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Northern Thai food or Hang Le curry is a type of Thai food that tastes salty and sour. Hang Le Curry is originated from Burma. Hang Le Curry is popular with northern Thai and Sipsongpanna, China.

 

There are two ways to cook Hang Le Curry: Burmese and Chiang Saen. In which the Burmese style is more popular Burmese Chiang Saen taste is sour, salty, spicy, mixed with ginger, tamarind juice, pickled garlic, peanuts, sugar cane. Same as Garam Indian masala Curry paste consists of dried chili, salt, old galangal, lemongrass, garlic, shallot, Northern Thai style curry. Mixed with water and eaten with mango sanab, a chopped mango Spicy Salad with Roasted Shrimp Paste, Dried Shrimp and Crispy Garlic

 

Hang Le Curry If talking about the name of this menu, many people must know that it is northern food. Excellent menu Famous food of Northern Lanna people Popularly performed in important traditions, especially in the New Year Hang Le Curry is a dish that has a slightly sour taste from tamarind juice. Has a sweet taste from palm sugar There is a slight spicy taste from the curry paste. Pork belly that is stewed until the skin and the fat on top are soft but the bottom meat is not mushy.

 

The main food of Northern Lanna people is varied. It is easy to cook and easy to cook and can also preserve other processed foods. Which in major festivals that the host popularly cook One of them is Hang Le Curry which is popular because it does not perish easily.

 

When the remaining from consumption It can be transformed into Hoh Curry, mainly with Hang Le Curry. Can take the rest of the food from consumption Other types of curry can be combined. Just add pickled bamboo shoots, vermicelli, chili, fresh mice or other vegetables to add more intense flavor.