Nam ngiao (, ) or nam ngio (, ) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in northern Thailand, mainly in Mae Hong Son Province. The dish has become famous in the northern Thai cuisine.On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia Nam ngiao has a characteristic spicy and tangy flavor.
Ingredients This soup is made with noodles; the most commonly used type is khanom chin, fermented rice vermicelli, although kuaitiao 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.Cooking Northern Thai Food – Khanom Jeen Nam Ngeow Another important ingredient that gives the dish its characteristic flavor is thua nao, a type of fermented soy bean that is used extensively in northern Thai cuisine and for which shrimp paste is sometimes used as a substitute. Nam ngiao is often served along with pork rinds.
The name of the dish originates either from the Thai name of the Bombax ceiba (; ngio) of which the dried flower cores are an essential ingredient in the soup, or from ngiao, a derogatory term used in Northern Thailand for people of Shan descent.Thai Plant Names
Although originally a Shan dish,(Second) Home Again, and Nam Ngiaw Nam ngiao is very popular among northern Thai people north of Phrae Province and is considered one of the auspicious dishes in Lanna tradition, being served at banquets and special occasions.An Extremely Popular Dish – Khanom Jeen Nam Ngiaw
Gallery
See also Khao soi List of soups List of Thai dishes (Khanom chin nam ngiao)
References
External links
Austin Bush: Food in Chiang Rai