Tom Saep Offal
Asia — Thailand (Isan)
Isan's defining spicy offal soup. Multiple organs simmered in intensely sour and spicy broth with lime, chili, fish sauce, and toasted rice. Distinct from northern Thai or Bangkok offal traditions.
Cuts in this tradition
Cultural context
Tom saep is especially associated with northeastern Thailand (Isan). The sour-spicy flavor profile is distinctively Isan rather than Chinese-influenced. One of Southeast Asia's most distinctive offal-soup traditions.
Preparation
Offal cuts boiled until tender. Broth seasoned with fish sauce, lime juice, dried chili, lemongrass, galangal, and toasted rice powder. Finished with fresh herbs and green onion.