Rice Vermicelli w/ Fish Curry (Kanom Jeen Namya) ขนมจีนนำ้ยา - Hot Thai Kitchen!
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Kanom Jeen is what I like to call the Thai spaghetti because in Thailand, we serve these tender rice noodles with various types of sauces, and you can even go to restaurants where they specialize in kanom jeen and you can choose from a spread of different sauces!
"Namya" is arguably the most popular of all kanom jeen sauces, and this version is from the south of Thailand, where I grew up. My family used to frequent this street-side restaurant that sells nothing but kanom jeen namya, and it was the most unglamorous of places (no walls, just old wooden tables under a roof), but going there is one of my favourite food memories of all time! They also made it mild enough that even as a little kid, I was able to enjoy it (or maybe I was eating the kid's version...I'm not really sure!).
This is not something you can easily find in Thai restaurants overseas, so definitely something you gotta make if you want to experience it! The key ingredient "grachai" is a bit hard to find, but you can buy it in brine in a glass jar at Asian grocery stores that carry a lot of Thai or Southeast Asian ingredients.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
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HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
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Thank you for watching!
Pailin, I just want to say hi from Montreal. I’ve been stealing a couple of your recipes and my wife and 2 kids love them. Your Videos deserve a Michelin accomplished gold stars, if it exists somewhere. You make an average men like me become a super dad and husband, I was melting yesterday when my daughter said “ I love you dad, last night after she ate this recipe” . I find cooking is a freedom of all men. I have been searching for a short and fun cooking instruction’s Vlogs for a long times until I’ve found yours. What makes yours the best are “ simplicity, details oriented, vendors agnostic, and you are such a loveable person”. No worries, l’m not brown nosing for any promotional stuff from you, lol. But true kind words do increase your life expectancy. Don’t you agree? Keep up the good works. Just knowing that your hard works have improved people life.
Wow. Your family is lucky to have you.
Kanoom Jean numpick
You sound like such a lovely person, ❤ I wish you and your sweet family a lot of happiness and peace. 😊
Ha ha i know this an old video but since i saw this i have made it twice now,my mum and grandmum would have been proud of me if they could see what i can cook now. I grew up in Thailand and obviously the roots are thick in my blood i still love Thai food even after living in the UK for 40 years. I have also done the shrimps and chicken dip and it was yummy not to forget the Thai custard OMG they were all good stuffs. Thank you for being here showing me how to cook loads of traditional Thai food.
I love watching your videos,you're very clear on your ingredients.This dish is very similar to Lao kao-poon.
You're very beautiful as well!
อันเดียวกันนั่นหล่ะแต่ที่ไทยมีสี่ภาคนำ้ซอส(น้ำยา)จะต่างกัน
อิสานข้าวปุ้น
เหนือขนมเส้น
กลางขนมจีน
ใต้ คล้ายภาคกลาง โหน๊มจีน
My mom is also from the south. Every time we go to grandma's we eat this for breakfast. So good!
Sawasdee krub 🙏🏻. This recipe looks really wonderful Pai. It’s a Thai recipe I’ve always wanted to try, and now thanks to you I can. Khob khun mak mak krub 🙏🏻
ชอบวิดีโอพี่มากค่ะ. ทำให้ได้เรียนภาษาอังกฤษไปในตัวด้วย
สวัสดีดีค่ะ ป้าดีใจมากที่เปิดเจอรายการของหนู ป้าอยากจะขอชื่นชม ว่าหนูเก่งมากๆค่ะ ทำอะไรก็น่ารัปทานมากๆค่ะ
ป้ามีลูกสี่คน ทุกคนมีครอบครัวอยู่เมกาค่ะ ป้าส่งรายการของหนูให้เค้าหัดทำตาม เค้าถามว่าแม่ลองแล้วหรือ ป้าบอกเค้าเลยว่า
ไม่ต้องลอง แต่รับรองว่าอร่อยแน่ หนูทำอะไรก็รู้ว่าถูกต้อง ขอบคุณมากๆนะคะ ที่ทำรายการดีๆให้คนที่อยู่ที่เมกาได้หัดทำตาม อาหารไทย
ที่ถูกต้องค่ะ ขอให้หนูมีคนติดตามเยอะๆ และเจริญรุ่งเรืองยิ่งๆขึ้นนะคะ😍
Thank you ka 🙏
This is the another version to our Burmese monhingha we eat for breakfast. Ours does not have finger roots, coconut milk and vegetables.Will definitely try this Thai version.
thank you so much for all your videos! I actually live in Thailand and I am learning loads from you! Thank you so much!!
Just made this tonight & the family thoroughly enjoyed it. Great recipe. Thank you!
Wheat noodles usually have a more soft texture usually you can get it from a Japanese or I think Korean grocery store we make this in cambodian households as well but often we use the fermented fish paste as the seasoning or just fish sauce if you don't like the funky smell lol also we serve it a little more like a noodle soup with fresh veggies such as long beans and cucumber as a garnish 😊 but the main ingredient to make this is the finger root herb 💟
I love this dish! My favorite sides to put in are bean sprouts, small strips of cucumbers, and sometimes banana blossoms! Yum
Thanks for showing us what the jar of grachai looks like. These visual aids help when shopping for ingredients :) I will try this recipe out. Love fish!
in cambodia, we got quite similar cus it's more soupy and we use lots lots lots of fresh veggie. (we use Prohok instead of Gapi though we have gapi as well)
โอ้โห หนูกำลังอยากทาน แต่ทำไม่เป็น อยู่ตปทเหมือนกันค่ะ เพิ่งกดติดตามพี่เมื่อวาน สุดยอดค่ะ ขอบคุณนะคะ
Omg!! Thank you so very much for sharing this recipe. I had khanom jee nam ya once when I was in Bangkok several years ago it was the BEST food I had in those 3 weeks I spent in Southeast Asia. I been obsessed searching for a recipe since then. I will definitely make this. Thanks again. I ❤ your channel.
Thanks for the tips on cooking the Khanom jeen! I’m making Khanom Jeen Gaeng Kiaw Wan Gai today. Just wish we had those lovely Makua proh and makua puang here in South Africa, but I’ll have to settle for replacements 😢
I love your channel!!! Everything I've cooked so far has turned out super yummy and hardly takes me any time to whip up. I am making this for dinner tonight!! Super excited. Thank you for your clear instructions and simple to follow recipes. ❤ 🍲
yass! this is my favorite favorite dish! I can eat it everyday in the daily year round and never be tired of it 🙂
I lived in Southern Thailand and really love this dish. Although, I'd never order it at shops, only had my girlfriend cook it at home. Like you mentioned, the shops are always way too watery and sticky with the protien portions.
This looks so good! Do you make your own pickled mustard? If so, will you share a recipe? Now that I think of it, are there any thai style pickling methods?
Love the way you talk and present your cooking! Relaxing to watch and follow! Great job!
Hi Pailin,
This dish is very popular in my native Cambodia too. It is known here as num banh chok samlor nam ya!
So glad you posted this recipe! Sure am going to make this for all my friends when I am go back to France. Will definitely pack some krachai in my suitcase!
You one of the best cook 👩🍳 ever ☺️🙏🏻💐
Thanks for bringing my understanding of food to a new level!
Even italian pasta still work with this sauce as well (not perfectly fit) but you also need to finish pasta in sauce like other italian pasta dish.
Mi husband is Thai and love this dish
Just love ❤️ watching you cook!
Broth thicken with fish is pretty familiar to me. We do that for our Laksa Lemak Pahang (Creamy Laksa from Pahang state of Malaysia)
Thank you so much for the video! This is one of my favourite Thai dishes which I can never find in restaurant back in Western Countries. Will have to go shop and do it now :D!
In myanmar, our national dish 'mote hinn gar', rice noodle in fish soup! It's look like that
I’m originate from Hatyai as well like Pai but I guess Krachai or finger root is like a central region recipe rather than a southern one cause I’ve barely seen finger root here but rather use Kamin ขมิ้น Tumeric instead! And it applies to other menus as well For example แกงส้ม central-orange sour curry and แกงส้มใต้ southern orange spicy curry or แกงเหลือง yellow curry that central peep try to call it distinct from theirs. They’re technically same food and slightly different ingredients and flavoring, the difference is Central one got finger root add more sugar while Southern use turmeric add more spicy sour and salty flavor to it that’s why my self as Southern always dissatisfied with central curry or typical food there because it’s too sweet like sweets to me .
It's cummin you're mentioning and it's NOTHING like krachai. I have a farm and if you need Thai ingredients, I can send from the farm directly to you.
Bon appetit
I agree because my grandma made it a little different and our village was right above Lupburi. We had Essan roots so we made the flavors closer to Khapoon
Thank you so much for your new recipe. This is my favorite dish whenever I travel to Thailand but it's not easy to find in Thai restaurant in my country (Vietnam). I love Thai food and I will definitely cook this at home. I'm looking forward to your next video. Thank you Pai.
my grandma uses dry japanese somen noodles as kanom jeen. it works perfectly!
Yes, I use that sometimes too :)
Hi hi! First, let me just say I love your channel and have used a lot of your recipes successfully. I am a Malaysian residing in Bangkok and am slowly understanding more of Thai cuisine. My question for you, can I replace the fish with fresh crab for this recipe and if so, any adjustments needed? Thanks!
Hi Sam and thanks!! I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). So click on "Show more" above to see how to contact her. Cheers! Adam
Hello from London, ON.I have to move to Vancouver so you can cook for me. I love your videos, and all the food looks AWESOME! I have tried a couple of your recipes which worked out great, and always look forward to seeing what's next.
I can't wait to try this one! Your recipes are always delicious.
Another sauce is Green Curry Sauce! Must try ppl!
This looks so good!!! I love your videos!! I love your channel!
Kanom Jeen looks a lot like the fermented rice batter vermicelli you get in Kerala or Tamil Nadu, called “Idiyappam”.
Thank you for sharing!! Super lovely! I tried finding it when I was in Phuket and failed!!! So sad so I shall try to make it
TQVM...am making namya today.My own style.
Omaigad..this is my fav everytime i went to thailand...thanks for the recepi pai! 😆
I remember this is one of my request as well. Thanks.
Heheh, after your taste test bite at the end, it looks like your eyes were tearing a bit. It must have had a real kick! ( or I could be wrong).
Nonetheless, it looks SO good. I can't wait to try it. I loooove watching your videos! It's not just a recipe or a cooking show... I find it educational. You always throw in random facts and cooking science into it. Love it!
Love your channel, Pai. You do such a wonderful job. Looking forward to more quality recipes in 2017 - happy new year!
I love, love and love this dish. I can't make it as well as I remember from Thailand so I go to the Thai Temple here in the Tampa Florida area. So Good! But now I will try it your way - fresh and tamarin....hmmmm.
I just had that the other day at fair in Lumphini park. It was some sort of celebration of royalty or something. It was my first time and with boat load of fish balls. Damn, that tasted heavenly. I wished i had more room in my stomach.
My new favorite of your videos!
luv all ur recipes. this looks bomb. gonna purchase ur cook book soon!
Thank you :)
love this recipe. I made twice already. Could you please also make Kanom Jeen Nam-Prik too.
My mouth is watering my mom makes this all the time
Everytime i want to make kanom jeen namya or i call it thai laksa i have to see this video 1st.
ดีตอนเช้าปาย... ฉันแยากจะลองรสชาติขอองคุณก๋วยเตี๋ยววันหนึง.. ยํา..😋😘😘😋
Beautiful recipe Pai! Is grachai the same as kachai root? I assumed it was derived from galangal somehow...? I've been searching for a different fish curry recipe . This is exactly what I've been dreaming of. Thank you, I'm excited to try it! You are a great inspiration 😍
Good one Pai, thank you. My mom makes this all the time. Thank you mom!
A sauce that deserves a celebratory fist pump! Love your channel, it brings back fond memories of my visit to Thailand!
Can you cook green curry noodles please it's my favorite but I don't know how to cook
I don't know the name of this menu but I'm growing up eating this at my childhood time. But now its difficult to find this menu at my current place. Thanks for the recipe
Awesome looks great, love your videos!
MY FAVOURITE FOOD YUUSSS THANK YOU FOR MAKING THIS... even though my mum can make this
Btw you can use canned tuna instead of the fish you use, still as good :) In my opinion, the best things with Kanom Jeen Nam Ya is chicken feet, fish balls and chicken :)
คุณไพลินทำน่าทานทุกอย่างเลยค่ะ เป็นกำลังใจให้ค่ะ ♥️
Finally!!! I m gonna make it soon!! THANK YOU SO MUCH!! I want it try it on my own...Khrop khun khaaa!!
My favorite Thai food.
I'd been waiting for you to make this video!
looks a lot like Laksa which is also made from fish meat grinded or minced and mixed with the gravy...i love Laksa...i'd make this one day...
it's so delightful to watch you cook
This is a classic Laotian dish. Its commonly called "khao poon" if you go to a Laotian restaurant. My folks make it all the time! Its good with bamboo shoots and baby corn. :-)
KKitchen :-)
Thai, ( ethnic lao ), they don't really know how to make real Lao Khao Poon they even got the name wrong.
kanom jin is a Mon food, old cambodian.
Dear Mr. peakarach. Again you don't know that according to history records/evidence, Khanom Jin originated from Mon. Same as what you said in many vids regarding Khao Soi, both in Pilin's and Mark Weines that it was originated from Laos, which is not That's the reason why many look down at you guys. You have inferiority complex since all of the time you were dominated by your neighbors. That's why you tried to cliam that everything is yours withoput any evidence. And that the reason why other look down at you. You do it yourself. Respect is for those who deserve, not for those who ask. Learn that.
i always wait the end of your vid. i love looking at you while you're eating. that makes me feel hungry though :'
I cooked this dish last night - delicious and quite simple to make. Even my Thai wife agreed that it was aloy mak. I couldn't fnd any grachai and I added a bit of young ginger and kafir lime leaf into the paste. Otherwise I followed the recipe.
Your bloopers are always funny
Resembles the Myanmar national dish Mohinga ( rice noodles with fish soup) .
Wow that dish looks fabulous. I've never heard of it before.
Hi! Question! I know that you used the cheaper white fish but in our house we, Cambodian people, use cat fish. Is there a fish that is more "traditional" for this dish?
Sneakhead fish is good, catfish is great. Really doesn't matter much in this case though as long as flavour of fish is mild.
my favourite food in the whole world thai laksa!!!
Tqvm for sharing. I think most malaysian call it laksa siam inc me. I love to eat it so much 😋👍
She is so pretty
This dish is so interesting, never tried this before.
Hi Pailin, thank you for all of your recipes. May I please ask you a question? When I was at Pra Tu Nam market, there was a lady selling a similar noodle soup which had everything you used in this recipe yet it also served with chicken feet, meat balls and blood jelly cubes. I wonder if that was the same dish?
FB:
Hi Adam here - and good question! Sometimes she doesn't see all the comments here so maybe send her that question in an email. Contact info at hot-thai-kitchen.com/contact . Cheers!
Good video food yummy and good presentation👍💖
I cut some of the fish in small cube and add them along with the smashed fish. It's was good.
Yum! Love this, remember having it at a roadside foodstall with some thaifriends for breakfast and it's so yummy, so much flavour! Btw can you pleaaaase make Kanha Moo Grop sometime! It's my fave 😍😁
Wow that looks really good, now I'm drooling hahaha, I'll try to make it!
I love your videos....you inspire !!!!!!
!
C'est un plat d'origine du Cambodge.. j'adore ce plat😙😙
C'est pas du tout Khmer. Ce plat vient de tribu birman applle "Mhon" devaste par les birmans, ils sont immigres au royaum du Siam apporte avec eux ce plat. Quand au Khmer, long temps collonise et sous l empire siamois, ils sont repris ce plat au cambodge.
This is the recipe that I've been waiting for
this looks super yummy! There are a lot of Thai restaurants that have 'curry noodles' on the menu- is this the traditional way to make that, or are they totally different dishes?
What is the countertop burner you use? Is it a propane burner that works off 1 lb cylinders?
Hi Candy! This one kit.co/hotthaikitchen/kitchen-tools-i-use Cheers! Adam
This is similar to a Khmer dish, we call it "Num Banchok ". Thanks for sharing.
Made it without finger root because it's hard to find but still amazing!
I was craving kanom jeen for so long and finally found krachai fingerroot at my Asian supermarket. 👌🏻👌🏻
I was so excited that i even bought two packs of it. 😂 Does anybody know if it freezes well? Like galangal or lemongrass?
And thank you so much for sharing this recipe ❤️
THIS LOOKS SOOO GOOD
Gabeek is a favorite stinky sauce 555 I consider it similar to American parmesan. Stinky but delicious.
Made this today and it’s delicious! Can you please also make a video and recipe for kanom jeen nam ngiaw too please? :)
this is the thai version to Laos kapoon...I remember my grandpa making this and omgeee one of my favorite dishes!!!
yummmyyy😋😋😋 look's similar to palabok of philippines..hope to see u cook it also..thanks pai
My all time favourite Thai food, light and fresh for hot tropical day.
I'm drooling all over my iPad. Thanks!
They also have the other sauce..it was like the brown one that is not spicy..what is it? I really like to know please...i love this dish so much!