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This is a general guide. Always check ingredients and preparation with the restaurant.
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Origin
Nam Ngam is a traditional fermented drink from northern Thailand, particularly associated with Chiang Mai and Lamphun provinces. With a history exceeding 200 years, it is made by fermenting glutinous black rice or white rice using natural yeast in wooden barrels. It plays an important role in religious ceremonies and family gatherings.
Characteristics and Flavor
It has a light yellow to dark brown hue, with a slightly thick consistency. It emits a pleasant aroma of fermented rice and fruit. The taste is mildly sweet, slightly bitter, and carries a subtle warmth when consumed. Alcohol content ranges from about 8–12%.
Ingredients
Glutinous black rice or white rice, clean water, and natural yeast (harvested from fruit peels or banana leaves).
Serving Method
Serve chilled in a wooden cup or small glass. Sip slowly while enjoying traditional dishes such as larb or gaeng khae chicken curry, or use during customary rituals and ceremonies.