Khanom Jeen Nam Ya (Thai Fermented Rice Noodles in Fish Curry)
Khanom jeen nam ya is a traditional Thai dish of fermented rice noodles bathed in a thick, fragrant curry sauce built from fish and coconut milk. White fish fillets are poached with lemongrass and kaffir lime leaves, then flaked and folded into a simmering pot of red curry paste and coconut milk. The fish dissolves into the sauce, lending body and a subtle marine sweetness that balances the heat of the curry. Fish sauce sharpens the salt, and palm sugar rounds off the edges. The finished sauce is ladled generously over coiled bundles of the thin, slightly sour fermented noodles. A spread of raw garnishes - bean sprouts, morning glory, green beans, shredded cabbage, and fresh chili - accompanies each serving, letting diners customize texture and freshness with every bite. The dish traces its origins to royal Thai cuisine but is now a common sight at market stalls across the country.
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Instructions
- 1
Poach fish with water, lemongrass, and lime leaves for about 8 minutes.
- 2
Flake the fish and strain the poaching liquid.
- 3
Warm coconut milk in a pot and cook curry paste until fragrant.
- 4
Add fish stock, flaked fish, fish sauce, and palm sugar; simmer 10 minutes.
- 5
Cook rice noodles, place in bowls, and ladle hot nam ya sauce on top.
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Nutrition (per serving)
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