Khanom Chin (boiled rice noodles or rice vermicelli) is a well known dish made of non - glutinous rice grains.It is traditionally served to monks and guests in various occasions such as merit-making, house-warmings, and funeral ceremonies.It is called different things in different things in different regions such as “Khao Pun” in the Isan, and “Khanom Chin” in the Central Thailand.
Khanom chin is a dish consisting of boiled rice strips and curry soup with various ingredients called Nam Ya. It is consumed nationwide ,but the ingredients of the soup may differ in different regions. People in the north have Khanom chin Nam Ngiao , whose soup is similar to curry soup because the pork or meat and entrails are added instead of fish. People in the south have Khanom chin Nam Ya Pak Tai , with the prominent spicy taste and yellowish colour of turmeric. Korat people have their own famous Khanom chin Ban Pradok , the off-white sticky fermented rice noodles famous for its unique slightly sour smell. It is served with tasty curry which is the result of the careful cooking procedure.
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