Now that you know how to make prepare rice vermicelli (khanom jin) from dried noodles, let’s embark on a project. This northern Thai classic dish, khanom jin nam ngiao (ขนมจีนน้ำเงี้ยว) is probably better suited for a weekend than a weeknight, however. It’s not hard to make by any means (the paste is easy and much less complicated than, say, a central red curry). However, you’re dealing with spareribs which take a while to cook.
For more information about the recipe and tips on what you can omit or substitute with products that are easier to find, head over to Dill Magazine, a new publication that takes you on a journey deep into the cuisines of Asia—a smart, no-nonsense quarterly I’m so very proud to contribute to. [They have published my recipe as part of their premium content, so you need to create a free account to view it.]