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 Fresh batch ofkhanom chin | |
| Alternative names | khanom jeen |
|---|---|
| Type | Rice noodles |
| Place of origin | Thailand |
| Region or state | Central Thailand |
| Created by | Mon people |
| Main ingredients | Rice |
| Similar dishes | mont di,Mohinga,mixian,num banhchok,bún,khao poon |
Khanom chin orKhanom jeen (Thai:ขนมจีน,pronounced[kʰā.nǒmtɕīːn];Northeastern Thai:ข้าวปุ้น,pronounced[kʰà(ː)wpûn];Northern Thai:ขนมเส้น,pronounced[kʰā.nǒmse᷇n]) are fresh, thin whiterice noodles inThai cuisine which are made from rice sometimesfermented for three days, boiled, and then made into noodles by extruding the resultingdough through asieve into boiling water.Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli.
Althoughchin means "Chinese" in Thai, this type of noodle originated from theMon people.[1] The wordkhanom chin is probably derived from theMon wordshanom cin (Mon:ခၞံစိန်lit. 'boiled noodles').[2]
Whenkhanom chin is served, the stock is added. Each locality has a different stock such as coconut stock, fish, curry sauce, chili sauce, and curry with coconut milk such as green curry, spicy pork sauce, and fish organ sour soup. Moreover, for children, there is also a sweet stock without spices combined with nuts.
Khanom chin is eaten with fresh vegetables and pickles as condiments: in the north, pickled cabbage and raw sprouts are typical; in the central regions, banana blossoms, lentils, cucumbers, sprouts, raw papaya, basil, gotu kola, bitter melon and morning glory (other condiments can include half-boiled eggs and roasted peppers); in the northeast, fresh vegetables such aswhite popinac,climbing wattle and parsley; in the south, fresh vegetables such as parkia, white popinac, olives and pickles.
Notable neighborhoods for khanom chin in Bangkok includeBanglampoo inPhra Nakhon (with two eateries)[3][4] andWongwian Yai inThonburi.[5]
There are two types ofkhanom chin noodles:
These noodles are used as astaple food in a variety ofThai dishes. Some popular dishes are:
Another popular combination is to serve Thaipapaya salad together with this noodle.
Khanom chin nam ya (lit. 'noodles with fish curry') is spicy like many other dishes in Thai cuisine, such as Tomyamkung,Somtum, andyum. Nam ya (English: fish curry) originates fromCentral Thailand. The ingredients ofkhanom chin nam ya includekhanom chin, boiled fish, fish ball, driedguinea pepper, salt, kha sliced, lemongrass sliced, garlic sliced, turmeric sliced,fingerroot, shrimp paste, shallots, undiluted coconut milk, diluted coconut milk,fish sauce, palm sugar, noodles, boiled egg and fresh vegetables. First, the dried guinea pepper, salt, kha, lemongrass, shallots, garlic, fingerroot and turmeric is pounded until it breaks, then boiled fish and shrimp paste are added and pounding is continued. Second, the coconut milk is boiled by using middle temperature, then the spices in the first step, when the coconut milk is boiling, then input fish ball and season. Lastly,khanom chin is added to the dish and fish curry is poured over the dish, it is ready to eat with boiled egg and fresh vegetables.[6]
Khanom chin nam ngiao is a noodlesoup orcurry of the cuisine of theTai Yai people who live in the northeast ofMyanmar, the southwest ofYunnan province, China, and innorthern Thailand, mainly inMae Hong Son Province. The dish has become famous through the northernThai cuisine.[7]Nam ngiao has a characteristic spicy and tangy flavor.[8]
Khanom chin kai khua (lit. 'noodles with stir-fried chicken') is similar to thekhanom chin nam ya. However, there is a difference in ingredients used minced chicken served with fried chili oil, chickenblood pudding, chopped onion and coriander. The dish is considered a rare food, it is made and sold only two places areKudi Chin, which was a small community of Thai Portuguese located at theChao Phraya River bank nearSanta Cruz Church in Thonburi neighborhood, and the Ban Yuan nearImmaculate Conception Church inSamsen neighborhood, which was community of Roman Catholic Thai Vietnamese.[9] Assumed that it originated from thePortuguesespaghetti white sauce. It is also calledKhanom chin Portugal[10] (although, some academics believe that it originated fromKhmer cuisine)[11]
Khanom chin Pradok orKhanom chin Ban Pradok is famous and popular inNakhon Ratchasima Province or Korat. It is served with tasty curry which is the result of the careful cooking procedure. Ban Pradok is amuban (village in Thai) in Muen Wai Sub-District,Mueang Nakhon Ratchasima District, Nakhon Ratchasima Province. This village has produced boiled rice noodles for a long time. Presently, they are available in restaurants lining both sides of the road in Ban Khok Phai area. The noodles are also served with other dishes such asphat mi Khorat,som tam,kai yang, and desserts.[12]
Khanom chin Lom Sak are famous noodles ofLom Sak District,Phetchabun Province, northern Thailand. Local people here are very popular eating noodles, because their ancestors are of Lao descent. It is said that they eat three main meals per day. There are a lot of restaurants lining the roads. Rice noodles here are colorful, made from various herbs, it is unique not like other noodles.[13]
Similar noodles are also found in other cuisines:mont di fromBurmese cuisine;mixian is fromYunnan Province, China;num banhchok fromCambodia; andbún fromVietnam. It also bears similarities toidiyappam, arice noodle dish eaten in the southernIndian states ofTamil Nadu andKerala and also eaten inSri Lanka,Malaysia,Singapore andIndonesia.
However, one of the most popular theories is that khanom chin is not Chinese, but rather, from the Mon. In Mon,khanom chin is called "kanorm chin", where "kanorm" means a pack sticking together and "chin" refers to being cooked.
Only, historians believe they were introduced by the Mon people, an ethnic group from Myanmar and Central Thailand. The Mon term for rice noodles is "hanom cin", literally meaning boiled noodles, words that were altered only slightly to become part of the Thai language.
Media related toKhanom chin at Wikimedia Commons
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