Yam tao - 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

Yam tao or tam tao is made from fresh water algae grown in paddy fields and 2-3 kinds of sliced eggplant with boiled crabs and ginger leaves as well as fresh bird chilies. (Noi Chamrat, personal communication, June 18, 2007)


1.	Spirogyra (Tao)	2	Cup
2.	Paddy crabs	20	0
3.	Ma waeng	20	0
4.	Sliced Lemongrass	1/2	Leaves
5.	Bird chili	25	0
6.	Berry eggplant	20	0
7.	Bitter eggplant	1	Cup
8.	Leaves of Ginger	1	Tbsp.
9.	Sliced Galangal	1	Tsp.
10.	Boiled Fermented fish	4	Tbsp.
11.	Shrimp paste	1	Tsp.
12.	Vietnamese mint	2	Tbsp.
13.	Salt	1	Tsp.
14.	Coriander	1	Tbsp.
15.	Spring onion	1	Tbsp.


1.	Water morning glory
2.	Lead tree
3.	Water clover
4.	Bitter gourd leaves
5.	Leaves of napifolia.

1	2	3
4	5

1 Wash the algae clean and coarsely cut it.
2 Boil fermented fish and shrimp paste. Stir in the algae.
3 Pound together garlic, galangal, chilies and lemongrass. Add crabs and pound to pulverize.
4 Stir the chili paste into the pot and mix well with the fermented fish.
5 Add eggplants, lemongrass, chopped bird chilies, ginger leaves and mint.

You can substitute paddy fish for crabs.


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.