Yam chin haeng - 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

Dried meat of beef or buffalo can be used. The drying method is given in the section on grilling, roasting and frying dishes. The cooking method is the same as Yam Kop (frog). Chili paste for lap can be used also. (Sirawit Chamrat, personal communication, June 15, 2007)


1.	Dried beef	200	Gm.
2.	Sliced Galangal	5	0
3.	Chopped Lemongrass	1	Tbsp.
4.	Kaffir lime rind	5	Leaves
5.	Vietnamese mint	1	Tbsp.
6.	Mint leaves	1	Tbsp.
7.	Chopped Coriander	1	Tbsp.
8.	Chopped Spring onion	1	Tbsp.
9.	Chopped Parsley	1	Tbsp.
10.	Chopped Garlic	1	Tbsp.
11.	Sliced Shallots	2	Tbsp.
12.	Vegetable oil	2	Tbsp.


1.	Dried Chili spur pepper	7	0
2.	Roasted Ma Khwaen	1	Tsp.
3.	Roasted Java long pepper	1	0
4.	Roasted Coriander seeds	1	Tsp.
5.	Shrimp paste	1	Tsp.
6.	Boiled Fermented fish	1	Tsp.
7.	Salt	1	Tsp.

1	2	3
4

1. Pound together all the ingredients for chili paste until fine.
2. Brown the garlic in oil and stir fry with the chili paste.
3. Add 1-2 cups of water and bring to a boil. Add lemon grass, kaffir leaves, shallots and dried beef. Cook until the beef becomes tender.
4. Top with chopped coriander, Eryngium foetidum (phak chi farang) and the two kinds of mint.

Boil the dried beef until it is tender.

Select beef that has some tendrils.


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.