Laab Nuad Udon, Phahonyothin 14 (Saphan Khwai)

Corn Tum with a dominant sweet, sour, and salty flavor. Salted egg is added for creaminess and a mellow texture. The sweet, crunchy corn kernels complement the Thai dressing well.

Papaya salad using sweet corn instead of papaya, seasoned in Thai style with a balanced sour, sweet, salty, and spicy flavor. Perfect for those who enjoy refreshing tastes.

Original Thai papaya salad, no fermented fish sauce. Sweet and sour taste, with roasted peanuts and dried shrimp. Crispy papaya.

Sweet and sour Thai salad. Added salty flavor and aroma from salted crab, goes well with papaya salad ingredients.

Papaya salad with salted crab. Salty taste with sour and spicy notes, with the unique aroma of salted crab.

Thai tum with rice noodles. Mixed with a sweet and sour papaya salad dressing. The rice noodles absorb the dressing, ensuring flavor throughout.

Thai tum with pickled shellfish. The sweet and sour taste contrasts with the unique salty and sour flavor of the pickled shellfish, providing a crunchy texture.

Chopped cucumber is used instead of papaya, providing a juicy and refreshingly crisp texture. Seasoned in a sweet and sour Thai style.

Grilled pork neck mixed in a Thai papaya salad mortar. The dressing seeps into the fragrant grilled pork, creating a very flavorful dish.

Chopped unripe mango is used instead of papaya, giving a natural sweet and sour taste of mango that complements Thai salad ingredients.

Thai papaya salad served with crispy fried catfish. Eating them together provides a crispy and soft texture with a perfectly balanced sweet and sour taste.

Crispy fried papaya salad. Served separately with the salad dressing so it remains crispy when eaten. Pour dressing when ready to eat.

Thai papaya salad with salted egg. The creamy, salty flavor of the egg yolk balances the sweet and sour taste of the salad, making it more mellow.

Spicy fermented fish sauce papaya salad with various ingredients such as rice noodles, Leucaena seeds, pickled vegetables, and river snails. Offers a variety of textures in one bite.

Crispy lotus stems are used instead of papaya. The lotus stems absorb the fermented fish sauce well, providing a crunchy and juicy texture.

Papaya salad with fresh rice noodles, which are short and plump like a 'dong daeng' (a type of insect larva). Chewy texture, mixed with a rich fermented fish sauce.

Tender grilled pork neck mixed with spicy, salty, and aromatic Lao papaya salad with fermented fish sauce.

Whole crispy fried gourami fish, topped with a spicy herbal dressing. Crispy outside, tender inside.

Papaya salad made with cooked instant noodles, with various side ingredients mixed with a spicy fermented fish sauce dressing.

Authentic Isaan-style papaya salad, made with cooked fermented fish sauce. Fragrant, with a strong salty and spicy flavor.

A popular dish, combining the aroma of fermented fish sauce and the salty richness of salted crab with crispy papaya.

Crab and fermented fish sauce tum with rice noodles. Increased portion for greater satisfaction. The fermented fish sauce soaks well into the rice noodles.

Chopped cucumber is used instead of papaya, seasoned with fermented fish sauce. It has a refreshing and juicy taste from the cucumber.

Fresh long beans are lightly mashed and seasoned with fermented fish sauce. The long beans provide a sweet, crisp, and savory taste that complements the papaya salad.

Unripe mango chopped and seasoned in Lao style with fermented fish sauce. The sourness of the mango perfectly balances the salty and aromatic fermented fish sauce.

Fermented fish sauce papaya salad with various ingredients such as rice noodles, pork sausage, and crispy pork skin. Offers a variety of textures.

A hybrid of Thai and Lao papaya salad, with peanuts, dried shrimp, and fermented fish sauce. A well-rounded, full-flavored dish.

Lao papaya salad with pickled shellfish. Spicy and sour taste, ideal for those who enjoy pickled shellfish.

Rice noodles mixed with a spicy dressing, with flaked mackerel and herbal ingredients. Fragrant, delicious, and easy to eat.

Lao papaya salad with firm Ubon pork sausage. Adds texture and deliciousness to the papaya salad.

Lao papaya salad topped with crispy pork cracklings. Enjoy the savory flavor of fermented fish sauce with the crispy, fatty pork cracklings.

A large, fully loaded Lao papaya salad with fresh horse crab, salmon, and raw shrimp. The spicy and savory flavors blend perfectly with the fresh seafood.

Lao papaya salad with fresh shrimp. The bouncy, sweet shrimp meat complements the spicy, flavorful fermented fish sauce.

Lao papaya salad with lightly blanched cockles. The fresh, sweet, and juicy cockles are mixed with the papaya salad dressing.

Lao papaya salad fusion with fresh salmon. The richness of salmon is cut by the spicy and salty flavor of fermented fish sauce.

Lao papaya salad with fresh horse crab. The naturally sweet crab meat is paired with a delicious papaya salad dressing.

A popular mix of raw shrimp and horse crab in a spicy Lao papaya salad dressing.

A delicious pair of fresh shrimp and blanched cockles in spicy Lao papaya salad dressing.

Papaya salad with tender, stewed chicken feet. Easy to suck, goes well with the spicy papaya salad dressing.

Fresh shrimp salad with fermented fish sauce. Tastes similar to papaya salad but emphasizes dressing and herbs, without papaya.

Blanched cockle salad with fermented fish sauce. Spicy and flavorful with herbal ingredients.

Fresh horse crab salad with fermented fish sauce. Fresh, sweet horse crab meat mixed with a savory dressing.

Fresh horse crab salad with fermented fish sauce (large set, 2 crabs). Fresh, sweet horse crab meat mixed with a savory dressing.

Crab and fermented fish sauce papaya salad with added fresh shrimp. Adds sweetness and crunch from the shrimp meat.

Som Tum Sua (with rice noodles) add fresh shrimp. Filling and satisfying with the added texture of shrimp.

Som Tum Sua (with rice noodles) add blanched cockles. Goes well with the fermented fish sauce.

Som Tum Mua (with various side ingredients) add fresh shrimp. Full-flavored.

Som Tum Mua (with various side ingredients) add blanched cockles.

Spicy Pa Tum with various herbs and vegetables, add fresh shrimp.

Spicy Pa Tum with various herbs and vegetables, add blanched cockles.

Crab and fermented fish sauce tum served in a large platter with various side dishes such as rice noodles, boiled eggs, crispy pork skin, and fresh vegetables. Suitable for sharing.

Traditional Som Tum Platter, served with a generous amount of side dishes, complete in both flavor and portion.

Spicy Pa Tum served in a large platter with a full array of side dishes. Satisfying in both flavor and portion size.

Long Bean Tum Platter

Cucumber Tum served in a large platter with side dishes.

Korat Tum (mix of Thai and Lao) served in a large platter with side dishes.

Mua Tum served in a large platter with side dishes.

Mixed blanched shellfish platter, consisting of cockles and giant river snails, served with a delicious dipping sauce.

Mixed blanched shellfish platter, consisting of cockles and whelks, served with a delicious dipping sauce.