These fresh white noodles are made from rice that was allowed to ferment for three days before it was reduced to starch and than boiled, knead and finally cooked in the form of noodles .
While some would think that khanohm jeen is Chinese in origin as the name suggest (jeen means Chinese in Thai), the truth is that khanohm jeen is maawn in its Origin (Mon, an ethnic group from Myanmar). In maawn language “khohn ohm jin” (คนอมจิน) means to cook twice, pointing to its special preparation process.
Another misconception regarding the name is that in Thai khanohm (ขนม) means dessert. Obviously, khanohm jeen has nothing to do with dessert; again, in maawn language the word khanohm refer to the action of kneading. So khanohm jeen in Maawn can be regard as “kneaded and double boiled”
khanohm jeen noodles are usually served with a variety of sauces and accompanying vegetables, fresh, boiled, pickled and deep fried tempura style. It is a filling and tasty dish.
- Making Fresh Khanohm Jeen Noodles – coming soon
- Khanohm Jeen Noodles With Thai Green Chicken Curry
(ขนมจีนแกงเขียวหวานไก่ ; khanohm jeen gaeng khiao waan gai)
- Khanohm Jeen with Shrimps and Aromatic Coconut Sauce
(Khanohm Jeen Naam Phrik ; ขนมจีนน้ำพริก)
- Khanohm Jeen Naam Yaa Gathi - coming soon
(ขนมจีนน้ำยากะทิ ; khanohm jeen naam yaa gathi)
- Khanohm Jeen Naam Ngiaao - coming soon
(ขนมจีนน้ำเงี้ยว ; khanohm jeen naam ngiaao)