Photograph of the finished Khao soi nam na

Thailand · Mì gạo chan xốt thịt cà chua Khao soi nam na

Khao soi nam na

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pho rice noodles Pho rice noodles 1.6 lb
  • Photograph of Pork Pork 1.9 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 4.2 oz
  • Photograph of Dried chillies Dried chillies 20
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Bean sprouts Bean sprouts 8.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Herbs Herbs 4.2 oz

Method

  1. 1 Grind dried chili peppers and soak them with lemongrass, shallots, and soybean paste to create a base spice mixture.
  2. 2 Sauté the mixture in oil for 6 minutes until the oil turns red, then add the minced pork and sauté for 8 minutes.
  3. 3 Add chopped tomatoes and 400 ml of water, then simmer for 35 minutes until it thickens into a rich nama sauce.
  4. 4 This is a Shan chan noodle dish with tomato and meat sauce, without coconut milk and without fried egg noodles like the Khao Soi from Chiang Mai.
  5. 5 Blanch the rice noodles for 40 seconds, then arrange them in a bowl with bean sprouts.
  6. 6 Spoon the hot nam na sauce over the top, season with fish sauce, and sprinkle with herbs.

With an appliance

  • Oven 1 hr 40 min

    Replace step 3: add the sautéed meat, tomatoes, and 400 ml of water to an uncovered bowl, bake on the middle rack of the oven at 180 degrees for 35 minutes, stirring at the 15th and 25th minutes until the sauce thickens; keep step 5 as is, blanch the rice noodles for 40 seconds.

Start cooking