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Night + Market Recipes

Kris Yenbamroong, chef at Night + Market, describes his menu as “equal parts drinking food and esoteric, regional Thai specialties.” Here, recipes for two of our favorite dishes.

Kris Yenbamroong

Som Tum Thai

Som Tum Thai

“Think of this as the ‘blank canvas’ Som Tum, or papaya salad, upon which countless variations can be built. These souped-up versions might include salted raw crab, stinky fermented fish, or mama instant noodles. But this is the foundation. Papaya salad is usually eaten as part of a spread that might include larb, sticky rice, and grilled meats.”

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Larb Gai

Larb Gai

“Larb is a general term used for Thai ‘salads’ of minced meat. Seasonings and aromatics vary by recipe and region. This larb is a basic Isan (northeastern Thai) version.”

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