A blog about food in Thailand
and elsewhere.

Kaeng Hang Lay

Posted date:  December 28, 2005

Been busy editing photos for an upcoming revamp of my website and haven’t had too much time to blog… Feel bad about this, so as recompense I’m pulling out an indiscriminate piece of food porn from the vault:

This is my friend, Kaeng Hang Lay. He is a northern Thai style curry that probably came to Thailand via Burma (hin means curry in Burmese). The curry uses a cut of pork that Thais call moo saam chan, “three-level pork”, as it has meat, fat and skin. The pork is fried in really simple Burmese-style curry paste (chilies, ginger, shallots, garlic and thua nao khep, soybeans that have been dried and flattened into disks), which being Burmese, also includes dried spices (a “hang lay” mixture of dried spices is available in northern Thailand). The curry is commonly eaten as a communal dish at festivals in northern Thailand, especially among the Shan ethnic group. The flavour of the curry is savory and sour (from the addition of tamarind), and is actually quite similar to an extremely rich American barbeque sauce. I’ll be eating kaeng hang leh really soon as I’m heading up to Mae Hong Son province in northern Thailand on Monday! So I won’t be blogging next week, but I will, of course, come back with lots of pics and info on northern Thai food to share with everybody.

5 Comments for Kaeng Hang Lay

Moo sam chun is the pork belly fat cut of meat in english. It’s a bit hard to find this fresh in the States as most of it is used to make bacon. Asian stores carry it of course. Wonderful post as always. My favorite northern Thai dish has to be Kao Soi (sp?).

Mmmm… Khao Soi… As I’m going up north next week I’ll certainly be doing something on Khao Soi, which probably one of my favorite Thai dishes of all!


Can’t wait to see the site updated – that said, something must be done about this blog too.

I mean, do you have any idea how bright the white background can be when viewed at two in the morning?

I seriously mean it! Argh, I’m getting dizzy. It’s the glare coming from all that white!

Yup, Gaeng Hang Lay is incredible. I just wrote about it on my own food blog & quoted you. Didn’t know it used moo sam chun- thanks for the tip.

JR @ whatsinthepot.blogspot.com

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