Nang pong - 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

Nang pong is made usually from buffalo skin that is cut into pieces and deep fried. It is often eaten with such food as namphrik, yam phak, tam ma khuea, khanom chin nam ngio. In the old days Lanna people liked to eat it with rice the same as khaep mu. (Bunyang Chumsi, 1999, p. 7308; Phaiset Inphrom, personal communication , July 4, 2007)


1.	Buffalo skin	1	Kg.
2.	Salt	1	Tsp.
3.	Vegetable oil	1	Kg.

1	2	3
4	5	6
7	8

1. Clean buffalo skin thoroughly and dip into warm water.
2. Scrape off all the hair.
3. Boil until very soft for about 8 hours.
4. Slice into 1 X 5 cm pieces.
5. Mix with salt and let stand 1 hours before putting on a plastic sheet and drying in the sun.
6. Dry in the hot sun for 15 days.
7. Fry in hot oil
8. Fry until it looks crispy and yellow.

Boil just to tender but not to the point it falls apart.

Bunyang Shusi. (1999). Nam nang. in Saranukrom Wattanathai Phak Nuea. (Vol. 14, p. 7308). 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.