Kaeng phak sio - 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

The tender tips of phak sio dok Daeng or chong kho (bauhinia or orchid tree) are made into a kind of soup with dried fish and cherry tomatoes in the same way as in kaeng phal khi khuong or phak wan or phak chiangda (Prathum Unsi, personal communication, June 25, 2007)


1.	Tender leaves of Phak sio	100	Gm.
2.	Dried fish	50	Gm.
3.	Cherry tomato	5	0


1.	Dried Chili spur pepper	50	0
2.	Garlic	5	Cloves
3.	Shallots	5	0
4.	Shrimp paste	1	Tsp.
5.	Salt	1	Tsp.

1	2	3
4

1. Pound together chili paste ingredients until pulverized.
2. Bring water to a boil and stir the chili paste into it.
3. Add dried fish and cook until fish is tender.
4. Add tomatoes followed by vegetables. When vegetables are tender, remove from heat.

The tender leaves should be cooked for a short time and served hot.


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.