North East Region

The northeast part of Thailand is hardly dry, therefore the main ingredients for food are actually varieties of insects which are the main protein sources for people in this area.
The main food is also the sticky rice. Vegetables and meats are almost local products.
Fermented fish is the main mixture to seasoning almost every dish but not for fried cooking and usually supplement with fresh vegetables.
Northeast part cuisine Sup Nor Mai or bamboo shoot spicy salad Nam Phrik Pla Rhaa or fermented fish paste Larb Moo or spicy ground pork Sai Krok Moo or Thai sausage Om Pla Duk or catfish

Northern Region

The northern part of Thailand is the ancient land where the tradition and culture are different from other parts.
The eating pattern in the north, instead of sitting at the table, the northern people usually put all the dishes in the big bowl called ‘kan tok’ and sit altogether on the floor around the bowl.
Basically, sticky rice is the main food. Almost of the cooking are well done and fried with oil.

Southern Region

The southern part of Thailand is the peninsula, thus, almost of the population earn their living by fishery.
Hence, the main food ingredients are the seafood. Spices are also the favorite ingredients which make the taste spicy, salty and sour, for instance, Kaeng tai pla, Kaeng som and Kaeng luang, etc.
The southern food is delicious to supplement with vegetables in order to decrease the spicy taste, ‘pak nhoa’, for instance, ma-kheua pro, yard-long beans, wing bean, parkia, etc.

Southern part cuisine Khao Yam Fried parkia with shrimp paste Khanom Cheen Nam Ya or rice noodles with fish curry sauce Nua Kou Gling Kaeng Tai Pla