[{"_1":2,"_42":-5,"_43":-5},"loaderData",{"_3":4,"_10":11,"_40":-5,"_41":-5},"root",{"_5":-5,"_6":-5,"_7":-5,"_8":9},"user","shoppingCartId","toast","locale","en","routes/_store+/_readers+/email_author.$slug/route",{"_12":13,"_39":-5},"book",{"_14":15,"_16":17,"_18":19,"_20":21,"_22":23,"_24":25},"id","Z2lkOi8vbGVhbnB1Yi9TdG9yZTo6Qm9va1Byb2R1Y3QvNjY0Mjg","title","10 Most Popular Northern Thai Dishes You Can Cook at Home","state","published","contactAuthorMethod","email","aboutText","

Bring the flavors of Northern Thailand (Lanna) to your kitchen. This photo-rich, step-by-step cookbook shows you the tools, ingredients, and techniques that make Northern Thai food unique—sticky rice culture, hand-pounded curry pastes, fragrant herbs, smoky dried chilies, crisp fresh greens, and minimal sugar.

You’ll learn the essentials (mortar & pestle, bamboo sticky-rice steamer, wok, khan-tok tray), an ingredient guide with smart substitutions for cooks outside Thailand, and the core techniques: pounding pastes, steaming sticky rice the traditional way, and balancing salty–sour–herbal heat the Northern way.

Then dive into 10 signature recipes that define Lanna cuisine: Khao Soi, Nam Prik Noom, Sai Ua, Nam Prik Ong, Kaeb Moo (crispy pork rinds), Gaeng Hang Lay, Khanom Jeen Nam Ngiao, Larb (Northern style), Tam Khanun (young jackfruit salad), and Sticky Rice.

A bonus meal plan & shopping checklist plus cultural insights (like the communal Khan Tok feast) help you cook a complete Northern Thai spread with confidence—wherever you live.

","authors",[26],{"_14":27,"_28":29,"_5":30},"Z2lkOi8vbGVhbnB1Yi9TdG9yZTo6UHJvZHVjdEF1dGhvci83MDM5OA","name","Nokyoong Chutiyaphat",{"_31":32},"avatar",{"_33":34,"_35":36,"_37":38},"url","https://d308did4coypzi.cloudfront.net/avatars/3560021/medium/IMG_9943_%281%29.jpeg?1754963331","styleName","medium","exists",true,"currentUser","routes/_store+/_layout","routes/_store+/_readers+/_layout","actionData","errors"]

Email the author