DISH RESEARCH · Dish
Gaeng Som Nor Mai Dong
Also known as: แกงส้มหน่อไม้ดอง
A Southern Thai sour curry of yellowtail catfish and pickled bamboo shoots in a turmeric-bright broth.
About Gaeng Som Nor Mai Dong
Gaeng Som Nor Mai Dong is Thai sour curry with pickled bamboo shoots. This profile follows the yellowtail-catfish version documented around Ban Ta Khun in Surat Thani, where research identifies it as a distinctive local dish of the province's mountain-and-water communities.
Pickled bamboo shoots bring the leading sour note, sharpened by tamarind and lime. A Southern curry paste of dried bird's-eye chillies, turmeric, garlic, salt and shrimp paste gives the broth its heat, golden colour and fermented seafood depth.
The curry has a clear, vivid yellow broth around firm pieces of catfish and crisp-tender bamboo shoot. The fish is sweet and resilient rather than flaky, contrasting with the bamboo's tangy crunch and the broth's hot, sour finish.
Allergens in this recipe
Contains: Fish, Crustaceans.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Gaeng Som Nor Mai Dong
Surat Thani sour curry with pickled bamboo shoots and yellowtail catfish.
- Yellowtail catfishLocal fish protein
- Pickled bamboo shootsDefining sour vegetable
- Dried bird's-eye chilliesCurry-paste heat
- TurmericGolden curry-paste aromatic
- Thai garlicCurry-paste aromatic
- SaltCurry-paste seasoning
- Shrimp pasteFermented curry-paste seasoning
- Palm sugarBalancing sweetness
- Fish sauceSalty seasoning
- Tamarind pulpDeep souring agent
- Lime juiceFresh souring agent
- WaterCurry broth
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Yellowtail catfish: . The Surat Thani study identifies locally caught yellowtail catfish; the approved generic catfish link is retained.
- Pickled bamboo shoots: . The source does not specify the bamboo variety or pickling brine.
- Dried bird's-eye chillies: . The approved link identifies bird's-eye chilli; the source specifies the dried form.
- Turmeric:
- Thai garlic: . The approved generic garlic link is retained for the Thai garlic named by the source.
- Salt:
- Shrimp paste: . Crustaceans are confirmed; shrimp species and complete product formula are unspecified.
- Palm sugar:
- Fish sauce: . Fish is confirmed; fish species and complete product formula are unspecified.
- Tamarind pulp: . The approved tamarind-pulp link represents the tamarind liquid named by the source.
- Lime juice:
- Water:
Origins & food traditions
Suratthani Rajabhat University research places gaeng som pla kot nor mai dong among the inherited local foods of Surat Thani and specifically the mountain-and-water communities around Ban Ta Khun. It describes the dish's leading spicy-sour taste, the pickled bamboo's acidity, and the sweet, firm flesh of locally caught yellowtail catfish. Thai PBS documents the established Southern gaeng som paste and sour-seasoning structure used for this representative profile; the named fish-and-bamboo identity comes from the Surat Thani research.
Countries
- Thailand
- ThailandCatalogue link pending review
Cuisines & regions
- Southern Thai Cuisine
- Surat Thani cuisine
- Ban Ta Khun cuisine
- Southern Thai CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.