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Budu Srong Kruang Pak Sud (Spicy shrimp dipping sauce with fresh vegetables)

Zone South

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  • recipe image cover

Budu Srong Kruang Pak Sud (Spicy shrimp dipping sauce with fresh vegetables)


Nam Budu is a Southern Thai fermented fish sauce and it is a house hold ingredient of people in the south. The dish is made with the fermented fish sauce, shrimps and herbs. Serve with fresh vegetables.


Nutrition facts

The dish is high in protein from the fermented fish sauce and shrimps. Fresh vegetables are a source of dietary fiber and vitamins. Herbs help passing gas in the intestines and relive flatulence.



  • 380 grams, budu, fermented fish sauce
  • 2 cups water
  • 300 grams shrimps, peeled and rough chopped
  • 200 grams dried fish meat
  • 1 cup shallots, sliced
  • 30 grams lemongrass stalks, rough crushed
  • 1 cup lemongrass, sliced
  • ½ cup kaffir lime leaves, sliced
  • ¼ cup chilies, sliced
  • ½ cup lime juice
  • 50 grams. palm sugar
  • Fresh vegetables



Zone South


Background Local people usually plant homegrown vegetables like chili, galangal, lemongrass and kaffir lime. The ripe stalk of galangal can reduce fishy while young galangal and young stalk of galangal is popular among many Thai recipes such as “ KaengSom” and “ KaengPed ”   Nutrition facts Young galangal has medium spicy taste. Eating galangal helps relieve the discomfort caused in stomach and abdomen due to inflammation, reduce against cold and cough by improving blood circulatory. In addition, the rootstock of galangal has benefit in lower cholesterols in blood and its fiber is good for digestive system. Young stalk of galangal 100 G contains energy 20 Kcal, phosphorus 27 ml, vitamin C 23 ml, so it becomes rich in protein and fat when combined with coconut milk, pork and red curry paste.   Ingredients 300 grams pork, sliced 100 grams galangal, sliced ¼ cup curry paste 1 cup coconut cream 2 cups coconut milk 2 tablespoons fish sauce 2 teaspoons coconut sugar   Curry paste ingredients 20-30 bird’s eye chilies 1 teaspoon pepper powder 2 tablespoons garlic, chopped 2 tablespoons shallot, chopped 3 tablespoons lemongrass, chopped 2 teaspoons galangal, chopped 1 tablespoon turmeric, chopped 2 tablespoons shrimp paste 1 teaspoon salt Pound all ingredients together until blended.


Zone Central

Yum Nham Sod (Fermented Pork Salad)

  Background Nham or fermented pork is made with preservation method, thus it has a sour taste. Nham is mostly cooked by adapting into Yum or salad for a better taste.   Nutrition Facts Nham or fermented pork is full of protein, iron and Vitamin B. Galangal eases constipation and helps relieve migraine headache.   Ingredients 120 grams fermented pork cut into bite size pieces 30grams sliced galangal 2 tablespoons shredded bird eye chilies 3 grams fried dry chilies 2 tablespoons shredded leeks 2 tablespoons shredded corianders 2 tablespoons shredded shallots 2 tablespoons lime juice 3 tablespoons fish sauce 1 tablespoon sugar 2 tablespoons roasted peanuts    


Zone Northeast

Yum Khai Mod Daeng (Ant Eggs Spicy Salad with Herbs)

Background In the Northeast or Isan Thailand, many natural raw materials are used as ingredients. Yum Khai Mod Daeng is one of the easy-to-make and find local menu, especially in the rainy season.   Nutrition Facts Ant eggs are high in protein and low fat, when combined with the condiments, fully compliment with the nutrients.   Ingredients 1 cup Ant eggs 4 tablespoons shredded shallots 3 tablespoons shredded leeks 3 grams bird’s eye sliced chilies 2 tablespoons shredded leeks 2 tablespoons fish sauce 2 tablespoons lime juice