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

Header

search
Food name Ingredient Local Vegetable

Left

Aep

Chio

Cho

Kaeng (Curry) Show/Hide content

Khio

Khua

Lap/Lu Show/Hide content

Mop

Namphrik Show/Hide content

Nueng

Pickling and Fermenting Show/Hide content

Ping/Yang/Thot Show/Hide content

Tam/Yam Show/Hide content

Uk/Hum Show/Hide content

Desserts/Snacks Show/Hide content

.................................

Chiang Mai University Library in collaboration with Information Technology Service Center

Nampu is an old time Lanna dish. It is used as an ingredient in many kinds of northern dishes just like shrimp paste. Nampu is usually made in the rainy season or the rice planting time. Nampu is usually added to green chili paste to make nam phrik pu or it is added to yam no mai, Kaeng no mai (bamboo salad, bamboo soup), tam som o, tam krathon (pomelo or santhon salad) (Rattana Phromphichai, 1999, p. 3247; Sumalee Thabun, personal communication, June 27, 2007)


1.	Paddy crabs	3	Kg.
2.	Sliced Lemongrass	2	Stalk
3.	Tumeric leaves	1	Cup
4.	Rock Salt	1	Tbsp.

1	2	3
4

1. Pound together leaves of lemongrass and tumeric until fine.
2. Wash the crabs well and pound together with the ingredients in No. 1.
3. Add a little water and drain to obtain the liquid.
4. Boil on a low fire and simmer 8 hours, stirring constantly until the liquid becomes thick and dark, almost like a paste.

Rattana Phromphichai. Nam Pu. In Saranukrom Wattanathamthai Phak Nuea (Vol. 6, p. 3247).
�� Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai).


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.