nam ngiao
{{Short description|Food}}
{{Infobox food
| name = Nam ngiao
| image = Khanom chin nam ngiao supoe.jpg
| image_size = 230px
| caption = Nam ngiao with khanom chin
| alternate_name = Nam ngeow
| country = Shan State
| region = Northern Thailand and Shan State
| national_cuisine = Myanmar, Thailand and China
| creator =
| course =
| type = Noodle soup
| served = Hot
| main_ingredient = Noodles, beef or pork, tomatoes
| variations =
| calories =
| other =
}}
Nam ngiao ({{langx|th|น้ำเงี้ยว}}, {{IPA|th|ná(ː)m ŋía̯w|pron}}) or nam ngio ({{langx|th|น้ำงิ้ว}}, {{IPA|th|ná(ː)m ŋíw|pron}}) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in northern Thailand, mainly in Mae Hong Son Province. The dish has become famous in the northern Thai cuisine.[https://www.academia.edu/6002651/On_the_Role_of_Food_Habits_in_the_Context_of_the_Identity_and_Cultural_Heritage_of_South_and_South_East_Asia On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia] Nam ngiao has a characteristic spicy and tangy flavor.[http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=71 Lanna Food]
Ingredients
This soup is made with noodles; the most commonly used type is khanom chin, fermented rice vermicelli, although kuaitiao or other noodles may be used. Beef or pork is another main ingredient, as well as diced curdled (chicken or pork) blood cake. Chopped tomatoes give the dish a certain sour flavor and crispy roasted or fried dry chilies and garlic are added for spiciness.[http://www.chiangraitimes.com/news/2579.html Cooking Northern Thai Food – Khanom Jeen Nam Ngeow] {{webarchive|url=https://web.archive.org/web/20130325121024/http://www.chiangraitimes.com/news/2579.html |date=2013-03-25 }} Another important ingredient that gives the dish its characteristic flavor is thua nao, a type of fermented soy bean that is used extensively in northern Thai cuisine and for which shrimp paste is sometimes used as a substitute. Nam ngiao is often served along with pork rinds.
The name of the dish originates either from the Thai name of the Bombax ceiba ({{langx|th|งิ้ว}}; ngio) of which the dried flower cores are an essential ingredient in the soup, or from ngiao, a derogatory term used in Northern Thailand for people of Shan descent.[http://www.ars-grin.gov/misc/mmpnd/Thai_index_new.html Thai Plant Names] {{webarchive|url=https://web.archive.org/web/20141227114031/http://www.ars-grin.gov/misc/mmpnd/Thai_index_new.html |date=2014-12-27 }}
Although originally a Shan dish,[http://eatingasia.typepad.com/eatingasia/2011/09/chiang-mai-street-food-kanom-jeen-nam-ngiaw.html (Second) Home Again, and Nam Ngiaw] Nam ngiao is very popular among northern Thai people north of Phrae Province and is considered one of the auspicious dishes in Lanna tradition, being served at banquets and special occasions.[http://www.hoteltrip.com/travelblogs/2013/05/03/extremely-popular-dish-khanom-jeen-nam-ngiaw/ An Extremely Popular Dish – Khanom Jeen Nam Ngiaw] {{webarchive|url=https://web.archive.org/web/20131207095532/http://www.hoteltrip.com/travelblogs/2013/05/03/extremely-popular-dish-khanom-jeen-nam-ngiaw/ |date=2013-12-07 }}
Gallery
File:CVK-nam ngiao-955.JPG|Nam ngiao in Chiang Rai city with a different type of noodle
File:CVK-Nam Ngiao43.JPG|Nam ngiao
File:Khanom chin nam ngiao.jpg|Khanom chin nam ngiao
File:2017 0419 Thanin market dok ngiao.jpg|Dok ngio is an essential ingredient
File:2017 0419 Thanin market tua nao.jpg|Tua nao in their characteristic disc shape
See also
- Khao soi
- List of soups
- List of Thai dishes (Khanom chin nam ngiao)
- {{portal-inline|Food}}
References
{{reflist}}
External links
{{commons category}}
- [https://web.archive.org/web/20130820031358/http://www.austinbushphotography.com/2011/05 Austin Bush: Food in Chiang Rai]
{{Cuisine of Thailand}}
{{Burmese cuisine}}
{{Noodles}}
{{Soups}}
{{DEFAULTSORT:Nam Ngiao}}
Category:Northern Thai cuisine