Text & Photography / Chen Yu’an 'Collaborating Organization / Tourism Authority of Thailand
Northern Thai cuisine differs from Bangkok’s central fare, featuring generous use of spices and herbs that create a distinctive flavor. Must-tries include local Chiang Mai noodles, Chiang Mai sausages, and green chilies. Street-corner savory congee and crispy fried dough sticks are also exceptional. For scenic views and creative dining, riverside and old town areas offer stylish restaurants to enjoy.
Chiang Mai sausages and fried pork skin are traditional northern Thai snacks.
Sausages. Pork Skin. Chiang Mai Noodles
Chiang Mai sausages (Sai-oua) and Chiang Mai noodles (Khao Soi) are iconic local snacks. The sausages are packed with aromatic spices like lemongrass, kaffir lime leaves, garlic, shallots, and chili, all blended with minced pork. These spices create a balanced, savory flavor when chewed. Paired with crisp shredded cabbage, they’re irresistible.
At first glance, Chiang Mai noodles’ rich curry broth may seem greasy and unappetizing, but the soup and noodles are actually refreshing. The fried noodles are just a garnish, complementing the yellow egg noodles in the broth for layered textures. Add pickled vegetables and shallots, then slurp down the spicy bowl—it’s incredibly 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 fried pork skin comes in two types: fattier pieces curl into crispy, breadworm-like rolls, while straighter, shrimp-cracker-like strips are leaner. Always eat pork skin with green chili sauce—a paste made by roasting green chilies with garlic, fish sauce, and other seasonings. The combo of crispy skin, sauce, and bold flavors is guaranteed to delight.
When visiting Chiang Mai, don’t miss its delicious traditional noodles.
Congee and porridge are different; breakfast coffee with fried dough sticks is the ultimate combo.
To Taiwanese accustomed to plain congee with side dishes, porridge or congee might seem unremarkable. But in Thailand, ordering jok (porridge) or Khoa dom (congee) requires specifying your choice—otherwise, the “form” served will differ greatly.
Thai-style congee resembles Cantonese congee, thick and porridge-like with no visible rice grains, while congee is more like Taiwan’s savory porridge, with distinct rice grains. Near Chiang Mai’s Old City north gate, an old-school congee shop lets you choose toppings like fish, chicken, pork, or kidney for either option. Before serving, chopped preserved radish and scallions top the congee, while fried rice vermicelli, scallions, and ginger garnish the porridge. The rice absorbs the broth’s umami, elevated by the aroma of scallions—every bite is delicious.
Bowls of congee or porridge cost around 25–50 THB. For extra nutrition, add an egg, steamed buns, or shumai. The place is bustling during mealtimes, with street vendors outside selling grilled sticky rice with coconut milk (2 THB each)—a lightly sweet snack that balances the congee’s saltiness.
Another recommended street snack is fried dough sticks. Thai versions are shorter, about middle-finger length, thicker, and have a slightly chewy, dough-like texture—similar to Malaysian ones served with bak kut teh but less deeply fried. Some vendors offer light green pandan leaf sauce or fine sugar for dipping, but most Thais pair them with a sweet hot coffee, dipping the sticks in. Coffee and dough sticks might sound odd, but isn’t Spain’s churro-and-hot-chocolate breakfast combo just as unconventional?!
A Chiang Mai Old Town classic congee shop.
The congee shop serves traditional meals and boasts a nostalgic decor.
Thai-style congee, resembling Cantonese congee, with fried rice vermicelli for texture.
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