Reading Khon Kaen Local food Like North-eastern Thai food, Khon Kaen Local food reflects the influence of neighboring Lao in a number of dishes. Glutinous rice is the staple diet, and all food is highly seasoned. This is supplemented by a heady mixture of strong bitterness and saltiness, creating an excitingly forthright taste locally known as Saeb. Som Tam (green papaya salad), is one of north-eastern Thailand's favorite dishes that has become popular nation-wide, and even in overseas. Som Tom is a spicy papaya salad which originates in Lao and Isan region of northeastern Thailand. Som in Isan and Laos is sour, and Tam means pounded. The main ingredient is grated, unripe papaya, seasoned and pounded to a softened state in a mortar. Chili, garlic, sugar, lime and fish sauce are also usually added, while yard long beans and tomato are optional. The dish combines the four tastes of Laos/Thai cuisine: sour lime, hot chili, salty fish sauce, and sweetness added by palm sugar. The papaya itself is unripe and fairly neutral tasting. It is traditionally served with sticky rice. It is also sometimes served with pork rinds, raw water spinach, raw winged beans or raw cabbage. Som Tam mainly comprises fermented fish and it is another unique food famous among people in the northeast. There are many variations of dish. The dish is normally spicy and sour. Som Tam Lao and Som Tam Isan usually featured salted/fermented mud fish or salt preserved crab, while Som Tam Thai is prepared with dried shrimp and bean and is often sweeter. Some made with carrot instead of papaya. Som Tam can also be prepared with other unripe fruits, notably mango, in which case it is known as Tam Ma-Muang, and cucumber, Tam Taeng. Besides, Lap (other popular North-eastern Thai food dishes include), North-eastern Thai food minced meat, chicken or pork, cooked in heavily seasoned dried chilies, lime juice and fish sauce; Nam Tok, medium rare barbecued meat cooked with spicy sauces, lime juice, fish sauce and dried chilies; and Kai Yang or grilled chicken, another North-eastern Thai food dish that is always ordered after the formula of Lap, Nam Tok and Som Tam. Bathed with herbs and sauces, it is eaten with a sweet sauce used as a dip. Pla ra or fermented fish is identity of northeastern cuisine. It can be transformed into many dishes and affects the taste of the locals. Local herbs and other sauces are put to improve the taste of food. (Adapted from http://www. thai-food.in.th/North-eastern-Thai-Food.html) .