Khanom Chin Nam Ya

Name: Khanom Chin Nam Ya
Total time: 1 h 10 min
Yield: 5
Cuisine: Thai
Ingredients: 600 g Khanom chin (fermented rice noodles); 500 g White fish fillet — mackerel or snakehead; 700 ml Coconut milk; 60 g Krachai (fingerroot), sliced; 4 tbsp Red curry paste; 5 Shallots; 6 Garlic cloves; 3 tbsp Fish sauce; 1 tbsp Palm sugar; 5 Kaffir lime leaves; 4 handfuls Bean sprouts, long beans, cabbage, Thai basil, pickled mustard greens

Fermented rice noodles under a fish curry thickened with pounded krachai and served with a table of raw vegetables you tear in yourself — breakfast in southern Thailand, and the noodles are made from rice left to sour for three days.

Fonte

Ricetta di Southern Thai kitchens · 🏺 Tradizionale · The peninsula south — Thailand's hottest and sourest cooking, with a large Muslim population

Thailand · fermented rice noodles — An ownerless traditional dish, so no cook is credited. The cited article confirms khanom chin as fresh thin white rice noodles in Thai cuisine, made from rice fermented for three days, boiled and extruded. Quantities and the pound-the-fish-in instruction are this book's own.

Background on Wikipedia ↗

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⏱ 70 min🍽 5 porzioni🔥 460 kcal🇹🇭 Thailandia🌶️🌶️

Senza glutineSenza latticini

Passaggi

Poach the fish in 300 ml of the coconut milk for 8 minutes, then lift it out and flake it, discarding every bone.
Pound or blend the flaked fish with the krachai, shallots and garlic into a coarse paste.
💡 The fish is pounded INTO the sauce, not left in pieces. That is what makes nam ya thick without any flour, and a curry with fish chunks floating in it is a different dish.
Fry the curry paste in a spoon of the coconut cream until the oil separates, about 4 minutes.
Add the fish paste, fry 3 minutes, then the rest of the coconut milk. Simmer 20 minutes.
Season with the fish sauce and palm sugar, add the lime leaves, and take it off the heat.
Serve the noodles in coils with the sauce ladled over and every raw vegetable on a platter beside.

💡 Consigli

The vegetables are the dish, not a garnish. A Thai table sets out five or six and everyone builds their own bowl.
Khanom chin is sold by weight in fresh coils. It goes off within a day, which is why it is a breakfast food.