More food From Chiangmai
Khaoniao mamuang (Mango sticky rice) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands.
Beef phat kaphroa with Thai holy basil and garlic, served with rice and a fried egg + potato & pork soup
Gai tod ga tiam kai dao (Garlic Fried Chicken with Rice and Fried Egg)
Guay tiew ruea (Boat Noodles). Boat noodles refer to noodles with beef or pork in a thick brown broth which contains cinnamon, star anise and blood.
The sauce in the small pink bowl is called nam prik nam pla and it is a Thai classic. “Prik” translates to chili in Thai. “Nam Pla” translates to fish sauce. These two ingredients are the main components of the sauce along with a few aromatics and citrus. It’s super good on anything coming off the grill and rice dishes, but you can put it on anything you like.
Ingredients
3 cloves Garlic peeled and minced
1-2 Thai bird chilis depending on how hot you like it
2 tbsp Lime Juice
1 tbsp Fish sauce
1/8 cup Cilantro chopped - optional
1 tbsp garlic chives chopped - optional
Instructions
Mix the minced garlic, Thai bird chilis, lime juice, fish sauce, and cilantro in a bowl. Taste test. Adjust for your desired level of spice by adding more chili, sour by adding more lime, salty by adding more fish sauce
*Some people add sugar but I was told this is a no-no in Northern Thailand
