So much to do, I dont know where to start. We offer many local tours including eating tours, culture tours, temple tours, village tours, foraging tours and getting lost tours.
The Resort is located in a village that nestles at the base of a hilly forest. It is just beautiful. We are not a beach resort and can't offer you beaches, sand or discos (although there is a great night life). But for those of you that want a different experience this is the place.
We are located only 40 minutes by car from the"Mekong" river and the bridge to Lao. There are many eateries along the banks of the river. The Thai and Lao cultures are colourful and interesting. We can also recommend a day at the "Indo China Market" at Mukdahan.
Our own "Isaan" Jurrassic park" is only 1 hour away. Or visit "Phanom Yoi" This is a very important Temple in Thailand. Visit the local villages, there is always something to keep you smiling.
If you want a day to relax, then stay at the "resort". Why not laze round the "pool" hang out at the "Bar" or just find a shady spot and read a book from our library.
Phanom Yoi Temple
Isaan cuisine is very different from Thai meals from Bangkok and the South. Infact nearly all Thai Restuarants in Western countries serve Bangkok style Thai food. We want to introduce you to real Thai food. Spicy, Sharp, Hot, Sour are just some of the tastes that will invade your senses when you sample Isaan meals.
Noi was born in this "Phu Thai" village in Isaan. She has knowledge handed down through generations and will share the secrets with you. Following are recipes of basic Isaan cuisine. There are many more exotic "Phu Thai" dishes for you to try during your visit.
Recipe for Larb
3 Grams of Lean Pork or Fish Chopped fine
1 Teaspoon of Chilli Powder
1 Tablespoon of Sticky rice powder
2 to 3 shoots of spring onion chopped
3 shoots mint (un-chopped)
1 to 2 tablespoons Fish sauce
1 tablespoon of fresh squeezed Lime
Cook the pork or fish in a fry pan with a little water for two minutes on medium heat
Turn off the heat to the pan and add all other ingredients and toss. Serve with sticky rice. Traditionally eaten with the fingers using the rice like a spoon.
Recipe For Somtum (Papaya salad)
Shredded Papaya (1 pint in volume)
1 x lime
3 x medium Tomato
Fish Sauce to taste
1 tablespoon Palm sugar
Palmful of peanuts
(Option to Papaya can be Carrot, Celery or Apple)
Use mortar and pestle to pound chillies, garlic, palm sugar, lime juice.
Cut tomatoes fine and add with Papaya, peanuts and fish sauce. Toss gently and serve with Sticky Rice.
This is finger food and should be eaten using the sticky rice like a spoon.
Coconut milk 2-3 tablespoon
Ginger 2 x peices
Sugar (to taste)
Chilli 2 (to taste)
Lime leaf x 2
Spring onions 2 x sprigs
Tuna filet small
Prawns x 10 medium size
Squid x 1 gram
Crab (shelled small)
NZ Mussel x 10
Banana leaf 30cm x 30cm
2) Add seafood to paste and turn over gently with your hands.
3) Lay the Banana leafs in a bowl and add the Chilli and spring onions and cover with the seafood mix.
4) Steam for 20 minute on low heat.
5) Serve with steamed jasmine rice