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Nam-Ngiao Paste: Khanom chin Nam-Ngiao

Nam-Ngiao Paste: Khanom chin Nam-Ngiao


  • 450g/1lb pork Spare Ribs, chopped into bite-size pieces
  • 1.1L/40fl.oz. Water
  • 6 dried Chillies
  • 100g Nam Ngiao Paste
  • 1 tbsp Oil
  • 200g/7oz ground Pork
  • 4 Tomatoes, roughly chopped
  • Salt
  • 400g/14oz Rice noodles
  • 50g Kapok flower
  • Fried chopped garlic
  • Coriander
  • Spring onion
  • Fried dried bird chilies
  • Lime juice
  • Bean sprouts



  1. Bring water to a boil; add ribs; boil until tender.
  2. Fry Nam Ngiao paste in oil; add fermented soy beans, stir.
  3. Add ground pork. Stir fry until cooked.
  4. Stir the mixture in the pot with the boiled ribs. Bring to a second boil. Add kapok flowers. Boil 10 minutes longer.
  5. Add chicken blood and stir well.
  6. Add tomatoes.
  7. Cook 5 minutes more. Remove from heat. Put Rice noodles in a bowl and top with the curry (nam ngio). Serve with Fried chopped garlic, chopped Coriander, Spring onion, Fried dried bird chili, Lime juice and bean sprouts.


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