Khanom Jeen Sao Nam

Name: Khanom Jeen Sao Nam
Yield: 2 servings
Cuisine: Thai
Ingredients: 400g fresh khanom jeen (fermented rice noodles) or thin rice vermicelli; 250ml thick coconut cream, simmered with a pinch of salt and sugar; 1/4 pineapple, finely chopped; Young ginger, cut into fine strips; 4 garlic cloves, thinly sliced; 3 tbsp dried shrimp, pounded; Bird's eye chillies, lime wedges and fish sauce

ขนมจีนซาวน้ำ/ka-NOM jeen sao NAHM/

Also known as: Kanom Jeen Sao Nam, Khanom Chin Sao Nam, Thai Rice Noodles with Coconut and Pineapple

About this dish

Cool fermented rice noodles topped with coconut cream, fresh pineapple, ginger, garlic, dried shrimp and chilli, mixed together just before eating.

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Ingredients

🍜400g fresh khanom jeen (fermented rice noodles) or thin rice vermicelli

🥥250ml thick coconut cream, simmered with a pinch of salt and sugar

🍍1/4 pineapple, finely chopped

🫚Young ginger, cut into fine strips

🧄4 garlic cloves, thinly sliced

🦐3 tbsp dried shrimp, pounded

🌶️Bird's eye chillies, lime wedges and fish sauce

Method

Serves 2

Warm the coconut cream gently with salt and sugar, then cool.

Cook the noodles if dried, rinse in cold water and coil into small nests.

Put a few nests in each bowl.

Top with pineapple, ginger, garlic, dried shrimp and chilli.

Pour over the coconut cream, add lime and fish sauce to taste and mix well.

✓ What Makes it Authentic

Khanom jeen sao nam is a central Thai hot-season dish that needs no cooking apart from the noodles, and is especially linked with Bangkok and the eastern seaboard.

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