Khanom Jeen Nam Ngiao

Name: Khanom Jeen Nam Ngiao
Yield: 2 servings
Cuisine: Thai
Ingredients: 400g khanom jeen (fresh rice vermicelli); 300g pork ribs and 200g minced pork; 300g cherry tomatoes, halved; Nam ngiao paste (dried chillies, shallots, garlic, shrimp paste, fermented soybean); A handful of dried red cotton flowers (dok ngiao); Pork blood cubes (optional); Bean sprouts, pickled mustard greens, lime and crispy pork rind

ขนมจีนน้ำเงี้ยว/kha-NOM jeen nam NGEE-ow/

Also known as: Nam Ngiao, Nam Ngiaw, Khanom Chin Nam Ngiao

About this dish

Fresh fermented rice noodles in a tangy Northern Thai tomato-and-pork broth with blood cubes and dried red cotton flowers.

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Ingredients

🍜400g khanom jeen (fresh rice vermicelli)

🐖300g pork ribs and 200g minced pork

🍅300g cherry tomatoes, halved

🌶️Nam ngiao paste (dried chillies, shallots, garlic, shrimp paste, fermented soybean)

🌸A handful of dried red cotton flowers (dok ngiao)

🩸Pork blood cubes (optional)

🥬Bean sprouts, pickled mustard greens, lime and crispy pork rind

Method

Serves 2

Simmer the ribs in water for 45 minutes to make a broth.

Fry the paste until fragrant, then add the minced pork and tomatoes and cook down.

Add the paste mixture, cotton flowers and blood cubes to the broth and simmer for 20 minutes.

Season with fish sauce; the broth should be tangy and savoury.

Ladle over the noodles and serve with the vegetables, lime and pork rind.

✓ What Makes it Authentic

Nam ngiao is a Shan-influenced speciality of Chiang Mai and Chiang Rai, served with pickled cabbage, bean sprouts and crispy pork rind.

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