Yam nang - 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 nang or nam yang ho calls for dried beef or buffalo skin which is boiled until it is tender, then scraped or sliced thinly (ho means to thin or make into fine pieces) to mix with the other ingredients. (Sirawit Chamrat, personal communication, June 18, 2007)


1.	Dried skin of beef or buffalo	100	Gm.
2.	Chili powder	1/2	Tsp.
3.	Kaffir lime leaves	5	Leaves
4.	Fried chopped garlic	1	Tbsp.
5.	Chopped Coriander	1	Tbsp.
6.	Spring onion	1	Tbsp.
7.	Vegetable oil	2	Tbsp.
8.	Garlic	1	Tbsp.


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

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4

1. Soak beef or buffalo skin for 10 minutes.
1. Pound together all the ingredients for chili paste until fine.
2. Fry garlic in oil until golden brown and stir in the chili paste on a low fire.
3. Add chili powder to enhance the flavor.
4. Stir in the sliced skin and boil until it is well cooked. Add kaffir leaves. Top with fried garlic and chopped coriander and spring onion.

Boil the skin until it is soft or tender but do not overcook it.

Select nice yellow looking skin that is not too thick.


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.