🔄 Updated 21 Jun 2026
If you want to buy souvenirs to take home from Nong Bua Lamphu, it helps to know the town sits next to the Ubol Ratana Reservoir. The Non Sang district side has plenty of freshwater fish, so locals turn that catch into pla som (sour fermented fish) — which has become the province's signature. On the other side you'll find forest foods and homestyle ferments at the community markets. None of it is expensive, and it's the real taste of local cooks.
Pla Som — the province's number-one souvenir
The Nong Bua Lamphu pla som people know best comes from the Ban Huai Bong fish-processing group in Non Mueang sub-district, Non Sang district. They use fish from the Ubol Ratana Reservoir right next to the village, fermenting it with roasted rice and salt until the sourness is just right. The group is FDA-certified and selling it has become the community's main income. There are several styles to choose from depending on what you like.
Pla Som Sai Diao (boneless fish patty)
Pure fish meat shaped into a patty and wrapped with shredded banana leaf — easy to eat, no bones to pick out. It's the best-seller and the local signature. Just fry or steam it and eat with sticky rice.
Whole Pla Som (silver barb)
The whole-fish style of pla som that Isan folks know well — firm flesh with a nicely balanced sourness, great fried until crisp outside and soft inside. Cheaper than the sai diao style because it has bones.
Som Khai Pla (fermented fish roe)
Made from fermented fish roe with a rich, salty-sour flavor. People like to fry it up with hot steamed rice or mix it into sticky rice — a souvenir that regular pla som eaters seek out.
Mam Pla (fermented fish sausage)
Mam made with freshwater fish, fermented to the sour tang of an Isan sausage. Grill or fry it as a snack. It's the cheapest of the local fermented-fish products.
Som Pla Tong / Som Sai Pla
Homestyle ferments that locals genuinely eat. Pla tong gives a chewy, springy texture, while som sai pla (fermented fish innards) is intensely seasoned. Both are harder to find in bigger cities — if you come across them, give them a try.
Pla Som Chin (striped catfish chunks)
Pla som cut into chunks from rich, fatty striped catfish — for people who like thick, fatty flesh. It smells great fried and goes easily with sticky rice and fresh vegetables.
How to get it home without spoiling
Pla som is a fresh ferment. Ask the shop to vacuum-seal it or pack it in a foam box with ice if you have a long ride. Once home, keep it in the freezer, and always fry or steam it through before eating — never eat it raw.
Want to taste deeper? Try a Nong Bua Lamphu food tour or cooking class
Half a day with a local who knows the lanes — or cooking a dish yourself — teaches you more than just eating. Book ahead on Klook or GetYourGuide.
Other local ferments and homestyle foods
Beyond pla som, Nong Bua Lamphu has other ferments and homestyle foods worth taking home. Some are genuinely local items you won't easily find in bigger cities.
- Miang Kham Lamphu — the province's signature dish in the "one province, one menu" project, wrapped in pink lotus petals that add an astringent bite to cut the richness. The fillings include cha-phlu leaves, lime, tamarind, and pla ra sauce. Some shops sell it as a kit so you can wrap your own at home.
- Naem / Mam (beef or pork) — Isan-style ferments sold alongside the pla som at the same stalls. Pick a vendor who ferments their own for a rounder flavor.
- Pla Ra / minced pla daek — the essential Isan kitchen seasoning. Fresh markets in town scoop it into bags by weight, handy if you cook at home.
- Wild forest honey — in season, villagers bring honey gathered from the forest to sell at the community markets. It's a souvenir that keeps for a long time.
Khao Jee — a morning bite you buy hot
Khao jee is sticky rice pressed onto a skewer, brushed with egg, and grilled over charcoal until fragrant. It's a breakfast and snack that's easy to find around here. In Nong Bua Lamphu you'll spot vendors grilling khao jee at morning and community markets — some brush on sugarcane syrup or add a little sugar for a touch of sweetness.
Khao jee isn't a souvenir you can carry far, because it's best hot. But if you swing by a market in the morning, buy it fresh off the stall, paired with steamed sticky rice and the grilled rice-noodle dough often sold next to it — a proper local breakfast.
Edible souvenirs that travel far
If you want something in the khao jee vein that keeps longer, look for khao niao daeng (red sticky-rice crackers), khao tan, or rice crackers that souvenir shops make and sell. They're much easier to carry home than fresh khao jee.
Seasonal processed forest foods
Nong Bua Lamphu has forest and hills ringing the town, so forest foods are another category locals take pride in. These come by season — time it right and you'll see stalls full of them.
Seasonal wild mushrooms
From the rainy season into early winter, several kinds of wild mushrooms turn up for sale. Some vendors pickle or sun-dry them so you can buy a batch that keeps.
Bamboo shoots / pickled bamboo
Fresh seasonal bamboo shoots and bagged pickled bamboo ready for bamboo-shoot soup — a cheap local item you can take home.
Red ant eggs
A sour-rich forest food Isan folks love to turn into koi and curries. It has a short season early in the year — count yourself lucky if you find it.
Herbs and dried forest goods
Sappanwood, wild roots, foraged greens, and sun-dried herbs that villagers gather and sell. For people who really like authentic local goods.
Some forest foods are fresh and need eating quickly, so if you're carrying them far, choose the processed kinds — dried mushrooms, pickled bamboo, or dried herbs. They keep longer and won't mess up your bag.
Where to buy — the best souvenir spots
Nong Bua Lamphu is a small town, so souvenir spots aren't as spread out as in bigger cities. But there are a few main places locals actually go that gather the regional goods in one spot.
Huai Duea Tong Chom Market
A community market on Route 210 (Udon Thani–Nong Bua Lamphu) at Ban Huai Duea, Non Than sub-district, Mueang district. It gathers forest foods, local goods, mushrooms, bamboo shoots, red ant eggs, honey, khao jee, steamed sticky rice, and the area's signature souvenirs in one place. There's a big parking lot and restrooms, so it's an easy stop on the way in or out of town.
Pla Som stalls on the Non Sang side
If you want pla som fresh from the source, the Non Sang side next to the Ubol Ratana Reservoir is where it starts. There's the Ban Huai Bong fish-processing group plus village stalls selling several styles of pla som, at better prices than buying in town. Ideal if you're already driving out to the reservoir or to Phu Kao–Phu Phan Kham.
Fresh market in Nong Bua Lamphu town
The municipal fresh market in town has pla som, ferments, pla ra, and a full range of local foods. Good if you're staying in town and don't want to drive far. Mornings are liveliest and the produce is freshest.
Mind the season and the time of day
Forest foods and fresh produce come by season — visit from the rainy season into early winter and you'll find plenty of mushrooms and bamboo shoots. For morning markets, go before it gets late, since the good local goods tend to sell out fast.
Plan a full day of eating around Nong Bua Lamphu
See the Nong Bua Lamphu guide →