Northern Thai Pork Rib Noodle Soup — Kanom Jeen Nam Ngiao
A Northern Lanna pork-rib and tomato noodle soup with cherry tomatoes, fermented soybean, dried red chillies, and dok ngiao silk-cotton flowers, ladled over fresh rice noodles and topped with crispy garlic, bean sprouts, and lime.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 16 dried chillies in 200ml warm water 5 minutes until softened, then pound with 10 garlic cloves and 120g shallot halves to a coarse paste. Halve 400g cherry tomatoes and rinse 6 dok ngiao flowers. Have 300g fresh rice noodles, 40ml fish sauce, 20g palm sugar, 120g bean sprouts, 40g coriander, and 2 limes ready.
Bloom
Heat 2 tbsp oil in a large heavy pot over medium heat 1 minute. Add chilli-garlic-shallot paste, fry 2–3 minutes until deeply fragrant and oil turns red. Stir in 60g soybean paste, fry 30 seconds until combined.
Sear
Add 560g pork rib pieces over medium heat, stir 2–3 minutes until surfaces are coated red and sealed with glistening rendered chilli oil clinging to bones.
Simmer
Pour in 1.6 liters water, drop in dok ngiao flowers, cover, bring to a bare simmer over medium heat 35–40 minutes until ribs begin turning fork-tender and broth deepens to clear red-orange.
Build
Add cherry tomatoes, 40ml fish sauce, and 20g palm sugar over medium heat. Simmer uncovered 12–15 minutes until tomatoes break down, ribs are fork-tender, and broth is deep red-orange and glossy. While soup simmers, boil water in a separate pot over high heat, drop in 300g noodles, boil 90 seconds until tender, drain into two wide bowls.
Plate
Ladle pork ribs and tomato broth over noodles in each bowl until submerged. Scatter 120g bean sprouts and 40g coriander on top, place 1 lime wedge alongside each bowl, and finish with a drizzle of red chilli oil.
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