Haw Nueng pla is so named because it requires fish (pla) as the main ingredient and then it is wrapped (haw) with leaves and steamed (nueng). (Rattana Phromphichai, 1999, p. 7521) Some recipes call for the chili paste to be stir fried first to release the nice aroma and then mixed with the fish before wrapping and steaming. (Amphon Molipham, personal communication, July 6, 2007) |