Tam mamuang - 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

Tam ma-muang or tam ba-muang is a kind of spicy salad with mangoes as the main ingredient. It goes well with such fresh or boiled vegetables as betel leaves, cha-om (acacia insuvais), swamp morning glory, linearis Hosk fa, Volubis and galangal shoots. Variations can be made when you substitute santol, gooseberries or plum mangoes for mangoes. (Rattana Phromphichai, 1999, p. 2409; Prathum Unsi, personal communication, June 25, 2007)


1.	Green Mango	200	Gm.
2.	Roasted dried Bird chili	200	Gm.
3.	Garlic	5	Cloves
4.	Palm sugar	1	Tbsp.
5.	Boiled Fermented fish	2	Tbsp.
6.	Ground Fish	2	Tbsp.

1	2	3
4	5

1. Peel the mangoes and shred
2. Pound together the garlic and dried chilies
3. Add fermented fish and sugar
4. Add ground fish
5. Add mangoes and lightly pound to mix.

Rattana Phromphichai. (1999). Tam ba-muang. In Saranukrom Wattathamthai Phak Nuea (Vol. 4,
�� p. 2409). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.
�� (in Thai).


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.