Khanom Chin
Fermented rice noodles from Thailand's Mon ethnic minority — despite how it sounds, the name has no Chinese origin at all; it comes from the Mon 'hanom cin,' simply meaning 'boiled noodles,' a genuine documented etymology rather than folk apocrypha. Real khanom chin noodles are made from rice fermented for about three days before being extruded, giving them a mild characteristic sourness that plain fresh rice noodles, a common modern substitute, simply don't have. The raw and blanched vegetable platter served alongside is a required part of the dish, not a garnish.
Seafood
⚠ Contains: Fish, Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g khanom chin noodles (or rice vermicelli)
- 600g white fish fillets
- 4 dried chiles
- 2 slices galangal
- 2 stalks lemongrass
- 1 tsp turmeric
- 1 tbsp shrimp paste
- 2 shallots
- 3 cloves garlic
- 400ml coconut milk
- Fish sauce and palm sugar
- Long beans, cucumber, bean sprouts, pickled mustard greens, herbs, to serve
Steps
- Blend the chiles, galangal, lemongrass, turmeric, shrimp paste, shallot, and garlic into a curry paste.
- Simmer the paste with the fish until cooked, then flake the fish back into the curry.
- Stir in the coconut milk, and season with fish sauce and palm sugar.
- Serve the noodles topped with the curry, with the vegetable platter alongside.