Khanom Jeen Nam Ngiao appears as a signature dish in 1 Thailand cities. See each city's local variant and where to eat it.
Khanom jeen nam ngiao · Chiang Mai
Fresh rice vermicelli under a tangy tomato-and-pork-rib broth flavoured with fermented soybean and dried kapok flowers, the north's everyday noodle bowl.
Khanom jeen nam ngiao is the northern Thai and Shan answer to a quick, sour, savoury noodle lunch. Fresh fermented rice vermicelli (khanom jeen) is topped with nam ngiao, a rust-red broth built from tomato, pork rib or blood cake, fermented soybean (tua nao) and, distinctively, dried kapok or silk-cotton flowers that give body and a gentle tang. It arrived with Tai Yai (Shan) communities and became a market and morning-canteen staple across Chiang Mai. Served with bean sprouts, pickled greens, lime and crisp pork rind, it is cheap, sour and unmistakably of the north.
Where to eat in Chiang Mai:
- Kanomjeen Sanpakoi
- Huen Phen