Street Food in Chiang Mai: Chef Favorites

When you arrive in Chiang Mai, you will only have a finite amount of meals and appetite before you have to leave.

We created this list of the best street food in Chiang Mai so that you don’t have to make as many trips as we have in order to find out why this is one of the best culinary destinations in the world.

With the plethora of options at all hours, this Chiang Mai food guide will help you enjoy the best local food that will create a lasting memory.

Must-Eat Street Food in Chiang Mai

1. Khao Soi Kai | Curry Noodle Soup With Chicken

Noodles two ways! The best part of this dish is that you get soft and chewy noodles along with a crunchy fried version on top for texture.

The second amazing part of this bowl of noodles is the broth that is influenced by its Burmese heritage.

The curry paste is hand-pounded in a mortar and pestle before it is fried and then slowly simmered with chicken and coconut milk for several hours.

The chicken and the curry broth are ladled over a small pile of freshly cooked wheat noodles.

The bowl is then finished off with crunchy noodles, raw shallots, pickled mustard greens, a splash of coconut cream, and some lime wedges.

If there is one dish that you must eat in Chiang Mai over and over again, this is the one. Visit Chiang Mai Gate Market to try the best khao soi in Chiang Mai.

2. Sai Ua Samun Phrai | Thai Herbal Sausage

When I arrived in Chiang Mai for the first time and saw the spiral of Sai Un on a street-side grill, I had to try it immediately.

This screwed me up as it sent my palate in a thousand directions. There was a strong citrus/herbal note from the kaffir lime leaves, cilantro, and lemongrass.

Next came the assertive punch of savory from the sweet pork, curry powder, dried chilies, and galangal.

This was like no other sausage I had ever experienced and it’s still my favorite today.

Look for places that have a line and are charcoal grilling the sausage while you wait.

As one of our favorite street food snacks in Chiang Mai, we recommend getting it at Ton Phayom Fresh Market.

Make sure to enjoy this sausage with some Khao Niaw (sticky rice) and some Naam Phrik Num (grilled green chile dip).

3. Laap Meuang | Minced Pork Salad

This definitely isn’t the laap that you get at the Thai restaurant close to home. This version is very unique to the region in and around Chiang Mai.

The lime laden type that most have eaten is from the Isaan region. If you are interested in bridging the gap to eating more adventurous food, this would be the perfect dish to do it.

This dish starts with a mix of hand-chopped pork, pork liver, boiled intestine, and pigskin. Next, it is mixed with fresh pork blood, and a ton of spices before cooking in a very hot wok.

It is then served with several herbs including sawtooth, cilantro, Vietnamese mint, and is topped with fried shallots.

This is the perfect street food dish in Chiang Mai to share with friends over several cold beers.

4. Khao Kha Moo | Pork Shank Stewed With 5 Spice

If you have ever looked up pictures of Chiang Mai, you probably saw a lady serving street food in a cowboy hat (a.k.a. Cowboy hat lady).

Well, that is the street cart that made this dish famous. This dish with Chinese origins has become a must-eat when visiting this northern city.

The center of this dish is fall off the bone tender pork shank that is slowly simmered in a broth flavored with Chinese five-spice and pandan leaves.

The secret to what makes this so delicious is the depth of flavor that is developed from reusing the broth to continually cook the next day’s batch.

The tender pork is served alongside a boiled egg where its yolk runs out when you cut it adding creaminess to the dish.

It is also served with steamed rice and pickled mustard greens. Make sure to visit the Chang Phuak Gate Night Market to try this dish as it is one of the best local food in Chiang Mai.

5. Khanom Jiin Naam Ngiew | Northern Thai Curry With Rice Noodles

When most people think of curry they think of a semi-viscous coconut broth. This curry is the polar opposite with its thin semi-clear broth that is accented with tomatoes, pork spare ribs, and ground pork.

Do not assume that this dish will play second fiddle to other dishes in the flavor department including Khao Soi.

One particular item that makes this Chiang Mai noodle dish special is the use of Dawk Ngiew which are the dried flowers of the red silk cotton tree.

These flowers are incredibly hard to source in the United States making the dish a must-try when you visit Chiang Mai.

The last piece of this dish is the Khanom Jiin which are thin rice noodles made by first fermenting the rice for three days prior to making the noodles.

This dish was originally a Shan dish that now is an important part of the Lanna heritage of the region.

Do you want to learn how to make this at home? Check out our hand-selected list of the best Thai cookbooks.

6. Gai Yang | Roasted Whole Chicken

Isaan cuisine has found its way to all parts of Thailand. The food in Chiang Mai is no exception and there are many places to experience this amazing piece of the cuisine of the Northeast.

The part of Isaan food that keeps me coming back for more is the mastery of charcoal-grilling meats.

In this case, whole chickens get a bath in a marinade rich in lemongrass, ginger, garlic, palm sugar, fish sauce, and light soy sauce.

The recipes used by each vendor are closely guarded and they all have their own secret recipe twist on how they cook and prepare their birds.

The key to seeking out a great Gai Yang in Chiang Mai is to look and see how they grill their chickens.

If they are not grilling or using a rotisserie that is utilizing charcoal as the heat source, move on!

The dipping sauce that they serve with the chicken also varies widely, but my favorite is a chili tamarind sauce that has a touch of sweetness and saltiness.

Definitely order Som Tam (green papaya salad) and some sticky rice to go with your chicken.

7. Gaeng Hang Laeh Moo | Curry Pork Belly

In my humble opinion, there are two curries that rule them all in Northern Thailand. One being Khao Soi listed above and this one.

They both are very important to the people’s Lanna heritage but this Chiang Mai dish is lesser known by outsiders.

This dish actually has its origins in India and made its way to Chiang Mai by way of Burma. During its long journey, it brought with it the spices from those regions.

The spice mix that is used for this recipe is similar to the Garam Masala but with the addition of Makhwaen (prickly ash seed), that is a relative to Szechuan peppercorns

The spice backbone of this dish meets its match with a punch of sour that comes from tamarind that helps cut through the richness of the pork.

The slow-cooked dish is a labor of love but the hugely flavorful dish is worth the wait.

There are two types of pork used in the dish with pork belly being the primary and pork spare ribs taking up the support role.

As with most Northern Thai food, this is served with sticky rice and garnished with thinly sliced ginger.

8. Naem Moo | Fermented Pork Sausage

Not all rotten food should be thrown away. With fermented foods being in vogue with fine-dining chefs, diners are getting a little more comfortable with eating these funky and sometimes sour treats.

Well, the cooks of Southeast Asia have been fermenting food for a long time and frankly, they are really good at it.

In this case, they even ferment pork and pork skin. It is mixed with cooked sticky rice, garlic, chilies, salt, and sugar.

Next, they wrap it in banana leaves or plastic and let it stay out at about 85 degrees for three days.

I know it sounds strange to leave out meat at room temperature, but don’t let your paranoia prevent you from trying this sour sausage.

It is traditionally sliced and served raw with ginger, peanuts, chilies, and shallot. My favorite version of this Chiang Mai street food is grilled over a charcoal grill and served on a stick.

9. Naem Si Krong Mu | Thai Soured Pork Ribs

Upon the arrival of my first visit to Chiang Mai, I did what I always do. I got settled in and went for a walk to get to know a little about the area.

Just north of the Tha Phae Gate, I came across a little bar where every table had bottles of Chang beer and fried rib pieces.

Based on the research that I had done prior to my trip, I instantly knew what they were eating. This drinking snack is the classic sour and salty fried pork ribs.

The rib pieces go through a fermentation process similar to Naem Moo (fermented pork sausage) before getting deep fried and served with red peanuts, long beans, chilies, ginger slices, cabbage, and sticky rice.

This dish is now a tradition of ours on every visit to Chiang Mai and a must for any first time visitor.

10. Miang Kham | Wild Betel Leaf Wraps

This could be the grandfather to all variations of lettuce wraps while still holding the title of the most flavorful.

The origins of this Chiang Mai street food go back to people moving along the trade routes bringing their tradition of fermented tea leaves from Burma where a salad version is the national dish.

The modern version is a wrap made with wild piper leaves that is stuffed with a sensory overload of hot, sour, salty, sweet, and umami.

The traditional ingredients include dried shrimp, shallots, roasted peanuts, ginger, lime cubes, bird eye chilies, and most importantly a roasted coconut.

It is finished with a sauce made of palm sugar, dried shrimp, coconut, tamarind, galangal, and ginger.

This dish is now a popular street food snack throughout Thailand and is available to purchase as a plated dish or it can be purchased pre-cut from markets for eating where you’re staying.

11. Naam Phrik Num | Green Chili Dip

As a Chef exploring Chiang Mai for the first time, it was imperative that I go to the street food markets and see, buy, and taste as many ingredients as possible.

During my exploration of street food in Chiang Mai, I found these bags of what looked like guacamole with seeds in it.

I asked the vendor for one and she gestured to a bag of pork cracklings that I had to assume should be eaten with it. I purchased both and took my bags of produce to my room to start tasting my haul.

Inside the bag contained a grilled chili dip with a spicy bite, a little umami from pickled fish, and a garlicky finish.

What stood out the most was the smoky aromas that had been picked up by the ingredients with the time that was spent on the charcoal grill.

That day I enjoyed the dip with the crispy pork skin but it is also great served with steamed vegetables for a healthier version. Visit Siriwattani Market to enjoy this street food snack in Chiang Mai.

12. Naam Phrik Ong | Ground Pork And Tomato Dip

This dip literally looks like ground taco meat and is traditionally served with chicharron (pork cracklings). Its looks can be deceiving as its flavor is definitively northern Thai.

The snack dip consists of the traditional Northern Thai ingredients which start with a paste made of dried Thai chilies, shrimp paste, cilantro root, garlic, and shallots.

This paste is then wok-fried and stewed with ground pork, tomatoes, and fermented soybean sauce.

Naam Phrik Ong is the perfect initiation to the funky flavors that can be found in Northern Thai food while looking very familiar and comfortable.

Just like Nam Phrik Num (above), it can also be served with steamed vegetables like winter squash and long beans.

Desserts in Chiang Mai

13. Khao Lam | Sweet Bamboo Sticky Rice With Sesame

There is one thing that there is no shortage of in Thailand and that is bamboo. With over 40 varieties growing in the country, the people have found millions of uses for the plant.

As a chef, I was impressed to see that they were using it as a vessel to cook in. Basically, it’s biodegradable cookware!

They fill the inside with sticky rice (white or black), red beans, coconut, and sugar before covering the open end and letting it roast.

The end result is a semi-sweet and rich dessert that is accessed by the vendor tipping the top with a knife and a hammer to split the bamboo open.

My favorite version of this Thai dessert is the one that is stuffed with a custard made from coconut cream.

14. Mango Sticky Rice | Khao Niao Mamuang

Okay, you probably had a version of this dessert at your local Thai restaurant in whatever city you are reading this in. I’m sure it was good if not really good.

When in the home of sticky rice in Northern Thailand, there is a passion for this steamed grain.

They had been passing on this tradition of selecting the rice, rinsing the starch from the rice with a crystal of aluminum sulfate, and perfectly steaming the rice.

Next, the rice is mixed with coconut cream that is steeped with a nutty-tasting pandan leaf and some salt to balance out the sweet with a little savory.

The mango variety that they use for this dish is also unique. Nam Dok Mai is a super sweet and less fibrous type of mango that provides a better textural relationship with the rice.

Yes, it is that good in Thailand and yes, it is a must-eat dish when coming to Chiang Mai. Also, don’t wait to try it until after you have gorged yourself on Khao Soi as the dish is heavy.

Plus the Thai people don’t use these sweet treats as a dessert course as they enjoy them whenever they want them.

You can try this Thai dessert at various street food stalls in Chiang Mai but we like the one from Chang Phuak Gate Night Market.

15. Khanom Mo Kaeng | Mung Bean Cake

There are many versions of flan-like desserts around the world. It’s not surprising since these desserts have a heritage from Spain and Portugal that just happened to have been some of the greatest explorers.

This dessert is not the exemption as it was reinvented by Maria Guyomar de Pinha and introduced to Ayutthaya royalty in the 17th century.

This half Portuguese and half Japanese “pastry chef” created many different desserts and pastry dishes while cooking in the royal court kitchen. 

She took the classic dish and replaced the ingredients from back home with similar ingredients from Thailand.

The cream was replaced with coconut cream, palm sugar for cane sugar, duck eggs for chicken eggs.

The last piece that made it uniquely Thai was the addition of fried shallots to the top, bringing a savory touch to this sweet dessert.

Several different starches are used for making versions of this dessert including sweet potato, taro, and lotus seeds.

This version uses mung beans that have been cooked and hulled. If you’re wondering what to eat in Chiang Mai that is unique, this custardy dish is a perfect way to experience a piece of the history and cuisine of the Ayutthaya Kingdom.

How Much Does Food Cost in Chiang Mai?

Whether you are on a gap year backpacking budget or are making the most of your expensive two-week vacation, there are dishes that fit any budget.

If you are looking for cheap food in Chiang Mai you can get dishes like Khao Soi for as little as $1.20 USD. You can also celebrate a special occasion at fine dining restaurants that will cost around $90 per person for food alone.

We tend to stick with the affordably priced Northern Thai cuisine that the locals eat every day. It comes down to something fairly simple.

If you want to experience the culture through their food, it’s going to be cheap.

If you are afraid to get out of your comfort zone and end up eating only cheeseburgers and smoothies, it will cost similar to what you would pay at home. Any way you approach your trip, it will be a tasty experience.

• Khao Soi from a noodle shop: 40 to 60 Baht ($1.17 to $1.76 USD)
• Whole Roasted Chicken at a casual restaurant: 130 to 170 Baht ($4.21 to $5.50 USD)
• Khanom Jiin Naam Ngiew from a hawker: 30 to 50 Baht ($.81 to $1.30 USD)
• Gaeng Hang Laeh Moo from a restaurant: 90 to 120 Baht ($2.91 to $3.89 USD)
• Mango with sticky rice from a hawker: 40 to 80 Baht ($1.17 to $2.60 USD)

Is Street Food Safe in Chiang Mai?

Every traveler has their tale of the time that they got sick on the road. They inevitably blame it on the restaurant or street cart that they ate at right before getting sick.

I’m not a microbiologist but I know enough from all the food safety courses that are force-fed to chefs.

The chances of the last thing you ate getting you sick are slim especially if it was within a few hours as the incubation time for some of the nastier bugs can be up to several months before you get sick.

To assume that you got sick because of what you ate while on vacation is just a guess. It could also be that your immune system is a little compromised from flying across the world to a place where your sleep schedule is upside down.

To approach street food with the idea that it’s dirty and unsafe will prevent you from taking part in a long-standing traditional way of dining that is loved by tourists and locals alike.

Personally, I have had my share of stomach battles but that could be attributed to the fact that my body is just not used to eating the natural bacterias and amoebas that exist in different parts of the world.

Or it could just be that I’m not used to eating food with as many chilies used in the making.

Street food in Chiang Mai is like almost everywhere else in the world. These cooks go shopping at the markets in the morning to collect the day’s ingredients.

They then prep and cook fresh vegetables and meats so that they can be served rapidly to waiting customers.

When the day is over or they run out of food, they pack up and prepare to start the process all over again the next day.

The reality is this is some of the freshest food you can find anywhere. Frankly, most people get sick eating in restaurants as they treat their refrigerators like they are magic boxes that make food last forever.

I would rather eat ultra-fresh street food for a fraction of the price of the week-old restaurant version. 

To me, street food is not made in a clean room, but that’s part of what makes it special. If you eat with fear in your mind, you will reduce the quality of this amazing experience and potentially still end up with a bellyache.

Where Do Locals Eat in Chiang Mai?

When visiting Chiang Mai, the question is not whether you will find the best of Northern Thai cuisine, but rather will you have enough room for all the amazing food you will discover.

From night markets to makeshift street carts, food is everywhere in this city and almost all of it is as good if not better than anywhere in the world.

The key to finding the best food in Chiang Mai is to break outside of the walls of the touristy old city and explore the surrounding area where the locals commute and live.

The old city is surrounded by amazing street food areas, markets, and restaurants that cater to the needs of the hungry working people of Chiang Mai.

Break outside of your comfort zone bubble and skip the made-for-tourist restaurants and head out for an authentic experience eating the food that the people of this region eat every day.

Shophouses and Restaurants in Chiang Mai

There are little restaurants all over the city that are essentially a storefront with a small makeshift kitchen in the front.

In all reality, these are street food vendors with a roof and a refrigerator. Some of the best food in Chiang Mai can be found in these open-air style restaurants.

One of the best khao soi vendors in the city is essentially a shed with a kitchen made of three tables in the middle.

Don’t be afraid to indulge in this style of a restaurant as you will miss out on some amazing food.

Since the restaurants are open-air, it’s easy to see if Thai people are eating at these places before you commit to eating there.

Our advice is to skip the air-conditioned places that value comfort over authenticity and go eat the food that you traveled so far to eat.

Street Carts and Street Food Markets

The delicious treats that are cooked up around the city come from a wide array of different styles of street food vendors.

Other vendors work out of a box that is welded onto the back of a motorcycle. Some of the best local food in Chiang Mai is made on a simple setup of a box and a charcoal grill.

They simply grill up the snacks and pass the items to hungry people as they pass by.

You can also find amazing street food in Chiang Mai markets. The style of food served up by these vendors is either in the form of a snack that can be eaten while shopping or other premade treats for you to take to go.

When perusing this style of market, look out for stalls grilling up Sai Ua Samun Phrai (northern Thai herbal sausage) as some of the best versions are found in these markets.

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