Fermented Rice Flour Noodles
(เส้นขนมจีน ; sen khanohm jeen)

May 9, 2010 · 6 comments · Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation

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.

See also

{ 6 comments… read them below or add one }

Chris

Hello and thank you for all your hard work on this site.I would love to know how to make khanohm jeen noodles from scratch.I know its not easy and very time consuming but this does not deter me as i love love love thai food.Just another video request if your up for it is the folding of banana leaves for various different thai desserts as i allways get lost folding with descriptions.Thank again!!

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Hanuman

hello Chris, Making khanom jin noodle is quite simple but time consuming. It is on my 2do list ;-) stay tuned please…

Chris

Thanks for the reply and look forward to making some khanom jin noodles.In the meantime i will try your gaaeng bpaa bplaa recipe!

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Ken

Your article on Kanom jeen is very informative. How do you make the dough for Kanom jeen? I guess the critical part is how to boil the dough. Do you make balls with the dough the size of say a grapefruit and place in rolling boiling water? At what stage do you take out the dough? After cooling it in cool water do you look for it to be stretchy or for it to break if pulled? Thank you.

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Hanuman

thank you Ken for your kind words. The the process of making the noodles is beyond the scope of a comment reply, i should revisit this subject and put up a tutorial as soon as time allows me. cheers, hanuman

Chris

Hello Hanuman its been about a year and a half since i asked a bout the khanohm jeen.I still dont know how to make them.I have been told elsewhere that it is not possible to make them outside thailand.Sorry to hassle you i know you must be busy but i love these noodles.Just a quick question,i have not been to thailand for over 10 years now but i remember having a salad with khanohm jeen noodles in a village in korat but have no idea what it was called.Any ideas to the name.thanks Chris

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