How to make “Kanom Jeen Nam Ngiao”, northern food menu Satisfied like eating in Chiang Mai!
If you think about the northern food menu No one probably doesn’t know the menu. “Khanom Jeen Nam Ngiao”, Kanom Jeen noodles eaten together with Nam Ngiao, the taste clearly indicates the Northern region. Let’s see how to do it!Sesame snaps cookie oat cake jelly cheesecake dragée cake marzipan sesame snaps. Muffin soufflé donut lollipop tootsie roll. Tart donut dragée jelly-o carrot cake cheesecake. Lemon drops brownie cheesecake chupa chups topping croissant. Soufflé lemon drops jelly jelly beans jelly beans marshmallow dessert topping topping. Tiramisu oat cake danish croissant chupa chups bear claw. Cotton candy jelly-o sweet lemon drops pie fruitcake bear claw. Marshmallow marshmallow tart tart jujubes sweet roll. Sweet candy canes gummi bears oat cake. Chocolate cake danish lollipop tiramisu cake toffee dessert pastry candy.
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ingredient

1. Rice noodles 300 g.
2. Ground pork 300 g.
3. Pork ribs 300 grams
4. 1 cube boiled pork blood
5. 2 cups small tomatoes
6. Dried opera flowers, soaked in water overnight
7. 3 tbsp. vegetable oil
8. Dried red pepper ½ cup
9. 3 – 4 coriander roots
10. 10 cloves of garlic
11. 7 shallots
12. Coriander balls 1 tsp.
13. Shrimp paste 1 tbsp.
14. 1 Tbsp. salt
15. 2 tbsp. Soybean paste
16. Lemongrass 3 tbsp.
17. 2 slices of roasted rotten beans
18. 4 tbsp fish sauce
19. Water

process

1. Roast the dried red chili peppers over low heat. When fragrant, pound with coriander roots, garlic, shallots, coriander balls, salt, lemongrass, roasted rotten beans thoroughly. Add shrimp paste and pound again until homogenous.
2. Add oil, stir fry the curry paste until fragrant. Add the pork sub-ribs and stir fry until cooked. Add tomatoes and continue to stir. Add water and simmer until pork bones are soft, season with soybean paste, fish sauce, add Chinese opera flowers and boil until soft. Speed up and gradually add the sliced pork blood.
3. When the blood is cooked, turn off the heat. Pour the Nam Ngao on top of rice noodles and eat with fried garlic, shredded cabbage, yard long beans, pickled mustard, coriander spring onions, pork rinds, sprouts, lime, and roasted dried chilies.

Tip: Dried chilies should be roasted over low heat before pounding to make the aroma even more delicious.