Ho nueng nomai - 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 no mai is made with pickled bamboo shoots and chicken mixed with chili paste. The mixture is wrapped in banana leaves and steamed. (Rattana Phromphichai, 1999, p. 7521) Some people stir fry the chili paste until a nice aroma is released and then add the chicken and pickled bamboo shoots before wrapping and then steaming them. (Amphon Molipham, personal communication, July 6, 2007)


1.	Pickled Bamboo shoots (No mai phai ruak)	400	Gm.
2.	Pickled Domestic raised chicken	300	Gm.
3.	Glass noodles	100	Gm.
4.	Sliced Kaffir lime leaves	5	Leaves
5.	Chopped Coriander	1	Tbsp.
6.	Chopped Spring onion	1	Tbsp.
7.	Vegetable oil	1/2	Cup


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	0
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. Soak noodles in water to soften and cut into 2-3-in. long pieces.
2. Stir fry chili paste until a nice aroma is released and add chicken.
3. Add pickled bamboo shoots and stir fry to mix well.
4. Add crystal noodles and fry 1-2 minutes more.
5. Add kaffir lime leaves and coriander and onions.
6. Spoon ฝ cup of the mixture onto 2 layers of banana leaves 8 wide and bring both ends together at the center in a vertical position.
7. Wrap with another banana leaf strip 3 wide and secure with a toothpick.
8. Steam for 30 minutes.

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.