เธเธเธกเธเธตเธเธเนเธณเนเธเธตเนเธขเธง
A Northern Thai dish featuring thin rice noodles (khanom jeen) served with a rich, slightly tangy broth made from tomatoes, pork, and pork blood. The broth is infused with dried cotton tree flowers (dok ngiew) and aromatic herbs, giving it a deep, earthy flavor. Traditionally eaten for lunch or dinner, it's a comforting yet complex dish.
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Khanom Jeen Nam Ngiew is a beloved Northern Thai dish, often enjoyed at family meals and local festivals. It reflects the region's preference for rich, herbal broths and fermented flavors. The use of pork blood and cotton tree flowers ties it to traditional Lanna (Northern Thai) cuisine.
1. Soak and clean dried cotton tree flowers. 2. Simmer pork, tomatoes, and aromatics in broth. 3. Add pork blood (if using) and fermented soybean paste. 4. Adjust seasoning with fi...
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Often includes more pork blood for a richer broth
May omit pork blood for a milder version
Leela Punyaratabandhu โ Bangkok: Recipes and Stories from the Heart of Thailand
Austin Bush โ The Food of Northern Thailand
Thai Food Master โ Authentic Thai Recipes
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Electric pressure cooker for stocks, beans, braising, sterilization
Pasta roller and cutter for fresh pasta, laminated doughs
Wide carbon steel pan โ develops the prized socarrat crust
Carbon steel wok for authentic wok hei and stir-frying
Flat non-stick pan for crepes, dosas, galettes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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