Entree: Thailand – Northern Thailand – ขนมจีน น้ำเงี้ยว ➤ Khanom jeen nam ngiao (Northern Thai rice noodles served in a tangy, spicy pork-and-tomato broth with fermented soybean and savory toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) fresh khanom jeen rice noodles (or fresh rice vermicelli)
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced (about 3 oz (85 g))
- 3 cloves garlic, minced (about 0.3 oz (9 g))
- 3–4 dried red chilies, rehydrated and ground into a paste or 2–3 tbsp (30–45 ml) dried chili paste
- 2 tbsp (30 g) thua nao (fermented soybean) or substitute 2 tbsp (30 ml) miso
- 1 can 14 oz (400 g) diced tomatoes or 2 cups (400 g) fresh tomatoes, chopped
- 4 cups (960 ml) chicken stock
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) palm sugar or brown sugar
- 1/2 cup (120 ml) coagulated pork blood, cubed (optional, for authentic texture)
- 2 tbsp (30 ml) fried garlic or fried shallots for garnish
- 1/2 cup (120 ml) crispy pork cracklings or pork rinds, roughly chopped (optional)
- 1 cup (30 g) bean sprouts for serving
- 1 cup (30 g) Thai basil or cilantro leaves for serving
- 2 limes, cut into wedges
- Thinly sliced fresh long beans or Chinese celery, optional, for crunch

Instructions

1. Prepare the rice noodles per package instructions (if fresh, briefly blanch in boiling water until softened), drain and set aside in warm bowls.
2. Heat the oil in a heavy pot over medium heat. Add the sliced shallots and cook until golden and softened, about 6–8 minutes. Add the garlic and cook 1 minute.
3. Add the ground pork and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.
4. Stir in the rehydrated chili paste and thua nao (or miso) and cook 1–2 minutes to release aroma. Add the diced tomatoes and cook 3–4 minutes to begin breaking down.
5. Pour in the chicken stock, bring to a simmer, then add fish sauce and palm sugar. Simmer gently 15–20 minutes to allow flavors to meld and the broth to concentrate.
6. If using pork blood, add the cubed coagulated blood during the last 5 minutes of simmering to warm through without overcooking. Adjust seasoning with fish sauce, sugar, or a squeeze of lime for balance.
7. To serve, place a portion of prepared khanom jeen in each bowl and ladle hot nam ngiao broth with pork over the noodles. Top with bean sprouts, herbs, fried garlic/shallots, crispy pork cracklings, and sliced long beans as desired.
8. Serve immediately with lime wedges on the side for squeezing to taste.