Khua chinsom - 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

This dish is also known as Khua naem or phat naem. A beaten egg and some glass noodles can be added to it, too. Some older people like to add grilled young pods of the pheka (Oroxylumm indicum vent.), or Indian trumpet. The peel is taken out and the rest is thinly sliced first. (Rattana Phromphichai, 1999, p. 647).


1.	Glass noodles	1/2	Cup
2.	Chicken egg	2	0
3.	Fermented pork	100	Gm.
4.	Onions	1	0
5.	Spring onion	2	0
6.	Red Chili spur pepper	1	0
7.	Pickled Garlic	2	Cloves
8.	Chopped Garlic	1	Tbsp.
9.	Vegetable oil	2	Tbsp.

1	2	3
4	5

1. Brown garlic and stir fry with fermented pork.
2. Add onion slices.
3. Add glass noodles.
4. Add beaten eggs and stir fry.
5. Add chilies, spring onions, cherry tomatoes and pickled garlic. Stir fry some more. When done remove from heat.

 Rattana Phromphichai. (1999). Khua Chin Som. In Saranukrom Wattanatham Thai Phak Nuea. 
                  (Vol. 2, p. 647). 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.