Khao soi
The dish most associated with the city: egg noodles in a rich, mildly spiced coconut curry broth, topped with a tangle of deep-fried crispy noodles, usually served with chicken or beef, alongside pickled mustard greens, shallots and a wedge of lime. Every neighbourhood has its own well-regarded khao soi shop, and quality varies a lot — it's worth trying more than one over a longer stay.
Sai ua
A Northern Thai herb sausage, packed with lemongrass, kaffir lime leaf, galangal and chilli paste, usually grilled and sold by the piece at markets. It's more aromatic and herbal than a typical Isaan-style sausage found elsewhere in Thailand.
Nam prik noom
A roasted green chilli dip, typically served with sticky rice and a plate of raw and steamed vegetables for scooping. It's smoky, mild-to-medium spicy, and one of the more approachable Northern Thai dishes for a first try.
Sticky rice (khao niaw)
Northern Thailand's staple starch, steamed in a woven bamboo basket and eaten by hand, rolled into a small ball to scoop up other dishes — a genuinely different eating style from the jasmine rice more common in the south and central regions.
Where to try them
See our where to eat guide for how the food scene differs by neighbourhood, or head to any local market — these dishes are market and street-food staples first, restaurant menu items second.