Sa phak ruam - 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

Sa phak ruam or sa phak phae is a spicy vegetable salad of an assorted kind of greens mostly foraged from the wild such as indigofera, suberosa, mimosoides, concinna. Nowadays, the tender greens of Chinese mustard greens (1-2 week-old sprouts) are included as they are mostly available in the local markets, especially from April-May which is considered a tropical springtime. (Siwan Chamrat, personal communication, June 14, 2007; Rattana Phromphichai, 1999, p. 6807)


1.	Tender sprouts of Mustard green	1/2	Cup
2.	Tender leaves of Mango	1/2	Cup
3.	Tender leaves of Hog plum	1/2	Cup
4.	Phak cham	1/2	Cup
5.	Phak puya	1/2	Cup
6.	Roasted Chili spur pepper	5	0
7.	Chopped Garlic	1	Tbsp.
8.	Sliced Shallots	2	Tbsp.
9.	Shrimp paste	1/2	Tbsp.
10.	Boiled Fermented fish	1/2	Tbsp.
11.	Chopped Coriander	1	Tbsp.
12.	Chopped Spring onion	1	Tbsp.

1	2	3
4

1. Wash vegetables thoroughly and chop coarsely and set aside. Remove the burnt parts of the chilies and pound coarsely.
2. Bring a little water to a boil. Add fermented fish, shrimp paste, garlic and half of the shallots. Add pounded chilies. Stir until it releases a nice aroma. Add the boiled meat of a snakehead fish.
3. After the mixture is cooled down, add the greens and stir to blend.
4. Top with sliced shallots, chopped coriander and onions

The chili mixture must be cooled down before mixing in the greens. This will keep the greens fresh and crispy. Sliced ripe hog plums can be added for a tangy taste.

Rattana Phromphichai. (1999). Sa Phak. In Saranukrom Wattanathamthai Phak Nuea (Vol. 13, p. 6807). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


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.