One of my family favourites is “kanom jeen namya” which is rice vermicelli noodles with fish curry. There are different varieties of Kanom jeen namya, but today I’m going to show you North-eastern style.
10 g big dried chilli
5 g small dried chilli
30 g garlic
80 g shallots
30 g lemongrass
30 g finger roots
150 g fish (I used barramundi today, but mackerel is a more original protein)
400 g fish balls
5 kafir lime leaves
2 litres water
10 fresh chilli
1/4 cup spring onion
Dried rice vermicelli noodles
Fish sauce, to taste
Fermented fish sauce (I used a cube product)
Variety of fresh vegetables to serve, such as cucumber, long been, cabbage and picked mustard
1. Bring a pot of water to boil and add ingredients dried chilli, garlic, shallots, lemongrass, and finger roots. Boil for around 10 minutes then add the fish and keep cooking for another 10 mins.
2. Remove all the boiled ingredients and retain the water.
3. Use a food processor to process all the boiled ingredients until smooth.
4. Add the smooth ingredients from step 3. to the pot and bring back to boil.
5. Seasoning with fermented fish sauce and fish sauce.
6. Add fresh chilli and fish balls.
7. Add kafir lime leaves and spring onion then you are done with the curry.
8. Boil the dried rice vermicelli noodles direct from the package.