Khanom Jeen Nam Ngiao Recipe

[Jamal_]

Ingredients:​

For the Nam Ngiao Paste:​

• 5 dried red chilies, soaked and de-seeded
• 3 shallots, chopped
• 5 cloves garlic, chopped
• 1 stalk lemongrass, chopped
• 1-inch piece of galangal, sliced
• 1 tablespoon shrimp paste
• 1 teaspoon fermented soybean paste

For the Soup:​

• 500g pork ribs, cut into pieces
• 200g minced pork
• 1 cup blood tofu, cubed (optional)
• 2 cups cherry tomatoes, halved
• 1 liter chicken stock
• 1 tablespoon fish sauce
• 2 tablespoons tamarind paste
• 1 tablespoon sugar

For Serving:​

• 400g fermented rice noodles (Khanom Jeen)
• Fresh herbs (coriander, Thai basil, mint)
• Bean sprouts
• Lime wedges
• Fried garlic
• Dried chili flakes

Instructions:​

1. Prepare the Nam Ngiao Paste:
   • In a blender or mortar and pestle, combine dried chilies, shallots, garlic, lemongrass, galangal, shrimp paste, and fermented soybean paste. Blend until smooth.
2. Make the Soup:
   • In a large pot, add pork ribs and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove and set aside.
   • In the same pot, add the Nam Ngiao paste and sauté until fragrant.
   • Add minced pork and cook until browned.
   • Pour in the chicken stock, fish sauce, tamarind paste, and sugar. Stir well.
   • Add the pork ribs back into the pot, followed by cherry tomatoes and blood tofu.
   • Simmer for another 30 minutes, allowing all the flavors to meld together.
3. Serve:
   • In a bowl, place a portion of fermented rice noodles.
   • Ladle the hot soup over the noodles, ensuring to include some pork ribs and tomatoes.
   • Garnish with fresh herbs, bean sprouts, fried garlic, and a squeeze of lime juice.
   • For an extra kick, sprinkle some dried chili flakes on top.

Enjoy this delicious and heartwarming bowl of Khanom Jeen Nam Ngiao! Perfect for a cozy meal that brings the authentic flavors of Thailand right to your home. Don't forget to share your creations with us in the comments below!