Yam plachom - 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

Pickled minnows can be made into a spicy salad dish (yam) or served with shredded green mangoes or papaya or pomelo pieces. (Nongyao Wiriya, personal communication, July 2, 2007)


1.	Shark minnows	500	Gm.
2.	Rock Salt	1	Tbsp.
3.	Potassium nitrate	1	0
4.	Lemongrass	2	Tbsp.
5.	Shallots	10	0
6.	Garlic	10	Cloves
7.	Roasted dried Chili spur pepper	10	0
8.	Eggplant	5	0
9.	Chopped Coriander	1	Tbsp.
10.	Chopped Spring onion	1	Tbsp.

1	2	3
4	5

1. Pickling method: Clean and wash the minnows and mix the salt and potassium nitrate.
2. Place in a clean, dry jar with a close lid for 15 days.
3. Mix the pickled minnows with shallots, lemongrass, garlic and thinly sliced eggplant. Stir slightly just to mix.
4. Shred or crush the chilies and add them to the mixture.
5. Top with chopped coriander and spring onions.

Do not pulverize the chilies. Potassium Nitrate keeps the fish from fermenting.

Use fresh fish or minnows.


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.