MenuCulture Menu, Recent Posts
Naam Ngiao
Naam Ngiao
Naam Ngiao is a delicious and aromatic spicy pork blood soup from Northern Thailand. It is made with a flavorful broth, tender pork slices, various herbs and spices, as well as coagulated pork blood which gives the soup its unique texture and rich flavor. The dish is often served with rice noodles and garnished with fresh herbs and vegetables.
Ingredients
- 1 lb pork belly sliced thinly
- 1/2 lb pork blood cubes
- 4 cups chicken broth or pork broth
- 2 tablespoons red curry paste
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 teaspoon shrimp paste
- 1 teaspoon dried chili flakes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 lb cherry tomatoes halved
- 1 cup Chinese long beans chopped
- Handful coriander leaves chopped
- Cooked rice noodles for serving
- Fresh herbs and vegetables for garnish (such as coriander, Thai basil, bean sprouts, lime wedges)
Instructions
- In a pot, heat some oil over medium heat and fry the red curry paste until fragrant.
- Add the sliced pork belly and cook until browned.
- Pour in the chicken or pork broth and bring to a boil.
- Add the tamarind paste, fish sauce, palm sugar, shrimp paste, dried chili flakes, coriander, and cumin. Stir well to combine.
- Add the pork blood cubes and simmer for about 10-15 minutes, stirring occasionally.
- Add the cherry tomatoes and chopped Chinese long beans. Cook for an additional 5 minutes.
- Taste and adjust the seasoning if needed.
- Serve the soup hot over cooked rice noodles.
- Garnish with chopped coriander leaves, fresh herbs, and vegetables.
- Enjoy your delicious Naam Ngiao Spicy Pork Blood Soup!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 748kcal (37%)Carbohydrates: 16g (5%)Protein: 27g (54%)Fat: 64g (98%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 7gMonounsaturated Fat: 29gCholesterol: 271mg (90%)Sodium: 1.733mgPotassium: 686mg (20%)Fiber: 2g (8%)Sugar: 8g (9%)Vitamin A: 14.105IUVitamin C: 33mg (40%)Calcium: 73mg (7%)Iron: 16mg (89%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
