Traditionally, local people of the north sit on straw mats and enjoy dining around 'kantoke', a small table made of oak. On the table, looking similar to a tray with legs, appears a selection of special entries normally comprising curries, sticky rice, various par-boiled vegetables and deep-fried fish with a choice of 'nam phrik' - chili paste dips. Among the northern dips, 'nam phrik noom' (young chili dip) is perhaps the most popular. Besides, northerners like to accompany their meals with the North's unique preserved meat called 'moo yor' and 'naem' (spicy pork sausages).

Northern cuisine is strongly influenced by the climate and neighboring people. Curries such as 'gaeng hang lay' are cooked in rich and creamy coconut milk. This fat gives people warmth in the cool weather of the mountainous region. The local varieties of nam phrik represent the Thais' typical use of chilies. But northern nam phrik always has a side dish called 'kaeb moo' (crispy pork rind) to distinguish the north's recipes from those of other regions'.

Northern people prefer to eat glutinous or sticky rice as the main constituent of their diets, as the Lao do. A Chinese influence is reflected in the widespread use of noodles. The favorite noodle dish of the North is called 'khao soi', crispy rice or egg noodle in a rich curry sauce. Originally created by Chinese Hors living in the hills, khao soi differs from noodle dishes in other regions by the addition of coconut milk to the soup. Another popular noodle dish called 'khanom jeen nam ngeow' directly results from the influence of Mon people in southern Burma. Among many culinary cultures affecting the north, Burmese seems to be the most obvious influence in most local recipes, especially curries and chili dips such as 'gaeng aom' (pork curry with innards) and 'nam phrik ong' (tomato chili dip with ground pork).

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