Nam miang - 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

Nam Miang requires the concentrated liquid reserved from boiling the liquid of fermented tealeaves until it is thick but still liquid. (Sirawit Chamras, personal communication, June 15, 2007; Bunyang Chumsi and Silao Ketphrom, 1999, p. 3269)


1.	Concentrated liquid from Miang	1/4	Tsp.
2.	Ground pork	50	Gm.
3.	Roasted ground rice	3	Tbsp.
4.	Sliced Young Ginger	2	Tbsp.
5.	Shrimp paste	1	Tbsp.
6.	Boiled Fermented fish	1/2	Tbsp.
7.	Salt	1/2	Tsp.
8.	Fried Garlic	1	Tbsp.
9.	Coriander	1	Tbsp.
10.	Shallots	1	Tbsp.
11.	Crushed Garlic	1	Tbsp.
12.	Vegetable oil	1/2	Cup

1 Brown garlic in a little oil. Add shrimp paste, fermented, fish, ground pork. Stir fry to release a nice aroma.
2 Add 2 cups water. Then stir in ground roasted rice and nam miang (thinned with a little water).
3 Stir for a few minutes longer and then add sliced ginger and fried garlic. Remove from heat.

After adding ground roasted rice, the fire should be lowered to prevent it from sticking.

Bunyang Chumsi and Silao Ketphrom. (1999). Nam Miang. inSaranukrom wattanatham thai phak nuea (V. 7,p. 3269). 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.