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Khanom chin

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Khanom chin

Khanom chin
Fresh batch of khanom chin
Type Rice noodles
Place of origin Thailand
Region or state Central Thailand
Main ingredients Rice
Cookbook:Khanom chin 

Khanom chin (Thai: ขนมจีน, IPA: ; also spelled khanohm jeen) are fresh rice noodles in Thai cuisine which are made from rice which has first been fermented for three days, boiled, and then made into noodles by pressing the resulting dough through a sieve into boiling water. Khanom Chin has many kind of stouck such as coconut milk,fish curry sauce,chilli sauce and many more. Khanom in Thai usually refers to desserts, but in a wider sense can denote many things that use any type of flour as its main ingredient. Although chin means "Chinese" in Thai, this type of noodle originated from the Mon people who inhabited the region which is now central Thailand before the arrival of the Thai people from southern China. The word khanom chin is probably derived from the Mon words khohn ohm jin, meaning "twice boiled"means “To catch as a group” assumed that Khanom Chin has original in Mon and spread to another country in Suvannabumi in the past.[1][2]

These noodles are used as a staple food in a variety of Thai dishes. Some popular dishes are:

  • Khanom chin nam ya, served with a fish based sauce
  • Khanom chin kaeng kiao wan kai, served with green chicken curry
  • Khanom chin nam ngiao, a northern Thai speciality, the sauce contains pork blood
  • Khanom chin sao nam, a salad with coconut milk, prawns and fresh pineapple
  • "Khanim chin Tai Pla", a southern Thai soup with taste spicy

Another popular combination is to serve Thai Papaya salad together with this noodle. We can separate Khanom Chin noodle in two types as follows

Khanom Chin noddle with fermented flour: usually made in Northeast. The brown noddle is sticker than fresh flour and can keep for a long time. This is the ancient method of Khanom Chin making. Khanom Chin noddle with fresh flour: The noddle is bigger than fermented flour and softer too. Khanom chin noddle is white and easy to make. Similar noodles are also found in other cuisines: Mi xian is from Yunnan province, China, Num banh chok from Cambodia, and Bún from Vietnam.

How to eat Khanom Chin

When they put Khanom Chin in the plate, they always pour the stock over Kanom Chin. Each local has many difference stocks such as coconut stock, fish curry sauce, chili sauce and curry with coconut milk such as green curry, spicy pork sauce and fish organ sour soup. Moreover, for children there is also a sweet stock without spices combined with nuts. After they pour the stock over Kanom chin, they use spoon to cut it as long as they want to eat and mix with stock. Some people always mix their Kanom Chin with fish sauce. In addition Kanom Chin also has fresh vegetable and pickle as condiments.

Vegetables that go with Khanom Chin

We can separate it into four parts as follows

  • 1 Northern: picked cabbage and raw sprouts.
  • 2. Central: banana blossom, lentils, cucumber, sprouts, raw papaya, basil, rapporteur, guto kola, bitter melon, morning glory. Another condiment is half-boiled egg and roasted peppers.
  • 3. Northeast: fresh vegetable such as white popinac, climbing wattle, parsley.
  • 4 Southern: fresh vegetable such as parkia, white popinac, olive, and pickles for example cucumber, garlic, raw papaya, sprout, jackfruit and vegetable with coconut milk such as lotus stem, morning glory and banana blossom.

International Kanom Chin

1. Khao Poon can be called in many ways like Lao laksa, Kapoon and Khao pun. Khao poon is a popular type of spicy Lao “rice vermicelli” (rice noodles, sticky rice) soup from Laos. Khao Poon is available in Thailand, Indonesia, Singapore, and the United States. The main ingredients of Khao Poon are minced chicken, fish, or pork and seasoned Lao ingredients, for example fish sauce, lime leaves, galangal, garlic, shallots, Lao chilies, and perilla. Khao Poon usually in two versions which are “Khao poon nam prik” (with coconut milk) and “Khao poon nam jaew” (without coconut milk). Khao Poon is always served with shredded cabbage, carrots and banana blossom with bean sprouts and many more.

2. Mohinga is a rice noodle and fish soup from Myanmar which is usually served for breakfast. The main ingredients of Mohinga are catfish, chickpea flour, vermicelli noodle, fish sauce, fish pate, ginger, banana stem, lemongrass, onions, garlic, and chickpea flour. It is an essential part of Myanmar cuisine one dish of Mohinga commonly combine with chickpea flour and banana tree stem. Fish which use for making stocks is often fried and add to the soup upon serving.

3. Bun Cha is a Vietnamese dish of grilled pork and noddle which is originally from Hanoi. The main ingredients of Bun Cha are rice vermicelli, grilled pork, and fresh herbs. Bun Cha is served with white noddle, grilled fatty pork, and herbs as side dish.

Gallery

See also

References

  1. ^ http://www.austinbushphotography.com/blog/khanom-jeen.html
  2. ^ http://www.thaifoodmaster.com/recipes/noodle_recipes/1092
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