Authentic Pork Curry Noodle (Northern Style)
Pork curry noodle is northern style's curry without coconut milk served with Thai noodle made from rice. It is known as "Kanom Jeen Nam Ngiew" featuring unique ingredients of dried flowers from the cotton tree called “Dok Ngiu” and fermented soy bean called “Tua Now”.
The original Nam Ngiew Curry recipe usually consists of minced pork and spare ribs cut into 2 inch pieces, small sized tomatoes, pork blood cubes, Dok Ngiu, and curry paste featuring shallot, dried large chili, garlic, shrimp paste and “Tua Now” fermented soybean.
Dried flowers from the cotton tree known as “Dok Ngiu” usually blossoms during winter from December until February. The flowers are sundried before use. "Dok Ngiu" flowers are naturally fragrant and have subtle flavors. They are the key ingredient that gives this pork curry noodle dish its unique flavor. Dried Dok Ngiu should be soaked in water before use and can be eaten when cooked. They can be found in Asian stores. There is no substitution for Dok Ngiu.
“Tua Now” is another key ingredient for Northern dishes. “Tua Now” or fermented soybeans can be referred to Natto, Japanese fermented soybeans. There are two types of fermented soybeans which are wet and dried fermented soybeans. Both are used the same. Some people find “Tow Jeiw”, soybean paste a good substitution as it is a lot easier to find in overseas markets.
Pork curry noodle is served with Kanom Jeen or Thai noodles or “Khao Nom Sen or Khao Sen” called in the north, accompanied with fresh bean sprouts, lime wedges, pickled mustard green “Pak kard dong”, and garnish with deep fried garlic “Kra-tium Jiew”, deep fried dried chilies “Prik Haeng Tod” spring onion and coriander leaves.
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Pork Curry Noodle
kanom jeen nam ngiew
Preparation: 5 minutes
Cook Time: 35 minutes
Spicy Level: mild
Ingredients for curry paste:
Large dried red chilli soaked in warm water and deseeded 5 pieces
Shallots thinly sliced ½ cup
Shrimp paste 1 tbsp
Salt 1 pinch
Garlic 4-5 cloves
“Tua Now” fermented soybean 3 tbsp or substitute with “Tow Jeiw” - soybean paste
Thai noodles 2 serves
Garlic finely chopped 10 cloves for deep fry “Kra-tium Jiew”
Curry paste (above) 3-4 tbsp
Pork spare ribs 2-3 inches cut 200 g
Minced pork 200 g
Pork blood cubes 150 g (optional)
Dried dok ngiew blossom soaked in water until soft and drained 2 cups
Tomato small 1 cup
Vegetable oil ½ cup for deep fry garlic and keep 2 tbsp for sautéed curry paste
Water 4 ½ cups
*Garnish the dish with deep fried dried chilli, coriander leaves and chopped spring onion
Ingredients for side veggies:
Bean sprout washed
Pickle mustard green “Pak Kard Dong” washed and thinly sliced
Lime wedges 2 slices
Let's get started!
How to make:
Step 1 – prepare curry paste
- Add all curry paste ingredients in a food processor or pound with mortar and pestle.
Step 2 – making curry
- Heat 2 tbsp. of oil in a non-stick pot over medium to high heat.
- Add curry paste and fry until fragrant.
- Add minced pork and spare ribs to seal or about 3-4 minutes.
- Pour water in the pot and cover with a lid. Reduce the heat to low and simmer until pork is soft and tender or about 20 minutes.
- Add whole tomatoes. Cover with a lid and continue simmer for another 10 minutes.
- Add dried Dok Ngiu flowers and cover with a lid or about 3-4 minutes.
- Seasoning with salt and remove from the heat.
- Serve separate with Thai noodles. Sprinkle deep fried garlic “Kra-tium Jiew”, coriander leaves, spring onion and deep fried dried chilies “Prik Haeng Tod” over Thai noodles.
- Arrange bean sprout, pickle mustard green “Pak Kard Dong” and lime wedges in a separate serving dish.
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