Eat in Udon Thani
Search Udon Thani dishes by craving — gai yang and sticky rice, khao tom mat, laab and more.
7 dishes worth going out of your way for in Udon Thani, 1 of them vegetarian. Each one lists where to eat it, because the dish and the room that does it well are not the same question.
Leave room for Khao tom mat.
Khao tom mat and Nem nueang, Udon-style are a breakfast thing here, and sell out by mid-morning.
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7 Udon Thani dishes found
MildChicken butterflied flat, marinated in garlic, coriander root, pepper and fish sauce, clamped in a split-bamboo grill and cooked slowly over charcoal — served with a basket of sticky rice and jaew, a dark dipping sauce of chilli, tamarind and toasted rice powder.
฿80–200 for a half chicken
Best around: Beside the railway station and The central market and the neighbourhood ones
Sticky rice cooked with coconut milk and a little salt, wrapped around a piece of banana in a banana leaf, tied in pairs and steamed until the parcel sets — unwrapped and eaten warm.
฿10–25 a pair
Best around: The central market and the neighbourhood ones and Across the city, with a cluster near the centre
HotMinced pork, chicken or beef cooked briefly and tossed off the heat with lime juice, fish sauce, chilli powder, shallots, mint and khao khua — rice toasted in a dry pan and ground, which is the texture the dish is built on.
฿60–150
Best around: Beside the railway station and The back streets, and every provincial road out of town
MildVietnamese grilled pork sausage served with a tray of rice paper, lettuce, herbs, green banana, star fruit and rice vermicelli, which you wrap yourself and dip in a thick fermented soybean and peanut sauce.
฿150–350 for a set
Best around: Across the city, with a cluster near the centre
MildShort fat sausages of pork and rice fermented together for a few days until they turn sour, then grilled over charcoal and eaten whole with raw cabbage, ginger and bird's eye chillies.
฿10–20 each
Best around: Beside the railway station and The central market and the neighbourhood ones
Extra hotGreen papaya pounded with lime, garlic, chillies, long beans and tomato and dressed with pla ra — fermented fish, cooked down — rather than the fish sauce and dried shrimp of the version sold in Bangkok. Darker, saltier, heavier, and the one Isan people order.
฿40–80
Best around: Beside the railway station and The back streets, and every provincial road out of town
HotA clear, fierce soup of pork ribs or offal with lemongrass, galangal, kaffir lime, chilli, lime and toasted rice powder, simmered until the meat gives and served bubbling.
฿80–180
Best around: The back streets, and every provincial road out of town
