 Hang Le in Chiang Rai | |
| Place of origin | Thailand |
|---|---|
| Region or state | Northern Thailand |
| Main ingredients | Pork, masala spice mix |
| 540 calories kcal | |
| Similar dishes | Burmese pork curry |
Kaeng hang le (Thai: แกงฮังเล, pronounced [kɛ̄ːŋ hāŋ lēː]) is a rich Northern Thai pork curry. Kaeng hang le is very popular in Northern Thailand, well-known as a specialty of the region.[1] The curry differs from traditional northern Thai curries in several respects: it is typically eaten with long-grained rice, not sticky rice, and uses dried spices, which are commonly used in Burmese, but not northern Thai curries.[1] The dish is commonly served as a festive dish in northern Thailand.[2]
- ^ a b Bush, Austin (2018-10-23). The Food of Northern Thailand: A Cookbook. Clarkson Potter/Ten Speed. pp. 210–212, 164–167. ISBN 978-0-451-49749-9.
- ^ "How To Make: Kaeng hang lay". Austin Bush. Retrieved 2023-05-13.