Northern Thai (Lanna) food is milder, more herb-forward, and distinct from the central and southern Thai food most Westerners know. Here are ten dishes worth seeking out.
- Khao Soi — Chiang Mai's signature curry noodle soup, topped with crispy noodles.
- Sai Oua — Northern Thai herbed sausage, packed with lemongrass, kaffir lime and chili.
- Nam Prik Ong — A tomato and pork chili dip, eaten with sticky rice and fresh vegetables.
- Gaeng Hang Le — A rich, Burmese-influenced pork curry, less spicy than central Thai curries.
- Khao Niao (Sticky Rice) — The Northern staple, served with nearly every meal.
- Nam Prik Noom — A roasted green chili dip, smoky and less fiery than it looks.
- Sai Krok Isan — A tangy fermented pork sausage, technically Isan but ubiquitous at Northern markets.
- Khanom Jeen Nam Ngiao — Rice noodles in a tomato-and-pork broth, a Chiang Mai comfort food staple.
- Larb Khua — A Northern-style cooked larb, distinct from the raw or lime-dressed versions found elsewhere.
- Mango Sticky Rice — Not exclusively Northern, but at its best when mangoes are in peak season locally.
Most of these are readily available at local markets and unassuming street stalls for a fraction of restaurant prices — part of what makes eating well here so effortless day to day.
See the full food and seasonal fruit guide.
Read the Food & Fruit Guide