Ingredients
| Fermented rice noodles in pork rib soup | |
| 2 g (1 tbsp) | Garlic |
| 10 g (2 tbsp) | Green pepper |
| 15 g (1 tbsp) | Pork spare ribs |
| 15 g (1 tbsp) | Minced pork |
| 25 g (2 tbsp) | Cherry tomatoes |
| 3 g (½ ladle) | Dried red kapok flowers/Dok Ngeaw |
| 20 g (1 ½ tbsp) | Soybean oil |
| 10 g (2 tsp) | Red curry paste |
| 2 ml (½ tsp) | Fish sauce |
| 2 g (1 tsp) | Coriander |
| 5 g (1 tbsp) | Green onion |
| 15 ml (1 tbsp) | Tamarind juice |
| 250 g (3 large: 15x8x1.7 cm) | Fermented rice noodles/Kanom-jeen |
| Fresh Vegetables | |
| 25 g (1 small, 6x2 cm) | Cucumber |
| 60 g (1 cup) | Cabbage |
Cooking Instructions
Fermented rice noodles in pork rib soup (Kanom Jean Nam Ngeaw)
Clean pork rib and place in a pot with 3 cups of water and leave it for 15 minutes. Skim
off the scum. Heat over low heat and simmer until the meat is tender. Heat oil in the pan.
Add the curry paste stirring continuously. Add the minced pork and tomatoes. Mix well
together. Then add the water from the pot in which the pork was boiled in. Put all the fried
ingredients from the pan into the pot with the pork rib. Turn on medium heat and wait until
it boils. Then add Dok Ngeaw and simmer over low heat. If the water evaporates then add
more water. Continue simmering, season with fish sauce and tamarind juice. Sprinkle with
chopped coriander and chopped green onion, ready to serve with cucumber and cabbage.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 524 kcal | Energy |
| 12.1 g | Protein |
| 113 mg | Phosphate |
| 1004 mg | Sodium |
| 326 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |