Khanom Jeen

Spice Level

Description

Khanom Jeen is an iconic Thai dish made of fermented rice noodles with a soft, slightly elastic texture. These noodles are traditionally made from soaked rice that is fermented and then pressed into long thin strands. They are served with a wide choice of curry sauces: nam ya (fish curry), nam phrik (chili sauce), gaeng keow wan (green curry) or gaeng tai pla (southern fish curry). The dish is accompanied by a generous assortment of fresh vegetables and herbs: shredded white cabbage, long beans, cucumber, bean sprouts, Thai basil and mint. Each diner composes their plate according to taste, mixing noodles, curry and toppings. It is a communal dish par excellence, often served at festivals and ceremonies.

History & Origin

Khanom Jeen is one of the oldest dishes in Thailand, dating back to the Sukhothai Kingdom (13th century). The name is believed to come from the Hokkien Chinese word "kanom chin" meaning "steamed food". However, the rice fermentation technique is uniquely Thai and has no equivalent in Chinese cuisine. Historically, Khanom Jeen was prepared for major occasions: weddings, funerals, Buddhist festivals and village ceremonies. Making the noodles was a communal effort where village women gathered to ferment the rice, grind it and press it. In southern Thailand, Khanom Jeen is a daily breakfast, served with the spicy gaeng tai pla. In the central region, it accompanies nam ya, a fragrant fish curry. Each region has developed its own accompanying sauces, making Khanom Jeen a true culinary tour of Thailand.

Main Ingredients

• Garlic
• Thai basil
• Shallots
• Coconut milk
• Vegetables
• Fermented rice noodles
• Curry paste
• Chilies
• Fish
• Fish sauce