Local Cuisine

Chaeo or Nam Phrik

The Loei people developed many varieties of chaeo, or curry paste, chaeo som, the most common chaeo, is made by grinding frash chilies, salt and garlic, with a touch of pla ra, or pickled fish, and lemon juice or indigenous leaves with sour taste. Another kind of chaeo, called chaeo bong, is made from roasted dry chilli, grilled garlic and onion, and salt, also with a touch of pickled fish. This dry chaeo is thus fit for traveling. Apart from this, chaeo phrik sot is made from young spicy chili. People in Dan Sai and Na Haeo have their own specialty called chaeo nam phak, which has the same ingredients as chaeo som except that vegetable stock is used in place of pickled fish. Another specialty is chaeo dam, which is similar to chaeo bong except that thin slices of lemongrass and vegetable stock are added. Other varieties are chaeo pu, phaeo pla, chaeo kung, and chaeo het, in which seasonal crabs, fishes, shrimp and mushrooms are added respectively. Chaeo is taken with steamed seasonal vegetables.

Kung Ten

Fresh water shrimp from the Mekong River is eaten fresh. This dish has become very popular among visitors to Kaeng Khut Khu.

Daek Ueng

Bullfrogs are pickled with salt and grilled paddy, then packed in containers kept in sunlight for about one month. The product is used in place of pickled fish, or in making a curry.

O Lam

Red meat or pork with salty cow skin, are into bamboo sticks, which are grilled afterwards.

Miang or young tea leaves

A specialty in Tambon Saeng Pha in Na Haeo, Miang is made by pouring hot water over young tea leaves. The leaves are grated to rid off water, then stuffed into bamboo sticks. The resulting fermented leaves, called miang become a side dish to be served with curry, lap or chaeo.

Nang Pla Phong 

In Chiang Khan, fish skin is peeled, boiled and then left in sunlight before being immersed into oil for preservation. The skin is then deep fried until it becomes crispy.

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