Khanom Jeen - Fresh Rice Vermicelli
Part 1 - Northern Thai Style Khanom Jeen Nahm Ngiaw
Khanom jeen or fresh rice vermicelli noodles are a common base for curries in Thailand. Each region has their own unique curry that pairs with khanom jeen.
Traditional khanom jeen noodles are made from lightly fermented dough of rice flour and water. The raw dough is pressed into a fine sieve (like spaetzle) and added directly into hot water to cook.
Today, Thai people tend to prefer the non-fermented version due to concerns of over fermentation causing food-borne illnesses. Khanom jeen is sold at room temperature and does have a short shelf life so this concern is totally valid. Personally, I prefer the fermented version for its unique tanginess that pairs well with rich and salty curries.
Fresh khanom jeen noodles are super difficult to find in the states and we usually use dried rice noodles as a substitute. It’s also known as rice stick noodles, bún (in Vietnamese), and jiangxi (in Mandarin). These are not to be confused with vermicelli noodles made from mung bean or potato starch; these should be made from100% rice flour.
In the north, we enjoy khanom jeen with a brothy pork curry called nahm ngiaw (ขนมจีนน้ำเงี้ยว). The chili paste for this broth is flavored with dried chilies, lemongrass, shallots, garlic, and galangal. The paste also includes two different types of fermented soybean products.
Typical version with plenty of fresh bean sprouts and pickled mustard greens
Vegan version of khanom jeen nahm ngiaw with tofu puff to replace pork rinds or chicharrones
Dried tua noa disks
One is the more common fermented whole soy bean that is used in Chinese cuisines and is very similar to miso (used in my Rad Na recipe). The other is Tua Nao, which roughly translates to “rotten beans”. It’s fermented soybeans that have been pressed and dried into tostada-like rounds for preservation. Before using, cooks toast the rounds until they are crispy and fragrant before adding it to the chili paste.
Pork ribs are stewed until tender and combined with the chili paste, cherry tomatoes, and pork blood. Dried ngiaw flower stamen (the namesake of the dish nam ngiaw) is rehydrated and added as well.
The dish is served with various types of condiments including bean sprouts, sliced cabbage, pickled mustard greens, fried garlic, fried pork rinds, lime, fried whole chilies and so much more!
This is just one way of enjoying khanom jeen noodles. Stay tuned for more dishes with khanom jeen from other regions of Thailand.
Ngio or ngiaw flower
Dried stamen of the ngiaw flower
