The quick answer
Chiang Mai food is northern Thai (Lanna) cooking. It relies on herbs, dried spices, chilli dips and sticky rice, with influences from Myanmar, Laos and Yunnan.
Start with a bowl of khao soi at lunch, then have a market snack of sai oua and nam prik noom with sticky rice. In the evening, try a night market around the Old City gates.
Compared with Bangkok, the food here uses less coconut milk and sugar and more smoky, bitter and herbal flavours. Sticky rice is eaten with most meals, and many dishes you rarely find in central Thailand are everyday food here.
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Get FeedMii free10 dishes to try in Chiang Mai
Prices are typical for markets and local shops in 2026 where a source gave one.
Khao Soi
Egg noodles in a coconut curry broth, topped with a nest of deep-fried crispy noodles. The usual sides are pickled mustard greens, shallots and lime.
How to eat it: Squeeze in the lime and stir in the pickles and shallots before you start; most shops let you choose chicken, beef or pork.
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Sai Oua
A grilled pork sausage made with red curry paste, lemongrass, kaffir lime leaf and herbs.
How to eat it: Buy it by the piece at markets and eat it with sticky rice, fresh ginger and chilli dip.
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Nam Prik Noom
Grilled young green chillies, shallots and garlic pounded into a smoky, chunky dip. It usually contains fish sauce.
How to eat it: Scoop it up with sticky rice, steamed vegetables or crispy pork skin (kaeb moo).
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Nam Prik Ong
A red, mildly spicy dip of minced pork and tomato cooked with chilli paste. It is a little like a Lanna bolognese.
How to eat it: A good first dip if you're unsure about spice; eat it with raw cucumber, cabbage and sticky rice.
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Gaeng Hang Lay
A slow-cooked pork curry with Burmese influence, flavoured with ginger, tamarind and garlic. It has no coconut milk and is rich rather than hot.
How to eat it: Order it as a shared dish with rice at northern Thai restaurants or market curry stalls.
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Khanom Jeen Nam Ngiao
Fermented rice noodles in a tangy tomato and pork broth flavoured with dried kapok flowers and fermented soybean. It is often served with pork ribs and blood tofu.
How to eat it: Add herbs, bean sprouts and pickled cabbage from the free side plate; it is a breakfast and lunch dish.
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Larb Khua
Northern larb is stir-fried with a dry spice mix (phrik lap) that includes cumin, cloves and cinnamon. It tastes quite different from the lime-sour Isan larb found in Bangkok.
How to eat it: Ask for 'larb khua' (cooked) rather than 'larb dib' (raw) and eat it with sticky rice and fresh herbs.
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Kaeb Moo
Deep-fried pork skin, puffed and crunchy. It is sold in bags at markets across the north.
How to eat it: Pair it with nam prik noom, the classic Chiang Mai combination.
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Khao Kha Moo
Pork leg simmered in soy sauce and five-spice, sliced over rice with pickled greens, egg and a chilli-vinegar sauce.
How to eat it: Try it in the evening at the Chang Phueak (North) Gate night market.
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Tam Khanun
Boiled young jackfruit pounded with chilli paste and minced pork. The result is a savoury, spicy mash rather than a fresh salad.
How to eat it: Look for it at northern Thai restaurants and eat it with sticky rice and pork cracklings.
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9 places worth the trip
Michelin Bib Gourmand noodle shops, a famous night-market stall and the markets locals use.
Khao Soi Mae Sai
Chang PhueakA khao soi shop on Michelin's 2026 Bib Gourmand list for Chiang Mai.
- Order
- Khao soi, choosing your meat topping
- Tip
- 29/1 Ratchaphruek Rd; Mon–Sat 08:00–16:00, closed Sun; cash only.
Huen Muan Jai
Chang PhueakA northern Thai restaurant on Michelin's 2026 Bib Gourmand list, a good place to try several Lanna dishes in one meal.
- Order
- Galangal chilli dip with steamed mushrooms; spicy vegetable soup with snakehead fish
- Tip
- 24 Ratchaphruek Rd; 11:00–21:00, closed Wed; book on +66 98 261 8029.
Sanpakoi Kanomjeen
Chang Moi (Thongkam Market)A khanom jeen stall open since 1977 and on Michelin's 2026 Bib Gourmand list.
- Order
- Nam lo (mixed pork and chicken curry) with khanom jeen; nam ngiao
- Tip
- Thongkam Market, 11 Soi Thasatoi; Mon–Sat 11:00–23:00; cash only, free side vegetables.
Nam Ngiao Yong
Chang Phueak (Siri Wattana Market)A market stall in the Michelin Guide that specialises in khanom jeen nam ngiao.
- Order
- Khanom jeen nam ngiao with pork ribs
- Tip
- Unit 19, Siri Wattana Market, 193 Chang Phueak Rd; daily 08:00–17:30; cash only, limited seating.
Huan Soontaree
Pa Tan (Ping River)A riverside northern Thai restaurant on Michelin's 2026 Bib Gourmand list.
- Order
- Boneless murrel fish stuffed with pork; northern sausage
- Tip
- 208 Pa Tan Rd; Mon–Sat 16:30–23:00, closed Sun; book on +66 83 860 8196.
Khao Kha Moo Chang Phueak (Cowboy Hat Lady)
Chang Phueak GateA night-market stall selling one dish, braised pork leg on rice; it became widely known after Anthony Bourdain ate there in 2014.
- Order
- Khao kha moo
- Tip
- Chang Phueak Gate night market; evenings from about 17:00–18:00. Hours are unofficial, so expect changes.
Warorot Market (Kad Luang)
Chang MoiChiang Mai's main daytime market, where locals buy northern snacks to take away.
- Order
- Sai oua, nam prik noom, nam prik ong, kaeb moo
- Tip
- Wichayanon Rd; daily, roughly early morning to 6 pm; go in the morning, as stalls close when sold out.
Chiang Mai Gate Night Market
Old City south gateAn evening street-food market outside the Old City's southern gate.
- Order
- Khao soi, khao kha moo, curry over rice, grilled chicken with sticky rice
- Tip
- Stalls from about 18:00 to midnight; cash only; busiest early evening.
Sunday Walking Street
Old City (Ratchadamnoen Rd)A Sunday market about 1 km long, from Tha Phae Gate to Wat Phra Singh, with food courts in the temple grounds along the route.
- Order
- Sai oua, khao soi, khanom jeen, grilled skewers
- Tip
- Sundays from about 16:00 to 22:30; everything stops for the national anthem at 18:00.
Places checked as of October 23, 2026. Opening hours change, so check before you go.
Tips for eating in Chiang Mai
- Many of the best stalls are cash only, so carry small notes.
- Noodle and khanom jeen shops often open early and close in the afternoon or when they sell out.
- Ask for 'mai phet' (not spicy) if you're unsure; nam prik noom and larb khua can be very hot.
- Order 'larb khua' (cooked) instead of raw larb (larb dib) to avoid raw meat or blood.
- Check opening days before you go: several Michelin-listed shops close on Sundays or one weekday.
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Download FeedMii freeFrequently asked questions
What food is Chiang Mai famous for?
Khao soi (curry noodle soup), sai oua (herb sausage), nam prik noom (green chilli dip) with pork cracklings, gaeng hang lay (pork curry) and khanom jeen nam ngiao (noodles in tomato pork broth).
Where can I eat khao soi in Chiang Mai?
Khao Soi Mae Sai on Ratchaphruek Road is on Michelin's 2026 Bib Gourmand list. It opens Monday to Saturday, 08:00–16:00. Night markets at the Old City gates also have khao soi stalls, usually for about 50–70 ฿.
Is Chiang Mai food spicy?
Some of it is. Chilli dips and northern larb can be very hot, while khao soi, gaeng hang lay and nam prik ong are milder. You can ask for 'mai phet' (not spicy).
What is the best market for food in Chiang Mai?
Go to Warorot Market in the morning for northern snacks to take away. In the evening, try the Chang Phueak or Chiang Mai Gate night markets. On Sundays, the Walking Street on Ratchadamnoen Road is the biggest food market.