Namphrik pla - 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

Namphrik pla or fish chili sauce can be a little thick or thin depending on the amount of liquid from the boiling fish one puts in it. Grilled fish can be used instead of boiled fish. Any kinds of fresh chilies can be used from mild to the hottest kinds to suit ones taste. It goes well with water clover, tips of lead tree greens or crispy eggplant. (Siriphorn Prongkham, personal communication, June 21, 2007)


1.	Snakehead fish	100	Gm.
2.	Roasted Chili spur pepper	2	0
3.	Roasted Shallots	3	0
4.	Roasted Garlic	5	Cloves
5.	Lemongrass	1	Stalk
6.	Shrimp paste	1/2	Tbsp.
7.	Chopped Coriander	1/2	Tbsp.
8.	Chopped Spring onion	1/2	Tbsp.
9.	Salt	1/2	Tsp.

1. Put lemongrass in a pot of water. Bring to a boil and put in fish and shrimp paste. Continue boiling until the fish is well cooked.
2. Pound together chilies, shallots and garlic.
3. Add meat of boiled fish and pound further until pulverized. Add salt and liquid from boiling fish. Stir to blend.

Tender tips of water clover and lead tree leaves

Squeeze in some lime juice or wild hog plums for a tangy taste.


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.