Khua nomai - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Sliced ginger leaves can be added while stir frying just before it is completely cooked. Some recipes recommend leaves from lemon scented basil and roasted chilies (peeled). Fresh chilies can be used instead of bird chilies. (Sirawit Chamras, personal communication, June 15, 2007; Rattana Phromphichai, 1999, p. 649)


1.	Boiled Bamboo shoots (No mai phai ruak)	2	Cups
2.	Pork belly	50	Gm.
3.	Sliced Chili spur pepper	3	0
4.	Chopped Garlic	1	Tbsp.
5.	Vegetable oil	2	Tbsp.


1.	Bird chili	7	0
2.	Garlic	10	Cloves
3.	Shallots	5	0
4.	Shrimp paste	1	Tbsp.
5.	Boiled Fermented fish	1	Tbsp.
6.	Salt	1/2	Tsp.

1	2	3
4	5

1. Shred the bamboo shoots with a fork.
2. Pound together the ingredients for the chili paste until fine.
3. Brown garlic in vegetable oil and add the chili paste and pork
4. Stir fry until the pork is well done. Add sliced chilies and shredded bamboo shoots.
5. Stir fry until everything is well cooked.

Place the bamboo shoots in cold water and bring to a boil. A variety of bamboo called No Mai Rai (albociliati munro) is recommended for a better flavor.

Rattana Phromphichai. (1999). Khua No. inSaranukrom wattanatham thai phak nuea (V. 2,p. 649). Bangkok:Foundation for Thai Cultural Encyclopedia: Siam Commercial Bank.


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.