Most northern dishes are generally milder than those of others regions and patterned by Burmese influence. Rice is always the main dish, with curries being secondary to the meal, but the northern people prefer Khao Nieo, a steamed glutinous rice, kneaded into small balls and used to soak up sauces and dips.
Kaeng Hang Le, is a spicy pork curry that relies on ginger, tamarind, and turmeric.
Khao Soi, a curry of egg noodles and meat that also originated in Burma, is heavily laced with coconut cream, and served with spring onions, pickled cabbage and slices of lime.
Miang (tea leaves) is also Burmese and is eaten as an hors d'oeuvre.
Nam Phrik Ong, another delectable accompaniment, is a northern-style chilli-dip served with dried shredded pork and freshly cooked vegetables.
The Exclusive method for serving northern food is on a Khan Toke (small circular table). It is normally set up in lavish surroundings. Diners sit on the floor around the table and help themselves to assorted dishes, perhaps a minced meat dish seasoned with chilli, a salad and numerous sauces.
- Bangkok Tourist Bureau
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