Ho nueng 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

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)


1.	Sliced Snakehead fish	300	Gm.
2.	Sliced Kaffir lime leaves	2	Tbsp.
3.	Chopped Coriander	1	Tbsp.
4.	Chopped Spring onion	1	Tbsp.
5.	Chinese cabbage	5	Leaves


1.	Dried Bird chili	20	0
2.	Shallots	5	0
3.	Garlic	10	Cloves
4.	Sliced Galangal	1	Tbsp.
5.	Sliced Lemongrass	1	Tbsp.
6.	Sliced Tumeric	1	Tbsp.
7.	Shrimp paste	1	Tbsp.
8.	Salt	1	Tsp.

1	2	3
4	5	6
7	8

1. Pound together the ingredients for chili paste to a fine paste.
2. Stir fry in a little oil and add the fish. Stir fry to mix well. Remove from heat.
3. Add kaffir lime leaves and blend well.
4. Add coriander and onions.
5. Spoon 1/2 cup of the mixture onto 2 layers of banana leaves 8 wide. Line the leaves with 1 Chinese cabbage leaf first.
6. Bring both ends together in an upright position and wrap it with a 3 wide banana leaf strip and secure it with a toothpick.
7. Trim off the excess part of the leaves to look nice.
8. Steam for 30 minutes.

A very hot kind of chilies is recommended as the fish tends to absorb the flavor and make it mild.

Rattana Phromphichai. (1999). Haw Nueng. inSaranukrom Wattanatham Thai Phak Nuea (Vol.4,p.2409). 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.