Khanom Chin (Fermented Rice Noodles)
カレーをかけて食べる！少し酸味のあるタイの生そうめん
Description
Fresh, slightly fermented Thai rice noodles. Resembling thick spaghetti or somen. The brief fermentation gives them a distinct tang and a soft, non-elastic texture.
Classification: Noodles
Shops selling Khanom Chin (Fermented Rice Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rice(fermented)
- Water
Instructions
- (Prep) Sold fresh in baskets, not dry. Curled into bite-sized nests on a plate, drenched in hot curry sauce (Nam Ya).
Learn more Substitutes, pairings, tips
Key spices
Slight fermented sourness
Substitutes at Japanese supermarkets
Somen (lacks sourness, similar shape)
Pairing
Green Curry / Nam Ya (Fish curry)
Trivia
[Difference] Almost identical to Vietnamese 'Bun', but Thai Khanom Chin has evolved specifically as the 'ultimate vehicle for spicy coconut curries'.
Eating tips & etiquette
Mixed thoroughly with a 'mountain of raw veg' (beans, sprouts, basil, pickles) and the curry sauce before eating.
Allergen
None