ขนมจีนน้ำเงี้ยว (Kanom Jeen Nam Ngiao) Recipe
Rice noodles with spicy pork and tomato soup
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Ingredients
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Main Soup Base
Noodles and Garnishes
Method
Making the Main Soup Base
Add Fermented Soybean and Curry Paste
Stir in the fermented soy bean paste (thua nao) and red curry paste. Cook for 2–3 minutes while stirring continuously to release the aroma.
Cook the Ground Pork
Add the ground pork and stir to combine with the paste. Cook until the pork is no longer pink, about 4-5 minutes.
Simmer with Pork Ribs and Tomatoes
Add chopped pork ribs and tomato wedges. Stir to combine. Add water or pork stock, bring the mixture to a boil, then reduce to a simmer.
Add Dried Flowers and Seasoning
Add the soaked red cotton tree flowers (dok ngiew), fish sauce, palm sugar, and salt. Simmer uncovered for 30–40 minutes until ribs are tender and flavors meld.
Add Blood Cake
Gently add the cubed blood cake and simmer for an additional 10 minutes without stirring too much to avoid breaking the cubes.
Noodles and Garnishes
Prepare the Noodles
Blanch the kanom jeen noodles in boiling water for 1–2 minutes to heat through. Drain and set aside.
Prepare Garnishes
Rinse and chop the pickled mustard greens, cabbage, and herbs. Arrange bean sprouts, lime wedges, chili flakes, fried garlic, green onions, and cilantro in small bowls for serving.
Assemble the Dish
To serve, place a portion of kanom jeen noodles into a bowl. Ladle the hot Nam Ngiao soup over the noodles, ensuring some pork, ribs, tomato, and blood cake are included. Serve with assorted garnishes on the side for diners to customize to their taste.
