Thai Isaan Food: Unraveling the Unique Flavors You Must Try
Thai cuisine is well-known for its flavors and uniqueness, especially in Isaan food, which has gained widespread recognition. This is attributed to its intriguing menu and flavors that appeal to both Thais and foreigners alike. This article will introduce you to Thai Isaan food, its distinctive characteristics, and particularly interesting menus
What is Isaan Food?
Isaan food originated from the Northeast of Thailand. The Isan region, primarily characterized by high plateaus, hills with sparse vegetation, and vast plains, is suitable for livestock farming. The major rivers, including the Mekong, Chi, and Mun Rivers, are crucial water sources, providing essential resources for food. In some parts of the region, dry conditions lead to food preservation practices, such as fermenting fish, notably the fermented fish sauce called ‘pla ra.’ The region’s renowned ingredients are now widely exported to various countries and are popularly used as condiments in cooking.
Flavors, spices, and key ingredients of Isaan Food
Isaan food is characterized by individual flavors, including the saltiness from fermented fish sauce (‘pla ra’), spiciness from fresh and dried chili peppers, and sourness from local fruits such as tamarind, hog plum and others. Most dishes in Thai Isan food are dry and hearty, with a lively interplay of flavors, yet they typically do not include coconut milk. People in the Isan region commonly use fermented fish sauce (‘pla ra’) as a versatile seasoning for various dishes, such as bamboo shoot soup, grilled dishes, stews, various chili pastes, and the popular green papaya salad.
In the Northeast of Thailand, Isan people predominantly favor sticky rice as their main staple, along with locally available seasonal vegetables. The renowned dishes in Isan cuisine are diverse and include favorites such as green papaya salad, larb (minced meat salad), bamboo shoot soup, and Isan-style sausages. The isaan food incorporates a wide variety of ingredients, some of which are not commonly consumed elsewhere, such as red ant eggs, grasshoppers, locusts, crickets, water bugs, frogs, monitor lizards, snakes, field rats, and more.
The arrangement of Isaan Food
The organization of meals and the cultural aspects of Isan food, like other regions, exhibit various levels. The arrangement of food for home and town guests follows specific patterns, similar to the Northern region, using a ‘Pak Kao’ or rice tray for everyday meals. For more formal occasions, a ‘Khan Tok’ or elevated tray is used, similar to the Northern region. Evening receptions for home and town guests, known as ‘Ngaan Pha Khao Laeng’ (called ‘Ngaan Khan Tok’ in the North), share similar characteristics. The meal includes sticky rice in bamboo containers, allowing guests to pick and enjoy various dishes by hand. For dishes with liquid, spoons are provided..
Types of Isaan Food
Isan cuisine is highly diverse and can be categorized based on various cooking methods, as follows
Tum
The dish ‘Tum’ is an Isaan food that needs just a few ingredients. Its taste is sweet, sour, pungent, and crunchy, reflecting the natural flavors of vegetables and fruits. It incorporates salty and spicy flavors, mixed with the aromatic scent of garlic, fermented fish sauce, and sometimes roasted rice. For example: Tum Mak Hoong is a tamarind salad, Tum Mak Taeng is a cucumber salad, Tum Mak Thua is a peanut salad, Tum Mak Kluay is a banana blossom salad, Tum Mak Tong is a rose apple salad, Tum Mak Kham is a young tamarind salad, and Tum Mak Yom is a jujube salad, and so on.
Larb
Larb is an Isaan food that involves the mixing of minced meat with seasonings such as lime, chili, fish sauce, or fermented fish paste. Gives it a spicy, tangy, and savory flavor profile. The preparation involves several steps. There is Larb Moo (pork larb), Larb Gai (chicken larb), Larb Neua (beef larb), and Larb Ped (duck larb). Especially popular are Laab from Ubon and Larb Ped from Udon.
Kaeng Om
Kaeng Om, one of the Isan foods, is a curry that does not contain coconut milk as an ingredient. It features a variety of vegetables, each with its distinct aroma and taste. When combined with fermented fish sauce and roasted rice, the flavor becomes subtly salty. The dish carries the fragrant aroma of Laotian coriander, adding to its uniqueness. Kaeng Om represents a blend of Thai herbs, showcasing the distinctive flavors that signify its Isan origin. Various types of meat can be used in Kaeng Om. For example, if fish is added, it is called ‘Kaeng Om Pla.’ If chicken is used, it is called ‘Kaeng Om Gai’. It is typically enjoyed with hot steamed rice or sticky rice, and it is both delicious and nutritionally valuable.
Jaew
Authentic Isan food such as Jaew must have a bold and salty-spicy flavor. The spiciness can come from either fresh chili peppers or dried ones (chili powder).Speaking of the spiciness preference in Isan, small chili peppers like Isan chili or bird’s eye chili are preferred (Isan people are less inclined to eat Thai bird chili, similar to those in the central region). Other types of chili, such as cayenne pepper, cherry pepper, or young chili, can also be used based on personal preference for spiciness levels. For those who prefer intense spiciness, Isan chili is a must, while those seeking a milder spiciness with the essence of chili can opt for cayenne pepper or cherry pepper. As for the salty flavor in the Isan style, it invariably involves fermented fish sauce, with the seasoning process extending until the fish sauce becomes a distinct element.
Soup
Soup in Isaan food is a type of salad, and it is named according to the main ingredient used. For example, ‘Sup Het’ is mushroom soup, ‘Sup Hoy’ is clam spicy salad, ‘Sup Nomai’ is bamboo shoot spicy salad, and ‘Sup Makeua’ is eggplant spicy salad.’
7 Must-Try Popular Isaan foods
Now, the readers already knew some facts about Isaan Foods. This article will also get you to know must-try popular Isan food that should not be missed when visiting Northeast of Thailand. What interesting menu options are available? Check it out!
1. Papaya Salad with Fermented Fish
The heart of this Isan cuisine is the fresh and crispy slices of raw papaya, which are pounded with tomatoes, chili, and garlic. The authentic Isan-style papaya salad stands out with a strong aroma from fermented fish sauce, a tangy taste from lime, and a crunchiness from roasted leucaena seed.
2. Larb Ped (Spicy Mince d Duck)
Larb Ped, a renowned Isaan food, originates from the practice of raising ducks and chickens in households, primarily for their eggs. When the mother duck no longer lays eggs, it is then prepared to make Larb Ped. The dish often features sticky and chewy meat, thick skin, and a crispy texture. The flavor is enhanced with a blend of aromatic herbs used in Larb, countering the natural scent of duck. It is a culinary wisdom that transforms aging ducks into a delicious delicacy.
3. Pla Som (Pickled Fish)
Pla Som is an Isan food derived from freshwater fish that undergoes a food preservation process through fermentation. This involves fermenting the whole fish or just the flesh, along with cooked rice and garlic. The result is Pla Som, known for its sour taste, tender fish meat, and aromatic smell. It is popularly consumed across various regions, particularly in the Isan region.
4. Sour Bamboo Shoot Soup
Sour Bamboo Shoot Soup is Isaan food that is suitable for those who don’t like to eat meat, as it doesn’t contain any animal protein. The bubbling broth of Sour Bamboo Shoot Soup is typically enjoyed by dipping sticky rice, making it a delicious option. This dish is particularly suitable for individuals managing their weight or those concerned about gaining weight. Although its appearance and color may not be visually appealing, the flavor and aroma are inviting. It is a dish that aids digestion and can be paired with plain fresh vegetables or enjoyed with a shot of liquor. It guarantees a rural atmosphere.
5. Jaew Bong (Fermented Fish Chili Paste)
Jaew Bong is a dipping sauce made with chili, galangal, fermented fish sauce (Pla Ra), and other local herbs commonly found in the region. Some Jaew Bong recipes include buffalo skin. It is used as a condiment for sticky rice, fresh vegetables, or boiled dishes. Jaew Bong is stored in bamboo tubes, allowing Jaew Bong to be preserved for an extended period without spoiling easily.
6. Kaeng Om Kai (Dill Soup with Chicken Meat)
Kaeng Om is an Isaan food that combines various Thai herbs, providing a distinctive flavor that signifies its Northeastern origin. It is typically enjoyed with hot rice or sticky rice and is known for its delicious taste and nutritional richness. Kaeng Om with chicken often uses local free-range chicken, which is characterized by lower fat content compared to commercially available chicken in the market. Additionally, it is a good source of animal protein derived from chicken meat.
7. Sausage Northeastern Style
Isan Sausage is a traditional Isaan food with a well-rounded flavor developed through the preservation techniques of ancient wisdom. It offers a slightly sour taste that enhances the overall richness, making it a versatile dish suitable for frying or grilling, delivering deliciousness without compromise.
Conclusion
Isaan food is distinguished by its unique and bold flavors, featuring saltiness from fermented fish sauce, spiciness from fresh and dried chili peppers, and a tendency to avoid using coconut milk. Sticky rice is often the staple, and a variety of locally sourced ingredients contribute to the diverse compositions.
When visiting Northeastern, it’s a must to try the recommended local Isaan food. There is also a recommended accommodation, Rancho Charnvee Resort & Country Club, located in the Khao Yai, offers a beautiful and tranquil atmosphere, making it an ideal accommodation for those who want to explore Isan for its culinary delights.