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Although the restaurant has been opened for only five years, the house’s recipes are much older. Khun Ball’s mom used to sell her own Khao Soi and the restaurant owner has since smoothed out the strong taste. Today, the place freshly makes it own Khao Soi every morning. As for Khanom Jeen Nam Ngiao, their recipe doesn’t contain the offputting-for-some fermented soybean paste.
If you find Khao Soi and Khanom Jeen Nam Ngiao too ordinary, Khao Soi Ban Yong has yet another enticing culinary card: Khao Ngiao. This dark purplish brown steamed rice sprinkled with fried garlic and wrapped in banana leaf is a rarer-to-come-by authentic northern Thai dish. Despite being steamed with pork blood, the rice surprisingly bears no unpleasant tinge. The divine crunchy fried garlic takes the whole thing to another level.
As for the aftertaste that you might worry about after so many main dishes, let the Coconut Ice Cream handle it. Not too sweet or creamy, the white goodies topped with piney-scented peanut butter will leave you craving for more. Seasonal fruit juice are also on offer. From orange to strawberry to longan, take your pick. No matter the decision, it’s the ‘real and refreshing’ fruit juice where the majority of the content is squeezed juice, not pungent syrup or just ice.
Khao Soi (Coconut Curry Noodle Soup with Chicken/Pork/Beef)
Khanom Jeen Nam Ngiao (Fermented Rice Vermicelli in Spicy Pork Soup)
Khao Ngiao (Northern Thai Steamed Pork Blood Rice)
Coconut Ice Cream with Toppings
All menu items are subject to seasonal availability.
Please always inform your Local Expert of your food allergies and dietary restrictions.