Thai · IV The Method
Khanom Jeen (Fermented Rice Noodles)
I
Origin
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II
Description
Thin, soft, slightly sour round rice noodles produced by a traditional fermentation process — the rice is soaked, fermented for 2–3 days, then ground wet, the batter allowed to ferment further, cooked by forcing through a sieve into boiling water, and the resulting noodles arranged in small nest portions. Khanom jeen is the base for khanom jeen nam ya and khanom jeen nam phrik — the noodles served with various warm sauces poured over them. The slight sourness of the fermented rice noodle is not a defect but a specific quality that matches the richness of the sauces served with them.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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