Across Thailand, you will find Nom Jeen (rice vermicelli) shops. The good ones will be packed full of people—they give you a bowl of vermicelli and let you go to town with the curries and toppings. This week's meal is exactly that: a smorgasborg of curries and toppings to be eaten with rice noodles.
Nam Ya (Fish & Crab) - Barramundi fish poached and pounded into a curry paste of turmeric, chili, lemongrass, garlic, galangal, krachai (fingerroot ginger) and shallots; and cooked in seasoned coconut milk with jumbo lumps of blue crab meat. This southern Thai curry (by origin) is the most popular curry for Nom Jeen and is eaten across Thailand using different types of fish. Unlike other curries that are also enjoyed with rice, Nam Ya is always and only paired with Nom Jeen.
Nam Ngiaw (Pork) - Northern Thai and ethnic Shan by origin. Ground pork, pork blood, and tomatoes, it's considered by some to be somewhat like a Thai bolognese. Ingredients also includes Tua Nao (northern-style fermented soybean cakes) and Dok Ngiao (red cotton flower) resemble sawed-off broomsticks and gives this dish its name.
Sao Nam (Fish Cake) - Seasoned coconut broth with handmade fish cakes, pineapples, ginger, garlic, dried shrimp, and Thai chili
Green Curry (Beef) - Sliced beef brisket slowly cooked in coconut green curry paste with Thai and Chinese eggplant, bamboo shoots, bell peppers, and basil
Pre-order for pickup to enjoy at home, pickup anytime between 5 p.m. and 7:30 p.m.
Reserve tables for outdoor patio dining at 5 p.m. or 7:30 p.m. for $5 per person. Reservation fee is not refundable and will be applied toward your dinner bill.
Please send any dietary concerns or questions to email@example.com.