Chiang Mai isn’t just a city of misty mountains, ancient temples, and serene landscapes—it’s also a culinary capital. Northern Thai cuisine, known locally as Lanna food, offers a rich and flavorful experience that’s distinct from the more widely known Central Thai dishes like Pad Thai or Green Curry. The food in Chiang Mai is heartier, spicier, and heavily influenced by neighboring Myanmar, Laos, and China. If you’re planning a trip to Chiang Mai, diving into the local food scene is a must—and this guide will help you know exactly what to try.
1. Khao Soi – The Iconic Chiang Mai Curry Noodle
No trip to Chiang Mai is complete without tasting Khao Soi, the city’s most famous dish. This creamy coconut curry noodle soup is a symphony of flavors—rich, savory, spicy, and slightly sweet. It typically comes with egg noodles, tender pieces of chicken or beef, and is topped with crispy fried noodles for crunch.
You’ll often find pickled mustard greens, shallots, and a wedge of lime served on the side—don’t skip them; they’re there to balance the dish. Whether you try it at a local market or in a high-end restaurant, Khao Soi is unforgettable.
Where to try:
- Khao Soi Mae Sai
- Khao Soi Khun Yai (Grandma’s Khao Soi)
- Khao Soi Nimman
2. Sai Oua – Northern Thai Sausage
Sai Oua (or Sai Ua) is a fragrant, spicy sausage that perfectly captures the essence of Northern Thai flavors. Made with minced pork, lemongrass, kaffir lime leaves, chili, and galangal, this sausage is grilled and served in thick slices.
It’s commonly eaten with sticky rice or as part of a platter with fresh vegetables and chili dips. The herbs pack a punch, and the texture is satisfyingly chewy.
Insider Tip: Try buying some from a local market and enjoy it as a picnic snack while exploring Chiang Mai’s old town or a nearby temple.
3. Nam Prik Ong & Nam Prik Noom – Chili Dips of the North
Northern Thai cuisine is all about bold, earthy flavors, and nothing represents that better than Nam Prik—a range of chili dips.
- Nam Prik Ong is a tomato-based chili dip with minced pork, garlic, and chilies—think of it as a spicy Thai-style ragu.
- Nam Prik Noom is made from grilled green chilies, shallots, and garlic, pounded into a smoky, slightly sweet dip.
Both are served with fresh and steamed vegetables, boiled eggs, or sticky rice. They’re staples in every local home and worth trying for a truly authentic experience.
4. Gaeng Hang Lay – Burmese-Inspired Pork Curry
Chiang Mai’s proximity to Myanmar has left its mark on the region’s cuisine. Gaeng Hang Lay is a beautiful Burmese-style curry made with pork belly, garlic, ginger, tamarind, and spices.
It’s not as creamy as coconut-based curries from the south but is rich and aromatic. The curry is often slow-cooked until the pork becomes melt-in-your-mouth tender. Slightly sweet and tangy, it pairs beautifully with plain or sticky rice.
This dish is particularly popular during special occasions and Lanna festivals, but many restaurants offer it year-round.
5. Khanom Jeen Nam Ngiao – Spicy Rice Noodles
This is a beloved Northern noodle dish that’s hearty and complex. Khanom Jeen Nam Ngiao features thin fermented rice noodles topped with a spicy tomato-based broth, often including pork ribs or minced meat, and occasionally cubes of congealed pig’s blood (don’t worry—this is optional at many places).
The dish is layered with flavor—sour from tomatoes, spicy from chili, and umami from fermented soybeans. It’s definitely one for adventurous eaters looking for something truly regional.
6. Larb Kua – Spicy Minced Meat Salad (Northern Style)
Unlike the more sour, herbaceous larb from Isaan in northeastern Thailand, Northern larb (especially Larb Kua) is richer, often made with minced pork or beef, and heavily seasoned with dried spices like cumin, cinnamon, and star anise. It can also include offal for added depth and is typically eaten with sticky rice and herbs.
Vegetarian? Some restaurants offer a mushroom-based version that’s equally flavorful.
7. Sticky Rice Everything!
Northern Thais eat sticky rice (khao niao) with nearly every meal. It’s served in small woven bamboo baskets and eaten with the hands by forming small balls to scoop up curries, chili dips, or grilled meat.
In Chiang Mai, sticky rice also stars in desserts like:
- Mango Sticky Rice (Khao Niao Mamuang) – best when mangoes are in season (March–June)
- Black Sticky Rice Pudding – often sweetened with coconut milk and palm sugar
8. Local Sweets and Snacks
Chiang Mai’s markets and night bazaars are a paradise for snack lovers. Try:
- Khanom Krok – tiny coconut-rice pancakes, crispy outside and creamy inside
- Thua Thong – sweet mung bean paste wrapped in banana leaves
- Fried bananas (Gluay Tod) – often lightly battered and dusted with sesame seeds
These sweet treats are best enjoyed fresh and warm from the street vendors.
9. Where to Eat in Chiang Mai
You don’t need to spend a fortune to eat well in Chiang Mai. Some of the most delicious food is found in humble spots or night markets.
Recommended places:
- Chang Phuak Gate Night Market (North Gate) – cheap, authentic, and buzzing
- Warorot Market – great for morning snacks and local produce
- Nimman Road – for trendier cafes and fusion takes on Lanna cuisine
- Huen Phen – a traditional restaurant popular with both locals and tourists
Don’t forget to also check out local cooking classes where you can learn to make these dishes yourself!
10. Final Thoughts
Chiang Mai’s cuisine reflects its history, geography, and community. It’s hearty, humble, and layered with stories passed down through generations. Whether you’re biting into a spicy Sai Oua sausage, scooping up smoky Nam Prik Noom, or slurping a bowl of Khao Soi on a rainy afternoon, every meal is an invitation into the heart of the North.
So pack your appetite—and a bit of courage—and let Chiang Mai’s culinary treasures guide your journey.