NORTH EASTERN PLATEAU
A dry harsh environment with poor soil, atop a vast plateau with very little rain in the dry season. Therefore north eastern cuisine tends to be more down to earth, using whatever ingredients that are in the surrounding environment. The cuisine is pungent, with the use of fermented fish sauce and tended toward a salty and spicy flavour profile. The spiciness tends towards the extreme with a liberal addition of fresh and dried chilies, with fragrance coming from a large variety of fresh herbs to add vibrancy. It is highly seasoned, which enables a small amount of food to go a long way, when eaten with rice. Dishes are served with sticky rice, which is rolled into a ball with the hands and dipped into various dishes.