Nam Ngiao with Chicken Feet and Pork Ribs with Dried Red Cotton Flowers (but my fresh rice noodles didn’t turn out 😂, attempt #2)

Name: Nam Ngiao with Chicken Feet and Pork Ribs with Dried Red Cotton Flowers (but my fresh rice noodles didn’t turn out 😂, attempt #2)
Yield: Serves 2 servings
Ingredients: 1 cup chicken feet (about 150 grams); 1 block chicken blood (about 100 grams); 1/2 cup ground pork (about 100 grams); Half a rack pork ribs; Salt and soy sauce, to taste; 1 cup dried red cotton flowers (dok ngio) (about 10 grams); 1 cup Thai tomatoes (makhuea som) (about 100 grams); 1 little lemongrass and kaffir lime leaves; Fried garlic; 3 stalks lemongrass; 1 tablespoon galangal (about 10 grams); 1 tablespoon fresh turmeric (about 10 grams); 1 tablespoon prickly ash (makhwaen) (about 5 grams); 1 teaspoon black pepper; 1 tablespoon kaffir lime zest; 1 head garlic; 8 shallots; 1 1/2 sheets fermented soybean (thua nao); 12 dried chilies + 2 large dried chilies; 1 tablespoon cilantro roots; 1 1/2 cups rice flour (180 grams); 1/2 cup tapioca starch (60 grams); 1 cup mung bean starch (130 grams); 2 1/2 cups water (600 grams)

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

I’m practicing making Nam Ngiao with homemade curry paste, and also tried making fresh rice noodles from scratch. I had high hopes! The Nam Ngiao turned out pretty tasty, but making the rice noodles, which seemed easy, was actually a disaster for the second time. It’s much harder than I thought! If anyone has tips for making fresh rice noodles, please share. I’ll post photos of my noodle attempt in the steps, in case you can help me succeed next time. I’m not giving up yet! 😅

Boon🍭🍰🥯🥨🍛 @Boonthanit

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Ingredients

Serves 2 servings

1 cupchicken feet (about 150 grams)
1 blockchicken blood (about 100 grams)
1/2 cupground pork (about 100 grams)
Halfa rack pork ribs
Salt and soy sauce, to taste
1 cupdried red cotton flowers (dok ngio) (about 10 grams)
1 cupThai tomatoes (makhuea som) (about 100 grams)
1little lemongrass and kaffir lime leaves
Fried garlic
Curry paste:
3 stalkslemongrass
1 tablespoongalangal (about 10 grams)
1 tablespoonfresh turmeric (about 10 grams)
1 tablespoonprickly ash (makhwaen) (about 5 grams)
1 teaspoonblack pepper
1 tablespoonkaffir lime zest
1 headgarlic
8shallots
1 1/2 sheetsfermented soybean (thua nao)
12dried chilies + 2 large dried chilies
1 tablespooncilantro roots
Fresh rice noodles:
1 1/2 cupsrice flour (180 grams)
1/2 cuptapioca starch (60 grams)
1 cupmung bean starch (130 grams)
2 1/2 cupswater (600 grams)

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Steps

1

Rinse the dried red cotton flowers and soak them in water overnight. Clean the chicken feet, pork ribs, and cotton flowers, then simmer them together until tender.
2

Prepare the curry paste ingredients: wash everything well, grill the fermented soybean sheets, and wash the Thai tomatoes. Slice the lemongrass, kaffir lime leaves, and cilantro for later.
3

Blend the curry paste ingredients with 1 teaspoon salt and a little water until smooth.
4

Sauté the curry paste in oil with the ground pork, then add the pork ribs and cook together.
5

Once fragrant, add enough water to cover, then add the simmered chicken feet. Add the Thai tomatoes, chicken blood, lemongrass, and kaffir lime leaves. Simmer on low heat, skimming off any foam. Season with soy sauce and salt to taste.
6

Sprinkle with cilantro, cover the pot, or serve hot with rice noodles. (I’ll show you how my homemade noodles turned out in the next steps!)
7

For the noodles: Cook the flours and water over heat, stirring constantly, then knead and gradually add more flour and water until you get a sticky dough, as shown in the photo.
8

Strain the dough through a sieve into boiling water, stirring the water as you go. Squeeze the dough in gradually. Some noodles sank and didn’t form long strands, while others did. Once the noodles float, transfer them to cold water. The result is as shown in the photo. Please let me know if you have any tips!
9

This time, I had to throw out my homemade noodles for the second time, so I ate the Nam Ngiao with rice and bean sprouts instead. The Nam Ngiao itself was delicious, but I really missed having the noodles with it. My family can’t eat fermented rice noodles, so I’m determined to master the fresh version. Any advice is welcome! 🥹