Namphrik nam phak - 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

This is also a thick mushy kind of sauce. Very mature mustard greens are recommended for pickling to produce a slightly sour taste. The sauce can be eaten with crispy fried pork rinds and the young seed pods of radish (sartivus). (Inthon Wongkut, personal communication, June 26, 2007)


1.	Mustard green	300	Gm.
2.	Rock Salt	1	Tbsp.
3.	Steamed sticky rice	1	Tbsp.
4.	Liquid from rinsing rice grains	1	Cup
5.	Dried Chili spur pepper	5	0
6.	Garlic	5	0
7.	Salt	1	Tsp.
8.	Ma Khwaen	1	Tsp.
9.	Chopped Coriander	1	Tbsp.
10.	Chopped Shallots	1	Tbsp.

1	2	3
4	5	6
7	8

1. Finely chop the mustard greens
2. Let the greens wilt in the sun for about 10 minutes.
3. Mix and knead the greens with salt until soft
4. Mix in steamed sticky rice.
5. Pour enough water from rinsing rice over the greens to cover them. Cover and let ferment for 2 days.
6. Boil the pickled mustard greens until half of the pickling liquid evaporates. Allow to cool.
7. Pulverize the chilies, salt, garlic and limonella.
8. Stir the mixture in the boiled pickled mustard greens. Garnish with finely chopped coriander and spring onions.

The mustard greens can be softened by squeezing, kneading or crushing instead of leaving it out in the sun.


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.