World Flavors Cookbook

Kanom Jeen Nam Ngiao

Northern Thailand's rich tomato and dried blood sausage noodle sauce — served over fresh rice noodles with pickled mustard greens.

Cuisine: Thailand

Ingredients

• 400g fresh rice vermicelli (kanom jeen)
• 200g pork ribs
• 100g dried blood sausage (sai ua nam ngiao)
• 200g ripe tomatoes, crushed
• 3 shallots, sliced
• 2 tbsp dried chili paste
• 1 tbsp shrimp paste
• 1 tbsp soy sauce
• Fish sauce and palm sugar to taste
• Pickled mustard greens, bean sprouts, lime to serve

Instructions

1. Dry-fry shallots until golden. Add chili paste and shrimp paste. Cook 3 minutes.
2. Add pork ribs and tomatoes. Stir.
3. Add blood sausage and enough water to make a rich broth (about 1L).
4. Simmer 35 minutes until ribs are tender.
5. Season with soy sauce, fish sauce, and palm sugar.
6. Serve over fresh rice noodles with condiments.