Explore Chiang Mai & Lanna / Street Eats vs. Creative Thai Cuisine

Text & Photography by Chen Yu’an | Partnered with Tourism Authority of Thailand

Northern Thai cuisine stands apart from central Bangkok-style, with its bold use of spices and herbs creating unique flavors. Don’t miss local staples like Chiang Mai noodles, Chiang Mai sausage, and green chilies. Corner street-side congee and youtiao (Chinese crullers) are also exceptional. For scenic views and creative dining, riverside and old town areas host stylish restaurants waiting to welcome you.

Sausage. Pork Skin. Chiang Mai Noodles.
Chiang Mai sausage (Sai-oua) and Chiang Mai noodles (Khao Soi) are iconic local street foods. The sausage is packed with aromatic spices—lemongrass, kaffir lime leaves, garlic, shallots, and chili—mixed with pork. When chewed, these spices blend harmoniously with the meat, balanced perfectly. Paired with crisp cabbage, it’s irresistible.

At first glance, Chiang Mai noodles’ rich curry broth might seem heavy, but both the soup and noodles are refreshing. The fried noodles are just a garnish, complementing the yellow egg noodles in the broth for layered texture. Add pickled mustard greens and shallots, then slurp down the spicy bowl—it’s thoroughly satisfying. Each bowl costs around 30–40 THB, cheap and filling.

As for fried pork skin, its popularity is such that nearly every visitor from across Thailand buys a bag. Chiang Mai’s version comes in two types: fattier pieces curl into crispy rolls like breadworms, while straighter strips resemble shrimp chips and are leaner. Always eat it with green chili sauce—a blend of roasted green chilies, garlic, fish sauce, and more mashed into a paste. Paired with the crunchy pork skin, it’s crispy, spicy, and utterly addictive.

Congee and porridge are different; breakfast coffee with youtiao is the ultimate combo.
Porridge or congee isn’t special for Taiwanese used to plain rice porridge with side dishes, but in Thailand, specifying jok (porridge) or Khoa dom (congee) is crucial—the results differ vastly.

Thai-style porridge resembles Cantonese congee, thick and smooth with no visible grains, while congee is akin to Taiwan’s savory porridge, with distinct rice grains. Near Chiang Mai Old Town’s north gate, a legendary porridge shop offers both with toppings like fish, chicken, pork, or kidney. Congee is sprinkled with shredded preserved radish and scallions before serving; porridge gets fried rice noodles, scallions, and ginger. The rice absorbs the broth’s umami, elevated by scallion fragrance—every bite is delicious.

Bowls cost around 25–50 THB. For extra nutrition, add an egg or order steamed buns or shumai. Peak hours see steady crowds, and a vendor outside sells grilled sticky rice with coconut milk for 2 THB each—a lightly sweet snack balancing the porridge’s saltiness.

Another recommended street snack is youtiao. Thai versions are smaller, about middle-finger length, thick-fried with a doughy chew, similar to Malaysian youtiao served with bak kut teh but less deeply fried. Some vendors offer pale green pandan leaf dip or fine sugar, but most Thais pair theirs with hot, sweet coffee, dipping the youtiao in. Youtiao and coffee? Sounds odd, but Spain has churros with hot chocolate for breakfast, right?!