Northern Thai recipes: A journey through mountains and traditions

InFusion
Nov 11
2 min read

Updated: Nov 14

Northern Thai recipes featuring Khao Soi, Chiang Mai sausage, and Hungley curry, authentic regional Thai cuisine. — Northern Thai recipes, an authentic and aromatic cuisine shaped by mountains and traditions.

Exploring the flavours of Northern Thailand

Northern Thailand captivates visitors with its mountain landscapes and unique gastronomy. Influenced by neighbouring Myanmar, Laos, and China, Northern Thai cuisine is distinct from the rest of the country. Dishes are less sweet, coconut milk is rarely used, and flavours rely on fresh herbs, broths, and the subtle balance of saltiness and spice.

In our book Northern Thai Recipes, you will discover fifty authentic dishes from Chiang Mai, Chiang Rai, Mae Hong Son, and Sukhothai. Each recipe was collected directly from local families and markets to preserve the true spirit of this regional cuisine, deeply rooted in mountain traditions.

Iconic Northern dishes

The Miang Kham (wild betel leaf bites) are among the most typical Northern appetisers, served as flavour-packed finger food during festive meals. The Hungley curry, rich in spices and caramelised notes, reflects the encounter between Burmese heritage and Thai craftsmanship. The fiery Jungle Curry is prepared without coconut milk. The Chiang Mai Sausage, made with herbs, chilli, and galangal, is best enjoyed grilled with sticky rice. And of course, Khao Soi, the famous curry noodle soup, remains the signature dish of Northern Thailand.

Go further: Thai cuisine and cooking classes

Would you like to learn how to prepare these dishes and many more? Join our private Thai cooking classes on Koh Samui, where you’ll cook authentic regional recipes with local chefs. Discover all our programmes here: Thai Cooking Classes on Koh Samui.

Learn more about Northern Thai cuisine

This book and its recipes continue the exploration started in our article The cuisines of Northern Thailand: Between mountains, tea and traditions, which delves into Burmese influences, regional ingredients, and the tea culture of Mae Salong.

Find these recipes in our book

These dishes are extracted from our cookbook “Recipes from the North”, featuring fifty traditional recipes from the mountains of Chiang Mai to the loop of Mae Hong Son. Part of our InFusion Cooking Classes Koh Samui collection.

It is the second volume in our series dedicated to the regional cuisines of Thailand: