From a Small Country House in Thailand: Isaan Breeze with Mango in Hand – Chanmon Presents an Authentic Thai Food Picture Scroll. Northern Thai Delights! What is the Addictive “Khanom Chin Nam Ngiao”?

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読了時間 3 分

Have you ever heard of “Khanom Jeen Nam Ngiao”?
This is a beloved local dish from Northern Thailand, especially Chiang Mai and Chiang Rai. It’s a bold-flavored noodle soup that wins over both locals and tourists alike.

So, what exactly is “Khanom Jeen （ขนมจีน）”? While it sounds Chinese （the word “Jeen” means Chinese in Thai）, it’s actually a Thai original—thin fermented rice noodles with a slightly tangy flavor and a bouncy texture.

Now for the star of the show: “Nam Ngiao （น้ำเงี้ยว）”. This is a rich, intensely flavored broth often called the soul soup of Northern Thailand.
Made with tomatoes, fermented soybeans, and spices, it includes minced pork, pork ribs, dried flowers called “dok ngio" （ดอกงิ้ว） from Myanmar, and sometimes even cubes of congealed pig’s blood—a striking and unique dish!

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Looks Intense, Tastes Amazing! The Magic of Nam Ngiao

At first glance, it might look intimidating—red soup with blood cubes?! But one bite and you’ll be surprised by how delicious it is.
Nam Ngiao’s charm lies in its perfect balance of spicy, sour, and umami. The fruity tang of tomatoes, the rich flavor from the meat, and the kick from chili blend beautifully together.

The rich broth clings to the noodles, the crisp toppings add freshness, and the squeeze of lime or dash of fish sauce brings it all together. A perfect flavor team!

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Make It at Home! Khanom Jeen Nam Ngiao Recipe （Serves 4）

Ingredients:

• Khanom Jeen （or somen noodles） … for 4 servings
• Ground pork … 200g
• Pork spare ribs （bone-in is best） … 300g
• Cherry tomatoes … 300g （halved）
• Dok ngio （optional） … a handful
• Congealed pig’s blood （optional, for the adventurous）
• Garlic … 3 cloves （minced）
• Chili paste （or Nam Prik Pao） … 2 tbsp
• Fermented soybeans （Thua Nao） … 1 tbsp （optional）
• Fish sauce … 3 tbsp
• Salt & sugar … to taste
• Water … 1.5 liters
• Cooking oil … as needed

Toppings:

• Bean sprouts, shredded cabbage （raw is fine）, lime, cilantro, fried garlic, chili flakes, etc.

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How to Make:

1. Parboil the pork ribs and skim off the scum. Set aside.
2. Heat oil in a pot, sauté garlic until fragrant, then add ground pork and chili paste. Cook until well blended.
3. Add tomatoes and cook down until soft and saucy. The tomato tang is key!
4. Return ribs to the pot, add water, fermented soybeans, and dok ngio. Simmer for 30 minutes.
5. Season with fish sauce, salt, and sugar. Add pig’s blood cubes at the end if using, and gently heat.
6. Serve noodles in a bowl, pour hot soup over, top with your favorite garnishes—and enjoy!

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How to Eat It Like a Local

The true Northern Thai way? Mix it all together with your hands! （But spoons and forks are fine too!）

The crispy vegetables, tangy tomatoes, juicy pork, and spicy broth all combine for a flavor experience that’ll make you say: “Whoa, Northern Thai food is next-level!”

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Where to Try It?

You can find it in Bangkok at Northern Thai specialty restaurants or local eateries, but nothing beats the real deal in Chiang Mai.
It’s so beloved in the North, it’s even served for breakfast!

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Final Thoughts: Nam Ngiao Is an Addictive Adventure

At first, the appearance might shock you. But one bite in and there’s no going back. That’s the beauty of this bold and irresistible local noodle soup.
Try it on your next trip to Thailand—or create a little Northern Thai magic right in your own kitchen.

Bon appétit—or as we say in Thai, “Kin Hai Aroi Na!" 😊

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