Thai
Khanom Jeen Nam Ngiao (Northern Pork Rib and Tomato Noodle Curry)
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Khanom Jeen Nam Ngiao (Northern Pork Rib and Tomato Noodle Curry) is Thai home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Soak the dried chilies in hot water for 10 minutes, drain, and pound them with the shallots, garlic, shrimp paste and the thua nao toasted in a dry pan into a coarse paste, or blend with a splash of water.
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Simmer the pork ribs in the water for 45 minutes, skimming the foam, until they start to soften.
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Fry the paste in the oil in a frying pan over medium heat until fragrant and dark red, about 4 minutes, then add the ground pork and cook until crumbly.
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Tip the pork and paste into the rib pot with the halved tomatoes and the kapok flowers and simmer 30 minutes more, until the tomatoes collapse into a light, tangy broth. Season with the fish sauce and salt.
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Rinse the khanom jeen in warm water, twist it into small nests and put two or three in each bowl.
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Ladle the curry and ribs over and pass bean sprouts, shredded cabbage, cilantro, scallions and lime for everyone to add. In Chiang Mai it is mostly bought by the bag at the morning market; the home pot is a weekend cook.
Serve it with
A Thai dinner is a plate rather than a single dish. These are the courses that normally sit beside Khanom Jeen Nam Ngiao (Northern Pork Rib and Tomato Noodle Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Khanom Jeen Nam Ngiao (Northern Pork Rib and Tomato Noodle Curry) carries shellfish, soy, and fish. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Jok Moo (Rice Congee with Pork Meatballs) |
| Eggs | No | |
| Soy | Yes | Gaeng Som Pla (Thai Sour Curry with Fish and Vegetables) |
| Fish | Yes | Jok Moo (Rice Congee with Pork Meatballs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 670 kcal
- Protein
- 29 g
- Carbs
- 50 g
- Fat
- 38 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 1620 mg
- Saturated fat
- 12 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Khanom Jeen Nam Ngiao (Northern Pork Rib and Tomato Noodle Curry) takes about 90 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.