Fragrant, funky, and deeply delicious, Chef Su Hill's Sai Oua sausage recipe is based on the spicy Northern Thai sausage of her native Chiang Mai, Thailand. The sausages are very slowly grilled, served with fresh ginger, cilantro, peppers, and toasted peanuts. Light and aromatic kaffir lime, coriander, galangal, and lemongrass lift the fatty pork, creating something quite special, indeed.
Gaeng Hung Lay is an iconic plate of chicken stewed in herbs and spices. It’s a dish of tender, fatty pieces of chicken served with its rich and aromatic sauce to impress. This dish originally came to Northern Thailand via Myanmar, which has a lot of Indian influences in their cuisine. This is why there are a lot of spices in this recipe. If you like Indian food, you will like Gaeng Hung Lay.
This sautéed dish mixes chicken and cellophane noodles with cabbage, red and green onions, and tomatoes in a light garlic sauce.
Larb Khua is a sauté of minced pork with a family specialty spice, served with fresh herbs, steamed or sticky rice, and fresh vegetables. In Thailand, it is eaten either with rice or as a lettuce wrap with deep-fried pork rinds.
Full of flavor and aromatic, Khao Soi is a rich and creamy dish that combines chicken in a yellow curry broth with noodles. It is very popular in Chiang Mai and sold in most noodle shops throughout the city.