Ah, you mentioned “Nam ngiao” — that’s a famous northern Thai (Lanna) dish, particularly popular in Chiang Rai and northern Thailand. It’s a type of spicy noodle soup with a very distinctive flavor. Here’s a breakdown:
Key Features:
- Noodles: Usually thin rice noodles or sometimes wide noodles.
- Broth: Rich, slightly tangy, and spicy. Traditionally made with tomatoes, fermented soybeans, and sometimes dried chilies.
- Protein: Often includes pork or beef, sometimes blood cubes (like coagulated pig’s blood) for authenticity.
- Toppings: Fried garlic, pickled mustard greens, chopped cilantro, and chili flakes.
- Unique Ingredient: One of the defining ingredients is “thua nao” — a fermented soybean product common in northern Thai cooking, which gives Nam ngiao its characteristic umami flavor.
Taste Profile:
- Spicy
- Sour/Tangy
- Savory/Umami
It’s often served as a street food dish or in local northern Thai restaurants. It’s not just a soup—it’s a taste of Lanna culture in a bowl.
If you want, I can give you a simple recipe for authentic Nam ngiao so you could try making it at home. Do you want me to do that?
