Khanom Chin Nam Ngiao

Name: Khanom Chin Nam Ngiao
Total time: 1 h 30 min
Yield: 5
Cuisine: Lanna
Ingredients: 600 g Pork ribs, cut into pieces; 300 g Minced pork; 2.5 L Water; 6 Tomatoes, quartered; 20 g Dried kapok flowers (dok ngiao), soaked; 10 Dried red chillies, soaked; 8 Shallots; 8 Garlic cloves; 1 disc Fermented soybean disc (tua nao), or shrimp paste; 2 stalks Lemongrass, bruised; 1 tbsp Annatto seeds, warmed in oil and strained; 4 tbsp Fish sauce; 200 g Cubed pork blood, optional; 700 g Fresh rice noodles (khanom chin); 1 set Pickled mustard greens, bean sprouts, lime, coriander, crisp pork rind

A northern tomato and pork rib broth reddened with dried kapok flowers and annatto, poured over rice noodles — Tai Yai food from the hills where Thailand, Shan State and Yunnan meet.

Pinagmulan

Recipe ni Lanna (northern Thai) kitchens · 🏺 Traditional · The old Lanna kingdom around Chiang Mai — cooler, herb-heavy, barely sweet, in contact with Shan and Yunnanese trade

Northern Thailand · Tai Yai noodle soup — An ownerless regional dish, so no cook is credited. The cited article confirms nam ngiao, also written nam ngio, as a noodle soup or curry of the Tai Yai people who live in north-eastern Burma, south-western Yunnan and northern Thailand. The broth ratio, the do-not-crush-the-tomatoes rule, the tua nao note and the timings are this book's own.

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Walang gatas

Mga hakbang

Simmer the ribs in the water with the lemongrass for 50 minutes, skimming, until the meat pulls off the bone.
Pound or blend the chillies, shallots, garlic and tua nao into a paste, then fry it in the annatto oil for 8 minutes until dark and split.
Add the minced pork to the paste and fry until it separates into grains, about 4 minutes.
Tip it all into the rib broth with the tomatoes and the soaked kapok flowers and simmer 25 minutes.
💡 Do not stir the tomatoes to a pulp. They are meant to hold as soft wedges you can catch with a spoon, and they are where the sourness comes from — there is no lime in the pot.
Season with fish sauce. Slip the cubed blood in for the last 5 minutes if using.
Rinse the noodles in hot water, coil them into bowls, and ladle the broth over.
Serve with pickled greens, sprouts, lime, coriander and crisp pork rind on a shared plate.

💡 Mga tip

Chiang Mai's other famous noodle bowl is khao soi, which is coconut and curry. Nam ngiao is its opposite — thin, tomato-sour and red rather than gold, and locals eat far more of it than tourists do.
Tua nao — fermented soybean dried into discs — is the northern seasoning where the rest of Thailand reaches for shrimp paste. Toast it briefly before pounding and it wakes up.