Photograph of the finished Khanom jeen nam ngiao

Thailand · Bún nước Nam Ngiao Chiang Mai

Khanom jeen nam ngiao

1 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh rice noodles Fresh rice noodles 1.1 lb
  • Photograph of Pork ribs Pork ribs 1.1 lb
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Tomato Tomato 8.5 oz
  • Photograph of Pig's blood Pig's blood ⅔ cup
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 0.6 oz
  • Photograph of Thai soybean paste Thai soybean paste 1.1 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Bean sprouts Bean sprouts 2.8 oz
  • Photograph of Pickled mustard greens Pickled mustard greens 2.8 oz
  • Photograph of Sawtooth coriander Sawtooth coriander 0.7 oz

Method

  1. 1 Soak dried chili peppers for 10 minutes, then pound them with dried onions, garlic, and shrimp paste to make a sauce.
  2. 2 Simmer the pork ribs in 500 ml of water for 40 minutes, skimming off the foam to keep the broth clear.
  3. 3 Sauté the chili sauce in oil for 3 minutes until fragrant, then pour it into the broth.
  4. 4 Add the minced pork and sliced tomatoes and cook for 15 minutes until the tomatoes are soft and mushy.
  5. 5 Add the diced pork blood, season with soybean paste, fish sauce, and sugar, then cook for another 10 minutes.
  6. 6 Blanch the rice noodles, then pour in the broth and serve with bean sprouts, pickled mustard greens, and sawtooth coriander.

With an appliance

  • Pressure cooker 55 min

    Replace step 2: cook the ribs at high pressure for 12 minutes, then let them air dry for 10 minutes; reduce the cooking time to about 18 minutes. This will result in tender meat and flavorful broth without the need for constant skimming. Tomatoes, blood, and chili sauce should still be cooked with the lid open in the following steps.

Start cooking