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The glimpses of simple and natural lifestyle of the people of the Northeast region and their local wisdom are evident in all the ways including cooking and eating. Meat is often rare in the villages but there is an abundance of fresh water fish and shrimp, which are the principal source of protein. The way they are cooked with herbs and spices has been passed on from generations as a way to preserve the food.
Sticky rice is the staple diet eaten with several dishes. The same applies for both the northern Thailand and Laos which influences their food in variety of dishes. Northeasterners like their food which is highly seasoned both in taste as well as aroma from the herbs, with many dishes featuring fiery chilies. The local specialties include Som Tam (green papaya salad), Kai yang (grilled chicken), and Lap (meat spicy salad), with Pla Ra or Thai anchovy. The main feature is in giving the dishes an exotic I-San taste.
The unique combination of Thai and Laos makes Northeastern food a favorite to people of all regions. So it is not very difficult to find the dishes like Som Tam no matter where ever you are in the country. Each dish shows that the culinary excellence with the use of simple natural resources like fish and shrimps caught from the river and herbs and vegetables collected from the garden. The enthusiastic use of fresh vegetables, herbs and spices make I-San food not only tasty but also healthy.
