S.P. Publishing Group Co., Ltd. 11/1 Soi 3 Bamrungburi Rd., T. Prasingh, A. Muang., Chiang Mai 50200 Tel. 053 - 814 455-6 Fax. 053 - 814 457 E-mail: guidelin@loxinfo.co.th

	---> MORE Delicious Recipes: _________________________________ Chiang Mai Food: Northern Ground Pork Paste Chiang Mai Food: LARB Chiang Mai Food: IVY GONRO Chiang Mai Food: KAB MOO Chiang Mai Food: GRILLED PORK ON SKEWERS Chiang Mai Food: ROASTED DRIED CHILI Chiang Mai Food: YAM NANG Chiang Mai Food: KAENG KRADANG Chiang Mai Food: JACKFRUIT CURRY Chiang Mai Food: LARB PLA Chiang Mai Food: CRISPY INSECTS Chiang Mai Food: KHAO NGIEW Chiang Mai Food: KRABONG THOD Chiang Mai Food: PAK SIENGDA SOUP Chiang Mai Food: KHAO SOI Chiang Mai Food: PAK WAN SOUP Chiang Mai Food: SALAER SOUP Chiang Mai Food: KEB MOO Chiang Mai Food: HINLAY Chiang Mai Food: KAENG YUAK Chiang Mai Food: HED KAMIN Chicken Curry Steamed Banana Cake Deep-fried Sea Bass with Herbs THAI FRIED NOODLES: Phad Thai SPICY TUBTIM FISH SALAD: Laab Pla Tubtim CRISPY SPICY SALAD: Yam Haa Krob BAKED LAMB IN RED CURRY SAUCE SPICY LEMON FLAVORED SOUP: Tom Kha Gai PORK CURRY: Kaeng Hung Lay Mu PORK AND TOMATO CHILLI DIP: Nam Phrik Ong LEMON GREEN TEA VEGETARIAN THAI STYLE FRIED NOODLES: Pad Thai Je CRISPY SPICY SALAD: Yam Haa Krob HED LOM CURRY WITH TOPS OF PUMPKIN FRIED NOODLES WITH FRESH PRAWN: PADTHAI ORIENTAL FRIED OSTRICH WITH CHILLI

Chiang Mai Food:
Pak Wan Soup

Among the popular Northern Thai foods are Hinlay (Kang Hung-lay), Kaeb Moo (crispy pork rind) or Nam Prik Ong (pork chili dip). Most Thai Northern dishes are made from local herbs and vegetables. All of them are good for health, because they aren't high in fat and calories. Furthermore, they are easy to find at local markets. They probably also grow in local people's gardens, and to get them for cooking people will pick them from there.

Hence in this very issue, Tourist Guide is presenting one Northern Thai recipe to you readers; pak wan soup which is rich with herbs and local vegetable as the main ingredients.

Pak wan means sweet vegetable and its botanical name is Melientha suavis Pierre. The leaves and flowers are much used in Thai Northern cuisine, and are slightly sweet. It is often cooked in the form of clear soup, as below.

Bon Appetit !

Ingredients

	Curry paste 1 tablespoon Soup 1 cup Salt to taste Fish sauce 2 teaspoons Dry fish to taste Ants's eggs to taste Cherry tomatoes 2-3 Glass Noodles to taste

Paste

	Dry chilli peppers 7 Garlic 1 Shallots 3 Shrimp paste to taste Fermented fish to taste

Instructions

1. Crush the paste ingredients altogether.

2. Add the dry fish in boiled water. Then add the paste.

3. Add pak wan to the pot. Leave it until cooked and add cherry tomatoes and glass noodles.

4. Season the soup with fish sauce.

Text: Jiratorn S.
Photos: SP