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10 Most Popular Northern Thai Dishes You Can Cook at Home
Essential Recipes, Techniques, and Authentic Ingredients from Northern Thailand
Cook Chiang Mai at home: master sticky rice, hand-pounded curry pastes, and 10 iconic Lanna dishes—Khao Soi, Nam Prik Noom, Sai Ua, Hang Lay, Nam Ngiao—with easy ingredient swaps.
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About
About the Book
Bring the flavors of Northern Thailand (Lanna) to your kitchen. This photo-rich, step-by-step cookbook shows you the tools, ingredients, and techniques that make Northern Thai food unique—sticky rice culture, hand-pounded curry pastes, fragrant herbs, smoky dried chilies, crisp fresh greens, and minimal sugar.
You’ll learn the essentials (mortar & pestle, bamboo sticky-rice steamer, wok, khan-tok tray), an ingredient guide with smart substitutions for cooks outside Thailand, and the core techniques: pounding pastes, steaming sticky rice the traditional way, and balancing salty–sour–herbal heat the Northern way.
Then dive into 10 signature recipes that define Lanna cuisine: Khao Soi, Nam Prik Noom, Sai Ua, Nam Prik Ong, Kaeb Moo (crispy pork rinds), Gaeng Hang Lay, Khanom Jeen Nam Ngiao, Larb (Northern style), Tam Khanun (young jackfruit salad), and Sticky Rice.
A bonus meal plan & shopping checklist plus cultural insights (like the communal Khan Tok feast) help you cook a complete Northern Thai spread with confidence—wherever you live.
Author
About the Author
Nokyoong Chutiyaphat
I am a Paramedic with a passion for helping others in both emergency situations and in everyday life. With years of experience in healthcare, I bring a unique perspective to my writing, focusing on personal growth, healing, and empowerment. I believe that the skills learned in emergency response can translate into powerful tools for overcoming life's challenges.
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