8 foods to try in Chiang Mai
1. Eat soi
Chiang Mai’s signature dish: A rich, coconut-based curry broth topped the egg noodles, slow cooked chicken or beef, crispy noodles and lime squeeze. Eat Soi Khun Yai is known for the taste of its deep, smoke color.
2. Sai
This coarse-grield sausage is a northern Thai required, made with minced pork, lemongrass, lime leaves, gallings and fierce chillies. Slightly Tangy, try it chopped as a snack in the Warorot Market, or grilled it completely in tong templates.
3. Name Prik Ong
A chunky reception that adds minced pork, fermented soybean paste, garlic, tomatoes and dried pepper. The crisp is served with vegetarian and sticky rice, you will spot it between the array of dips in Hyun Fen or in SP chicken for your roasted bird.
4. Crispy pork belly
Locally known as Moo Crow, this lunchtime preferred is the opposite: melting layers of juicy pork under a banged crisp skin. Neng’s clapot with rice, slowly roasted in soil oven in pork and a rich pork bone broth.
5. Kho Niav Mamuang
Mango Sticky Rice is popular throughout Thailand, but Chiang Mai’s cooler climate brings a special fragrance to her name Dock Mai Mango. Try Mango Tango near the night market, or Mai Ver Fruit Shop for a sweet end for the market Rambal.
6. Kho kh ko moo
Breased Pork leg on rice is not unique to Chiang Mai, but the Chang Fuac Night Market has a cult after thanks to the city’s ‘Cowgirl Hat Lady’. His tender pork is served with spicy mustard greens and a soft boiled eggs over rice.
7. Water buffalo larb
Larb is a head in Thailand, but the version of Chiang Mai is more charming than sour and uses water buffalo for a bold, soulful character. Blood, bile or offal can also be added for depth. The courageous eaters should be the head of larger tons.
8. Bread glue
A Thai-Muslim favorite found in night stalls across the city, these crisp-fried bread is filled with bananas and dripping with thick milk. Look at the flour flip and on Rotte Pa Day, near the Fay Gate.
