Phak kat som - 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

Phak kat som is the pickling method using mustard greens or Chinese cabbage mixed with salt, rice and the liquid from rinsing the rice and allowed to ferment for 2-3 days. The pickled greens are used to make yam phak kat som or namphrik nam phak after the pickled mustard greens are boiled until they are very tender. (Songphan Wannamat, 1999, pp. 4012-4013; Saowapha Thakaew, personal communication, July 2, 2007)


1.	Mustard green	300	Gm.
2.	Steamed Glutinous rice	1	Tbsp.
3.	Rock Salt	1	Tbsp.
4.	Liquid from rinsing rice grains	1	Cup

1	2	3
4	5

1. Wash the mustard greens thoroughly and chop finely.
2. Squeeze steamed sticky rice into the greens.
3. Add rock salt and knead to mix thoroughly.
4. Add liquid from rinsing rice. Cover and let ferment 2-3 days.

Songphan Wannamat. (1999). Phak kat dong. In Saranukrom Wattanathamthai Phak Nuea (Vol.8, pp.4012-4013). 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.