromatic, slightly spicy, with textural contrast between soft and crispy noodles
Price: 50-80B (Chiang Mai) / 80-150B (Bangkok)
Where to try it: Khao Soi Khun Yai (Chiang Mai), Khao Soi Mae Sai (Chiang Mai), Khao Soi Islam (Chiang Mai — Muslim version), any northern Thai restaurant
Origin: Likely Burmese or Yunnanese Chinese, adapted by the Lanna people. The name may derive from a Shan noodle dish.
Tip: Squeeze the lime first, add the pickled greens, crumble the fried noodles on top, stir everything together. Each element transforms the dish.

2. Sai Ua (ไส้อั่ว)

Northern Thai herb sausage.

What it is: A coarse pork sausage stuffed with a paste of lemongrass, galangal, kaffir lime leaves, turmeric, shallots, garlic, chili, and sometimes fermented soybean. Grilled over charcoal and sliced into rounds.
Flavor: Explosively herbal, aromatic, moderately spicy. Each bite releases a burst of lemongrass and kaffir lime.
Price: 30-60B per link
Where to try it: Warorot Market (Chiang Mai), any morning market in Chiang Mai, Chiang Rai Night Bazaar
Tip: Buy it from a morning market vendor around 8-9am when it is freshly grilled. Eat it with sticky rice, sliced ginger, and raw cabbage.

3. Nam Prik Noom (น้ำพริกหนุ่ม)

Green chili dip.

What it is: Roasted green chilies, garlic, and shallots pounded into a chunky dip. Served with steamed vegetables (cabbage, long beans, eggplant), sticky rice, and crispy pork rinds (kaep moo).
Flavor: Smoky, spicy, slightly sweet from the roasted shallots. The heat is front-of-mouth and fades quickly.
Price: 40-60B (for the dip with vegetables)
Where to try it: Any Chiang Mai restaurant, Khantoke dinner sets, northern Thai food stalls
Tip: Tear off a ball of sticky rice, flatten it, scoop up a bit of dip and a piece of vegetable. This is the authentic northern Thai way to eat.

4. Nam Prik Ong (น้ำพริกอ่อง)

Tomato-pork chili dip.

What it is: A thick dip made from minced pork, tomatoes, dried chilies, garlic, and shallots, slow-cooked until rich and jammy. Served with crispy pork rinds and raw vegetables.
Flavor: Savory, slightly sweet, tomatoey, mild heat. Think of it as a Thai bolognese.
Price: 40-60B
Where to try it: Northern Thai restaurants, Khantoke dinners
Tip: This is one of the mildest "nam prik" (chili dips) — perfect for beginners who want to try the dip tradition without intense heat.

5. Gaeng Hang Le (แกงฮังเล)

Burmese-influenced pork curry.

What it is: Pork belly braised in a thick curry of turmeric, ginger, tamarind, garlic, dried chilies, and peanuts. No coconut milk. The sauce is dark, sticky, and intensely aromatic.
Flavor: Sweet, sour (from tamarind), earthy (from turmeric and ginger), not very spicy. The pork is meltingly tender.
Price: 60-100B
Where to try it: Huen Phen (Chiang Mai), any northern Thai restaurant
Origin: Burmese — "hin le" is a Burmese curry. The Lanna version is slightly sweeter.
Tip: This is comfort food of the highest order. Pair with sticky rice.

6. Khao Kha Moo (ข้าวขาหมู)

Braised pork leg on rice.

What it is: A whole pork leg slow-braised in five-spice, soy sauce, and star anise. Sliced over rice with a boiled egg, pickled mustard greens, and chili vinegar sauce.
Flavor: Rich, savory, aromatic with Chinese five-spice
Price: 50-70B
Where to try it: Cowboy Hat Lady (Chiang Mai Gate morning market — famous for the vendor's cowboy hat), any khao kha moo stall
Tip: Found throughout Thailand but originated in the north's Thai-Chinese communities. The Chiang Mai Gate version is legendary.

7. Larb Mueang (ลาบเมือง)

Northern-style minced meat salad.

What it is: Different from Isaan larb. Northern larb uses dried spice powder (makhwen — Sichuan pepper, dried chilies, coriander seeds) instead of toasted rice powder. The meat can be raw or cooked, and often includes organ meats and blood.
Flavor: Spice-forward (warming spices, not just chili heat), herbal, complex
Price: 50-80B
Where to try it: Authentic Chiang Mai restaurants, Lanna specialty restaurants
Caution: Traditional larb mueang can include raw meat (larb dip). If you want cooked, ask for "larb suk" (ลาบสุก). Raw versions are "larb dip" (ลาบดิบ).

8. Kaep Moo (แคบหมู)

Crispy pork rinds.

What it is: Pork skin deep-fried until puffy and crispy. Served as a snack or a dip accompaniment with nam prik.
Flavor: Crunchy, salty, porky
Price: 20-40B per bag
Where to try it: Markets, street stalls, convenience stores
Tip: Buy fresh kaep moo from a market vendor — it is crunchier and less oily than packaged versions. Dip in nam prik noom.

9. Khanom Jeen Nam Ngiao (ขนมจีนน้ำเงี้ยว)

Rice noodles in tomato-pork broth.

What it is: Thin rice noodles (khanom jeen) served in a rich, tangy broth made from tomatoes, pork blood cubes, minced pork, and dried chilies. Topped with bean sprouts, pickled vegetables, and herbs.
Flavor: Tangy, savory, slightly spicy, complex
Price: 40-60B
Where to try it: Morning markets in Chiang Mai, northern Thai restaurants
Tip: This is a northern breakfast staple. Go to a morning market before 9am.

10. Soop Nor Mai (ซุปหน่อไม้)

Spicy bamboo shoot salad/soup.

What it is: Young bamboo shoots in a broth or salad style, with dried chili flakes, herbs, and a sour-spicy dressing. Sometimes includes grilled chicken or pork.
Flavor: Sour, spicy, crunchy (from the bamboo), herbal
Price: 40-60B
Where to try it: Isaan and northern Thai restaurants
Tip: Bamboo shoots are an acquired texture — crunchy and slightly woody. The dressing makes it addictive.

Northern Thai Food Markets

| Market | City | Hours | Highlight | |--------|------|-------|-----------| | Warorot Market (Kad Luang) | Chiang Mai | 6am-6pm | The biggest, most comprehensive northern food market | | Chiang Mai Gate Morning Market | Chiang Mai | 5am-10am | Cowboy Hat Lady's khao kha moo | | Saturday Walking Street | Chiang Mai (Wua Lai Rd) | 4pm-11pm | Street food + crafts | | Sunday Walking Street | Chiang Mai (Tha Pae) | 4pm-11pm | Bigger than Saturday, more food | | Chiang Rai Night Bazaar | Chiang Rai | 5pm-11pm | Sai ua, khao soi, local specialties | | Pai Walking Street | Pai | 5pm-10pm | Hippie food meets northern Thai |

Northeastern Thai Cuisine (อาหารอีสาน / Ahaan Isaan)

The Philosophy

Isaan (อีสาน) is Thailand's largest and poorest region, spanning the vast Khorat Plateau that borders Laos and Cambodia. Despite — or perhaps because of — its humble origins, Isaan food has conquered all of Thailand. Som tam, larb, gai yang, and sticky rice are now eaten in every Thai city. Isaan food is peasant food elevated to art.

Defining characteristics:

Sticky rice (khao niao) — the absolute foundation of every Isaan meal
Fermented flavors — pla ra (fermented fish), pla som (sour fish), tua nao (fermented soybean)
Raw and barely-cooked dishes are common (larb dip, koi)
Intense sourness from lime, tamarind, and fermented ingredients
Serious heat — Isaan food is among the spiciest in Thailand
Communal eating — dishes are shared, sticky rice is torn by hand
Grilled meats over charcoal are central
Simple ingredients prepared with extreme skill

Signature Dishes

1. Som Tam (ส้มตำ)

Green papaya salad — Thailand's most eaten dish.

What it is: Shredded green papaya pounded in a clay mortar with garlic, chili, tomato, green beans, and a dressing of lime, fish sauce, and palm sugar. Multiple variations exist.
Varieties:

| Variety | Thai Name | Key Addition | Spice Level | Beginner? | |---------|-----------|-------------|-------------|-----------| | Som Tam Thai | ส้มตำไทย | Peanuts, dried shrimp | 3/5 | Yes — start here | | Som Tam Poo | ส้มตำปู | Salted black crab | 4/5 | No — very pungent | | Som Tam Pla Ra | ส้มตำปลาร้า | Fermented fish | 4/5 | No — intense funk | | Som Tam Poo Pla Ra | ส้มตำปูปลาร้า | Both crab and fermented fish | 5/5 | Absolutely not | | Som Tam Khao Pod | ส้มตำข้าวโพด | Corn kernels | 3/5 | Yes — sweet and mild | | Som Tam Ponlamai | ส้มตำผลไม้ | Fresh fruit | 2/5 | Yes — refreshing | | Tam Sua | ตำซั่ว | Rice vermicelli noodles | 4/5 | Maybe — funky |

Price: 40-60B
Where to try it: Literally everywhere in Thailand. Every Isaan food stall, every night market, every restaurant. The best versions come from dedicated som tam vendors with a mortar and pestle.
Tip: Control your heat by telling the vendor how many chilies: "neung met" (1), "song met" (2), or "sam met" (3). Thai people eat it with 5-15 chilies.

2. Larb (ลาบ)

Spicy minced meat salad.

What it is: Minced meat (pork, chicken, duck, beef, or fish) tossed with lime juice, fish sauce, chili flakes, toasted rice powder (khao khua — which gives a nutty crunch), fresh mint, shallots, and cilantro. Served with sticky rice and raw vegetables.
Flavor: Sour, spicy, herbaceous, with a distinctive crunch from the roasted rice powder
Price: 50-80B
Varieties: Larb moo (pork), larb gai (chicken), larb ped (duck), larb pla (fish), larb hed (mushroom — for vegetarians)
Where to try it: Any Isaan restaurant. In Bangkok, the Isaan enclaves around On Nut and Saphan Kwai BTS stations are excellent.
Tip: Isaan larb uses khao khua (roasted rice powder), which is different from northern larb mueang that uses dried spice powder. The khao khua gives a sandy, nutty texture.

3. Gai Yang (ไก่ย่าง)

Isaan grilled chicken.

What it is: A whole chicken, butterflied, marinated in a mixture of garlic, coriander root, white pepper, lemongrass, fish sauce, and sometimes coconut milk, then grilled slowly over charcoal. Served with sticky rice, som tam, and jaew dipping sauce.
Flavor: Smoky, savory, slightly sweet marinade, aromatic
Price: 60-150B (quarter to half chicken)
Where to try it: SPR Chicken (Udon Thani — legendary), Silom Soi 20 in Bangkok, any Isaan stall with a charcoal grill displaying whole chickens
Tip: The classic Isaan meal is the "som tam set" — som tam + gai yang + sticky rice. Order all three together for under 200B.

4. Nam Tok (น้ำตก)

Grilled beef salad ("waterfall" salad).

What it is: Grilled beef sliced thin and tossed with the same dressing as larb — lime, fish sauce, chili, roasted rice powder, mint, shallots. Named "waterfall" because the juices drip from the beef as it grills.
Flavor: Charred beef, sour lime, spicy chili, crunchy rice powder — like larb with a grilled dimension
Price: 60-100B
Where to try it: Isaan restaurants, grill stalls
Tip: Request "neua" (beef) for the classic. "Moo" (pork) versions are also common and excellent.

5. Khao Niao (ข้าวเหนียว)

Sticky rice — the heart of Isaan.

What it is: Glutinous rice steamed in a bamboo basket. Served in a small woven container (kratip). Eaten by hand — tear off a small ball, flatten it slightly, and use it to pick up food.
Flavor: Slightly sweet, chewy, sticky
Price: 10-20B per basket
Where to try it: Automatically served at every Isaan restaurant
Cultural note: In Isaan, sticky rice is not a side dish — it IS the meal. Everything else (som tam, larb, gai yang) is a condiment for the rice. Isaan people eat about 500g of sticky rice per day.

6. Moo Yang (หมูย่าง)

Grilled pork.

What it is: Marinated pork (usually neck or shoulder — the fattiest, juiciest cuts) grilled over charcoal. Sliced and served with jaew (Isaan dipping sauce) and sticky rice.
Flavor: Sweet, smoky, caramelized, juicy
Price: 60-100B per portion
Where to try it: Isaan grill restaurants, night markets
Tip: "Kor moo yang" (grilled pork neck) is the premium cut — more fat, more flavor.

7. Jaew (แจ่ว)

Isaan dipping sauce.

What it is: A thin sauce made from dried chili flakes, roasted rice powder, fish sauce, lime juice, and shallots. Served alongside all grilled meats.
Flavor: Sour, spicy, salty, with a toasted rice crunch
Price: Usually included free with grilled meats
Where to try it: Automatically served at any Isaan grill
Tip: This sauce is what elevates Thai grilled meats from "good" to "extraordinary." It adds acidity and heat that cuts through the fatty meat.

8. Sup Nor Mai (ซุปหน่อไม้)

Spicy bamboo shoot soup/salad.

What it is: Young bamboo shoots tossed or simmered with a spicy dressing of chili, lime, herbs, and sometimes fermented fish (pla ra). Can be served as a soup or a room-temperature salad.
Flavor: Sour, spicy, crunchy, herbal
Price: 40-60B
Where to try it: Isaan restaurants
Tip: The bamboo shoots provide a unique crunchy-tender texture. Ask for "mai pet" if you want it mild.

9. Pla Pao (ปลาเผา)

Salt-crusted grilled fish.

What it is: A whole fish (usually tilapia or catfish) stuffed with lemongrass and coated in a thick layer of salt, then grilled over charcoal until the salt forms a hard crust. The crust is cracked open and the fish inside is perfectly steamed and infused with lemongrass.
Flavor: Clean, sweet fish flavor, aromatic from lemongrass, mild
Price: 100-200B per fish
Where to try it: Isaan restaurants, riverside stalls, night markets with charcoal grills
Tip: Served with nam jim seafood (a sour-spicy dipping sauce with lime, chili, and garlic). Share with 2-3 people.

10. Laab Luat (ลาบเลือด) and Koi (ก้อย)

Blood salad and raw meat salad.

What it is: Laab luat is minced meat mixed with fresh blood. Koi is finely chopped raw meat dressed with lime, chili, herbs, and bile (yes, bile — it adds a bitter, complex flavor). These are celebratory dishes served at festivals and special occasions.
Flavor: Complex, iron-rich, herbal, bitter (from bile), intensely savory
Price: 60-100B
Where to try it: Isaan heartland — Udon Thani, Khon Kaen, rural villages. Rarely found in tourist areas.
Caution: These raw meat dishes carry a real risk of parasitic infection. Many Isaan people have moved to flash-cooked versions. If you try them, accept the risk knowingly.

Isaan Food Markets

| Market | City | Hours | Highlight | |--------|------|-------|-----------| | Udon Thani Night Market | Udon Thani | 5pm-11pm | Authentic Isaan, zero tourists | | Khon Kaen Night Market | Khon Kaen | 5pm-11pm | University town, cheap, great larb | | Nong Khai Riverside Market | Nong Khai | Morning | Fresh Mekong fish, Laotian influence | | Bang Kapi Market (Bangkok) | Bangkok | All day | Bangkok's Isaan enclave | | On Nut Night Market (Bangkok) | Bangkok | 5pm-11pm | Working-class Isaan community |

Central Thai Cuisine (อาหารภาคกลาง / Ahaan Phak Klang)

The Philosophy

Central Thai food is what most people think of as "Thai food." It is the cuisine of Bangkok, the royal court, and the Chao Phraya River basin. It is the most balanced and refined of the regional cuisines, shaped by Chinese-Thai traditions, royal palace cooking, and access to the Gulf of Thailand's seafood.

Defining characteristics:

Jasmine rice (khao hom mali) is the default
Coconut milk is used extensively in curries and desserts
Balance of five flavors — sweet, sour, salty, spicy, and umami in every dish
Chinese-Thai fusion — wok cooking, noodle dishes, char siu, dim sum influences
Royal cuisine influence — elaborate presentations, complex curry pastes
Fish sauce (nam pla) is the primary seasoning (not soy sauce)
Fresh herbs — Thai basil, holy basil, cilantro, kaffir lime

Signature Dishes

1. Pad Kra Pao (ผัดกระเพรา)

Holy basil stir-fry — Thailand's everyday lunch.

What it is: Minced protein (pork, chicken, or beef) stir-fried with holy basil (kra pao), garlic, chilies, fish sauce, and oyster sauce. Served over jasmine rice with a fried egg on top (kai dao).
Flavor: Savory, aromatic, spicy, with the distinctive peppery-clove flavor of holy basil
Price: 40-60B
Where to try it: Every food stall, food court, and restaurant in central Thailand. This is THE national lunch.
Cultural note: Pad kra pao is to Thailand what a sandwich is to America — the default quick lunch for millions of workers every single day.
Tip: ALWAYS add the fried egg. The runny yolk over the rice and the basil-chili meat creates the perfect bite.

2. Tom Yum Goong (ต้มยำกุ้ง)

Hot and sour prawn soup — perhaps Thailand's most famous dish.

What it is: A soup of prawns, mushrooms, lemongrass, galangal, kaffir lime leaves, chili, lime juice, and fish sauce. Available in "nam sai" (clear broth) or "nam khon" (creamy with chili oil).
Flavor: A perfect storm of sour (lime), spicy (chili), aromatic (lemongrass, galangal), and savory (fish sauce, prawns)
Price: 80-200B
Where to try it: P'Aor (Bangkok, Petburi Soi 19 — legendary tom yum), T&K Seafood (Yaowarat), any riverside restaurant
Tip: Start with "nam sai" (clear broth) — it is lighter and the individual flavors are more distinct. "Nam khon" is richer but can mask the aromatics.

3. Green Curry (แกงเขียวหวาน / Gaeng Khiao Wan)

Sweet green curry.

What it is: Coconut milk curry with green chili paste, chicken or pork, Thai eggplant, bamboo shoots, kaffir lime leaves, and sweet basil. "Khiao wan" literally means "green sweet."
Flavor: Creamy, herbal, coconut-rich, moderately spicy
Price: 60-120B
Where to try it: Restaurants that make their own curry paste (the pre-made ones are still good but less complex)
Origin: Royal court cuisine — the paste requires pounding 15+ ingredients by hand in a mortar
Tip: The best green curries have a layer of cracked coconut cream on top — the fat rises and carries the oils from the basil and chili.

4. Pad Thai (ผัดไทย)

Stir-fried rice noodles — the global ambassador.

What it is: Thin rice noodles stir-fried with tamarind sauce, fish sauce, palm sugar, egg, tofu, bean sprouts, and shrimp or chicken. Served with crushed peanuts, lime, and chili flakes.
Flavor: Sweet-sour-savory, nutty, tangy
Price: 40-80B (street stall) / 80-200B (restaurant)
Where to try it: Thip Samai (Bangkok, Old Town — charcoal-wok pad thai wrapped in egg), Pad Thai Fai Ta Lu (Bangkok)
Historical note: Pad Thai was promoted by the Thai government in the 1940s as a national dish to reduce rice consumption during wartime. It worked.

5. Massaman Curry (แกงมัสมั่น)

Thai Muslim curry.

What it is: A rich coconut curry with warm spices (cinnamon, cardamom, star anise, cloves, nutmeg), potatoes, peanuts, and slow-braised beef or chicken. The mildest and most aromatic Thai curry.
Flavor: Rich, sweet, warm spices, nutty (from peanuts), slightly sour (from tamarind)
Price: 60-120B
Where to try it: Southern-influenced restaurants, Muslim food stalls, curry rice stalls
Origin: Muslim communities in central and southern Thailand, influenced by Indian and Persian spice trades
Tip: Voted the world's best food by CNN Travel multiple times. The beef version (neua) is the classic — the long braising makes the beef fork-tender.

6. Khao Man Gai (ข้าวมันไก่)

Chicken rice — the perfect simple meal.

What it is: Poached chicken on rice cooked in chicken fat and broth, with clear chicken soup and a dark soybean-ginger-chili dipping sauce
Flavor: Clean, savory, gentle, aromatic
Price: 40-60B
Where to try it: Go-Ang Pratunam (Bangkok — legendary), any stall with whole poached chickens hanging in the window
Origin: Hainanese Chinese immigrants adapted their chicken rice for Thai palates
Tip: Get the "ruam" (mixed) version with both poached and fried chicken

7. Pad See Ew (ผัดซีอิ๊ว)

Wide soy-sauce noodles.

What it is: Wide, flat rice noodles stir-fried with dark soy sauce, egg, Chinese broccoli (kai lan), and protein. The key is "wok hei" — smoky char from an extremely hot wok.
Flavor: Savory, slightly sweet, smoky
Price: 40-70B
Where to try it: Noodle stalls, restaurants
Tip: Chinese-Thai origin. The dark soy sauce caramelizes on the hot wok, creating a slightly charred, sweet-savory glaze.

8. Gaeng Phet Ped Yang (แกงเผ็ดเป็ดย่าง)

Red curry with roasted duck.

What it is: Red coconut curry with sliced roasted duck, pineapple, cherry tomatoes, Thai eggplant, and basil. A Bangkok specialty.
Flavor: Rich, spicy, sweet (from pineapple), the duck adds a roasted depth
Price: 80-150B
Where to try it: Thai restaurants in Bangkok — this is a central Thai restaurant classic, less common at street stalls
Tip: The combination of sweet pineapple, spicy curry, and fatty roasted duck is extraordinary.

9. Panang Curry (พะแนง)

Thick peanut curry.

What it is: A thick, concentrated curry (less liquid than green or red) made with coconut cream, peanuts, kaffir lime leaves, and usually pork or beef. The sauce is almost a glaze.
Flavor: Rich, thick, slightly sweet, peanutty, aromatic
Price: 60-120B
Where to try it: Restaurants, curry stalls
Tip: Panang should be thick enough to coat the back of a spoon. If it is soupy, it is not a real Panang.

10. Khao Moo Daeng (ข้าวหมูแดง)

Red barbecue pork on rice.

What it is: Chinese-style char siu (red-glazed roast pork) sliced over rice with sweet red gravy, sometimes with crispy pork belly (moo krob), Chinese sausage, and a hard-boiled egg.
Flavor: Sweet, savory, smoky from the char siu glaze
Price: 50-70B
Where to try it: Chinese-Thai restaurants, food courts, dedicated stalls (especially in Bangkok's Chinatown)
Tip: Ask for "moo daeng + moo krob" (red pork + crispy pork) for the ultimate combination plate.

11. Kuay Jab (ก๋วยจั๊บ)

Rolled rice noodle soup.

What it is: Rolled rice noodles in a dark, peppery pork broth with crispy pork belly, pork offal, and boiled egg. A Bangkok Chinatown specialty.
Flavor: Peppery, rich, deeply savory, with contrasting textures
Price: 50-80B
Where to try it: Yaowarat (Bangkok Chinatown) — Nai Ek Roll Noodle, Guay Jub Ouan Pochana

12. Khao Pad Krapow Moo Kai Dao (ข้าวผัดกระเพราหมูไข่ดาว)

Holy basil pork fried rice with fried egg.

What it is: The "full package" version of pad kra pao — the pork and basil are stir-fried with the rice (not served on the side), topped with a crispy-edged fried egg.
Flavor: Same as pad kra pao but the rice absorbs all the garlic-chili-basil flavors
Price: 50-70B
Where to try it: Food courts, restaurants
Tip: Some purists prefer the "khao rad" (over rice) version. Try both.

Central Thai Food Markets

| Market | City | Hours | Highlight | |--------|------|-------|-----------| | Yaowarat (Chinatown) | Bangkok | 6pm-midnight | Chinese-Thai seafood, kuay jab, hoi tod | | Jodd Fairs | Bangkok (Rama 9) | 4pm-midnight | Trendy night market, fire noodles | | Or Tor Kor Market | Bangkok (Chatuchak) | 7am-6pm | Premium fresh produce, prepared foods | | Chatuchak Weekend Market | Bangkok | Sat-Sun 9am-6pm | Everything, including excellent food section | | Ayutthaya Floating Market | Ayutthaya | 9am-5pm | Touristy but fun, boat noodles |

Southern Thai Cuisine (อาหารใต้ / Ahaan Tai)

The Philosophy

Southern Thai food is the spiciest, most intense, and most underrated of Thailand's regional cuisines. Shaped by the peninsula's access to two seas (Gulf of Thailand and Andaman Sea), proximity to Malaysia, and significant Muslim population, southern Thai food is a bold, uncompromising experience.

Defining characteristics:

Extremely spicy — southern Thais use more fresh chilies per dish than any other region
Turmeric (kamin) is used heavily, giving many dishes a deep yellow color
Shrimp paste (kapi) is a foundational ingredient, used more generously than in the central region
Dried seafood — dried shrimp, dried squid, dried fish are pantry staples
No coconut milk in many dishes — unlike central Thai curries, many southern curries are thin and intense
Muslim influence — roti, biryani, massaman curry, satay, murtabak
Stink beans (sataw / สะตอ) — a unique ingredient with a pungent, garlicky flavor
Fresh seafood — the freshest in Thailand, given the peninsula geography
Chinese-Thai influence — especially in towns like Hat Yai and Phuket

Signature Dishes

1. Gaeng Tai Pla (แกงไตปลา)

The ultimate southern Thai curry — not for the faint of heart.

What it is: A thin, extremely spicy curry made from fish kidney/stomach (tai pla), dried chilies, turmeric, shrimp paste, and vegetables (bamboo shoots, long beans, eggplant). No coconut milk. The fermented fish organs give it an intense, pungent depth.
Flavor: Extremely salty, spicy, funky, complex. This is the most "extreme" mainstream Thai dish.
Spice level: 5/5 — this is peak Thai heat
Price: 50-80B
Where to try it: Southern Thai restaurants (rare in tourist areas — seek them out in Hat Yai, Nakhon Si Thammarat, or Bangkok's southern Thai restaurants like Pla Duk Pao)
Caution: This is NOT a beginner dish. The fermented fish flavor is intense and the heat level is brutal. Try it after you have built up spice tolerance.

2. Yellow Curry (แกงเหลือง / Gaeng Lueang)

Southern yellow curry.

What it is: A thin, turmeric-heavy curry with fish, shrimp, or squid, plus vegetables like bamboo shoots, papaya, or pumpkin. No coconut milk — the broth is thin and sour.
Flavor: Sour, spicy, turmeric-forward, with a sharp, clean heat
Price: 50-80B
Where to try it: Restaurants and curry rice stalls throughout southern Thailand
Tip: Different from the mild "yellow curry" (gaeng kari) found in central Thai restaurants, which is coconut-milk based. Southern yellow curry is thin, sour, and hot.

3. Kua Kling (คั่วกลิ้ง)

Dry-fried curry with minced meat.

What it is: Minced pork or beef dry-fried with a southern curry paste of turmeric, dried chilies, lemongrass, galangal, and kaffir lime leaves. No coconut milk, no liquid — just intensely flavored, dry-fried meat.
Flavor: Intensely aromatic, fiery, earthy, dry
Spice level: 5/5 — one of the spiciest Thai dishes
Price: 50-80B
Where to try it: Southern Thai restaurants. In Bangkok, look for restaurants from Songkhla, Nakhon Si Thammarat, or Trang.
Tip: The name means "roll and tumble" — referring to the technique of tossing the meat in the dry curry paste. Small bites over lots of rice.

4. Massaman Curry (แกงมัสมั่น) — Southern Style

The original massaman — richer and deeper than the Bangkok version.

What it is: Same concept as central Thai massaman but the southern version (especially from the Muslim communities around Pattani, Yala, and Narathiwat) uses more spices, thicker coconut cream, and longer braising times.
Flavor: Rich, deeply spiced, sweeter than the central version
Price: 60-120B
Where to try it: Muslim restaurants in southern Thailand, especially Hat Yai
Tip: The southern Muslim communities invented this dish. Eating it in the deep south is eating it at its origin.

5. Roti and Mataba (โรตี / มะตะบะ)

Muslim-influenced flatbreads.

What it is: Roti is a thin, hand-stretched flatbread cooked on a griddle. Served sweet (with banana, condensed milk, egg) or savory (with curry for dipping). Mataba is roti stuffed with curried minced meat, potatoes, and onion.
Flavor: Buttery, flaky, crispy (sweet version: sweet and rich; savory: curry-spiced)
Price: 30-60B (roti) / 40-80B (mataba)
Where to try it: Muslim roti stalls (look for vendors in skullcaps and headscarves), night markets, Khao San Road
Origin: Indian-Muslim communities brought roti to southern Thailand centuries ago
Tip: Roti with banana, egg, and condensed milk is one of Thailand's best desserts. Watch the vendor stretch the dough — it is a performance.

6. Pad Sataw (ผัดสะตอ)

Stir-fried stink beans.

What it is: Stink beans (sataw / petai) stir-fried with shrimp paste, chili, garlic, and your choice of protein (shrimp is classic). Stink beans are large, flat, bright green beans with a distinctive sharp, garlicky, slightly sulfurous flavor and smell.
Flavor: Pungent, garlicky, savory, spicy — the beans have an aggressive flavor that is completely unique
Price: 60-120B
Where to try it: Southern Thai restaurants, seafood restaurants in Phuket, Krabi, Koh Samui
Caution: Stink beans are an acquired taste. The aroma is strong and the flavor lingers. Many southerners love them passionately. Try them once.

7. Khao Mok Gai (ข้าวหมกไก่)

Thai Muslim chicken biryani.

What it is: Chicken on the bone slow-cooked with spiced yellow rice (turmeric, cumin, cinnamon), served with a sweet-sour cucumber relish (ajad) and a bowl of clear spiced broth.
Flavor: Aromatic, warm spices, mild heat, comforting
Price: 50-80B
Where to try it: Muslim restaurants throughout southern Thailand, Hat Yai, Bangkok's Phra Nakhon area
Tip: This is Thai biryani — similar to Indian biryani but less oily and served with a cooling cucumber sauce. One of the mildest southern Thai dishes and a great entry point.

8. Gaeng Som (แกงส้ม)

Sour orange curry.

What it is: A thin, bright orange curry made from dried chilies, shrimp paste, turmeric, and tamarind. No coconut milk. The base is sour and spicy, with vegetables (green papaya, morning glory, water mimosa) and fish or shrimp.
Flavor: Sharply sour, very spicy, thin, bright
Price: 50-80B
Where to try it: Curry rice stalls in southern Thailand, southern restaurants in Bangkok
Tip: Gaeng som is meant to be eaten over rice — the thin, sour broth soaks into the rice like a spicy vinaigrette. It wakes up your entire palate.

9. Pla Tod Kamin (ปลาทอดขมิ้น)

Turmeric-fried fish.

What it is: Fresh fish rubbed with turmeric paste and deep-fried until crispy. Served with a sour mango or papaya salad (yam mamuang).
Flavor: Crispy, earthy (turmeric), mild fish, paired with sour-spicy salad
Price: 80-200B
Where to try it: Seafood restaurants throughout southern Thailand
Tip: The turmeric crust is golden-yellow and aromatic. The fish inside is moist and flaky. A great dish for seafood lovers.

10. Khao Yam (ข้าวยำ)

Southern rice salad.

What it is: Blue-tinted rice (colored with butterfly pea flower) served with a stunning array of fresh toppings: shredded herbs (lemongrass, kaffir lime leaf, torch ginger flower), grated coconut, dried shrimp, pomelo, bean sprouts, and a sweet-sour budu (fermented fish sauce) dressing.
Flavor: Bright, herbal, aromatic, complex — every bite is different
Price: 40-60B
Where to try it: Morning markets in Nakhon Si Thammarat, Songkhla, Phuket Old Town
Tip: This is a breakfast dish in the south — eat it before 10am at a morning market for the authentic experience. The blue rice color is natural and the combination of herbs is unlike anything else in Thai cuisine.

11. Biang Pla (เบี้ยงปลา)

Stewed fish with turmeric.

What it is: Fish stewed in a thick turmeric-based sauce with a sour-spicy paste. A southern home-cooking staple rarely seen in restaurants.
Flavor: Rich, turmeric-earthy, sour, moderately spicy
Price: 60-100B
Where to try it: Home-style southern restaurants, local curry stalls in Nakhon Si Thammarat

12. Phuket Mee Hokkien (หมี่ฮกเกี้ยน)

Phuket-style Hokkien noodles.

What it is: Yellow egg noodles stir-fried with a dark, rich sauce of soy sauce, oyster sauce, and a slightly sweet stock. Mixed with pork, shrimp, bean sprouts, and sometimes crab.
Flavor: Sweet-savory, dark, rich, umami-heavy
Price: 50-80B
Where to try it: Phuket Old Town restaurants, Phuket night markets
Origin: Chinese Hokkien immigrants in Phuket adapted their noodle dishes with local ingredients
Tip: This is a Phuket specialty you will not find easily outside the island. The noodles are darker and sweeter than Bangkok-style noodles.

Southern Thai Food Markets

| Market | City | Hours | Highlight | |--------|------|-------|-----------| | Phuket Old Town Sunday Market | Phuket | 4pm-10pm (Sunday) | Hokkien noodles, jay food, local specialties | | Hat Yai Night Market | Hat Yai | 5pm-midnight | Muslim food, fried chicken, biryani | | Nakhon Si Thammarat Morning Market | Nakhon Si | 5am-10am | Khao yam, southern curries, breakfast | | Krabi Night Market | Krabi Town | 5pm-10pm | Seafood, roti, local desserts | | Koh Samui Fisherman's Village | Koh Samui (Bophut) | Friday 5pm-11pm | Walking street, seafood, tourist-friendly |

Price Comparison Across Regions

Prices vary by region due to local economics, tourism, and ingredient availability.

| Dish Category | Northern | Isaan | Central (Bangkok) | Southern | Islands | |---------------|----------|-------|-------------------|----------|---------| | Rice + 1 curry | 35-50B | 30-50B | 40-60B | 40-60B | 50-80B | | Noodle soup | 40-60B | 35-50B | 40-70B | 40-60B | 50-80B | | Grilled meat + sticky rice | 50-80B | 40-70B | 60-100B | 50-80B | 70-120B | | Seafood dish | 80-150B | 60-120B | 80-200B | 60-150B | 100-300B | | Pad Thai | 40-60B | 40-50B | 40-80B | 50-70B | 60-100B | | Night market meal | 80-150B | 60-120B | 100-200B | 80-150B | 120-250B | | Full day budget | 200-350B | 150-300B | 250-500B | 200-400B | 300-600B |

Key takeaway: Isaan is the cheapest region to eat in. Islands (Koh Samui, Koh Phangan, Koh Tao, Phuket) are the most expensive because everything is imported. Bangkok offers the widest range.

Regional Food Map: Which Destination for Which Cuisine

| If You Want... | Go To... | Best Dish There | |----------------|----------|-----------------| | The mildest, most herbal food | Chiang Mai, Chiang Rai | Khao Soi, Sai Ua | | The spiciest food | Hat Yai, Nakhon Si Thammarat | Gaeng Tai Pla, Kua Kling | | The best balanced cuisine | Bangkok | Pad Kra Pao, Tom Yum | | The cheapest, most authentic Isaan | Khon Kaen, Udon Thani | Som Tam, Larb, Gai Yang | | The best seafood | Phuket, Krabi, Trang | Pla Tod Kamin, Yellow Curry with fish | | Muslim-influenced food | Hat Yai, Pattani | Khao Mok Gai, Roti, Massaman | | Chinese-Thai fusion | Bangkok (Yaowarat), Phuket Old Town | Kuay Jab, Hokkien Noodles | | Mountain cooking | Mae Hong Son, Pai | Burmese-influenced curries | | River/lake fish | Nong Khai, Ubon Ratchathani | Pla Pao, fresh Mekong fish | | Backpacker food diversity | Bangkok, Chiang Mai | Everything |

Festival Foods by Region

Thailand's festivals bring special dishes that are only available during specific times of year.

Songkran (Thai New Year — April 13-15)

| Region | Festival Dish | What It Is | |--------|--------------|-----------| | Central | Khao Chae (ข้าวแช่) | Jasmine-scented rice in cold water with elaborate side dishes — a royal court dish served only in the hot season | | Northern | Kanom Jeen Nam Ya | Rice noodles with fish curry sauce, served communally | | Isaan | Gai Yang and Som Tam communal feast | Same as always — Isaan celebrates with grilled chicken and papaya salad | | Southern | Khao Tom Mat (ข้าวต้มมัด) | Sticky rice with banana wrapped in banana leaves and steamed |

Jay Festival (Vegetarian Festival — October)

| Region | Festival Dish | What It Is | |--------|--------------|-----------| | Phuket | Full vegan street food festival | Hundreds of stalls, the biggest jay food event in Thailand | | Bangkok | Yaowarat jay food stalls | Chinatown transforms with yellow flags and vegan vendors | | Chiang Mai | Temple-based jay food | Wat-based food stalls with simple, pure plant-based meals |

Loy Krathong (Festival of Lights — November Full Moon)

| Region | Festival Dish | What It Is | |--------|--------------|-----------| | All regions | Khanom tom (ขนมต้ม) | Glutinous rice balls filled with palm sugar, coated in grated coconut | | Northern (Chiang Mai) | Yi Peng treats | Special desserts sold around lantern release ceremonies |

Hidden Gems: Dishes Tourists Never Order but Should

These are dishes that rarely appear on English menus, that tour guides skip, and that locals eat when they think no one is watching.

| Dish | Thai Name | Region | What It Is | Why Try It | |------|-----------|--------|-----------|-----------| | Khao Kluk Kapi | ข้าวคลุกกะปิ | Central | Shrimp paste fried rice with a dozen toppings | Complex, funky, balanced | | Yam Woon Sen | ยำวุ้นเส้น | Central | Spicy glass noodle salad | Light, sour, addictive | | Miang Kham | เมี่ยงคำ | North/Central | Betel leaf wraps with diced ginger, lime, peanuts, dried shrimp, chili | Flavor explosion in one bite | | Kaeng Khae | แกงแค | Northern | Mixed herb and vegetable curry (no coconut milk) | Deeply herbal, unique | | Pla Neung Manao | ปลานึ่งมะนาว | Central | Steamed fish with lime, garlic, and chili sauce | Clean, fresh, elegant | | Khai Luk Koey | ไข่ลูกเขย | Central | "Son-in-law eggs" — fried boiled eggs with tamarind sauce | Sweet, sour, crispy | | Khao Tom Pla | ข้าวต้มปลา | Southern | Rice soup with fish — Thai breakfast comfort | Simple, clean, healing | | Nam Prik Kapi | น้ำพริกกะปิ | Central | Shrimp paste chili dip with fried mackerel and vegetables | The quintessential Thai dip | | Gaeng Liang | แกงเลียง | Central | Mixed vegetable soup with shrimp and Thai pepper | Peppery, herbal, soothing | | Khanom Jeen Nam Ya | ขนมจีนน้ำยา | All | Rice noodles with fish curry sauce and raw vegetables | The Thai noodle dish tourists miss |

How to Eat Regionally as a Backpacker

The Northern Loop (1 Week)

Route: Chiang Mai (3 days) → Pai (2 days) → Chiang Rai (2 days)

| Day | Location | Must-Eat | |-----|----------|----------| | 1 | Chiang Mai | Khao Soi for lunch, Sai Ua at Warorot Market, Khantoke dinner | | 2 | Chiang Mai | Cooking class (learn green curry and tom kha), Sunday Walking Street food | | 3 | Chiang Mai | Cowboy Hat Lady's Khao Kha Moo, Gaeng Hang Le for dinner | | 4 | Pai | Om Garden breakfast, Walking Street night market | | 5 | Pai | Pai cooking class, local noodle shops | | 6 | Chiang Rai | Night Bazaar sai ua and khao soi | | 7 | Chiang Rai | Morning market, northern Thai breakfast (jok, pa thong ko) |

The Isaan Experience (3-5 Days)

Route: Bangkok → Nong Khai (or Udon Thani)

| Day | Location | Must-Eat | |-----|----------|----------| | 1 | Train from Bangkok | Eat on the sleeper train — vendors board at stations | | 2 | Nong Khai | Mekong riverside fish, som tam, sticky rice | | 3 | Nong Khai/Udon | Larb, gai yang, boat noodles | | 4 | Udon Thani | SPR Chicken (legendary gai yang), night market | | 5 | Return | Pack dried Isaan snacks (moo dat deaw — sun-dried pork) |

The Southern Spice Trail (1 Week)

Route: Bangkok → Surat Thani → Koh Samui or Koh Phangan → Krabi/Phuket

| Day | Location | Must-Eat | |-----|----------|----------| | 1 | Surat Thani | Transit food — khao mok gai, gaeng som at the bus station | | 2-3 | Koh Samui or Koh Phangan | Seafood BBQ, Muslim roti, fresh coconut water | | 4-5 | Krabi | Krabi Night Market (Thursday-Saturday), yellow curry with fish | | 6-7 | Phuket | Old Town Hokkien noodles, jay food (if October), pla tod kamin |

What Else to Read

Bangkok Backpacker Guide — Complete Bangkok guide including food neighborhood recommendations
Chiang Mai Backpacker & Digital Nomad Guide — Northern Thailand's food capital, with restaurant recommendations
Thai Street Food Guide — Comprehensive street food primer for all regions
Thai Food Guide for Beginners — 30 essential dishes ranked from mild to adventurous
Best Street Food in Bangkok — Neighborhood-by-neighborhood Bangkok food crawl
Vegetarian & Vegan Thailand — Plant-based eating across all four regions

Key Ingredients by Region

Understanding what goes into each regional cuisine helps you identify dishes and understand why they taste the way they do.

Northern Thailand Key Ingredients

| Ingredient | Thai Name | Role | Found In | |------------|-----------|------|----------| | Fermented soybean paste (tua nao) | ถั่วเน่า | Seasoning (replaces fish sauce in some dishes) | Nam prik noom, some curries | | Dried chilies (prik haeng) | พริกแห้ง | Mild, smoky heat | All nam prik dips, curries | | Turmeric root (kamin) | ขมิ้น | Earthy color and flavor | Gaeng hang le, khanom jeen | | Sichuan pepper (makhwen) | มะแขว่น | Numbing, citrusy spice | Larb mueang (northern larb) | | Pork fat (moo) | หมู | Richness | Almost every dish | | Pickled mustard greens | ผักกาดดอง | Tangy contrast | Khao soi, noodle soups | | Fermented pork sausage (naem) | แหนม | Sour, funky | Snack, fried with rice |

Isaan Key Ingredients

| Ingredient | Thai Name | Role | Found In | |------------|-----------|------|----------| | Fermented fish (pla ra) | ปลาร้า | Deep umami, pungent | Som tam pla ra, dips, soups | | Toasted rice powder (khao khua) | ข้าวคั่ว | Nutty crunch, thickener | Larb, nam tok, yam | | Sticky rice (khao niao) | ข้าวเหนียว | Base starch | Every Isaan meal | | Fish sauce (nam pla) | น้ำปลา | Salty seasoning | Everything | | Fresh chilies (prik) | พริก | Heat | Som tam, larb, dips | | Lime (manao) | มะนาว | Sour brightness | Larb, som tam, nam tok | | Mint (saranae) | สะระแหน่ | Fresh herbal note | Larb, nam tok | | Galangal (kha) | ข่า | Aromatic, sharp ginger-like | Soups, dips |

Central Thailand Key Ingredients

| Ingredient | Thai Name | Role | Found In | |------------|-----------|------|----------| | Coconut milk (kathi) | กะทิ | Creamy base for curries | Green, red, panang, massaman curries | | Fish sauce (nam pla) | น้ำปลา | Primary seasoning | Nearly everything | | Palm sugar (nam taan pip) | น้ำตาลปี๊บ | Sweetness to balance heat | Pad thai, curries, dressings | | Holy basil (kra pao) | กระเพรา | Peppery, clove-like herb | Pad kra pao | | Sweet basil (horapha) | โหระพา | Sweet, anise-like herb | Curries, stir-fries | | Kaffir lime leaves (bai makrut) | ใบมะกรูด | Citrusy, floral aroma | Curries, soups, stir-fries | | Lemongrass (takrai) | ตะไคร้ | Citrusy, herbal | Tom yum, curry pastes | | Galangal (kha) | ข่า | Piney, sharp ginger relative | Tom kha, tom yum | | Shrimp paste (kapi) | กะปิ | Funky, deep umami | Curry pastes, dips | | Tamarind (makham) | มะขาม | Sour, fruity | Pad thai, som tam, sauces |

Southern Thailand Key Ingredients

| Ingredient | Thai Name | Role | Found In | |------------|-----------|------|----------| | Fresh turmeric (kamin) | ขมิ้น | Yellow color, earthy flavor | Almost every southern dish | | Dried chilies (prik haeng) | พริกแห้ง | Intense heat | Curry pastes, kua kling | | Shrimp paste (kapi) | กะปิ | Foundational flavor | Most curries and dips | | Stink beans (sataw) | สะตอ | Pungent, garlicky | Pad sataw | | Budu (fermented fish sauce) | บูดู | Deep umami, funkier than nam pla | Khao yam, southern dips | | Cumin (yira) | ยี่หร่า | Warm spice | Massaman, biryani | | Cardamom (luk krawan) | ลูกกระวาน | Floral, warm spice | Massaman | | Cinnamon (ob choey) | อบเชย | Sweet, warm | Massaman, khao mok |

Cooking Styles by Region

Each region has distinctive cooking techniques that contribute to its unique flavors.

| Technique | Thai Name | Region | Description | |-----------|-----------|--------|-------------| | Grilling over charcoal | ย่าง (yang) | All, especially Isaan/North | Slow charcoal grilling — gai yang, moo yang, pla pao | | Pounding in mortar | ตำ (tam) | All, especially Isaan | Clay mortar and pestle — som tam, nam prik | | Wok stir-frying | ผัด (pad) | Central, all | High-heat wok technique — pad thai, pad kra pao | | Coconut milk curry | แกง (gaeng) | Central, Southern | Simmering curry paste in coconut milk | | Dry-frying | คั่ว (khua) | Southern, Northern | Frying without liquid — kua kling, khao khua | | Steaming in banana leaf | ห่อหมก (hor mok) | Central, Southern | Fish or meat steamed in banana leaf parcels | | Fermentation | หมัก (mak) | Isaan, Northern | Pla ra, naem, tua nao — preserved foods | | Salt-crusted grilling | เผา (pao) | Isaan | Encasing in salt and grilling — pla pao | | Braising | ตุ๋น (tun) | Central, Northern | Long slow cooking — khao kha moo, gaeng hang le |

Final Thought

Thailand's four regional cuisines are not just variations on a theme — they are genuinely different food cultures, shaped by different climates, different neighbors, different religions, and different histories. The mild, herbal curries of Chiang Mai have almost nothing in common with the blazing, turmeric-stained curries of Nakhon Si Thammarat. The sticky-rice-and-grilled-meat simplicity of Isaan is a world away from the coconut-cream-and-curry-paste sophistication of Bangkok's royal cuisine.

The backpackers who eat the best in Thailand are the ones who match their eating to their location. In Chiang Mai, eat khao soi and sai ua, not pad thai. On the islands, eat fresh seafood and southern curries, not fried rice. In Isaan, eat som tam with sticky rice, not green curry.

Let the region dictate your plate. Every kilometer you travel in Thailand changes what is on the table — and that is one of the most exciting things about traveling this country.

Eat khao soi in the shadow of Doi Suthep. Eat som tam with factory workers in Khon Kaen. Eat tom yum goong in a Yaowarat alley at midnight. Eat gaeng tai pla at a tiny shophouse in Nakhon Si Thammarat where you are the only non-Thai face in the room. Those are the meals you will remember for the rest of your life — not because they were in a guidebook, but because they were real, and regional, and rooted in a place.

Prices listed are accurate as of early 2026 and given in Thai Baht (B). At the time of writing, 1 USD equals approximately 35 THB. Regional cuisines overlap and blend at borders — these categories are generalizations. Local specialties vary by province and even by town. The best strategy is always to ask locals: "Arai aroy tee nee?" (อะไรอร่อยที่นี่ — What is delicious here?)