Tam som-o - 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 som-o or tam ba-o is made by crushing or pounding slightly pomelo and other ingredients adding crab extract (nam pu) to enhance the flavor. Sometimes chopped dill leaves are added, too. (Rattana Phromphichai, 1999, p. 2410; Prathum Unsi, personal communication, June 26, 2007)


1.	Pomelo	200	Gm.
2.	Bird chili	7	0
3.	Garlic	5	Cloves
4.	Sliced Eggplant	3	0
5.	Sliced Lemongrass	2	Tbsp.
6.	Palm sugar	1	Tbsp.
7.	Boiled Fermented fish	2	Tbsp.
8.	Crab extract	1/2	Tsp.

1	2	3
4	5

1. Crush garlic and bird chilies
2. Add fish, sugar and crab extract.
3. Add pomelo. Crush and stir to blend.
4. Add lemongrass.
5. Add eggplant slices.

Slightly crush or pound all ingredients before adding pomelo. Then slightly crush again to get some of the juice out so that it will not be too mushy.

Select mature pomelos to avoid a bitter taste.

Rattana Phromphichai. (1999). Tam ba-o. In Saranukrom Wattanathamthai Phak Nuea (Vol. 4,p. 2410). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


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.