If any cuisine is on fire (quite literally - this stuff is spicy!) these days, it's the Isaan and other cuisine of Northern and Northeastern Thailand. Typical dishes include the chopped-meat salads known as laab and Chiang Mai speciality khao soi, a curry noodle soup, versions of which are gaining fans at NYC's Pok Pok and Uncle Boons; khao soi will also be the signature at upcoming Brooklyn Thai joint Kao Soy. What's more, an offshoot of Bangkok's Somtum Der just opened in the East Village with an Isaan menu, and Qi in Union Square will soon become Qi Isaarn. In Austin, Sway has garnered much praise for its "modern-Thai" menu, which includes some Northern specialties like nam prik, or chile dip, and kai yaang, or charcoal-grilled chicken. And in DC, Little Serow's weekly changing prix fixe frequently offers nam prik and other Northern and Northeastern Thai foods.