Recipes from Isan

This book is the second volume in a series dedicated to the regional cuisines of Thailand. It follows the book on Southern Thai cuisine and will be followed by a new volume on Northern cuisine. We launched this collection to showcase the creativity of Thailand’s diverse culinary traditions, giving you a taste of dishes that are rarely found in restaurants and sharing the wonders of Thai gastronomy with as many people as possible.
 
Let us begin with a few words about Isan. Located in the northeast of Thailand, Isan is a land of contrasts. The largest region in the country, it is also the least densely populated, and its links with the rest of Thailand remain limited, except for the main route between Bangkok and Nong Khai. It is a mostly rural area where traditions are deeply rooted.
 
The cuisine of Isan has remained close to the original foundations of Thai cooking. It is characterised by simple yet flavourful dishes based on salads, soups and the essential sticky rice, a staple of many local meals.
 
The influence of the Mekong River is also felt in this cuisine, with a strong presence of freshwater fish, sometimes consumed in fermented form.
 
Isan shares many cultural and historical ties with Laos, and the Lao language is widely spoken. This geographical and linguistic proximity is reflected in the food, notably through spicy dishes based on sticky rice and the iconic green papaya salads, which are staples of both Isan and Lao cuisine.
 
The cuisine of Isan also resonates with that of Cambodia, particularly in the use of sticky rice, freshwater fish, and aromatic herbs such as lemongrass and galangal. The famous fermented fish sauce, pla ra, is another emblematic element of this richly flavoured cuisine.
 
All these influences give Isan cuisine a unique character, both traditional and creative. Come with us, we invite you to discover the vibrant and flavourful world of Isan cooking!