"Tum Pla Raa Hua Tal" (Fermented Fish Head Soup with Palm Sugar) is an iconic representation of the Sapphaya community

To enjoy the Green Dee Market, you must taste the local delicacies that have become the unique identity of Sapphaya. Anyone who tries these dishes will be captivated,  such as

Palm Sugar Fermented Fish Head Soup.The preparation of this dish is not an easy task, involving the careful selection of high-quality palm sugar, which is becoming increasingly scarce. There are only a few places in Sapphaya where you can find fresh and new palm sugar for cooking. It is crucial to choose palm sugar that is more green than dark, as it is still tender and can be used for cooking. The white fleshy part of the palm sugar is used in the soup. Importantly, the shrimp paste used in Sapphaya is considered the largest production source in Thailand. Despite the common belief that it might come from the E-San region, Sapphaya has clean, hygienic, and safe fermented fish paste production facilities within the community. Moreover, it exports its products nationwide.

Therefore, consuming fermented fish here ensures freshness and eliminates any unpleasant odor when added to the soup, making it exceptionally delightful. Here, we use self-extracted coconut milk, which imparts a naturally fragrant aroma. Enjoying it with hot steamed rice is truly delightful. If you are interested, come and try it at the Green Dee Market or the Sapphaya Old Market, open every Saturday–and Sunday at the beginning of the month.  The Sapphaya Old Market Restoration Club offers traditional local food,  catering services,  cultural tourism promotion, and serves as a learning center for culinary tourism. For groups of interested tourists, you can contact the Community enterprise Facebook page of Sapphaya. : https://www.facebook.com/sapphayashop