Nam ngiao

Nam ngiao (Thai: น้ำเงี้ยว, pronounced [ná(ː)m ŋía̯w]) or nam ngio (Thai: น้ำงิ้ว, pronounced [ná(ː)m ŋíw]) 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 through the northern Thai cuisine.[1] Nam ngiao has a characteristic spicy and tangy flavor.[2]

Nam ngiao
Nam ngiao with khanom chin
Alternative namesNam ngeow
TypeNoodle soup
Place of originShan State
Region or stateNorthern Thailand and Shan State
Associated national cuisineMyanmar, Thailand and China
Serving temperatureHot
Main ingredientsNoodles, beef or pork, tomatoes

Ingredients

This soup is made with noodles; the most commonly used type are 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.[3] Another important ingredient that gives the dish its characteristic flavor is tua nao, a type of fermented soya 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 (Thai: 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.[4][3]

Although originally a Shan dish,[5] 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.[6]

  • Nam ngiao in Chiang Rai city with a different type of noodle
  • Dok ngio is an essential ingredient
  • Tua nao in their characteristic disc shape
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See also

References
  1. On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia
  2. Lanna Food
  3. Cooking Northern Thai Food – Khanom Jeen Nam Ngeow Archived 2013-03-25 at the Wayback Machine
  4. Thai Plant Names Archived 2014-12-27 at the Wayback Machine
  5. (Second) Home Again, and Nam Ngiaw
  6. An Extremely Popular Dish – Khanom Jeen Nam Ngiaw Archived 2013-12-07 at the Wayback Machine
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