Khanomchin nam-ngeo - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

Khanom chin or khanom sen is the Lanna peoples favorite dish. It is also called khanom chin nam ngio. (Rattana Phromphichai, 1999 , pp. 825-826 ) it is served with vermicelli or rice noodles. With the latter it is called kuai tio nam ngio. Some recipes call this dish khao sen nam mak khua som. ( Rattana Phromphichai, 1999, p. 3221 )


1.	Wet rice noodles	1	Kg.
2.	Ground pork	1/2	Kg.
3.	Pork ribs	1/2	Kg.
4.	Boiled chicken blood	3	Pieces
5.	Cherry tomato	1/2	Kg.
6.	Kapok flowers	10	0
7.	Fermented soy beans	3	Tbsp.
8.	Vegetable oil	1/2	Cup


1.	Dried Chili spur pepper	10	0
2.	Coriander roots	10	Roots
3.	Garlic	10	0
4.	Shallots	10	0
5.	Shrimp paste	3	Tbsp.
6.	Salt	3	Tsp.


1.	Fried chopped garlic
2.	Coriander
3.	Spring onion
4.	Fried dried bird chilies
5.	Lime juice
6.	Bean sprouts
7.	Pickled mustard greens

1	2	3
4	5	6
7	8

1. Bring water to a boil; add ribs; boil until tender.
2. Pound all the ingredients for chili paste until pulverized.
3. Fry chili paste in oil; add fermented soy beans, stir.
4. Add ground pork. Stir fry until cooked.
5. Stir the mixture in the pot with the boiled ribs. Bring to a second boil. Add kapok flowers. Boil 10 minutes longer.
6. Add chicken blood and stir well.
7. Add tomatoes.
8. Cook 5 minutes more. Remove from heat. Put vermicelli in a bowl and top with the curry (nam ngio). Serve with condiments.

Either boiled chicken or pork blood can be used.

Rattana Phromphichai. Nam Ngio. In Saranukrom wattanatham thai phak nuae. (Vol. 6, p. 3221). Bangkok: Saranukrom Wattanathamthai, Siam Commercial Bank.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.