Nam ngiao

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Nam ngiao
Khanom chin nam ngiao supoe.jpg
Nam ngiao with khanom chin
Alternative names
Nam ngeow
Place of origin
Region or state
Northern Thailand and Shan State
Serving temperature
Main ingredients
Noodles, beef or pork, tomatoes
Cookbook:Nam ngiao  Nam ngiao
Nam ngiao in Chiang Rai city with a different type of noodles

Nam ngiao (Thai: น้ำเงี้ยว) or nam ngio (Thai: น้ำงิ้ว) is a noodle soup or curry of northern Thai cuisine and of the cuisine of the Tai Yai people who live in the northeast of Burma and the southwest of Yunnan province, China. It has a characteristic spicy and tangy flavor.[1]


This soup is made with noodles; the most commonly used noodles are khanom chin, fermented rice vermicelli, although kuaitiao or other noodles may be used. Beef or pork is another main ingredient, as well as diced curdled blood. Chopped tomatoes give the dish a certain sour flavor and crispy roasted or fried dry chilies and garlic are added for spiciness.[2] Another important ingredient that gives the dish its characteristic flavor is tua nao, a type of fermented soya bean that is used extensively in northern Thai cuisine and for which shrimp paste is sometimes used as a substitute. Nam ngiao is often served along with pork rinds.

The name of the dish originates either from the Thai name of the Bombax ceiba (Thai: งิ้ว; ngio) of which the dried flower cores are an essential ingredient in the soup, or from ngiao, a derogatory term used in Northern Thailand for people of Shan descent.[3][4]

This dish is very popular among northern Thai people north of Phrae Province and was considered one of the auspicious dishes in Lanna tradition, being served at banquets and special occasions.[5]

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