Northeastern shared dishes
The cuisine of Northeastern Thailand generally feature dishes similar to those found in Laos, as Isan people historically have close ties with Lao culture and speak a language that is generally mutually intelligible with the Lao language.
Kai yang - marinated, grilled chicken.
Kai yang (Thai: ไก่ย่าง, pronounced [kàj jâ]) or ping gai )is a dish originating from the Lao people of Laos and Isan, but it is commonly eaten throughout Thailand as well, where it has become immensely popular. The dish is a common staple of street markets and readily available at all times. Being a typical Laotian/Isan dish, it is often paired with som tam/tam mak hoong and sticky rice (Thai/Isan: ข้าวเหนียว;). It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian jaew bong.
In Thailand there are also many famous Thai Muslim varieties of kai yang.
Khao niao - Glutinous rice is eaten as a staple food both in the Northeast as in the North of Thailand; it is traditionally steamed.
Lap - a traditional Lao salad containing meat, onions, chillies, roasted rice powder and garnished with mint.
Lab is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce, lime juice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (khao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice as is customary in Laos and Isan. There is also a variant from Northern Thailand which does not use lime or fish sauce, but rather other local condiments for flavor and seasoning. "Larb pla" (Thai: ลาบปลา) is one kind of larb which made of minced fish mixed with spices. There is a kind of larb called lu (Thai: หลู้) which is made of minced raw beef mixed with blood, bile and spices. Lu is usually eaten with vegetables and often served with beer or the local moonshine called lao khao.
Nam chim chaeo
Nam chim chaeo - is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar
and black roasted rice flour. It is often served as a dip with mu yang (Thai: หมูย่าง, grilled pork).
Nam tok - made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.
Som tam - grated papaya salad, pounded with a mortar and pestle, similar to the Laos Tam mak hoong. There are three main variations: som tam pu (Thai: ส้มตำปู) with salted black crab, and som tam thai (Thai: ส้มตำไทย) with peanuts, dried shrimp and palm sugar and som tam pla ra (Thai: ส้มตำปลาร้า) from the north eastern part of Thailand (Isan), with salted gourami fish, white eggplants, fish sauce and long beans. Som tam is usually eaten with sticky rice but a popular variation is to serve it with khanom chin (rice noodles) instead.
Suea rong hai
Suea rong hai - grilled beef brisket.
Tom saep - Northeastern-style hot & sour soup.