Hang le is also referred to as Hang le Mon and Hang le Chiangsaen as its origin is from Burma where it is called hin le or han le, which is the same as kaeng ho of the Lanna people. The Burmese call the Lanna hange le war ta hin (pork curry). The Chiangsaen style requires additional ingredients like yard long beans, eggplants, fresh chilies, pickled bamboo shoots and roasted white sesame seeds. (Rattana Phromphichai, 1999, p. 490). Lanna people also put kaeng hang le in their kaeng ho. (Tienchai Suttanin, personal communication, June 19, 2007) |