Khanom chin nam ya

Khanom chin are delightful, freshly prepared rice noodles that are a staple in Thai cuisine. Originating from the Mon people of central Thailand, these noodles are made from rice which may be fermented, boiled, and then shaped into strands.

Khanom chin is typically served with a variety of flavorful broths and curries such as coconut milk, fish curry, and chili. Some popular dishes featuring these noodles include Khanom Chin Nam Ya (a fish curry dish), Khanom Chin Nam Phrik (a spicy chili sauce dish), Khanom Chin Kaeng Kiao Wan Kai (green curry chicken), Khanom Chin Nam Ngiao (a northern Thai curry), Khanom Chin Sao Nam (a refreshing dish with coconut milk and pineapple), and Khanom Chin Tai Pla (a southern Thai dish with fermented fish sauce).

The noodles can be made using either fermented or fresh rice flour, each imparting a unique texture and flavor. When serving khanom chin, it is common to add a variety of broths and garnishes, as well as fresh vegetables and pickles to enhance the dish.

Each region in Thailand has its own special way of preparing and presenting khanom chin. For instance, you might come across regional variations like Khanom Chin Nam Ya, Khanom Chin Nam Ngiao, Khanom Chin Kai Khua, Khanom Chin Pradok, and Khanom Chin Lom Sak.

Interestingly, there are similar dishes in other Asian cuisines. For example, mi xian from Yunnan Province in China, num banh chok from Cambodia, and bún from Vietnam all share a resemblance to khanom chin. Additionally, dishes like Khao Poon from Laos, Mohinga from Myanmar, and Bún Chả from Vietnam also feature rice noodles and offer a unique twist on this beloved ingredient.