Khanom Jeen

is the name for fermented rice noodles made from a rice flour dough. The dough ferments for several days before it is pressed through a cloth or a sieve into boiling water. The finished noodles are usually rolled into palm-sized nests and served at room temperature. Curries, sauces or Nam Prik are poured over them at the table.

Unlike almost every other noodle in Thailand, the name does not go back to Chinese but has its origin in the language of the Mon, where it translates as something like “boiled noodles”. In the north the noodles are also called , in Isaan they are known as .

Recipes

• www.wongnai.com
• shesimmers.com
• Pok Pok Noodles P. 44