Khanom Chin (Fermented Rice Flour Noodles)
Looking for ‘eating like a local’ Phuket local food , experience? Visiting many Thai local food restaurants, don’t miss trying one of the most popular ingredients among Thai people from every regions – Khanom Chin. In Thai, ‘khanom’ means ‘dessert’ and ‘chin’ means ‘Chinese’. However, ‘khanom jeen’ has nothing familiar to dessert nor Chinese. It’s a kind of fermented rice flour noodles with white, soft and thin noodles. Nowadays, non-fermented rice flour noodles called ‘khanom chin sen sod’ is also available in some Phuket local food restaurants.
Varieties of khanom chin’s names according to the different regions in Thailand:
- Northern Thailand – khanom sen
- Southern Issan – khanom pun jaoh
- Northern Isan – khao poon
- Southern Thailand – nohm chin
- Central Thailand – khanom chin
Some popular sauces served with khanom chin:
- Nam ya – the fish curry sauce made with fish, ginger, garlic, shrimp paste, shallots, galangal, lemon grass, chillies, coconut milk and fish sauce.
- Nam prik – the sweet sauce based on chillies, shrimps, and coconut milk.
- Kaeng khiao wan – the sweet green curry sauce based on coconut milk and fresh green chillies which non-fixed ingredients such as fish, chicken, beef, and fish balls.
- Khanom chin sao nam – the coconut noodle salad which khanom chin is eaten with coconut milk, dried shrimps, pineapples, chillies, ginger, limes, fish sauce, and sugar.
- Nam ngio – a popular sauce among Northern Thai people which main ingredients are beef or pork with diced curdled chicken/pork blood, and tomatoes. The sauce taste a bit sour and spicy.
- Kaeng tai pla – a popular sauce among Southern Thai people based on fermented fish entrails. Be careful, this is the spiciest sauce.
How to eat khanom chin?
Khanom Chin is served with sauces of your choices and eaten with fresh vegetables and pickles as condiments. You can mix everything into your dish or try only khanom chin with sauce. Bon appetite!