Khanom Jeen Nam Ngiao

Chiang Mai University Library’s selected khanom jeen nam ngiao, written as khanomchin nam-ngeo, serves a pork-and-tomato curry over prepared rice noodles. The account places the noodle dish within Lanna food culture.

Pork ribs boil in water until tender. Dried spur chilies, coriander roots, garlic, shallots, shrimp paste and salt are pounded for the curry paste.

The paste fries in vegetable oil with fermented soybeans before ground pork is added. That cooked mixture joins the ribs and their liquid, then kapok flowers are simmered through it.

Selected boiled chicken blood and cherry tomatoes join the curry near the finish. The prepared noodles are placed in a bowl and topped with the cooked curry.

Fried garlic, coriander, spring onion, fried dried bird chilies, lime juice, bean sprouts and pickled mustard greens are served as condiments. Each can accompany the noodle bowl separately from the cooked pork-and-tomato mixture.