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Provenance · Volume VI

The Thai Canon

Three hundred and thirty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
3 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
1 IV
The Method
The foundational techniques the cuisine is built on.
127 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
198 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
1 VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume VI · contents
Thai · V The Canonical Dishes

Regional Northern

Eight entries

The Northern relishes form the foundation of the shared-platter tradition: nam prik num and nam prik ong are both cornerstones of Lanna cuisine, served alongside the multiple small dishes that define the khantoke eating format. From those foundations the section moves to the region's ancient broth-based curries — gaeng khae among the oldest Northern Thai curry preparations — before reaching the long-braised preparations and the dry-fried larb technique, closing with bamboo-roasted sticky rice.

Nam Prik Num — Northern Green Pepper Relish / น้ำพริกหนุ่มNorthern ThailandNam Prik Ong — Northern Tomato Relish / น้ำพริกอ่องChiang MaiKhantoke — Northern Thai Shared Feast Format / ขันโตกKaeng Khae — Northern Forest Herb Curry / แกงแคNorthern ThaiGaeng Hang Lay Technique — Overnight Braise / แกงฮังเล (เทคนิคการเคี่ยว)Gaeng Om Nuea — Northern Herb Beef Curry / แกงอ่อมเนื้อNorthern ThaiLarb Khua Northern — Dry-Fried Larb / ลาบคั่วNorthern ThaiKhao Lam — Bamboo Grilled Sticky Rice / ข้าวหลามNorthern Thai and Isaan
V · The Canonical Dishes · 7 of 13Next chapter → Regional Southern
Thai · V The Canonical Dishes

Regional Northern

‹ V The Canonical Dishes

The Northern relishes form the foundation of the shared-platter tradition: nam prik num and nam prik ong are both cornerstones of Lanna cuisine, served alongside the multiple small dishes that define the khantoke eating format. From those foundations the section moves to the region's ancient broth-based curries — gaeng khae among the oldest Northern Thai curry preparations — before reaching the long-braised preparations and the dry-fried larb technique, closing with bamboo-roasted sticky rice.

8 entries
Nam Prik Num — Northern Green Pepper Relish / น้ำพริกหนุ่ม RecipeNorthern ThailandNam Prik Ong — Northern Tomato Relish / น้ำพริกอ่อง RecipeChiang MaiKhantoke — Northern Thai Shared Feast Format / ขันโตกKaeng Khae — Northern Forest Herb Curry / แกงแค RecipeNorthern ThaiGaeng Hang Lay Technique — Overnight Braise / แกงฮังเล (เทคนิคการเคี่ยว)Gaeng Om Nuea — Northern Herb Beef Curry / แกงอ่อมเนื้อ RecipeNorthern ThaiLarb Khua Northern — Dry-Fried Larb / ลาบคั่ว RecipeNorthern ThaiKhao Lam — Bamboo Grilled Sticky Rice / ข้าวหลาม RecipeNorthern Thai and Isaan

‹ The Canonical Dishes · Contents · The Library