Yam nomai - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Food name Ingredient Local Vegetable

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Aep

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Khio

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	Chin hum
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Chiang Mai University Library in collaboration with Information Technology Service Center

Bamboo shoot spicy salad or Yam No Mai is good when using boiled no mai lai (Gigantochloa albociliata Munro) mixed with chili paste, crab extract and sliced leaves of montanum or ginger. Some people add minced pork boiled with chopped fermented fish. (Siwan Chamrat, personal communication, June 14, 2007; Rattana Phromphichai, 1999, p. 5521)


1.	Bamboo shoots (No mai phai ruak)	2	Cup
2.	Lemon-scented basil	3	Stalk
3.	Tender leaves of Ginger	3	Leaves
4.	Roasted Bird chili	10	0
5.	Roasted Garlic	7	Cloves
6.	Boiled Fermented fish	2	Tbsp.
7.	Crab extract	1	Tsp.
8.	Salt	1	Tsp.
9.	Chopped Coriander	1	Tbsp.
10.	Spring onion	1	Tbsp.

1	2	3
4	5

1. Boil bamboo shoots to rid them of the bitter taste and set aside.
2. Shred bamboo with a fork.
3. Pound together chilies, garlic and salt.
4. Mix in the shredded bamboo. Add liquid of fermented fish and crab extract.
5. Add sliced ginger leaves and lemon-scented basil and stir. Top with chopped coriander and spring onion.

Place bamboo shoots in a pot of cold water and a little salt.

Rattana Phromphichi. (1999). Yam No Mai Lai. In Saranukrom Wattanathamthai Phak Nuea (Vol. 11,
�� p. 5521). 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.