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Soup Knor Mai (Bamboo Shoot Spicy Salad)ซุปหน่อไม้

Zone Northeast

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Soup Knor Mai (Bamboo Shoot Spicy Salad)ซุปหน่อไม้


In Isan, bamboo shoots are commonly eaten. Bamboo shoot flavors the dish as well as loaded with valuable nutrients.


Nutrition Facts

Bamboo shoot contains high fiber, very beneficial for the excretory system. Moreover, Bai-ya-nang orTiliacoratriandra leaves increase the immune system



  • 150 grams Boiled bamboo shoots
  • 2 cups Bai-ya-nang juice  orTiliacoratriandra
  • 15 grams sliced shallots
  • 1 tablespoon sliced leeks
  • 1 tablespoon roughly sliced parsley
  • 10 grams peppermint leaves
  • 2 tablespoons roasted rice
  • 3 tablespoons cayenne chili
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice



Zone Central

Kuay-Teow-Neau-Toon (Noodle with beef soup)

    Background Kuay-Teow-Neau-Toon is the single noodles recipe that frequently cooked with stewed beef with many kinds of herbs to overcome the smell of beef and for good flavor result. The sweetness of stock soup comes from stewed beef and a good quality of soy sauce or seasoning sauce is very important as well.   Nutritions facts This dish is one of single dish recipe that have 5 groups of nutrients as well by adding more bean sprout or morning glory. Your choice for noodles is really up to your preference from fat rice noodles, fine cut rice noodle or rice vermicelli , they are all made from rice flour. Beef is a very good source of iron and zinc also access to high quality protein sources, this allows for the proper development of the major structure and warm stock soup can gain warmer temperature in human body.   Ingredients 500 grams rice noodles 1 kg tender stewed beef with tendons 40 grams coriander roots 30 grams Thai garlic 2 tablespoons pepper 30 grams ripe galangal, smashed 3 tablespoons whiskey 3 tablespoons granulated brown sugar 3 tablespoon soy sauce ¼ cup seasoning sauce Salt Fresh bean sprouts and morning glory Vinegar for seasoning        


Zone Northern

KaengKradang (Jelly Pork Curry)

Background KaengKradang or Kaeng Mu Kradang is usually cooked with pig’s leg which makes the curry thick and jelly. KaengKradang has two recipes: Chiang Mai’s and Chiang Rai’s. Chiang Rai’s menu is cooked by adding the chili paste while boiling the pig’s leg.   Nutrition Facts Pig’s leg contains necessity protein for the body. The ingredients are rich with nutrients such as shallots fight the free radicals and healthy for the heart.   Ingredients 1 kilogram pig’s leg (boneless) 30 grams shallot 20 grams garlic 1 teaspoon grind pepper 2 teaspoons sliced coriander roots 1 teaspoon salt 2 tablespoons fish sauce 2 tablespoons sliced coriander


Zone Northeast

Tom Kai BaiMakham (Boiled Chicken with Tamarind Leaf)

  Background Tamarind leafis easy to find. It has sour taste thus the Northeastern people or Isan use tamarind leaf to flavor the sour taste, a distinct taste from lime and tamarind juice.   Nutrition Facts Tamarind leaf or the young tamarind leaf is used as laxative, expel intestinal gas, cure the fever and coughs. Shallot is packed with Vitamin C and antioxidants beneficial to the immune system.   Ingredients 1 kg. chopped chicken meat with bones 1 cup young tamarind leaves 4 kaffir shredded lime leaves 15 grams galangal chopped in chunks 5 grams crushed bird eye chilies 30 grams crushed lemongrass chopped in chunks 15 grams crushed shallots Fish sauce