Sow Ekkamai

Chewy and soft noodle salad mixed with Vietnamese sausage and spicy salad ingredients. It has a strong spicy and sour taste, a noodle dish made into an Isan-style salad.

Crispy on the outside, tender on the inside fried pork belly, served with a Jaew dipping sauce with fragrant roasted rice. Perfectly salty, spicy, and sour. Eaten with hot sticky rice.

Mekong river fish grilled with salt until the skin is crispy, the meat is naturally sweet and fatty, with a fragrant aroma from charcoal grilling.

An Isan-style relish made from pounded roasted eggplant, seasoned with fermented fish sauce and herbal ingredients. Topped with crispy pork cracklings. Eaten with fresh vegetables.

Fragrant and rich rice field crab relish set, served with fragrant grilled rice field crab and various fresh and blanched vegetables. Salty, rich, and savory taste from real rice field crab roe.

Crispy whole fried catfish, topped with herbal larb ingredients, roasted rice, and chili powder. Sour, spicy, and fragrant with herbs.

Dong Dang noodles (fresh rice vermicelli noodles shaped like worms) stir-fried with eggs and pork cracklings. Mellow taste, chewy texture, fragrant with wok aroma.

Dense free-range chicken meat soup with fermented bamboo shoots. Sour, salty, and spicy taste. The soup is rich, with a fragrant aroma of curry paste and fermented bamboo shoots.

A rare ancient dish. Sweet and juicy watermelon topped with ground dried fish and seasoned fermented fish sauce, fried shallots. The taste is a perfect balance of sweet and salty.

Fermented fish (sour preserved fish) grilled in banana leaves until cooked and fragrant. It has a sour taste followed by saltiness, with soft, fluffy fish meat. Eaten with shredded ginger and fresh chilies.

Lao papaya salad with salty and savory pickled rice field crab. Savory fermented fish sauce taste, very spicy.

Lao papaya salad with wild olives, adding a unique sour and astringent taste and aroma. The papaya salad dressing is rich.

Fresh rice vermicelli salad mixed with fermented fish sauce and papaya salad ingredients. Strong taste, the rice vermicelli absorbs the dressing well.

Rice vermicelli salad with plenty of ingredients, including Vietnamese sausage and crispy pork skin. Spicy and delicious taste with a variety of textures.

Papaya salad with boneless chicken feet, crispy and easy to eat, goes well with the spicy papaya salad dressing.

Luang Prabang style papaya salad. Uses thinly sliced large papaya strips, with shrimp paste and fermented fish sauce. Salty taste with deep savory notes.

Sour mango salad with small crispy fish. Chewy and enjoyable. Sour, spicy, salty, and savory taste.

Santol salad with soft and fluffy meat, seasoned with good quality shrimp paste and fermented fish sauce. Sour, sweet, astringent, and salty taste, a complete flavor.

Juicy and sweet-sour pomelo salad mixed with fragrant shrimp paste. Refreshing to eat.

Mangosteen salad with white and smooth flesh, sweet and cool taste. Goes well with the rich shrimp paste and fermented fish sauce dressing.

Crispy and juicy rose apple salad with sweet and sour taste. Eaten with a spicy salad dressing.

Papaya salad using crispy lotus stems instead of papaya. With fresh, sweet, and bouncy shrimp. The dressing seeps into the lotus stems.

Papaya Salad "Gaeng Lao" (no noodles). Focuses on fresh shrimp and pickled rice field crab. Enjoy the taste of meat and dressing.

Spicy Lao papaya salad with fresh shrimp, adding sweetness and crunchiness of shrimp meat to the fermented fish sauce.

Thin noodle salad (noodles) with chewy and soft noodles that absorb the fermented fish sauce, with plenty of side ingredients.

Perfectly boiled Mama noodles salad, seasoned like papaya salad, with large pieces of Vietnamese sausage. Strong and satisfying taste.

A fully loaded jungle papaya salad with various pickled vegetables, river snails, rice vermicelli, and Leucaena seeds. Deliciously savory with a unique herbal aroma.

Chicken wings marinated in seasonings and fried until golden brown and crispy. The meat inside is juicy. Suitable for snacking.

Crispy battered chicken tendons, satisfyingly chewy.

Small whole fried banana catfish. Can be eaten with bones. Salty and savory taste.

Crispy fried fermented fish jowls. Sour, salty, and savory taste, with a fragrant aroma of fried fermented fish.

A mix of grilled Isan sausages (pork and beef), served with side vegetables, ginger, and fresh chilies.

Porkแหนม (fermented pork) wrapped in banana leaves and lightly grilled. The aroma of burnt banana leaves seeps into theแหนม. The taste is mellow and sour.

Pork spare ribs marinated in spices, baked in an earthenware pot over charcoal until the meat is tender, falling off the bone, and has a smoky aroma.

Grilled Isan sausage with pork. Sour, salty, and rich taste, crispy skin and dense meat.

Isan beef sausage and "Ham" (fermented sausage with liver) grilled. Rich taste, fragrant with spices.

Pork udder (grilled udder) marinated and grilled in an earthenware pot. Crispy texture, fragrant and rich.

Large wild frogs stuffed with herbs and minced frog meat, grilled until fragrant. Spicy taste with curry paste.

Large Mekong river fish Jaew Hon hot pot set, including Mekong giant catfish and various fresh river fish. Spicy herbal Jaew Hon soup, served with fresh vegetables.

Mekong river fish Jaew Hon set for 1-2 persons. Selected high-quality fresh fish, served with delicious Jaew Hon soup and fresh vegetables.