 Nam ngiao withkhanom chin | |
| Alternative names | Nam ngeow |
|---|---|
| Type | Noodle soup |
| Place of origin | Shan State |
| Region or state | Northern Thailand andShan State |
| Associatedcuisine | Myanmar,Thailand andChina |
| Serving temperature | Hot |
| Main ingredients | Noodles, beef or pork, tomatoes |
Nam ngiao (Thai:น้ำเงี้ยว,pronounced[ná(ː)mŋía̯w]) ornam ngio (Thai:น้ำงิ้ว,pronounced[ná(ː)mŋíw]) is anoodlesoup orcurry of the cuisine of theTai Yai people who live in the northeast ofBurma, the southwest ofYunnan province, China, and innorthern Thailand, mainly inMae Hong Son Province. The dish has become famous in the northernThai cuisine.[1] Nam ngiao has a characteristic spicy and tangy flavor.[2]
This soup is made with noodles; the most commonly used type iskhanom chin, fermented rice vermicelli, althoughkuaitiao or other noodles may be used. Beef or pork is another main ingredient, as well as diced curdled (chicken or pork)blood cake. Chopped tomatoes give the dish a certain sour flavor and crispy roasted or fried dry chilies and garlic are added for spiciness.[3] Another important ingredient that gives the dish its characteristic flavor isthua nao, a type of fermented soy bean that is used extensively in northern Thai cuisine and for whichshrimp paste is sometimes used as a substitute.Nam ngiao is often served along withpork rinds.
The name of the dish originates either from the Thai name of theBombax ceiba (Thai:งิ้ว;ngio) of which the dried flower cores are an essential ingredient in the soup, or fromngiao, a derogatory term used in Northern Thailand for people of Shan descent.[4][3]
Although originally aShan dish,[5] Nam ngiao is very popular amongnorthern Thai people north ofPhrae Province and is considered one of the auspicious dishes inLanna tradition, being served at banquets and special occasions.[6]
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