Lap pla - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

Lap pla is made from minced fish meat mixed in chili paste made from pulverized roasted chilies and spices. It can be eaten with all kinds of fresh vegetables, especially aromatic or pungent herbs, referred to as phak kap lap. (Pratan Nanchaisin, personal communication, July 3, 2007)


1.	Nilfish	300	Gm.
2.	Roasted ground rice	1/2	Cup
3.	Lap chili paste	3	Tbsp.
4.	Shrimp paste	1	Tbsp.
5.	Crushed Lemongrass	2	0
6.	Crushed Tumeric	1	0
7.	Chopped Coriander	1	Tbsp.
8.	Chopped Spring onion	1	Tbsp.
9.	Chopped Vietnamese mint	2	Tbsp.
10.	Chopped Garlic	1	Tbsp.
11.	Vegetable oil	2	Tbsp.

1	2	3
4	5	6

1. Wash fish real clean and boil (whole) with shrimp paste and crushed lemongrass and turmeric until fish is cooked.
2. Remove the bones and pulverize fish meat.
3. Mix together liquid from boiling fish with lap chili paste and minced fish meat.
4. Add ground roasted rice.
5. Add chopped vegetables, stir to blend.
6. Brown garlic in a little oil add the mixture and stir fry until a nice aroma is released. Add a little water, stir fry 2-3 minutes longer.

Use rice grains of any kind and roast it on a low fire until light brown and pound it until it becomes a coarse powder.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.