Nam nang - 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

Nam nang is obtained from the jelly from the boiled beef or buffalo skin and spread on banana leaves or bamboo sheaths or plastic sheets to be dried. It is cooked by grilling on a charcoal stove before serving. It goes well with namphrik dishes. (Bunyang Shusi, 1999, pp. 3267-3268; Ueamphon Wannadaeng, personal communication, July 4, 2007)


1.	Buffalo skin	1	Kg.
2.	Salt	1	Tsp.

1	2	3
4	5	6
7	8

1. Clean the buffalo skin thoroughly and dip in warm water. Scrape off all the hair.
2. Boil for 8 hours.
3. Take it out of the water when it gets really soft and almost falls apart.
4. Rub it on a strainer. Use a piece of wood to press it with to get as much pulp out of it as possible.
5. Spread the contents in a circle on a piece of banana leaf
6. Air dry for 3 hours. Then hang it up 2 more hours.
7. Remove the leaves and dry in the sun. mix salt with a little oil and rub it on the nam nang sheets for a better taste.
8. Grill the nam nang sheets on a low fire until slightly brown and crispy.

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.