Cooking in CHIANG-RAI andorra

What to Eat Chiang Rai:Courtesy of https://blog.takemetour.com/
12 Must-Try Food in Chiang Rai
Chiang Rai food has roots in the ancient Lanna Kingdom, which spanned much of Northern Thailand. So, it’s often called Lanna food too. Unlike the south of Thailand, where your tongue will surely burn, the food in Chiang Rai is more mildly spicy (with some exceptions). Here are the best not to miss for foodies in Chiang Rai:
1. Khao Soi Gai Nong (Coconut Curry Noodle Soup with Chicken Leg) – The classic favorite Chiang Rai food

You won’t want to miss this northern Thai specialty in Chiang Rai. The spicy coconut curry and tender meat of the chicken leg are just so good. Coupled with crunchy egg noodles and a dusting of coriander, and t he addicting combination is complete. Khao Soi also comes with a side serving of red onions, lime, and pickled cabbage. Also thinking of going temple-hopping and eating here for an awesome day out in Chiang Rai? Check out this trip with a local to make it happen! 2. Sai Ua (Northern Thai Sausage) – The Chiang Rai food to buy for your friends and family 3. Naem (Fermented Sour Sausage) – The next food souvenir to bring home Naem, sour sausage More of a fan of sour food instead? Then, Naem should be right up your alley. It’s usually made with ground pork, sometimes beef, along with garlic, chilies, salt, sugar, and glutinous sticky rice. The mixture is then left to ferment for about three to five days. Locals like to eat Naem raw, often with ginger, shallots, chilies, and spring onions. You can also eat it cooked, and stir-fried Naem with egg (pictured above) is definitely a must-try! 4. Nam Prik Ong (Tomato and Pork Chili Dip) – The appetizer you need to order Don’t let the fiery red look fool you! Usually, Nam Prik Ong is actually not so spicy at all. The chili tomato paste mixed with minced pork is also nicely sweet and a little sour. Eat it with pork crackling, and you probably can’t stop snacking on it! You can also use it as a dipping sauce for Sai Ua, Naem and vegetables. 5. Nam Prik Noom (Roasted Green Chili Dip) – The second appetizer to order This is the spicier alternative to Nam Prik Ong, and so worth trying! The green chili used in Nam Prik Noom is abundant in Northern Thailand. Usually, the chilis are pounded with garlic and shallots in a pestle and mortar, along with other seasonings such as palm sugar and fish sauce. It’s super tasty, so get some pork cracklings or sausages and dip in! 6. Larb Muang Moo (Northern-style Minced Pork Spicy Salad) – The unique twist on Larb to build your Thai taste pallette If Larb makes you think of the fresh sour and spicy pang of the Isan-style Larb (which is popular all over Thailand), then the northern-style Larb will be very different from what you’re used to. With Larb Muang Moo, you get a more subdued flavor with dried spices, and the pork blood in the sauce might not be for everyone. However, you can eat a version of it stir-fried and without pork blood called Larb Moo Kua. 7. Khanom Jeen Nam Ngiao (Spicy tomato soup with white noodle) – The unique soup in Chiang Rai to try at least once
Nam-ngew is the local food in the northern thailand.Spicy tomato soup with noodles, hot and spicy. It tastes a little bit spicy . It is also the original recipe of northern Thailand. 8. Gaeng Hung Lay (Northern Thai Pork Curry) – The Chiang Rai food locals love to cook at home
This can easily become comfort food in Chiang Rai. With the succulent large chunks of stewed pork and the rich spices and herbs in the curry. Also, fun fact: Gaeng Hung Lay was originally from Myanmar, which Chiang Rai borders, and the dish had Indian influences on it too. 9. Gaeng Kae Gai (Spicy Sesban Soup with Chicken) – The soup to feel some fire
Gaeng Kae Gai is a spicy and savory soup with chicken and vegetables. It’s also common to add yellow sesban flowers into the soup. Though it’s not the most memorable, if you’re looking to get your fill of proteins and vitamins, then this is a good choice. 10. Joi Yor Sod (Northern-style Fresh Spring Rolls) – The light finger food you need
Who doesn’t love some good old spring rolls? The locals in Chiang Rai also can’t get enough of them. Joi Yor Sod makes a super tasty finger food, and you’ll be finishing all the rolls before you know it. The pork, fresh vegetables, and rice noodle go just right with some good chili sauce. 11. Cha Pu Moo Yang (Grilled Pork Wrapped in Wild Betel Leaf) – The side dish to your Khao Soi
Here’s a little something different from your typical grilled pork, or moo yang, in Thailand. In Chiang Rai, you can also find the grilled pork wrapped in betel leaves. The leaves add another level of smoky aroma, and you have to dip it in the chili sauce like the locals for the best bites. If you’re looking for an appetizer or snack before a big meal, then Cha Phu Moo Yang should fit the bill! 12. Phulae Pineapple – The Chiang Rai Popsicle
Super sweet and juicy phulae pineapple

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