Lap – a traditional Lao salad containing meat, onions, chillies, roasted rice powder, and garnished with mint. Nam chim chaeo – is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar, and black roasted rice flour. It is often served as a dip with mu yang (grilled pork). Phat mi Khorat – a stir fried rice noodle dish commonly served with papaya salad in Thailand. Dried rice noodles of many colors are a specific ingredient for this dish. Tam maak hoong or Som tam pla ra – spicy papaya salad, similar to central thai som tam, but more spicy and less sweet, and containts pla ra (a sauce of fermented fish). Suea rong hai - Grilled beef brisket. Tom saep – Northeastern-style hot and sour soup. Yam naem khao thot or naem khluk – a salad made of crumbled rice-and-curry croquettes and sour pork sausage. Northern shared dishes Ahan Phak Nuea (; lit. northern region food) shares certain dishes with neighboring Shan State, in Burma, and with Laos. As in northeastern Thailand, glutinous rice, not jasmine rice, is eaten as the staple food. Aep – Slow-grilled wrapped in banana leaves, this dish is most often made with chopped meat, small fish or edible insects, mixed with beaten eggs and spices. Kaeng hang-le – a Burmese-influenced stewed pork curry which uses peanuts, dried chilies, tamarind juice and curry paste in the recipe, but no coconut milk. Kaeng khae – is a spicy curry of herbs, vegetables, the leaves of an acacia tree (cha-om) and meat (chicken, water buffalo, pork or frog). It does not contain coconut milk. Kaeng khanun – a curry of pork stewed with green jackfruit. Like all northern Thai curries, it does not contain coconut milk. Kaeng pa – Pa in this context has nothing to do with ahan pa ('jungle food'). It does not consist of ingredients found in the forest. It refers to a simple dish with spicy and salty flavours. Kaep mu – deep fried crispy pork rinds, often eaten with chili pastes such as nam phrik num. Lab nuea – drier and smokier in taste, northern Thai larb does not contain lime or fish sauce. Instead it's flavoured and seasoned with a mix of ground dried chillies, dried spices like cumin, cloves, long pepper, star anise, Sichuan pepper, cinnamon, and occasionally blood of the animal used. Nam phrik