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Nam Prik Noom

Nam Prik Noom - To say that “Nam Prik Noom” (green chili dip) and “Sai Oua” (spicy sausage) are Northern signature dishes is an understatement. It is a popular pairing that everyone brings as gifts from the North.


Nam Prik Noom Term “Noom” means something young and tender. Nam Prik Noom is made from “Prik Noom” Which are young green chillis, ewsulting in a pale chunky green chili paste.


Young green chilies are grilled with garlic and peeled challots, pounded together with salt and garnished with chopped coriander and spring onions. When eaten with hot sticky rice and Sai Oua sausage, it makes for an extraordinarily delicious meal.


Herbs and Spices

“Young Green chilis” (Prik Noom) This spicy herb is rich in calcium, phosphorus, iron, vitamin C, and vitamin A. Capsaicin in the chilis helps with digestion, cures the common cold, alleviates gas, and prevents the hardening of heart arterial walls.

“Coriander” (Phak Chee) The roots, Trunk and leaves are used to add fragrance to food. Medicinally, it dissolves phlegm, cures rashes and measles, Stimulates sweat glands to release toxins, acts as a diuretic, and boosts appetites.

Where to Buy

Huean Soontaree
Address : 208 46/1 Wang Singh Kham Rd., Chiang Mai District, Chiang Mai
Phone : (+66) 83-8608196

 

Sai Oua

Sai Oua - Sai Oua is a spicy herby grilled sausage. “Oua” means “to insert” or “to stuff in the middle”. In the past, leftover meat from slaughtering pigs for ceremonies and celebrations would be dried, grilled, fermented pork (Nhaem), or made into Sai Oua To preserve the meat.


Sai Oua combines ground pork with a spicy paste made of chilies, shallots, garlic, galangal, lemongrass, cilantro roots, salt, turmeric, shrimp paste, and sometimes Javanese long pepper. Chopped spring onions spring onions and coriander are stirred in. The mixture is stuffed in pig intestines cleaned with lemongrass, coiled in a circular fashion and then grilled. Wooden skewers are used to poke holes in the sausage to prevent it from bursting while being grilled over charcoal which adds a pleasant aroa th this flavorful Northern dish.


Herbs and Spices

“Shallot” (Hom Daeng) kills bacteria, reduces fat in the heart arteries which causes high blood pressure and heart disease, stimulates the appetite, and aids digestion. It also has a high phosphorus content which helps with memory retention.

“Lemongreass” (Takrai) is used to disguise strong odors, and has medicinal uses for treating asthema as well as helping to relieve stomach ailments, indigestion, heartburn, and gas. In the past, this diuretic was also used to treat cholera.


Where to Buy

Sai ua Patoy
Address : San Pa Khoi MarketMueang Chiang Mai District, Chiang Mai
Open : Daily 05.00 - 10.30 a.m., 02:30 – 06.00 p.m.
Phone : +66 98 757 4561

 

Khao Soi

Khao Soi - People say “Your trip to Chiang Mai will not be complete until you have tried Khao Soi and visits Doi Suthep”. If People wonder why this iconic curried noodle soup tastes like Muslim food, the answer lies in its historic links to ancient cultures and many ethnic and religious grous half way across the world.

The dish came with the Chinese Muslim migrants from Yunnan, Qinghai, and Gansu provinces whom Thais called skilled traders transported goods by animal caravans. Following an uprising in Yunnan, the Chinese government implemented harsh policies that forced the Chinese Muslim to leave.

Hundreds of families fled to Payap (Chiang Mai) and was granted residence in Kuang Singh, now called Nong Haw, and the location of the Nong Haw race track. Trading resumed, and the area began toflourish, as did Khao Soi shops that sold handmade fresh egg noodles.

Herbs and Spices

“Ginger” (Khing) Keeps the body warm, stimulates perspiration and appetites. It also alleviates gas, indigestion, and Heartburn. Medicinally mature ginger is preferred because of its strong spicy flavor and nutritional fiber.

Where to Buy

Khao Soi Samer Jai
Address : 391 Charoenrat Faham , Chiang Mai District, Chiang Mai
Open : Daily , 08.00 a.m. - 05.00 p.m.
Phone : (+66) 81-9509067

 

Kaeng Hung Lay

Kaeng Hung Lay - Kaeng Hung Lay is dish from Burmese cisine that is now commonly associated with Northern Thai cuisine. It is also popular in Xishuangbanna (Sib Song Panna) in China. The name “Kaeng Hung Lay” or “Kaeng Hin Lay” came from Burmese. “Hin” means “curry or stew”, while “lay” means “meat”.


Dishes for Buddhist celebratory occasions Haeng Hung Lay is one of the most popular dishes in the Lanna region. An auspicious dish for special occasions because of the effort and costs of ingredients, this curry was presented to monks in religious days, a practice that continues to this day. It is also something that Thai and foreign tourists enjoy as a part of the traditional “Khan Toke” dinner.


There are two forms of Kaeng Hung Lay: Kaeng Hung Lay Maan and Kaeng Hung Lay Chiang Saen. The “Maan” version combines pork belly and/or pork spare ribs with shredded ginger, tamarind juice (Makham Plak), pichled garlic cloves, roasted peanuts, curry paste (Prik Kaeng) and Kaeng Hunglay powder. The ‘Chiang Saen’ recipe adds yard long beans, long Thai eggplants (makheua Yao), fresh chilies, pickled bamboo shoots, and toasted white sesame seeds.


Herbs and Spices

“Dried chilis” (Prik Haeng) are dried chilis that are roasted and finely ground as a seasoning and integral to curries. The nutritional benefits of these chilis include boosting the appetite, alleviating gas, reducing phlegm, as diuretic, and relieving indigestion.


Where to Buy

Huang Jai Yong
Address : 64 Moo 4, Buak Khang - San Kamphaeng Road, San Kamphaeng, Chiang Mai
Open : 10.00 a.m. - 16.00 p.m.
Phone : (+66) 86 671 8710

 

Kanom Jeen Nam Ngiew

This Northern dish is adapted from the Thai Yai Ngiew ethnic tribe in the Shan state of Myanmar, who fled to northern Thailand after fighting against the Burmese government. The largest group settled in phrase province and was employed by a British forestry firm that received concessionary logging rights. >Hundreds of families fled to Payap (Chiang Mai) and was granted residence in Kuang Singh, now called Nong Haw, and the location of the Nong Haw race track. Trading resumed, and the area began toflourish, as did Khao Soi shops that sold handmade fresh egg noodles.

Original served with rice stick noodles (Kuaytiew), Thai Yai Ngiew people called it “Khao Soi Ngiew”, The original recipe enriched a pork bone broth with chili paste (Nam Prik Kaeng), ground pork bone broth with chili paste (Nam Prik Kaeng), Ground pork and tiny heirloom tomatoes (Makheua Som), served with bean sprouts and cabbage chilis pickled in vine gar. Lime, and dried chili powder, and crispy-fried buffalo skins (Nung Pong). When fermented rice noodles (Kanom Jeen) replaces Kuaytiew, it became”Kanom Jeen Nam Ngiew”.


Auspicious Lanna Food

Regarded as an auspicious food (Ahan Mongkol), this dish is often served at every banquet and celebration to welcome guests. In chiang Rai, dried red cotton tree flowers are the crucial ingredient in bringing out the rich flavors of the delicious broth.

Where to Buy

Khao Soi Samer Jai
Address : 391 Charoenrat Faham , Chiang Mai District, Chiang Mai
Open : Daily , 08.00 a.m. - 05.00 p.m.
Phone : (+66) 81-9509067