Khanom Chin Nam Ya (Rice Noodles with Fish Curry Sauce)
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Thin, fresh round rice noodles (khanom chin — produced by a fermentation-and-extrusion process) served with a thick, pungent fish curry sauce — the sauce made from fish cooked with the nam ya paste (galangal, lemongrass, kaffir lime zest, fresh turmeric, dried chillies, shrimp paste, and the aromatic root krachai). The cooked fish is mashed into the sauce, which is then thinned slightly and adjusted for the four-flavour balance. A selection of fresh and blanched vegetables, herbs, and raw accompaniments are served alongside.
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The Thread
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Flavour Context
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Pillars V — VII
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