Try CookSocial on iOS - 3 months free!
Try CookSocial on iOS - 3 months free!
Khanom Jeen Nam Ngiao is a tangy Northern Thai broth poured over soft rice noodles, crowned with pork and a bright, chili-spiked tang. A notable note is the pork-bone and dried chili broth, finished with cured pork to deepen the umami. The bold, fermented pork memory echoes in the broth’s earthy warmth, a street-food heartbeat that stays with you long after the bowl is empty.
”Soak dried chilies 15 minutes, then toast and blend with shallots, garlic, dried shrimp (if using) and tomatoes into a coarse paste.
Heat oil in a pot; fry the chili–tomato paste until fragrant and slightly oily, 5–7 minutes.
Add ground pork and cook until no longer pink, breaking up lumps.
Pour in stock, add fermented soybean/nam ngiao paste, galangal, tamarind, fish sauce, palm sugar and simmer 15–20 minutes.
Add pork blood cubes and simmer gently 5–7 minutes to warm through without breaking them.
Cook rice vermicelli per package, divide among bowls, ladle hot broth with pork and blood over noodles, top with peanuts, fried garlic, cilantro and bean sprouts, serve with lime.
Some links may support the author.
