We get it. Your neighbourhood Thai takeout spot really is that good. They even give you some complementary sticky rice when you order – a reward for years of customer loyalty. We’ve all been there. With its sour lemongrass-spiked soups, rich coconut-enhanced curries, and sweet-spicy noodles, Thai cooking is great even in its most familiar forms.
Eating Thai food in Thailand, though? Let’s just say that your delivery pad Thai might lose some of its zing when you realize that dish’s full potential. And if you’re already hungrily scanning travel websites in search of the best Pad Thai ever, it’s pretty hard to beat these other regional specialties:
Sai Krok Isan Sausage.
Spicy, sour, and slightly sweet, this fermented pork sausage of the Northeast region of the country manages to cram as many of the signifiers of Thai cooking into one delectable tube of meat as it possibly can. Northern Thailand produces a wide variety of fermented sausage, and you’ll be wise to try as many as possible.