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Chiang Mai Food:
Pak Siengda Soup

As a local vegetable providing high protein, calcium, phosphorus, vitamin A and C, Pak Siengda aka Pak Seng has been widely eaten as a favourite item of Lanna cuisine for many generations. It is planted throughout the year, though the best time to sample it is during the dry season. Categorized as belonging to the ivory family, and sharing similarities with the pepper vine, Pak Siengda also contains some medical benefits: according to Lanna medical wisdom, people coat their heads with crushed Pak Siengda to cure flu, plus it was recently discovered that consuming the vegetable helps reduce blood glucose.

Too miraculous to resist, wouldn't you say? Well, a bowl of Pak Siengda clear soup with grilled catfish is served in several eateries in Chiang Mai city, including Krua Phech Doi Ngam, Tong and Baan Kaew Huen Come Restaurants. Alternatively, follow these simple steps below and explore such an amazing regional creation yourself.

Ingredients

	Pak Siengda 2 handfuls Grilled catfish 1 Grilled red chillies 3 Fish sauce 1 tablespoon Water 2 cups

Paste

	Grilled dry chillies 2 Chopped shallots 1/4 cup Chopped garlic 1 tablespoon Salt 1/2 teaspoon Shrimp paste 1 teaspoon

Instructions

1. Wash and roughly chop the vegetables.

2.  Crush the paste ingredients together.

3. Regrill the catfish. Mix half the fish, with the paste.

4.  Boil the water. Add the paste to the pot. Leave until boiled.

5.  Add Pak Siengda, the rest of the fish and peeled red chillies to the pot. Season with fish sauce. Leave it until boiling again and serve.

Text: Jiratorn S.
Photos: SP