Tam Nua Phua Buea

Som tum with unripe papaya, salted crab, and cooked fermented fish sauce. Salty and spicy with a fragrant fermented fish aroma. A popular dish.

Spicy som tum with various ingredients such as khanom jeen noodles, bamboo shoots, shellfish, pickled vegetables, and hyacinth beans. Aromatic with herbs and fermented fish sauce.

Uses fresh long beans instead of papaya. Seasoned with chili and fermented fish sauce, providing a crunchy texture and rich flavor.

Crab and fermented fish som tum with khanom jeen noodles, adding a smooth texture that complements the spicy dressing.

Uses chopped cucumber instead of papaya. The cucumber is crisp and juicy, absorbing the dressing well. Refreshing taste.

Khanom jeen noodles pounded and mixed with som tum ingredients and fermented fish sauce. Rich and flavorful, deeply infused.

Original recipe som tum with concentrated fermented fish sauce. Salty and spicy flavor, not sweet.

Pickled mussel som tum, with a sour, salty, sweet, and mellow taste, and a unique aroma from the pickled mussels.

Som tum without fermented fish sauce. Sour and sweet seasoning, with dried shrimp and roasted peanuts. Suitable for those who don't eat fermented fish sauce.

Thai som tum topped with red salted egg. The sour and sweet taste perfectly contrasts with the rich saltiness of the salted egg.

A blend of Thai and Lao som tum, with fermented fish sauce, dried shrimp, and peanuts. A full-flavored dish.

Uses cooked corn instead of papaya. The sweetness of the corn contrasts with the sour and spicy dressing. Easy to eat.

Corn som tum with a sweet, sour, and spicy taste, enhanced with salted egg for a salty richness.

Som tum topped with crispy pork cracklings, adding a crunchy texture when chewed.

Som tum with firm, sliced pork sausage. Pairs well with the spicy dressing.

Lotus Stem Som Tum (Sai Bua). Crispy and juicy texture, complements the seasoned fermented fish sauce.

Unripe Banana Som Tum. Astringent, spicy, and sour taste. A unique traditional Isaan dish.

Uses fluffy whiteกระท้อน (bael fruit) pulp, with a sour and astringent taste, pounded and seasoned for a fresh, sweet aroma.

Fresh salmon slices mixed with a spicy dressing and Thai herbs.

Pork bone soup, sour, spicy, and hot, with the aroma of roasted rice, dried chilies, and kaffir lime leaves. Refreshing to drink.

Isaan-style spicy chicken soup, with a sour and spicy flavor.

Chicken feet stewed until soft and melt-in-your-mouth, in a broth seasoned with bird's eye chilies and lime.

Young Palm Heart Som Tum, with a crispy, sweet, and creamy texture, pounded in Isaan style.

Uses shredded unripe mango, with a very sour taste, pounded and seasoned spicy and salty, or with crispy fish added for extra flavor.

Som tum with fresh, sweet, and bouncy shrimp. The dressing soaks into the shrimp.

Chicken marinated with spices, fried until the skin is crispy and the meat is tender. Pairs well with sticky rice and som tum.

Pork spine, boiled until tender, easy to eat the meat off the bone, in a spicy bird's eye chili broth.

Cooked minced pork seasoned with roasted rice powder, chili powder, lime, fish sauce, and herbs. Fragrant with mint.

Som tum with perfectly blanched cockles. The cockles are sweet and crunchy, complementing the fermented fish sauce.

Spicy som tum with a large salted egg yolk. The rich, salty flavor contrasts with the sour and spicy dressing.

Fragrant grilled pork neck pounded and mixed with som tum dressing. The pork flavor blends well with the seasonings.

Blanched fresh squid mixed with a spicy dressing and herbs.

Fresh shrimp salad without papaya, focusing on shrimp and a rich fermented fish dressing.