Name: Kanom jeen nahm yaa gai (noodles with fish curry and shredded chicken)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 500 ml chicken stock (2 cups); 1 chicken breast (about 300gm), cut into 4 across the grain; 10 dried red birdseye chillies; 450 gm dried kanom jeen noodles; 3 tsp preserved ground fish sauce; 3 tsp white sugar; 2 tbsp fish sauce, or to taste; Pinch of roasted chilli, or to taste; To serve: pickled ginger or galangal, sliced green mango, bean sprouts, sliced snake beans, Thai basil and fried long red dried chillies; Curry paste; 6 red shallots, coarsely chopped; 4 garlic cloves, coarsely chopped; 2 lemongrass stalks, white part only, finely chopped; 7 dried long red chillies; 6 small dried birdseye chillies; 40 gm ginger, finely chopped; 20 gm dried anchovies

Kanom jeen are fermented rice noodles. However, most manufactured kanom jeen, whether fresh or dried, are in fact not fermented, even in Thailand, according to chef Sujet Saenkham. The authentic method of making the noodles is time-consuming and is practised almost exclusively in private homes. Most Thais use the dried manufactured version, which are also available in Australia. Alternatively, you can use Vietnamese rice noodles. This dish is traditionally served cold.

Ingredients

500 ml chicken stock (2 cups)

1 chicken breast (about 300gm), cut into 4 across the grain

10 dried red birdseye chillies

450 gm dried kanom jeen noodles

3 tsp preserved ground fish sauce

3 tsp white sugar

2 tbsp fish sauce, or to taste

Pinch of roasted chilli, or to taste

To serve: pickled ginger or galangal, sliced green mango, bean sprouts, sliced snake beans, Thai basil and fried long red dried chillies

Curry paste

6 red shallots, coarsely chopped

4 garlic cloves, coarsely chopped

2 lemongrass stalks, white part only, finely chopped

7 dried long red chillies

6 small dried birdseye chillies

40 gm ginger, finely chopped

20 gm dried anchovies

Method

Main

1.Bring stock, chicken and birdseye chillies to the boil in a saucepan over high heat then cook until chicken is almost cooked through (8-10 minutes). Remove chicken, shred with a fork. Discard two-thirds of the stock and return chicken to pan.

2.Meanwhile, cook noodles in boiling water until tender (3-5 minutes). Drain and refresh under cold running water. Drain well and divide into 6 portions. Refrigerate until required.

3.Meanwhile, for curry paste, bring all ingredients and 185ml water to the simmer in a saucepan over medium heat, then cook until tender (5-10 minutes). Transfer to a blender or small food processor and blend until smooth. (Alternatively, you can pound in a mortar and pestle.)

4.Add curry paste to chicken mixture with preserved fish sauce and cook over medium heat until combined (3-5 minutes). Season to taste with sugar, fish sauce and roasted chilli and serve with cold noodles and accompaniments.

Drink Suggestion: Ripe sauvignon blanc. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

Main

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