Street FoodChiang Mai · 3 stops
Curry noodles, tomato broth, then the dry warmth of laab khua: three ways into northern Thai cooking. Spread the bowls and the final meal across your day, or share modest orders. These stops cross different neighbourhoods; use a ride when it makes the route easier. Dishes below are suggested orders. Check current menus and hours.
Follow the suggested order, at your own pace.
2 of 3 stops available to save in Google Maps. Use the directions below for the remaining stops.
29/1 Ratchaphruek Road, Chang Phueak
A note from Leo Park
At Mae Sai, compare the soft noodles beneath the broth with the fried strands above it. Keep the first few mouthfuls simple before adding the offered condiments. A small bowl leaves more room for the very different noodle stop that follows.
Let a few fried noodles soften in the curry while keeping others crisp. The contrast is the point of this bowl.
Unit 19, Siri Wattana Market, 193 Chang Phueak Road
A note from Leo Park
Look for Nam Ngiao Yong at Siri Wattana Market. This is the tomato-and-pork chapter, with a sharper broth than the coconut curry at the first stop. Ask about the toppings, including blood curd, before choosing your bowl.
Try the broth with a plain strand of rice noodle, then with pork. Notice the tomato rather than expecting another khao soi.
112 Ratchamanka Road
A note from Leo Park
Make Huen Phen a later seated meal in the old city. Order the cooked northern laab with rice and ask which vegetable accompaniment is available. Comparing a dry, spiced dish with the earlier soups gives the route a useful ending.
Laab khua is cooked and warmly spiced. Pair a little with rice before adding anything sharp or hot.
Places change. Check current hours before a special detour.
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