Nan cooks in the northern Lanna tradition, with strong Tai Lue influences and plenty of herbs from the hills. Breakfasts are noodle soups, dinners are spreads of sticky rice, chilli dips, grilled sausage and curry, and the province is known for sweet golden oranges and crunchy rice snacks. Nan is not covered by the MICHELIN Guide; the joy is in markets, family noodle shops and the weekend walking street in front of Wat Phumin.<\/p>\n
Nan’s own take on khao soi: flat rice noodles in a clear pork broth, topped with a spicy minced-pork and tomato sauce \u2014 quite different from Chiang Mai’s coconut curry version.<\/p>\n
A smoky dip of grilled green chillies, shallots and garlic, eaten with sticky rice, pork crackling and fresh vegetables.<\/p>\n
Herb-packed northern sausage with lemongrass, kaffir lime leaf and chilli, grilled over charcoal.<\/p>\n
A rich Burmese-influenced pork curry with ginger, garlic and tamarind; sweet, sour and fragrant rather than fiery.<\/p>\n
Fermented pork, sour and garlicky, eaten raw-cured or grilled in banana leaf.<\/p>\n
Northern larb seasoned with dried spices rather than lime \u2014 earthy, peppery and often served with bitter herbs.<\/p>\n
Rice noodles in a tomato and pork broth with dried kapok flowers, a favourite northern lunch.<\/p>\n
A green, broth-based curry of forest vegetables and herbs without coconut milk.<\/p>\n
Sweet oranges with deep orange skins grown in the province, sold by the roadside in season.<\/p>\n
Thin crisp rice sheets and other rice snacks made in Tai Lue villages \u2014 good with coffee or as a gift.<\/p>\n
Kad Khuang Mueang Nan:<\/strong> the walking street in front of Wat Phumin on weekend evenings, where people sit on mats eating northern dishes from dozens of stalls. Map<\/a><\/p>\n Nan morning markets:<\/strong> the town’s fresh markets sell sticky rice, grilled sausage, chilli dips and breakfast noodles from early morning. Map<\/a><\/p>\n Riverside food:<\/strong> the banks of the Nan River have simple restaurants and evening stalls, pleasant at sunset. Map<\/a><\/p>\n Village markets:<\/strong> in Pua and Tha Wang Pha, small markets sell hill vegetables, rice snacks and Tai Lue handicrafts. Map<\/a><\/p>\n Most of Nan’s best food comes from family-run noodle shops and market stalls. In the old town, look for khao soi nam sai and noodle shops that open at breakfast and close after lunch; Khao Soi Tonnam is one local name featured by provincial tourism media (Map<\/a>). In the hills, homestays in Sapan and Bo Kluea often cook set northern meals for guests. Hours change frequently, so check before you go.<\/p>\n During the boat races (around October\u2013November) the riverbanks fill with stalls selling grilled sausage, sticky rice, fried snacks and local sweets for the crowds. The weekend walking street is a mini food festival in itself, and Songkran brings home-cooked feasts for family and temple visits. See festivals and sights in our things to do in Nan<\/a> guide.<\/p>\n Clear-broth khao soi (khao soi nam sai) is the dish most associated with the province.<\/p>\n Yes \u2014 the Kad Khuang Mueang walking street in front of Wat Phumin on weekend evenings.<\/p>\n Rice snacks, dried goods, golden oranges in season and Tai Lue woven cloth.<\/p>\n No \u2014 Nan is not covered by the MICHELIN Guide, but local markets and noodle shops are excellent.<\/p>\n Cover photo: 2013 Wat Phumin Nan.jpg<\/a> \u00b7 Takeaway \u00b7 CC BY-SA 3.0<\/a> \u00b7 Wikimedia Commons<\/small><\/p>\n","protected":false},"excerpt":{"rendered":" What to eat in Nan: clear-broth khao soi, nam phrik num, sai ua, hang lay curry, golden oranges, plus Kad Khuang Mueang walking street.<\/p>\n","protected":false},"author":2,"featured_media":5553,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[182],"tags":[],"province":[216],"class_list":["post-5552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-en","province-nan-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/posts\/5552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/comments?post=5552"}],"version-history":[{"count":1,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/posts\/5552\/revisions"}],"predecessor-version":[{"id":5596,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/posts\/5552\/revisions\/5596"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/media\/5553"}],"wp:attachment":[{"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/media?parent=5552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/categories?post=5552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/tags?post=5552"},{"taxonomy":"province","embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/province?post=5552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Where to eat<\/h2>\n
Festival food<\/h2>\n
Practical tips<\/h2>\n
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FAQ<\/h2>\n
What is Nan’s signature dish?<\/h3>\n
Is there a night market in Nan?<\/h3>\n
What can I bring home from Nan?<\/h3>\n
Are there MICHELIN restaurants in Nan?<\/h3>\n
Keep exploring<\/h2>\n
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