Khanom jeen nam ngiao

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.