Each region of Thailand (Southern, Central, and Northern) is recognized for its unique style of Thai cuisine. Northern Thailand is often noted for having the best fare! I would have to agree, although I am a bit bias living in Chiang Mai. Today, I joined two other Americans and two local Thais for lunch at Huen Jai Yong เฮือนใจ๋ยอง. We enjoyed many of the traditional Northern Thai “share dishes and ended with a refreshing Thai dessert. This is by far my favorite meal since arriving in Chiang Mai 🙂
We had no clue what they ordered until it arrived – even then I wasn’t sure what I was eating. But needless to say, we were pleasantly surprised when two Thai servers delivered an incredible array of colorful dishes.
Kaeng Kanun (แกงขนุน) Jackfruit curry/soup: Most Northern Thai curries do not contain coconut milk. This curry was more like a soup but with pork ribs, young jackfruit, various veggies, tomatoes, herbs and spices, and shrimp paste.
Ham-Prik-Noon: A popular side dish in Chiang Mai consisting of roasted green chilis, garlic, and onion, and some other herbs I presume. Very spicy but super delicious with sliced vegetables or sticky rice. This is one of my favorite side dishes.
Kang Hung Lay (Northern Pork Curry/Stew): I am dying to know how to make this dish! It was incredible. Rich flavors with julienned ginger root and perfectly tender pork. Yum! *Wikipedia says: a Burmese influenced stewed pork curry which uses peanuts, dried chilies and tamarind juice in the recipe but containing no coconut milk.
Sai Oua (Northern Style Sausage): If you like Louisiana sausage this is your dish but with Thai flavors! Delicious pork and chicken sausage with fresh and dried herbs and aromatics. Behind the sausage is what I like to call a Thai omelet with onions, greens, chili, and chicken topped with fresh cilantro.