How to make Crying Tiger

Why cooks start here

Crying Tiger is cooked the way Isaan cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a thai family cook actually puts it on the table.

Crying Tiger finds its roots in the Isaan region of Thailand, where it is a staple of home-cooked meals. It's a dish that effortlessly captures the spirit of communal dining, with every component crafted to be shared. The recipe here reflects the traditional Isaan approach, where salt is measured by intuition and the richness of fat is embraced, resulting in a flavor profile that is deeply satisfying. Expect a bold interplay of smoky, grilled beef and the vibrant, tangy notes of nam jim jaew. The sticky rice serves as the perfect backdrop, absorbing the complex flavors while offering a comforting texture. A handful of fresh herbs brings a burst of freshness, creating a harmonious balance that is uniquely Thai.