Ingredients with Measurements:
- 1 lb. fresh rice noodles
- 1 lb. fish fillets (catfish or tilapia)
- 2 cups water
- 2 cups chicken broth
- 1 cup tomato paste
- 1/2 cup dried shrimp
- 1/4 cup fish sauce
- 1/4 cup palm sugar
- 1/4 cup tamarind paste
- 1/4 cup vegetable oil
- 1/4 cup garlic, minced
- 1/4 cup shallots, minced
- 1/4 cup lemongrass, minced
- 1/4 cup galangal, minced
- 1/4 cup kaffir lime leaves, chopped
- 1/4 cup Thai basil leaves, chopped
- 1/4 cup cilantro leaves, chopped
- 1/4 cup green onions, chopped
- 1/4 cup red chili peppers, chopped
Special equipment needed:
- Large pot
- Skillet
- Blender
Step-by-step instructions:
a. Rinse the rice noodles with cold water and set aside.
b. In a large pot, bring the water and chicken broth to a boil.
c. Add the tomato paste, dried shrimp, fish sauce, palm sugar, and tamarind paste to the pot. Stir well and let it simmer for 10 minutes.
d. In a skillet, heat up the vegetable oil and sauté the garlic, shallots, lemongrass, and galangal until fragrant.
e. Add the fish fillets to the skillet and cook until browned on both sides.
f. Add the fish fillets to the pot with the broth mixture and let it simmer for another 10 minutes.
g. In a blender, blend the kaffir lime leaves, Thai basil leaves, cilantro leaves, green onions, and red chili peppers until it becomes a paste.
h. Add the paste to the pot and let it simmer for another 5 minutes.
i. In a separate pot, boil the rice noodles until cooked.
j. Serve the rice noodles in a bowl and pour the fish broth over it.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 18g
Substitutions for ingredients:
- Fish fillets can be substituted with shrimp or chicken.
- Dried shrimp can be substituted with fresh shrimp.
- Palm sugar can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as bean sprouts, bok choy, or carrots.
- Use different types of fish or seafood.
- Add more or less spice depending on preference.
Tips and tricks:
- Make sure to rinse the rice noodles with cold water to prevent them from sticking together.
- Use fresh herbs for a more authentic taste.
- Adjust the sweetness and sourness of the broth to your liking.
Storage instructions:
Store the leftover broth and rice noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and rice noodles separately in the microwave or on the stove until heated through.
Presentation ideas:
Serve the Khanom Chin Nam Ngiao with Fish in individual bowls and garnish with fresh herbs and chili peppers.
Garnishes:
Fresh herbs, chili peppers, lime wedges
Pairings:
Thai iced tea, coconut water
Suggested side dishes:
Spring rolls, papaya salad, sticky rice
Troubleshooting advice:
- If the broth is too thick, add more water or chicken broth.
- If the broth is too sour, add more palm sugar.
- If the broth is too sweet, add more fish sauce.
Food safety advice:
Make sure to cook the fish fillets thoroughly to prevent any foodborne illnesses.
Food history:
Khanom Chin Nam Ngiao is a popular dish in Northern Thailand. It is a spicy and sour broth made with tomato paste, dried shrimp, and fish sauce, served over rice noodles.
Flavor profiles:
Spicy, sour, sweet, savory
Serving suggestions:
Serve the Khanom Chin Nam Ngiao with Fish as a main dish for lunch or dinner.
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Region: Thai