The Northeast or Isaan, the largest region of Thailand, is a high plateau with an arid land and low rainfall. The weather in this region is hotter and summer is longer than any other region of Thailand. Its severe topography and weather affect the eating habits of its people.

All dishes are simple in both the ingredients and the method of preparation. Besides, spiciness is a requisite in every delicacy. Mainly, Isaan food is a blend of spicy chilies and sour tamarind, 'makok' or red ant eggs. The Northeastern Thais, like the Northerners, prefer sticky rice in both sweetened and steamed styles. Served in a basket, locally called 'kratip', sticky rice and kratip have become the cultural symbol of the region.

Northeasterners are well known as experts in preserving fish, extensively used in cooking and seasoning. The local specialties of raw stuffed fish include 'pla ra', 'pla som' and 'pla daek'. The world famous Northeastern delicacy is 'som tam', a spicy raw papaya salad mixed with chilies, garlic, tomatoes, green beans, lime juice and fish sauce with the extra seasoning of stuffed fish and preserved crab. The innards are a delectable food which are boiled and seasoned into 'tom krueng nai', a sour and spicy Northeastern style soup.

Isaan sausage is another favorite dish throughout the country. The stuffed mixture in intestines is left to ferment with a slightly sour taste. Other mouth-watering plates include 'lahp', ground spiced meat, 'jaew', chili dip, 'sup normai', spicy bamboo shoot salad, and 'gai yang', barbecued chicken. Curries with non-coconut milk are also popular in the Northeast. Among other regions of Thailand, Northeastern cuisine is distinctive as being particularly fiery and hot.

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