Geographical
location
Geographical
location once again plays a role in the characteristics of northeastern
cuisine: Lao influences make their presence felt in the hot and spicy
dishes of Isan food. This is supplemented
by the heady mixture of strong sourness and saltiness, creating an excitingly
forthright taste locally known as saeb.
Sticky rice is mandatory at northeastern meals. Local farmers who work
in the fields have found the weighty rice an energizing stamina-giver,
while visitors might easily get drowsy after a plateful of it. In many
recipes, indigenous species contribute ingredients such as eggplants,
mushrooms, and bamboo shoots.
Som
tam
Som
tam,
or papaya salad, is undoubtedly the best known northeastern dish. It has
proliferated throughout the country, as well as in Thai restaurants overseas.
A spicy salad made from raw, shredded papaya, dried shrimp or crab, lime
juice, and chillies -- it is the epitome of the tangy saeb flavor.
Kai
yang Isan
Teamed
up with lab, minced meat cooked in a heavily seasoned dried curry sauce,
and Nam tok, its close relative, it
provides the ideal experience of northeastern food.Kai
yang Isan, or grilled chicken, is another dish that is always
ordered after the formula of Lab,
Nam tok,Som tam. Bathed with herbs and honey, it is grilled
over an open fire and chopped into small pieces. The secret, however,
is in the dip. Spicy, sweet, and sour at the same time, a dip can make
or break the succulent tang of the chicken.
More intrepid visitors can try Pla ra, or fermented fish, a pungent offering served with Nam phrik.
Regional Overview