Isan Food is generally dry, thick, cooked with a little water and no coconut milk is used. These dishes include broths, Om and various soups. Their characteristic tastes are saltiness from fermented fish (Pla Ra), spiciness from fresh and cried chilli peppers, sourness from local vegetables such as tamarind and hog plum (makok)
Northeasterners use Pla Ra as an ingredient in practically every dish, including Soop Naw Mai, Mok, Om and various chilli pastes, as well as Som Tam, Well know Isan dishes include Pla Ra Bong, Lab Moo, Om Kai and Kai Yang.
Southern Thai Food is generally hot and spicy, with plenty of peppers and spices added Turmeric is used a lot, to reduce the small of seafood such as prawns, oysters, crabs and fish. Southerners prefer to eat vegetables with practically every dish, to help reduce the spicy hotness of the food. Vegetables that are eaten most include parkia (Sator), horse tamarind (Kratin), yard-long bean (Thua fak yao), winged beans (Thua Phoo) and small and large varieties of cucumbers. Well know Southern dishes include Kaeng Lueng, Kao Yam Pak Tai and Kaeng Tai Pla.
Thais eat rice as their staple food and therefore it is not surprising that there are many side dishes to accompany it. In the Central and South, the rice eaten is the Kao Chao variety, whereas in the North and Northeast, it is the Kao niew or glutinous rice.
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