Gaeng Ho

1. 1

   Prepare the curry paste (if making from scratch)

   Pound the dried chilies, dried bird's eye chilies, garlic cloves, and shallots together in a mortar and pestle until well blended into a smooth paste. This step can be skipped if using leftover Gaeng Hang Lay that already contains the curry paste.

   10m

   Tips:

   • • Soak dried chilies in warm water for 10 minutes before pounding to make them easier to work with
   • • A food processor can be used instead of a mortar and pestle for convenience
2. 2

   Prepare all ingredients

   Soak glass noodles in water until soft, then drain. Cut firm vegetables (Thai eggplant, long beans) into bite-sized pieces. Thinly slice lemongrass and finely shred kaffir lime leaves. Chop spring onion and coriander leaves. Have the leftover Gaeng Hang Lay ready.

   10m

   Tips:

   • • Use kitchen scissors to cut glass noodles into shorter lengths for easier eating
   • • Keep aromatics like lemongrass and lime leaves separate as they're added at the end
3. 3

   Stir-fry the curry paste

   Heat vegetable oil in a wok over medium heat. Add the curry paste and stir-fry until aromatic, about 1-2 minutes. The paste should release its fragrance and the oil should turn slightly red.

   2m

   Tips:

   • • Don't let the paste burn - keep stirring constantly
   • • If using leftover curry, you can skip this step and go directly to adding vegetables
4. 4

   Cook the firm vegetables

   Add the pickled bamboo shoots and firm vegetables (Thai eggplant, long beans) to the wok. Stir-fry until the vegetables start to soften and are partially cooked, about 3-4 minutes.

   4m

   Tips:

   • • Add harder vegetables first as they take longer to cook
   • • Keep the heat at medium to prevent burning while ensuring proper cooking
5. 5

   Add the main ingredients

   Add the water, glass noodles, Hang Lay powder, and the leftover Gaeng Hang Lay to the wok. Stir-fry thoroughly, mixing all ingredients together until well combined and the noodles are heated through, about 3-4 minutes.

   4m

   Tips:

   • • Break up any clumps of glass noodles as you stir
   • • The mixture should be relatively dry, not soupy
   • • If too dry, add a splash more water
6. 6

   Add coconut milk and leafy greens

   Add the coconut milk and leafy vegetables (tam-lung leaves or substitute greens). Stir-fry until the greens are just wilted and cooked, about 1-2 minutes. The coconut milk will add richness and help bind the flavors together.

   2m

   Tips:

   • • Don't overcook the greens - they should retain some texture
   • • The coconut milk adds richness but shouldn't make the dish soupy
7. 7

   Final touches

   Remove the wok from heat. Add the thinly sliced lemongrass and shredded kaffir lime leaves. Toss briefly just to mix and distribute the fresh aromatics throughout the dish. The residual heat will release their fragrance without cooking them.

   1m

   Tips:

   • • Adding aromatics off the heat preserves their bright, fresh flavor
   • • Toss gently to avoid breaking up the glass noodles
8. 8

   Garnish and serve

   Transfer to a serving plate and garnish with chopped spring onion and coriander leaves. Serve hot with sticky rice or steamed white rice.

   1m

   Tips:

   • • The dish should be relatively dry, not saucy
   • • Best enjoyed immediately while hot

• •The key to authentic Gaeng Ho is using leftover Gaeng Hang Lay (Northern Thai pork curry). Make or buy this curry first for the best results.
• •Fermented bamboo shoots have a distinctive funky flavor that's traditional, but they can be omitted or replaced with fermented mustard greens if unavailable.
• •The dish should be dry, not soupy - it's a stir-fry, not a curry, despite the name.
• •Glass noodles absorb liquid quickly, so add them towards the end to prevent them from becoming too soft.
• •For authentic flavor, use a mortar and pestle to pound the curry paste rather than a blender, as it creates better texture.
• •Adjust the amount of chilies based on your spice tolerance - Northern Thai food is typically moderately spicy.
• •The lemongrass and kaffir lime leaves added at the end provide a bright, fresh contrast to the rich curry flavors.
• •Gaeng Ho is traditionally served at room temperature at festivals and ceremonies, making it great for meal prep.
• •If you don't have Hang Lay powder, you can substitute with a pinch of Chinese five-spice powder or a mix of cinnamon, star anise, and cloves.

• •
  Sticky rice (khao niao) - the traditional accompaniment
• •
  Steamed jasmine rice - for a less traditional but easier pairing
• •
  Fresh vegetables - cucumber, cabbage, and long beans
• •
  Nam prik (Thai chili dips) - for extra spice
• •
  Thai herb plate - with fresh herbs like Thai basil, mint, and cilantro
• •
  Northern Thai sausage (sai oua) - for a full Northern feast
• •
  Som tam (papaya salad) - for a refreshing contrast
• •
  Thai iced tea - to balance the spice

Gaeng Ho originated in Northern Thailand as a resourceful way to use leftover curry from religious ceremonies and festivals, particularly the prized Gaeng Hang Lay. In Northern Thai culture, particularly in Lanna traditions, it was considered wasteful to discard food from merit-making ceremonies. Clever cooks transformed these leftovers by adding glass noodles, fresh vegetables, and aromatic herbs, creating an entirely new dish. The name 'ho' (โฮะ) means 'mixed' or 'combination', reflecting its nature as a dish born from combining various ingredients. While called a 'gaeng' (curry), it evolved into a stir-fried dish that's served dry rather than soupy. This dish exemplifies the Northern Thai philosophy of not wasting food and creatively transforming ingredients. Today, it's enjoyed both as a way to use leftovers and as a standalone dish, often featured at festivals, temple fairs, and family gatherings throughout Northern Thailand.

Authentic Gaeng Ho requires leftover Gaeng Hang Lay (Northern pork curry with Burmese influences) as its base - this is non-negotiable for true authenticity. The use of fermented bamboo shoots (not just pickled) provides the characteristic funky, umami depth that defines the dish. Traditional versions use indigenous Northern Thai vegetables like tam-lung leaves (ivy gourd leaves) and wild betel leaves, though these can be substituted with other sturdy greens. The dish should be dry and intensely flavored, not soupy. Glass noodles are essential - they represent the transformation from curry to stir-fry. The addition of lemongrass and kaffir lime leaves at the very end, off the heat, is a key technique that preserves their bright aromatic quality. In Chiang Mai and surrounding areas, Gaeng Ho is traditionally served at room temperature at temple festivals and ceremonies, making it different from most Thai dishes that are served hot. The final dish should have a complex flavor profile: rich and savory from the curry, tangy from fermented ingredients, fresh from herbs, and slightly sweet from coconut milk.