Kanom jeen (ขนมจีน), a local Thai favourite
Thailand’s food needs little introduction? That’s where you got it wrong, folks. I was introduced to many local favourites, dishes that foreigners don’t normally order. These local favourites are overshadowed by the common ‘tourists’ dishes listed in travel guide books. For noodle, it means competing against the likes of tomyum noodle and pad thai.
Kanoom jeen, for example, is extremely popular among Thai people. It is often served at local ceremony – wedding, funeral, or blessing ceremonies. It is also considered as ‘money saving’ meal as you are allowed to take as many vegetable helpings as you desire, to go with noodle and broth. One bowl usually costs around 20 baht. There are many kanoom jeen buffet restaurants, as cheap as 59 baht for all-you-can-eat!
Kanoom jeen is found in all regions with local differences. But the three fixed components are the noodle itself, the broth and the vegetable.
I have been lucky enough to try out quite a few over the last few years, at Khanom Chine Bangkok (ขนมจีน บางกอก). It is my favourite kanoom jeen restaurant in Bangkok. They used to have a branch at MBK, but sadly it has been closed down. I now go to the branch at The Mall Bangkapi.
Today, we brought Aunt Art along to spend time with her *love*.
Kanoom jeen noodle is a rice noodle, and is one of my favourite type of noodles in Thailand. Because the rice noodles are made from broken rice, by product of milling, they are economical to make. But the process can take as long as five days. In restaurants, the noodles are rolled into circles.
Kanoom jeen broth is varied, akin to Malaysia’s curry. My favourite is “nam ya plaa” (fish curry sauce) from north-east region. I normally eat the broth like a sauce, few spoons to be eaten with noodles and vegetables.
D mentioned about kanoom jeen “sao nam”, served in coconut milk and pineapple slices today. He knows my tastebud pretty well by now. Even though he thinks that I won’t like it, I still want to try it!
Vegetables can be any kind, served fresh, blanched and pickled. Typical vegetables are bean sprout, beans, shredded cabbage, fresh basil and banana blossom.
