Yam het fang - 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 het fang or het fueang is made the same way as yam chin kai (spicy chicken salad). Chili paste and other ingredients for lap (spicy minced meat salad) can be used as well. (Siwan Chamrat, personal communication, June 14, 2007)


1.	Straw mushrooms	200	Gm.
2.	Roasted Glutinous rice grains	1	Tbsp.
3.	Chopped Lemongrass	1	Tbsp.
4.	Parsley	1	Tbsp.
5.	Vietnamese mint	1	Tbsp.
6.	Mint leaves	1	Tbsp.
7.	Coriander	1	Tbsp.
8.	Spring onion	1	Tbsp.
9.	Chopped Garlic	1	Tbsp.
10.	Sliced Shallots	2	Tbsp.


1.	Lap chili paste	1	Tbsp.
2.	Shrimp paste	1	Tsp.
3.	Boiled Fermented fish	1	Tsp.
4.	Salt	1	Tsp.

1	2	3
4	5	6

1. Stir fry shrimp paste and fermented fish with chili paste for lap.
2. Add ground roasted rice and one cup water and bring to a boil.
3. Add straw mushrooms. Cook until mushrooms are tender.
4. Add lemongrass and stir to blend well.
5. Add Shallots
6. Top with foetidum leaves, coriander, spring onions and both kinds of mint leaves.


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.