Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว

Name: Khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว
Cuisine: British
Ingredients: 200 g cooked vermicelli rice noodles; 150 chicken breast; 50 grams diced chicken blood (leuat kai), you can get this from Asian grocery store; 2-3 big tomatoes; 2-4 fish balls; 2 tbsp soysauce; 1 tsp sugar; 1/2 cup vegetable oil; 1/2 cup finely chopped green beans; 1 handful coriander; 2 tbsp Nam Njiaw curry paste (also can get it from Asian/Thai grocery store); 1-2 roasted dry red chilli or you can shallow fry; Wedges of lime

Yui Miles @cookingwithyui

khanom jeen nam njiaw ขนมจีนน้ำเงี้ยว. A traditional Northen Thai Spicy Noodle Soup with rice noodles that influenced by Thai-Yai. The secret of this curry is use Dok Niew (or dried cores of the Bombax ceiba flowers). It’s pack full of flavour and so spicy! Traditionally serve with minced pork and pork ribs (but I use chicken and fish balls today) tomatoes, chicken blood, rice vermicelli noodles, roasted dry chilli, vegetables and pickled mustard. I used ready make curry paste because it’s hard to find all of the authentic ingredients in uk.

#northenthailand #อาหารเหนือ #ขนมจีนน้ำเงี้ยว

Yui Miles @cookingwithyui

#northenthailand #อาหารเหนือ #ขนมจีนน้ำเงี้ยว

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Ingredients

200 gcooked vermicelli rice noodles
150chicken breast
50 gramsdiced chicken blood (leuat kai), you can get this from Asian grocery store
2-3big tomatoes
2-4fish balls
2 tbspsoysauce
1 tspsugar
1/2 cupvegetable oil
1/2 cupfinely chopped green beans
1 handfulcoriander
2 tbspNam Njiaw curry paste (also can get it from Asian/Thai grocery store)
1-2roasted dry red chilli or you can shallow fry
Wedges of lime

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Steps

1

Boil the water in a medium size saucepan over medium heat, add chicken and simmer until they cooked.
2

Heat the oil in a wok or pan over medium heat, add the curry paste and stir- fry until aromatic and curry paste release the natural oil.
3

Add the stir-fried curry to the soup saucepan and let it comes a boil. If you use chicken breast, once chicken cooked, take them out and shredded them with fork and put it back in.
4

Add the chicken blood, fish balls and tomatoes, simmer for 5 minutes. Add green beans. Remove from the heat.
5

Pour the mixed curry on the vermicelli rice noodles. Serve along with wedges of lime and top with roasted dry chilli and coriander.

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Cooksnaps

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Yui Miles @cookingwithyui

on June 24, 2020 21:11

❤️Cookbook Author ‘Thai Made Easy’ out now in UK, USA and AUSTRALIA 🌎❤️Masterchef UK Quarter Finalist 2019 (on BBC)❤️Beat the Chef contestant on Channel4 (and I did beat the Chef!)❤️The winner of 2020 - ICG National Cooking Competition.❤️IG @cookingwith_yui