Yam phak hueat - 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

Fresh phak hueat tastes sour and bitter so it needs to be steamed first. Some recipes use boiled minced pork and tomatoes. (Sirawit Chamrat, personal communication, June 15, 2007; Rattana Phromphichai, 1999, p. 5520)


1.	Tender leaves of Phak hueat	200	Gm.
2.	Minced pork	100	Gm.
3.	Pulverized Galangal	1/2	Tbsp.
4.	Chopped Shallots	1	Tbsp.
5.	Fried chopped garlic	1	Tbsp.
6.	Chopped Coriander	1	Tbsp.
7.	Chopped Spring onion	1	Tbsp.
8.	Fried Bird chili	5	0
9.	Chopped Garlic	1	Tbsp.
10.	Vegetable oil	2	Tbsp.


1.	Dried Bird chili	15	0
2.	Garlic	10	Cloves
3.	Shallots	5	0
4.	Sliced Galangal	1	Tbsp.
5.	Sliced Lemongrass	1	Tbsp.
6.	Shrimp paste	1	Tsp.
7.	Boiled Fermented fish	1	Tbsp.
8.	Salt	1/2	Tsp.

1	2	3
4	5

1. Steam and finely chop the greens.
2. Pound together the ingredients for chili paste until fine
3. Brown garlic in oil and stir fry with chili paste.
4. Add minced pork and stir fry until well done.
5. Add chopped greens. Remove from heat and top with fried garlic, sliced shallots, fried dried bird chilies and coriander and spring onions.

Rattana Phromphichai. (1999). Yam phak hueat. In Saranukrom Wattanathai Phak Nuea (Vol. 11,p. 5520).
�� Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai)


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.