Food from Thailand's poorest and most fiery region — sticky rice, fermented fish, grilled meats and relentless chilli.
Isaan (northeast Thailand) uses sticky rice instead of jasmine; favours fermented fish sauce (pla ra) over regular fish sauce; much spicier than central Thai food.
Som Tum (papaya salad), Larb (minced meat salad), Gai Yang (grilled chicken) eaten together with sticky rice — the Isaan meal.
A pungent fermented fish paste that divides opinion — authentic Isaan cooking uses it liberally; many Bangkok Isaan restaurants tone it down for central Thai palates.
Isaan restaurants are everywhere in Bangkok — often marked with signage showing sticky rice baskets; On Nut and Thonglor have excellent Isaan shophouses.
Ask specifically for "mai sai pla ra" (without fermented fish) if easing in, and confirm spice level clearly — Isaan food's default heat surprises many first-time diners.
Genuinely inexpensive by Bangkok standards — most dishes run 40–100 THB, making a full Isaan spread for two often cheaper than a single dish elsewhere in the city.