A dip of preserved yu choy greens (Naam phrik naam phak / น้ำพริกน้ำผัก) from The Food of Northern Thailand (page 133) by Austin Bush

  • cilantro
  • dried chiles
  • Show all ingredients...

  • EYB Comments

    Yu choy must sun-dry for 1 day, and ferment for 24-48 hours. Can substitute garlic for Thai garlic.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deep-fried pork rinds (Khaep muu / แคบหมู)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Yu choy must sun-dry for 1 day, and ferment for 24-48 hours. Can substitute garlic for Thai garlic.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.