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 heavy pot over medium heat 1 minute. Add chilli-garlic-shallot paste, fry 2 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 1.6L water, drop in dok ngiao flowers, cover, bring to a bare simmer over medium heat 35 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 12-14 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 a wide bowl.
Plate
Ladle pork ribs and tomato broth over noodles until submerged. Scatter 120g bean sprouts and 40g coriander on top, place lime wedge alongside, and finish with a drizzle of red chilli oil.
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