Namphrik num - 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

Young green chilies are recommended. This is a popular dish and favorite kind fo chili sauce in the north as well as something visitors like to buy for their friends and relatives at home. The recipe varies when adding chopped fermented fish or roasted shrimp paste or fish sauce to it. (Saowapha Sakayaphan and Yuphayong Wichitsin, 1995, p. 84; Rattana Phromphichai, 1999, p. 3257; Siwan Chamrat, personal communication, June 14, 2007)


1.	Roasted Chili spur pepper	5	0
2.	Roasted Shallots	5	0
3.	Roasted Garlic	8	Cloves
4.	Salt	1/4	Tsp.
5.	Chopped Coriander	1/2	Tbsp.
6.	Chopped Spring onion	1/2	Tbsp.

1. Roast chilies garlic and shallots and discard the peels.
2. Pound them together. Add salt.
3. Serve in a bowl and garnish with finely chopped coriander and spring onions.

Roast or grill chilies over a charcoal or wood stove to get a nice aroma. Discard the seeds of the chilies to make it less spicy hot if desired.

Rattana Phromphichai. (1999). Namphrik Num. in Saranukrom Wattanathamthai, Phak Nuea (Vol. 1, p. 3257). Bangkok: Foundation for Thai Culture Encyclopedia, Siam Commersial Bank.

Saowapha Sakayaphan and Yuphayong Wichitsin. (1995). Ahan Phuenban Phak Nuea. Chiang Mai: Art and Culture Center, Rajabhat Institute Chiang Mai.


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.