Chin haeng - 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

Chin haeng refers to grilled meat (nuea haeng). Beef is preferred. It is to be eaten with sticky rice and namphrik tadaeng. The dried and grilled meat can be slightly pounded and then deep fried or made into other dishes like yam chin haeng or tam chin haeng. (Phongsi Kamon, personal communication, June 22, 2007; Siwan Chamrat, personal communication, June 14, 2007)


1.	Beef	1	Kg.
2.	Chopped Garlic	1	Tbsp.
3.	Salt	1	Tbsp.

1	2	3
4	5	6

1. Cut the meat and take out the tendrils and tough part.
2. Thinly slice the meat.
3. Marinate with salt , chopped garlic and a little water.
4. Spread the meat on a bamboo mat.
5. Let it dry in the sun for 30 minutes.
6. Grill the meat on a hot charcoal fire, turning constantly until cooked.

A charcoal fire is recommended. Grill only until the meat gets cooked and is still moist (not too dry).

Select the shank part as it will be tender and have a nice texture.


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.