Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.
- 2 kg. fresh rice noodles (4-5 peoples)
- 1 whole fish
- 9 cup water
- 2 tbsp salt
- 1 ½ fish sauce
- 2 spring onion
- 2 kaffir lime leaves
- 20 fish ball (Additional)
- 500 grs chicken foots. (Additional)
- 30 pcs dried chilli.
- 6-7 large dried seed beads.
- 1/3 cup Garlic, peeled
- 4 heads Red onion, sliced
- ¾ cup Ginger grated
- 1 tsp white pepper grains.
- 2 tbsp chopped Galangal.
- 3 Lemongrass, sliced
- 1 tsp chopped lime skin.
- 2 tsp shrimp paste.
Side dishes:
Boiled egg, Dry roasted chili, Pickled Mustard Green, Long green bean, Cucumber, Holy Basil, Mimosa, Bean sprouts, Banana blossom, Chinese gourd, Morning glory, other fresh vegetables.
Method:
- Knitted fish scales scoop out and filling out. Mix the salt thoroughly.
- Cleaning out mucus and fishy. Stay in a sieve to drain water fish cut into 3 pieces.
- Add water into pot, turn on the stove, set over medium heat until boiling.
- Add all spices except the shrimp paste. Cover and let it boil until fish is cooked.
- Scoop up fish. Filter fish soup with a sieve.
- Add all spices. Into the blender with some fish soup and blend together until well combined.
- Add add fish meat into blender and continue blend together with all spices and mix well.
- Pour the mixture into the pot. Turn on stove in a medium hight.
- Add salt and fish sauce to taste.
- Add chicken foots and fish ball.
- Add spring onion and kaffir lime leaves and turn off the stove.
- Arrange “Kha-Nom Jeen” on a serving plate, pour curry sauce on top with fish ball and chicken foots (if you like)
- Serve together with boiled eggs and fresh vegetables.
