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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 Northeast

Som Tam Pu Ma Dong (Fermented Blue Crab Papaya Salad)

  Background Som Tam Pu Ma Dong (Fermented blue crab papaya salad) is very popular in seafood restaurants. Fermented blue craps compliments the papaya salad’s flavour.   Nutrition Facts The nutrition value ofSom Tam Poo Ma Dong (Fermented blue crab papaya salad) is the same as Som Tam Thai, that is it contains Papain enzyme , which plays a key role in digestive processes of protein fibers. The lime juice, tomatoes and chilies are high in Vitamin C, including protection against immune system deficiencies, and delay aging.   Ingredients 100 grams shredded green papaya 20 grams cup shredded carrot 1 blue crab 5 grams cloves of garlic 4 bird eye chilies 30 grams sliced cherry tomatoes 25 grams long bean sliced in small chunks 1 tablespoon fish sauce ¼ cup lime juice 1 tablespoon palm sugar    


Zone Central

Nam Prik Ma Kham (Chili sauce with tamarind)

Background Nam Prik Ma Kham is a house hold Thai food, available nearly everywhere. It is made from young tamarind, shrimp paste, chilies, garlic and minced pork. The chili sauce should be sour first, then salty and sweet. The dish is served with vegetables.   Nutrition facts Tamarind is high in vitamin C. 100 grams of tamarind provide 44 milligrams of vitamin C and 429 milligrams of calcium, that can help to reduce body temperature and strengthen our bones.   Ingredients 80 grams young tamarind 20 grams dried shrimp, finely pounded 1 tablespoon shrimp paste, grilled 3 grams garlic 5 grams chili, mix of red and green chilies 2 tablespoon fish sauce 2 tablespoon palm sugar


Zone Northern


    Background Young green chilies are recommended for this recipe also adding minced pork, shallot and garlic, it will become tasty and a very easy recipe for everyone.   Nutrition facts Being high in protein and rich in many vitamins and minerals is main benefit of pork with all the essential amino acids which are necessary for the growth and maintenance of our bodies.Shallot has the high content of antioxidant compounds and helps preventing from heart diseases, heart attacks and strokes. Garlic enhances the growth of tissue in our body, strengthens immune from cancer and boosts your immune system function properly.   Ingredients 100 grams minced pork 20grams grilled pepper chili( prik-chee-fah ) 30grams grilled shallot 10grams grilled garlic ½ teaspoon of salt