Cheap local food in Chiang Mai
Yen Ta Fo
Vibrant, flavoursome and dirt cheap. Around 40 baht for a bowl. A favourite of mine at the local market. Don’t be put off by the colour, as these pink noodles are absolutely delicious. The colour comes from fermented red bean curd, giving the soup a slightly sweet, tangy taste. I always found a bowl substantial enough to fill me up. The wonton on the top (khaep mu) — like a potato chip adds to its simplicity. A bowl of wondrous flavours that signifies Chiang Mai street food.
Gaeng Kiaw Wan
One of Thailand’s most famous dishes. A rich and creamy curry with coconut milk creating a perfect balance of spicy, sweet and savoury flavours. I find that it’s not as spicy as the red curry; it’s smoother and lighter. A well-balanced dish that always hits the spot. I especially enjoy it with chicken, and when eggplant is added. You don’t have to go to a fancy restaurant to experience its flavour, as buying from the local market is where the authenticity truly lies. Comforting, fragrant and irresistibly comforting. For just over $1 you can’t go wrong.
Kaew Tom Moo
A brown rice soup that doesn’t look like much, however, beneath the surface is a deeply flavorful broth infused with garlic, coriander and black pepper. I used to lean towards this early morning or late at night as it just slips down. It’s light, comforting and easy to digest. In a nut shell it’s a Thai rice soup made with tender pork and jasmine rice. Super cheap and delicious.
Taang Gua Pat Kai
Stir fried cucumber with egg, I prefer it with no meat, but you can have it with pork. The egg creates a soft, slightly creamy texture that balances with rich, earthy flavours. Healthy, fulfilling and another one of my favourites. Nice to make at home as it’s easy to prepare. It signifies how simple ingredients can result in something authentic and comforting. Always does the trick when feeling slightly peckish. Cheap as hell as well.
Kao Lao Nua
A delicious beef stew, which is often marinated with herbs and garlic. The tender slices of beef, usually grilled, give it a hint of smokiness. It’s rich, savoury and hearty. I like it with Thai fish balls(Look Chin Pla) as it adds to it’s authenticity. Always good when it’s a bit colder up in Chiang Mai. Full of explosive aromas. So damn good.
