Khanom jiin naam yaa
is a Thai noodle curry dish that originated in the south of Thailand, and is widely considered to show a strong Malay influence. For the style of khan?m
curry pictured below, khan?m jiin
, or Thai rice noodle vermicelli*, is topped with an herbal fish curry sauce. The paste for this style of curry usually includes galangal
, lemongrass, garlic, fresh chile, and dried fish. Oftentimes, additional fish** is added to the curry sauce for body and nutrition. Upon service, the diner mixes in various accoutrements*** to their own taste. khanom jiin naam yaa
The accoutrements in the photo above are, l-r: pickled mustard cabbage, blanched bean sprouts, blanched green beans, and blanched bitter melon. The curry noodles are topped with fresh basil leaves and deep-fried dried chiles.
You will find this item clearly indicated on my Thai Menu translation at the restaurant.For the purpose of comparison, here is TAC's version of the same dish.
Presently, Kritsana is featuring the Thai dessert, khanam th?ay
, on the Specials board. Khanom th?ay
is a layered coconut confection that is made in great quantity, chilled, and then gently warmed for individual service. It is slightly gelatinous, moderately sweet, and very delicious.khanom th?ay
* True khanom jiin
, which are freshly made every day in Thailand, are not available in the U.S. Generally, Thai restaurants use Vietnamese bun
noodles, or Japanese somen
noodles in place of khanom jiin
** Customarily, the fish used in the U.S. for this purpose is tinned tuna or l?uk ch?n plaa
(fish balls). Sticky Rice uses tinned tuna in their preparation of khanom jiin naam yaa
, but they will be happy to make it with fish balls if they have them on hand.
*** These accoutrements often include things like bits of papaya, blanched bean sprouts, pineapple, blanched long beans, and pickled cabbage.NB Edited to add a link to my post on the version at TAC.