A traditional northeastern Thai fermented sausage made from pork and glass noodles, grilled until crispy on outside and juicy inside. Served with fresh cabbages, ginger, chilies, and red onions..
A additional northeastern Thai dish made with bamboo shoots and pork belly mixed with herbs, chili, and sticky rice flour, then wrapped and gently steamed until fragrant.
A fiery version of minced pork stir-fried made with DRIED CHILIES instead of fresh chilies, creating a deeper heat and bolder than regular Pad Kra Pao. Served with steamed rice and fried egg.