Chinsom mok - 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 som or naem can be made from pork, beef or buffalo meat and named chin som mu, chin som ngua and chin som kang respectively. Sometimes the pork kind is referred to as mu som. it can be eaten by itself with rice when grilled on a low fire as chin som mok. It can also be mixed with other ingredients to make such dishes as khua chin som, sai khai (with eggs), chio phak plang and khua fak pheka on. (Udom Rungruengsi, 1999, p. 1879; Saowapha Thakaew, personal communication, July 2, 2007)


1.	Minced pork	1	Kg.
2.	Sliced Pork skin	100	Gm.
3.	Garlic	20	Cloves
4.	Salt	1	Tbsp.
5.	Steamed sticky rice	1	Cup

1	2	3
4	5	6
7

1. Pound together garlic and salt and mix into pork.
2. Add rice.
3. Add thinly sliced pork skin.
4. Prepare banana leaf wrappings 8 X 10.
5. Wrap the mixture tightly in two layers of leaves and wrap again with 2 more layers.
6. Secure with toothpicks and let ferment 2-3 days.
7. Grill on a low fire (in the wrapper) until cooked.

Select the meat around the neck as it is best for making chin som.

Udom Rungruengsi. (1999). Khaep/Khraep. In Saranukrom Wattanathamthai Phak Nuea (Vol. 3,
�� p.1879). 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.