Isan’s fermented flavours and freshwater fish
In Khon Kaen, enjoy Isan food with som tam and larb alongside sticky rice. You can share crunchy papaya, savoury meat and a sour dressing in one meal. Also look at sai krok Isan, a fermented sausage, and au pla, a freshwater fish curry. They are dishes whose ingredients and eating style differ, even within the same region.
Choosing a meal in Khon Kaen
When you eat som tam or larb, order sticky rice too. If you are not used to fermented flavours, first ask whether the som tam contains pla ra. On a day when you fancy fish rather than meat, look at au pla.
In Isan, sticky rice and fermented seasonings are used widely. The ways of building flavour vary too: som tam is made by pounding papaya, larb contains herbs and toasted rice powder, and the sausage is fermented rice and pork. We also introduce au pla, a local dish of Khon Kaen that uses freshwater fish.
Som tam, larb and sai krok Isan are eaten in many parts of Isan. Au pla is a dish presented as a local dish of Khon Kaen.
Pick a dish you fancy. Each guide explains the flavour and what to eat it with.
The crunch of papaya meets a sour and spicy dressing. Versions that use pla ra, a fermented fish seasoning, also bring a fermented aroma. Even the same som tam changes in flavour with the seasonings and chillies used.
Som Tam: flavour and how to eat it →
The sourness of lime and the aroma of herbs are joined by the richness of toasted rice powder. The seasoning is mixed evenly through the minced meat, so it is good to have a little at a time with sticky rice. The flavour also changes with the meat, whether pork, beef or duck.
Larb: flavour and how to eat it →
It is defined by the richness of pork and a sourness from fermentation. How sour it is depends on the degree of fermentation and how it is cooked. The raw chillies served with it can be hot, so try them separately, a little at a time.
Sai Krok Isan: flavour and how to eat it →It is a curry that adds heat and saltiness to freshwater fish. It gives you a different meal from a dish of crunchy vegetables such as som tam or a meat dish such as larb. Have it a little at a time with rice.
Au Pla: flavour and how to eat it →The place a fruit is famous for may not be the city where you buy it today. Check the season and flavour, then choose what you would like to try.
It is a crunchy, juicy fruit. The fresh fruit and nam taeng mo pan, blended with ice, are enjoyed for their different textures.
Watermelon: season, flavour and how to eat it →
Ripe papaya is a fruit in which you enjoy soft flesh. Unripe papaya is also used as an ingredient in dishes, so the texture differs from eating it as fresh fruit.
Papaya: season, flavour and how to eat it →
The sweetness and the firmness of the flesh differ with the variety and how ripe it is. It helps to tell apart bananas eaten when they ripen to yellow and bananas used in cooking.
Banana: season, flavour and how to eat it →
Ripe mango is soft and sweet. Some varieties of green mango are eaten for a texture different from ripe mango, so you do not need to assume that every green one is unripe.
Mango: season, flavour and how to eat it →Som tam, larb and sai krok Isan are eaten in many parts of Isan. Au pla is a dish presented as a local dish of Khon Kaen.
When you eat som tam or larb, order sticky rice too. If you are not used to fermented flavours, first ask whether the som tam contains pla ra. On a day when you fancy fish rather than meat, look at au pla.
If you would like to read more about the food and the regions behind it, these sources are worth a look. Ingredients and cooking methods can vary from one cook to the next.
