Sa chin - 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 chin or sa nuea requires fresh buffalo or beef meat and viscera. The viscera should be boiled. Chili paste mix is the same as that made for phrik lap. Sa chin is often made as a treat for late night or early morning guests at a feast when a pig, cow or buffalo is freshly slaughtered for the occasion. Late night cooking of this dish is referred to as sa duek. (Pratan Nanchaisin, personal communication, July 3, 2007; Rattana Phromphichai, 1999, p. 6806) References:


1.	Buffalo meat	200	Gm.
2.	Buffalo meat	200	Gm.
3.	Lap chili paste	3	Tbsp.
4.	Chyme liquid	2	Tbsp.
5.	Salt	1	Tbsp.
6.	Sliced Shallots	2	Tbsp.
7.	Sliced Garlic	1	Tbsp.
8.	Chopped Lemongrass	2	Tbsp.
9.	Chopped Vietnamese mint	1	Cup
10.	Chopped Coriander	2	Tbsp.
11.	Chopped Spring onion	2	Tbsp.

1	2	3
4	5	6

1. Slightly flatten the meat with a knife and then slice thinly.
2. Slice all parts of the viscera into thin pieces.
3. Blanch the sliced viscera.
4. Mix chyme liquid with lap chili paste and meat. Blend well.
5. Add the viscera slices.
6. Add the remaining ingredients and stir just to mix.

Liquid from boiling viscera can be used instead of liquid from the chyme. For a better taste, the bile of the buffalo can be added. Boiled meat can be used instead of the raw kind.

The best meat for this is lean red meat. Freshly made lap chili mix will give a nicer aroma.

Rattana Phromphichai. (1999). Sa. in Saranukrom Wattanathamthai Phak Nuea. (Vol.13, p. 6806).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.