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Video Thai Street Food - EXTREME BBQ MEAT TOUR in Chiang Mai, Northern Thailand | Thai Sausage and Laap!
26:25   |   views   |   01/09/2019


  • - Good morning, I hope you're having an amazing day.
  • It's Mark Wiens.
  • I'm in Chiang Mai, Thailand,
  • and today we're gonna go on a Northern Thai food tour
  • of Chiang Mai.
  • We're gonna eat at the market,
  • we're gonna eat at some street food stalls,
  • we're gonna go to some restaurants,
  • and we're gonna eat a mix of food,
  • but especially focus on a dish called laap,
  • which is a Northern Thai mixed meat dish full of spice.
  • It's so good.
  • Mostly we're just gonna have a lot of fun.
  • We're gonna eat some incredibly delicious
  • Northern Thai food and I'm gonna share it all with you
  • in this video right now.
  • (upbeat music)
  • Our first destination this morning is called
  • (speaking foreign language) and it is a market in Chiang Mai
  • known for Northern Thai food.
  • They have a specific stall here
  • that serves one of the best versions of sai oua,
  • which is the Northern Thai sausage,
  • which is guaranteed to make one of the best breakfasts.
  • But walking around the market,
  • it's just sort of opening up.
  • They have some curry stalls.
  • You can get fruit and vegetables here too,
  • and one of the great things about this market
  • is it's actually not too big,
  • yet it's big enough.
  • So it's manageable, it's friendly.
  • Let's go find that sausage.
  • (upbeat music)
  • The grill is just loaded with curls of sausage.
  • You can smell the lemongrass in the air.
  • The stall is called (speaking foreign language),
  • and they also have another few delights,
  • Northern delights in packets,
  • which we're gonna try this specific one here.
  • They have some (speaking foreign language),
  • but the real thing you're gonna...
  • Oh, there is it, the curly, the curly rolls of sausage.
  • (speaking foreign language)
  • Just given me a sample.
  • (upbeat music)
  • Oh, oh, the lemongrass.
  • (speaking foreign language)
  • - [Mark] Oh look at those cutting skills.
  • He just flew through that curl of sausage
  • slicing it up.
  • That was impressive.
  • He has some sausage cutting skills.
  • The aroma of the lemongrass and the herbs
  • just bursts out of that sausage.
  • Joel has since joined.
  • We got a whole bag of it now
  • and it's just steaming hot.
  • It's right off the grill.
  • It even fogged up my lens as soon as I got close
  • taking a photo of it.
  • That is an aroma.
  • That is an aromatherapy.
  • Cheers.
  • - Cheers, dude.
  • - I was so excited I forgot about the little stick
  • that's tying the intestines closed at the end.
  • Some of the best sai oua I've ever had
  • for sure without a doubt.
  • It's so herbaceous.
  • Mm, so heavy on the lemongrass,
  • and to me it actually doesn't taste as fatty
  • as some other versions,
  • because it's not, it juices, but not like that fatty,
  • fatty juiciness that you sometimes get.
  • It's more heavy on the herbs which I love.
  • That is dangerously tasty.
  • You could munch through a whole bag
  • without even thinking about it
  • at 7:00am in the morning.
  • Follow that with a little sticky rice.
  • There's one more little packet
  • that we need to taste next.
  • One of my favorite thing is to eat
  • in Northern Thailand is called (speaking foreign language),
  • which is a little packet.
  • It can be meat, it can be herbs,
  • it can be vegetables which are packed
  • into banana leaf wrapper and then roasted grilled
  • over fire, over charcoal.
  • But the supreme version.
  • The most gourmet, greatest, richest version
  • is called (speaking foreign language),
  • which is pig brains mixed with spices and herbs
  • that needs to be eaten with sticky rice.
  • (upbeat music)
  • All the creaminess.
  • It's a fine custard on top of sticky rice
  • with a little bit of a lemongrass flavor.
  • You got a 12 kilo bag of sai oua to go.
  • (speaking foreign language)
  • That was for sure some of the best sai oua
  • I've ever had in Chiang Mai.
  • Really good, really top quality.
  • Such an herbaceous mix,
  • and one thing you should know is
  • that sai oua is one of those things that you
  • cannot return back to Bangkok without it,
  • giving to friends and family.
  • They will not be happy with you
  • if you came back empty handed.
  • So Ying bought...
  • How many bags did you buy, Ying?
  • - Five kilo.
  • - Ying bought five kilos.
  • (laughing)
  • We're walking out of the market,
  • because we've got many more thing to eat today.
  • I've gotta get one more bite of that sai oua over here.
  • Oh, look at that hanger. (laughing)
  • That piece just stuck together.
  • It kind of inverted.
  • It insided out, you wanna take this to your mouth
  • as fast as possible.
  • (upbeat music)
  • That is like the definition of what sai oua
  • should taste like.
  • We're underneath the,
  • underneath the camera.
  • Okay but we have decided to go,
  • it's a little bit North of Chiang Mai City
  • to a place that has an insane looking meat grill,
  • and we'll get a couple of Northern Thai grilled meat
  • delights there before,
  • there's one place that we have to be back.
  • We have to be there by 11:00am to get
  • what is supposed to be one of the top places to eat laap
  • in all of Chiang Mai.
  • But we're on our way first to eat some grilled meat
  • and maybe some other things.
  • (upbeat music)
  • That was about a 30 minute drive or so.
  • This restaurant is north of Chiang Mai
  • and it's called (speaking foreign language).
  • They do have a selfie position,
  • but let's try to get a look.
  • Oh yes, yes I can see the smoke from the grill.
  • We're here just like 15 minutes before they open.
  • (speaking foreign language)
  • (speaking foreign language)
  • Right now it's just in full bloom.
  • The entire grill is just covered with meat
  • and different banana leaf packets.
  • You can see the curly intestines.
  • You can see the pork, you can see the catfish,
  • the pig ears.
  • Oh man, it is all there.
  • The grill, it smells so good,
  • but not only do they have the entire grill
  • just smoldering away,
  • but they have a lot of different Northern,
  • whoa, I just almost got knocked out by the pole there.
  • They have a lot of Northern curries and soups.
  • They have a full Northern Thai food selection,
  • and also includes the (speaking foreign language),
  • which we gotta get as well.
  • (upbeat music)
  • The main dish that we ordered is the mixed grill,
  • so he's rummaging through.
  • This is just a grill to behold,
  • but he is going through the different parts.
  • The snout, the ears, the intestines,
  • chopping bits off and assembling them all onto a plate.
  • Oh, look at that.
  • We had to actually hold ourselves back
  • from ordering too much, because we have lots more
  • to eat today.
  • But it looks so good.
  • We got some of their specialties,
  • especially the (speaking foreign language),
  • which is all that mix of grilled meats.
  • Another thing that have here
  • is the (speaking foreign language),
  • which is one of their specialties,
  • and so that's like a fermented pork,
  • which is roasted in a banana leaf.
  • But we saw him as he was making one.
  • They first roast just the pork
  • and then he cracks on an egg onto the top.
  • So that's like just a next level,
  • a new type of fried egg
  • with just an entire base of fermented pork
  • on the bottom, all wrapped in a packet banana leaf.
  • Oh man, that look storage so good.
  • I think we have to start on that.
  • The entire base is just all fermented pork
  • down there, and then you've got the yolk
  • just nestled on top.
  • It also comes with a little bowl
  • of raw chilies and garlic which you also chase with.
  • Wanna get a dosage of the skin and,
  • oh, look at the yolk.
  • Be sure to coast your sticky rice in yolk
  • and grab a bit of everything.
  • So gooey and collageny.
  • (upbeat music)
  • Oh, that's so gooey.
  • Perfectly sour, so garlicky.
  • Oh wow, and the creaminess of the yolk,
  • and you gotta follow that.
  • Chili and garlic combo,
  • and since this is Thai, (speaking foreign language),
  • Thai garlic, you can actually eat the skin.
  • (upbeat music)
  • That just elevates your entire mouth.
  • Look at this multi-colored chili.
  • Wow.
  • It's so porky, porkilucious.
  • Okay, let's move on to the next grill here.
  • Dip it into the sauce, get a look at that.
  • That looks delicious as well.
  • Oh, dude.
  • Oh, the meat is so tender and so smokey, and their sauce.
  • Their sauce has like a different taste.
  • Almost like a Worcestershire sauce flavor to it.
  • And typically my favorite piece
  • from the (speaking foreign language) of Northern Thailand
  • of the mixed grill is the intestines.
  • Heres a little guy.
  • Give this a good soaking.
  • Intestines are the best.
  • They have like a, mm, you know what I taste in that sauce
  • is a little bit of galangal.
  • Oh man, but the intestines,
  • they have that perfect balance of chewy,
  • crunchy, crispy, like, everything,
  • all the textures in your mouth.
  • As you do keep on chewing the flavors release.
  • I think right here, this one is the snout.
  • Look at that, it's just pure. (giggles)
  • I think this one is the pig nose, the snout.
  • Mm, oh, oh the snout, dude.
  • It's so fatty and gelatinous but the edges are so crispy.
  • Mm, mm, oh that is like a burst of smokey,
  • fattiness in your mouth.
  • (speaking foreign language).
  • We got some (speaking foreign language).
  • This is made from some type of a mushroom,
  • but made with some chilies in there too.
  • Mm.
  • Oh, oh that is, that's insatianally good.
  • But you've got the roasted green chilies,
  • but at the same time you have that meaty flavor
  • from the mushrooms.
  • And this is some type of a, I don't know
  • if I've ever heard of this, but it's like a beef,
  • oh there's lemongrass in there,
  • a beef stew or a beef soup.
  • Oh, that tastes like beef stew,
  • but with more of a lemongrass flavor to it.
  • And this one is the (speaking foreign language),
  • which is a young jackfruit curry.
  • There's also pork bones in here.
  • They topped it with cilantro and green onions.
  • And then this is a chunk of the young jackfruit.
  • Like a light pork soup, and the pieces of young jackfruit
  • are kind of, they're starchy.
  • They're starchy rather than sweet
  • at that stage when it's a young jackfruit.
  • And finally we just wanted to try their
  • (speaking foreign language),
  • which, so you gotta kinda turn the bowl here,
  • because it has a lip and there's a shadow,
  • but this is one of Ying's favorite dishes,
  • Northern Thai dishes, and so we had to try some of that.
  • Oh, that pork just flakes apart, it's so tender.
  • Oh, I lost my sticky rice.
  • Mm, mm yeah.
  • Ying is the best judge at (speaking foreign language).
  • What do you think, Ying?
  • - It's very good.
  • - The ginger is really nice in there.
  • You taste the pickled garlic as well.
  • Just that slightly part flavor.
  • The ginger stands out though,
  • and that pork is really, really tender.
  • Man, that was some incredibly good food.
  • I think the thing that stood out to me.
  • Their (speaking foreign language) was delicious
  • with the fried egg on top,
  • but their mixed grill, man, this is a place
  • that you wanna get some takeaway grilled meat
  • for your next party, that is for sure.
  • And we got our bill.
  • The total bill for all that food came to 390 baht.
  • We've gotta move kind of quickly now,
  • because we've gotta get to the next restaurant
  • right as they open, because otherwise
  • they're only open for three hours per day.
  • We wanna get there right as they open
  • to get that first selection.
  • They sell out very fast.
  • But yeah, just as you have probably noticed already
  • since we've been eating this morning.
  • Northern Thai food is quite heavy on the meat,
  • and yeah, people love to eat meat
  • so we're gonna eat like the ultimate
  • of meat dishes in Northern Thailand next.
  • (upbeat music)
  • And it's right along the side of the highway.
  • It just opened up, it's 11 right now,
  • but already all of these cars,
  • everyone is rushing for the laap.
  • (upbeat music)
  • Yes, this is the spot right here.
  • There's almost like a bar counter seating
  • at the front and then you walk back
  • into the yard, into the house here.
  • I'm not even sure if they have a menu here,
  • but Ying instructed that we need to order
  • the (speaking foreign language),
  • which is the, it's buffalo laap,
  • minced buffalo raw.
  • Oh, there it is right there.
  • It's only been open for like five minutes
  • and those are the orders already.
  • Actually all the seats are taken already.
  • (upbeat music)
  • Just from the way he moves the bowl,
  • he is such a master.
  • He's focused on the laap.
  • That's all raw minced buffalo.
  • So it's really, dark, dark like maroon, beat red.
  • He adds in a lot of (speaking foreign language),
  • which is the bile.
  • He adds in some powders, some spices, he mixes that.
  • He almost mixes it like a cake batter style,
  • revolving the pan as he scoops and stirs,
  • mixing all these spices.
  • Oh, that looks so good and people are here
  • just waiting now.
  • This is the takeaway section.
  • You know it's a good spot when there's a buffalo skull
  • hanging in the kitchen.
  • Look how cool this is.
  • This is something you'll rarely see anymore.
  • The traditional style.
  • This is the coconut shell on a stick.
  • We've been waiting for probably,
  • yeah, 40 minutes, but it's gonna be so worth the wait.
  • They already had quite a few,
  • like at least 10 or 15 orders before we got here,
  • and we got here at 11:02.
  • (speaking foreign language)
  • She just brought us the (speaking foreign language),
  • and that is the dish that everybody.
  • You can order, they probably have only five things
  • on their menu, but this is a dish
  • that everybody orders here.
  • This is what you come here for.
  • He added heaps, not only, he scooped in at least,
  • in that bowl, at least five giants spoons of green bile.
  • Oh, oh, hot.
  • - [Joel] I'm drooling.
  • - Oh, look at that, it's so fine.
  • Oh, and cool, that's like the texture of jam.
  • It literally looks like strawberry jam.
  • - Cheers, man.
  • (chuckling)
  • - Oh, wow.
  • Okay, I'm just speechless.
  • I just wanna lick my fingers.
  • (chuckling)
  • It literally is like jam.
  • It's such a fine grind.
  • Maybe even like liquified buffalo.
  • - It's almost like--
  • - But it's like jelly a little bit,
  • 'cause of the blood.
  • (giggling)
  • - That's thick.
  • - It's like a buffalo's meat, and then he does,
  • oh man, he's such a master.
  • It has that perfect bitter bite,
  • but not overpowering.
  • And makhwaen, I think there's some makhwaen in there,
  • which is the citron, pepper-like spice,
  • we have a little bit of zing.
  • And just the fact that he beat it like a cake batter,
  • that took out all the air bubbles
  • and probably coagulated the blood,
  • so that's why it's kind of almost like smoothie-ish.
  • I cannot wait to take another bite.
  • Look at the texture of that.
  • That is a ground breaking plate of laap.
  • And then you gotta have a herb basket
  • when you eat laap.
  • I'm gonna go in for some of this one,
  • is the (speaking foreign language),
  • which is english is often called Vietnamese coriander.
  • - Thanks, man.
  • (upbeat music)
  • - And that just goes so well, that cleans the palate.
  • We also got some (speaking foreign language).
  • This is the soup that's boiling
  • with a lot of animals parts in it in the back there,
  • in the kitchen.
  • Oh yeah, there's meat in here,
  • there's lung, there's all the organs.
  • That looks great, I'm gonna grab.
  • Oh, did I score a piece of rumen?
  • That could be an inner-stomach chunk right there.
  • (upbeat music)
  • Oh yeah.
  • That's a grassy, livery chunk.
  • I got a little bit of digested grass in that bite for sure.
  • That's a soothing broth.
  • Maybe a little bit of this.
  • A little bit of this dry spice blood.
  • (upbeat music)
  • - Oh, with the extra spice blood.
  • Oh, that is I think mostly makhwaen.
  • You wanna be a little bit careful.
  • Look at those thorns.
  • Just be careful of those thorns.
  • Mm, it's bitter and then followed by sweetness.
  • (laughing)
  • - The best price and the best taste--
  • - Of laap. - Of laap--
  • - In Northern Thailand. - In Northern Thailand.
  • - Yes, he has just informed us.
  • And it was, it was so good.
  • Another Northern Thai dish that they have here
  • is called (speaking foreign language).
  • It can be raw, but we got the (speaking foreign language),
  • which it's like, flash blanched.
  • It's slices of meat, also mixed with spices.
  • You can see the garlic in there.
  • You can see the herbs.
  • There may be some digestive juices
  • and liquids in there as well,
  • but then that also looks delicious.
  • Oh.
  • Oh wow.
  • It's so bitter it's almost sweet.
  • You've got a jolt of bile bitterness in there.
  • That's a digestive meat broth that you wanna
  • just let your sticky rice soak in.
  • (upbeat music)
  • Wow.
  • From appearance it looks like an average,
  • slightly sauteed beef dish,
  • but I can assure you
  • there's enough flavor in there to just excite your mouth
  • and tongue for days.
  • That flavor might linger on your tongue for days.
  • - So I think...
  • Is this 300 baht?
  • - 200 baht.
  • Half a kilo.
  • - Half a kilo.
  • So we got (speaking foreign language).
  • 100 grams, they got 500 grams.
  • - That's half a kg of the laap.
  • They know what they're doing.
  • You'd be definitely getting it wrong
  • by only getting 100 grams.
  • - Oh, yeah.
  • - We should have gotten the half kg.
  • (speaking foreign language)
  • - The guy sitting behind us that we just left from,
  • they said this is the best...
  • They think it's the best place for laap
  • in all of Northern Thailand,
  • and that's really quite a bold claim,
  • but I would not argue with them whatsoever.
  • - I think I'm a bit buzzing from all that bile.
  • My mouth is buzzing, I'm even stumbling a little bit.
  • - Man, if we ended this food tour right now, right here
  • I would be very, very happy,
  • but I think we might have to go to one more place
  • just to like, just to eat some more food
  • and just gather our thoughts after that.
  • Oh, Ying, that was the greatest plate of laap
  • I've ever had in my entire life.
  • (speaking foreign language)
  • Oh, Ying, it was unbelievable.
  • And by the way, thank you to Ying.
  • She is the one that...
  • She discovered that spot for us.
  • She said that we had to go there.
  • Thank you, Ying.
  • - You welcome.
  • (upbeat music)
  • - We made it to the final place.
  • This is the final laap restaurant.
  • Northern Thai restaurant.
  • It's called (speaking foreign language),
  • and it's actually quite packed right now.
  • It's kind of a whole courtyard area.
  • This restaurant specializes in laap,
  • but they also have a number,
  • quite a mix of Northern Thai dishes,
  • including a few curries and soups
  • and some things from the grill as well.
  • (upbeat music)
  • I think most of the dishes have just arrived.
  • The two center pieces, these are the two laaps
  • that we got, but then we got also some other dishes
  • that we had to taste.
  • Check out this mountain of lemongrass,
  • this (speaking foreign language).
  • Okay but let's come back to that later.
  • Sticky rice.
  • You can actually see the chili seeds in there.
  • Oh wow, that is like a, it looks like frog skin almost.
  • Okay, but I'm gonna save that for later.
  • I'm just gonna go into this.
  • - [Joel] So soft.
  • - Look at all the herbs and stuff,
  • and the spices in there.
  • But you can see how that's not nearly as red dark
  • as the buffalo.
  • (upbeat music)
  • That is incredibly good too.
  • The bitterness, the bile in there,
  • and the the makhwaen that comes in so nicely.
  • That citrusy, zinginess, look at that texture.
  • (upbeat music)
  • You could say...
  • It's not, it kinda has that snappy,
  • cartilag texture to it.
  • Then next, this is a cooked plate of laap
  • made with pig, pork.
  • You can see the toasted garlic in there,
  • the cilantro and the green onions
  • and the fried garlic on top.
  • - [Both] Yes.
  • - The garlicky goodness, oh my.
  • - They cooked is so good as well.
  • It's all the same spices as in the raw version.
  • Just it's more like a warm feel,
  • as apposed to the refreshing coolness of raw meat.
  • Slightly soured, slightly fermented pork little riblets.
  • Mm, oh yes.
  • So salty, it's so crispy, it's so fatty, oily.
  • That is awesome. (chuckles)
  • Next dish is called (speaking foreign language).
  • I think it's mostly shin pieces of beef.
  • A mix of beef that's steamed.
  • And then served with (speaking foreign language),
  • which is red eyed chili sauce.
  • - We've had so much meat today,
  • and I'm still excited for each bite.
  • Look at that.
  • (upbeat music)
  • - This is straight up, like a Sunday roast
  • with a really smooth chili taste.
  • It's actually not spicy.
  • Well rounded in flavor.
  • You taste the chili, you taste
  • something fermented in there.
  • Oh yeah.
  • Oh.
  • Oh, that one has like a,
  • like a lemon feel, lime feel, zest to it.
  • The next dish is called (speaking foreign language)
  • and it's with fish, and this is a Northern curry.
  • I've never had it before.
  • There's fish in it, and lotus stems in it.
  • You can see the curry paste in it.
  • It looks like a sauce almost.
  • It tastes pickled almost.
  • Like the whole curry's pickled,
  • and then you've got the crunch of those lotus stems.
  • Like that same kind of crispness of celery,
  • but really soft and tender at the same time.
  • The (speaking foreign language).
  • It's a fried fish and (speaking foreign language)
  • just means like a mix of Thai herbs,
  • which is mostly lemongrass
  • and kaffir lime leaves in this case.
  • Dip that into the sauce, and maybe chase it
  • with some of that lemongrass, that fried lemongrass.
  • Mm.
  • That's just, it's just like classic good.
  • The crunchy fried fish, the sour, garlicky chili sauce,
  • the fragrance of lemongrass.
  • (upbeat music)
  • It's deep fried strands of lemongrass, it's so good.
  • Oh, that's good.
  • The bile, it never gets old.
  • I can say with certainty that this is one of the best days
  • of Northern Thai food in Chiang Mai.
  • Well, without a doubt the best day of food in Chiang Mai
  • that I've ever had.
  • I'll have all the information of all the restaurants
  • we ate at in the description box below
  • so you can check them out.
  • And I wanna say a big thank you to you
  • for watching this video.
  • Please remember to give it a thumbs up
  • if you enjoyed it and leave a comment below,
  • and also if you're not already subscribed,
  • click subscribe and click that little bell icon.
  • I'm gonna be publishing lots more food
  • and travel videos and yeah,
  • lots more delicious food to come.
  • So thanks for watching.
  • See you on the next video.

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I’ll just tell you straight up, Northern Thailand is known for its meat, and meat is a huge part of the local authentic food diet. So today I’m going to take you on a Northern Thai food meat tour - eat mostly amazing bbq meat and a dish called laap (ลาบ) - and show you some of the best restaurants in Chiang Mai, that I personally love.

Talad Mae Hia (ตลาดแม่เหี้ยะ) Market - We started off the morning at what is one of the best places in Chiang Mai for sai oua (ไส้อั่ว), or Northern Thai herb sausage. At the market, the stall is called Sai Oua Kao Bakam (ร้านไส้อั่วเก๊าบ่าขาม) and we ate their sai oua (ไส้อั่ว) and a brains packet (แอบอ๋องอ๋อ). The sausage was the highlight, a perfect balance of herbal and meatiness.
Price - 390 THB ($11.91) per kg.

Kum Sang Dao (คุ้มแสงดาวหมูย่าง) - Just outside of Chiang Mai, but well worth the effort to get there, is one of the most impressive, filled to the brim Northern Thai bbq meat grills. For any grillmaster, this will be a sight to behold. The northern Thai food grill is typically quite low heat so meat can just kind of hang around and smoke all day long as it’s eaten. We ordered the mixed grill (ย่างรวมมิตร), which included a mix of everything on the grill chopped up and served with sauce. Another highlight dish at Kum Sang Dao (คุ้มแสงดาวหมูย่าง) is theirsSoured pork, egg (จิ้นส้มหมกใส่ไข่). This is an amazing restaurant for Northern Thai meat dishes.
Total price - 390 THB ($11.91)

Laap Ton Koi Restaurant (ลาบต้นข่อย) - One of the best restaurants in Chiang Mai to eat at laap raw buffalo (ลาบควายดิบ), is Laap Ton Koi Restaurant (ลาบต้นข่อย), and I was very excited for this one. The minced buffalo was mixed with spices and bile, and herbs perfectly by the laap master. This is the best laap I have ever had in my life, it was absolutely incredible. We also ordered the Flash-cooked sliced meat (ส้าสะดุ้ง), and the pork herb curry (แกงอ่อมหมู).
Total price - 140 THB ($4.28)

Laap Ton Yang Restaurant (ร้านลาบต้นยาง) - Finally to end this Thai street food meat tour of Chiang Mai, we ate at one more of the best restaurants in Chiang Mai specializing in laap. Again the laap made with beef raw (ลาบเนื้อ ดิบ) was spectacular, but we also tried their laap pork cooked (ลาบหมู สุก), soured fried pork riblets (แหนมซี่โครงหมูทอด), steamed beef, chili dip (จิ้นนึ่ง นำ้พริกตาแดง), fish curry (แกงตูนป่า), and fried fish, herbs (ปลาทอดสมุนไพร). You don’t need to eat raw meat here, all the other Northern Thai food dishes are also spectacular. This is just a great restaurant in Chiang Mai.
Total price - 420 THB ($12.83)

Thank you for watching this Thai street food tour of Chiang Mai and hope you have an amazing time eating when you’re in Thailand!


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