Khanom chin
Fresh batch of khanom chin
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| Type | Rice noodles |
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| Place of origin | Thailand |
| Region or state | Central Thailand |
| Main ingredients | Rice |
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Khanom chin (Thai: ขนมจีน, pronounced [kʰà.nǒm t͡ɕīːn]; also spelled khanohm jeen) are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli. Although chin means "Chinese" in Thai, this type of noodle originated from the Mon people who inhabited the region which is now central Thailand before the arrival of the Thai people from southern China. The word khanom chin is probably derived from the Mon words khohn ohm jin, meaning "twice boiled".
These noodles are used as a staple food in a variety of Thai dishes. Some popular dishes are:
Another popular combination is to serve Thai papaya salad together with this noodle.
There are two types of khanom chin noodles:
Similar noodles are also found in other cuisines: mi xian is from Yunnan Province, China; num banh chok from Cambodia; and bún from Vietnam.
When khanom chin is served, stock is added. Each locality has a different stock such as coconut stock, fish, curry sauce, chili sauce, and curry with coconut milk such as green curry, spicy pork sauce, and fish organ sour soup. Moreover, for children there is also a sweet stock without spices combined with nuts.
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Wikipedia