I am rubbish on road trips. I can’t drive, and I don’t like to read maps or mess around with GPS. I am good with the radio, but if it’s not Boston, or Led Zeppelin, or Rush, I will probably try to rush past your favorite song in pursuit of something from one of these three groups. My friend Karen (@karenblumberg) can tell you I’m rubbish on road trips, if you asked her (but she wouldn’t, because she’s loyal and kind and my best friend), but, for some reason, Chin (@chilipastetour) and Anne (@anneskitchen) are both willing to spend a whopping 6 days with me cooped up in a car!
In all seriousness though, it’s for a very good reason. We are going to be tasting Isaan, Chin’s home turf. Despite the huge popularity of Isaan food in Thailand — and its growing popularity abroad — Isaan as a region has yet to draw the kinds of tourist numbers that Northern Thailand and the South see. That boggles my mind, since its Laos- and Vietnam-influenced food — succulent meats on the grill, tart and spicy larbs (minced salads) thick with roasted rice kernels, som tum (grated salads) of every possible variation, eggs cooked in a pan with steamed pork sausage (kai kata) and sticky rice — are what a lot of Thai food lovers think of when they think of their favorite dishes. Why not go to the source?
Yet Isaan remains bewilderingly under-visited. Every national park and waterfall we visited had either just a handful of people or, in some dazzlingly lucky cases, was completely abandoned. Restaurants, if full, were full of locals. Hotels were populated with Thai tourists from somewhere close by. For travelers who want a slice of something truly “authentic”, an experience just like that of someone living right there where you are visiting, you really can do no better than Thailand’s northeast: the country’s most populous region, producing some of its most memorable food, yet still strangely underrated.
Our road trip started with a stop at Pak Chong, just a few hours’ drive from Bangkok but still seen as the gateway to Isaan. While there, we sampled the wares at the restaurant Mae Fai Pla Pow, where of course we had the namesake grilled fish which came stuffed with roasted eggplant and accompanied with a platterful of fresh vegetables served under a layer of ice cubes to keep them crunchy, plus six dipping sauces (nam jim).
These fabulous sauces (Thais are all about the sauce, after all) included a nam prik gapi (shrimp paste chili dip); a tart/spicy seafood dipping sauce; a sweet tamarind dipping sauce to go with the sadao (a bitter river herb) served alongside the fish; and a dipping sauce flavored liberally with the essence of mangda (giant water beetle). These big critters feature in a lot of Isaan cuisine, either pounded into chili dips, deep-fried whole, or steamed. The taste is heavily floral, slightly cucumber-y, and even a little sweet. It’s just one of many examples of Isaan ingenuity.
At the Pak Chong market the next morning, we indulged in a couple of kafae boran (old-fashioned Thai coffees), sweetened with condensed milk and accompanied by a couple of glasses of Chinese tea to cut the sugary flavor.
We also came across a “sticky rice” stall, where you get your pick of toppings — most porky and/or deep-fried — which are then plopped onto a handful of sticky rice and wrapped in a banana leaf to stay warm:
Later on, we hit Korat, where a lot of the Mon-style fermented rice noodles known as kanom jeen are made. In fact, we were lucky enough to reach “kanom jeen row”, an entire aisle of rice noodle vendors featuring highly-spiced curries — usually including nam prik (sweet peanut curry), nam ya pa (fish curry without coconut milk), and/or nam ya (fish curry) — complete with the requisite toppings like shredded banana blossom, fresh bean sprouts and sliced green beans set conveniently in front of stools to sit on.
I ended up choosing a mix of the sweet peanut curry and nam ya, topping it with a scattering of bean sprouts, sliced and blanched morning glory stems, and the julienned banana blossoms:
Another noodle dish we saw frequently on our table was the Vietnamese-inflected dish guay jab yuan (Vietnamese-style Chinese noodles), which, despite its name, employs a boatload of Thai flavor embodied in the sweetness of deep-fried shallots and an armload of dried spice. The best town for this dish by far was Ubon Ratchathani. However, the version we had at Mukdahan was more photogenic.
Of course, no trip to Isaan is complete without a sampling of each town’s best som tum. Whatever your views on the fermented Thai fish known as pla rah, every som tum we had felt like som tum as it is meant to be: fresh, juicy, and heavy with the deep bass note pungency of salty fish. Just about every street side vendor we encountered proved adept with the mortar and pestle, and every variation was available to us, including green banana leavened with yellow Thai eggplant and the standard green papaya. But one of our favorites was a version made with cucumber and tomato:
One of my favorite things about Isaan was the seasonality of the ingredients and the immediacy (read: simplicity) of the cooking. Many of the things we ate were foraged from nearby. In fact, taking a walk through the woods with Chin involved a “Hunger Games”-like cataloguing of all the plants and leaves that were edible (note: a lot of this stuff is edible). One great meal involved buying mountain mushrooms from a roadside vendor who had just plucked them from a hillside 5 km away that morning:
A few minutes later, those mushrooms were being cooked at a roadside stall down the road, replete with chilies, a bit of pla rah juice, and herbs gathered by Chin from the nearby forest:
The best meal, though, was cooked by Chin’s parents who — amazingly — set up a makeshift outdoor kitchen over the course of three days expressly for our visit! It was a lesson in real Isaan cooking: food seasoned with pla rah, fish sauce, and salt, cooked simply over two charcoal braziers, with many of the ingredients — down to the mushrooms, peppercorns, fruits and herbs — gathered from the backyard. We ended up with a gargantuan Isaan feast, featuring shredded bamboo shoot salad with chilies and toasted rice kernels, sliced pork with rice vermicelli and a scattering of fresh herbs, a quick and tasty soup of locally reared chicken thick with fresh dill, a larb of chicken skin and livers, grilled pork belly, steamed mushrooms dipped in a chili-flecked fish sauce … I am sure I am forgetting something. It was a dizzying array of great food.
Let’s focus on that great bamboo shoot salad (soup naw mai, one of my very favorite Isaan dishes) again:
The meal encompassed everything I’ve come to learn about Isaan: the generosity, the hospitality, and of course, the great, fresh, seasonal produce cooked simply and flavored with only a handful of different seasonings. I may be ruined for every other kind of food for a while now.