It’s Tuesday, and that means mini market night in my neighborhood. Not too much to choose from on Tuesdays–Saturday is big market day–but there is one lady selling decent northern Thai food, which is what I ended up choosing.
Many of you are familiar with laap (or laab or larb), but I doubt many of you have tried the northern version, laap khua:
Khua means fried, and in this dish ground pork, along with pork liver, heart, tripe, skin and intestines, are sauteed with a curry paste. The curry paste contains a dried herb called ma khwaen, which gives this dish a spicy “numbing” flavor, somewhat similar to Szechuan pepper.
With this I had the northern staple, nam phrik num:
A “dip” of grilled chilies, garlic, tomatoes and shallots eaten with deep-fried pork rinds:
and par-boiled and fresh veggies:
All of this was taken, as is the tradition, with sticky rice. A decent meal–and all for 45 baht ($1.25)!