Khanom Chin Nam Ngaio (ขนมจีนน้ำเงี้ยว), also known as Thai Noodle Soup, is the cuisine of Tai Yai People who live in Northern Thailand. The dish has become famous through the Northern Thai cuisine. Khanom Jin Nam Ngaio has characteristic spicy and tangy flavor.
This menu is my hometown food from the Northern Thai food. If some of you have try Thai food, you know most of Thai food is spicy because the paste make from Chili pepper with others herbs and spices. Common use spices in the paste are chili, turmeric, garlic, onion, salt, pepper, lemon grass, lemon sand. Let get start!
Serve for 4
Ingredients
- 1/2 lb Ground Pork, Beef or Chicken Meat if you prefer
- 1/2 lb Curdled Blood Cake, Sliced
- 1/4 cup of “Nam Ngaio Paste” (use less if you do not like too much spicy)
- 6 cups of Bone Broth or Beef Broth
- 1/2 cup of Dried Red Cotton Tree Flowers
- 3 tablespoons of Fish Sauce
- 2 teaspoons of Sugar
- 1 teaspoon of Sea Salt
- 1/2 cup of Cherry Tomatoes
- Rice Vermicelli Noodle for 4 bowl
- 1/2 cup of Sprouts
- 1 Lime, sliced in 4 pieces
- Dried Chili for garnish
- Fried Pork Skin for garnish
- Parsley for garnish
Preparation
- Soak dried red cotton tree flowers in the filtered water overnight before use to cook in the soup.
- In a soup pot, added 6 cups of bone broth and dried red cotton tree flowers, bring the broth to boil with medium high heat.
- When the soup start to boil, added ground beef and Nam Ngaio Paste, stir until everything corporate. Reduce heat to medium, added fish sauce, sugar and salt, let simmer for at least 30 minutes.
- Then added cherry tomatoes and sliced cuddled blood cake, let simmer for 1 hour.
The longer I let the soup simmer, the better taste from all ingredients in the soup.
- While I am waiting for the the soup to be ready before 15 minutes, I will boil the “Vermicelli Noodle”; following instruction from the noodle bag, and separate noodle into each bowl
- When the soup done, turn of the stove and let it cool for about 5 minutes before serve by pour the soup over the noodle in each bowl.
- Then garnish with sprouts, dried chili, fired pork skins, fresh parsley and lime
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Thank you for your comments. Have you try this menu yet? If not, you should try it because it’s the best Thai Northern soup! ^_^