Khanom Jeen Nam Ngiao

Name: Khanom Jeen Nam Ngiao
Total time: 3600 s
Yield: Serves 8–10 servings
Ingredients: 10 1/2 oz ground pork (300 g); 10 1/2 –17 1/2 oz pork bones, such as soup or rib bones (300–500 g); Dried red cotton tree flowers (dok ngio), as desired; 10 Thai tomatoes (makhuea som); 7 oz pork blood cake (200 g); 12 –17 cups water (3–4 liters); 5 –6 tablespoons fish sauce; 1 1/2 teaspoons seasoning powder (such as pork bouillon); 2 –3 tablespoons tamarind paste; 1 handful dried chilies; 6 tablespoons Thai garlic; 5 tablespoons shallots; 2 small sheets fermented soybean disc (toonao), toasted until fragrant; 2 teaspoons shrimp paste; Fried dried chilies; Pickled mustard greens, thinly sliced; Bean sprouts; Shredded cabbage; Fried garlic; Cilantro and green onions; Lime wedges

Tiwa Tiangpa @Exploded

กรุงเทพมหานคร

You can also add fresh pork blood to make the broth richer.

Tiwa Tiangpa @Exploded

กรุงเทพมหานคร

You can also add fresh pork blood to make the broth richer.

Saved

Ingredients

30–60 minutes

Serves 8–10 servings

10 1/2 ozground pork (300 g)
10 1/2–17 1/2 oz pork bones, such as soup or rib bones (300–500 g)
Dried red cotton tree flowers (dok ngio), as desired
10Thai tomatoes (makhuea som)
7 ozpork blood cake (200 g)
12–17 cups water (3–4 liters)
5–6 tablespoons fish sauce
1 1/2 teaspoonsseasoning powder (such as pork bouillon)
2–3 tablespoons tamarind paste
Curry paste:
1 handfuldried chilies
6 tablespoonsThai garlic
5 tablespoonsshallots
2small sheets fermented soybean disc (toonao), toasted until fragrant
2 teaspoonsshrimp paste
Toppings:
Fried dried chilies
Pickled mustard greens, thinly sliced
Bean sprouts
Shredded cabbage
Fried garlic
Cilantro and green onions
Lime wedges

Saved

Steps

30–60 minutes

1

Soak the dried cotton tree flowers in water and set aside. In a large pot, add water and pork bones. Bring to a boil, then reduce to a simmer. Skim off any foam that forms.
2

Roughly blend the curry paste ingredients, then pound them in a mortar and pestle until smooth. (Blending first saves time and effort. If you don’t have a blender, just pound until fine.)
3

Heat oil in a pan and add Thai garlic while the oil is still cold. Fry until almost golden, then remove and drain (the color will deepen as it cools). Next, fry the dried chilies.
4

Reserve about 4–5 tablespoons of the oil from frying. Use it to sauté the curry paste until fragrant, then add the ground pork and Thai tomatoes. Stir-fry together.
5

Once the mixture is cooked and well combined, transfer it to the pot with the simmering pork bones. (If using fresh pork blood, add it at this stage.)
6

Add diced pork blood cake and the soaked, squeezed cotton tree flowers (adding some of the soaking water will enhance the aroma). Season with fish sauce and seasoning powder as above. You may add a little palm sugar if desired (be careful, as the flavor will intensify as the broth reduces). Simmer gently for about 1 hour, then finish with 2 tablespoons of tamarind paste.
7

Serve with the suggested toppings or with vegetables, crispy pork rinds, or pork skin as you like.