Entree: Thailand – Northern Thailand – น้ำเงี้ยว ➤ nam ngiao (Spicy-tangy Northern Thai noodle soup with pork, tomatoes, and distinctive fermented chili paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 8 oz (225 g) dried rice noodles (sen yai or sen lek, depending on preference)
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced (for frying) — about 3 oz (85 g)
- 3 cloves garlic, minced — about 0.5 oz (15 g)
- 2–3 tbsp (30–45 ml) nam ngiao chili paste (store-bought) or 3 tbsp (45 ml) toasted dried chili paste made from rehydrated chilies blended with fermented soybean or shrimp paste
- 3 medium tomatoes, chopped — about 12 oz (340 g)
- 6 cups (1.4 L) chicken or pork stock
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) lime juice for acidity
- 1 tsp (5 g) palm sugar or brown sugar
- 1 cup (150 g) pickled mustard greens, chopped
- 8 oz (225 g) pork blood cubes (optional) or 4 oz (115 g) dried cured beef (naem) sliced
- 2 stalks scallions, sliced — about 1 oz (30 g)
- 1/2 cup (15 g) fresh cilantro leaves
- 1/4 cup (60 ml) fried garlic or fried shallots for garnish
- Lime wedges, to serve

Instructions

1. Prepare the rice noodles according to package instructions (soak or briefly boil), drain and set aside in serving bowls.
2. Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add the ground pork and cook until browned and slightly crispy, breaking it up as it cooks. Remove and set aside.
3. In the same pot, add remaining oil and fry the sliced shallots (for garnish) until golden and crisp; remove and drain on paper towels. Reserve 1 tbsp of the flavored oil in the pot.
4. Add minced garlic to the pot oil and sauté briefly until aromatic. Stir in the nam ngiao paste and cook 1–2 minutes to release its aroma.
5. Add the chopped tomatoes and cook until they begin to break down, about 5 minutes. Return the browned pork to the pot and stir to combine.
6. Pour in the stock, bring to a simmer, and add fish sauce, tamarind paste (or lime juice), and palm sugar. Simmer 10–15 minutes to meld flavors. If using pork blood cubes or dried cured beef, add them and simmer an additional 3–5 minutes until heated through.
7. Taste and adjust seasoning with more fish sauce for saltiness, tamarind or lime for acidity, or sugar for balance.
8. To serve, place prepared noodles in bowls, ladle the hot nam ngiao broth and pork over the noodles, and top with pickled mustard greens, sliced scallions, cilantro, and the reserved fried shallots or garlic. Serve with lime wedges.