Nam ngiao

Nam ngiao, sometimes spelled nam ngio, is a delectable noodle soup or curry dish originating from the Tai Yai community. This group resides in northeastern Burma, southwestern Yunnan province in China, and northern Thailand, particularly in Mae Hong Son Province. Over time, this dish has become a beloved staple in northern Thai cuisine, celebrated for its spicy and tangy flavors.

The main ingredients for nam ngiao include noodles, with fermented rice vermicelli, known as khanom chin, being the most popular choice. For protein, the dish typically features beef or pork, along with diced curdled blood cake made from chicken or pork. Chopped tomatoes provide a pleasant acidity, while crispy roasted or fried dry chilies and garlic add a fiery kick. Another essential ingredient is tua nao, a fermented soybean product used in northern Thai cooking, which imparts a distinctive flavor to the dish. Nam ngiao is often garnished with pork rinds for additional flavor and crunch.

The name "nam ngiao" might derive from the Thai word for the Bombax ceiba plant, whose dried flower cores are a crucial part of the soup. Alternatively, it could stem from the term "ngiao" used in Northern Thailand to refer to people of Shan descent, though this term is not always used kindly.

Originally a Shan dish, nam ngiao has become popular among northern Thai communities north of Phrae Province. In Lanna tradition, it is considered a special dish and is often served at banquets and important events.