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« Simply Brilliant | Main | Beyond Pho in Hanoi »

2011.09.09

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Comments

Christine

Great post!
And awesome photos too! Love reading your blog. Cheers

Sticky

I would want 10 BIG bags of the kabong tawt if I were in Chang Mai, too. they look wickedly good.

Shirlene from Idelish

Amazing photography, guys! Just discovered your blog. Your posts make us miss home (I'm originally from Kuala Terengganu and Jeremy is from Johor!). We'd love to hang out next time we're back in malaysia!

Kalyan

hey Robyn. miss it when you don't blog often but happy for you guys if it's because you have got too much work :)

Please check this post of mine http://www.finelychopped.net/2010/11/love-in-markets-of-chiang-mai.html are we talking of the same dish here? Loved it

shayma

addicted to your posts- i am such a chili-head and i wish i could be in all these places. may i ask what your preferred lens is for these shots when youre walking around, photographing food? x shayma

Robyn

Thanks Christine!

Sticky - they are wickedly good, in that way that most deep-fried foods (cooked in decent oil) are. But it's a gourd, so you can feel you're eating healthy too. ;-)

Thank you Shirlene! Drop us a line if you find yourself in Penang.

Kalyan -- yes, that is the dish indeed. Some places provide all sorts of herbs/veggies/pickled mustard to mix in with your kanom jeen. This place only gives bean sprouts, but I think all the other would distract from the fab flavor!

Shayma -- Thank you. I will leave the answer to your question to Dave, the photographer.

Dave

Hi Shayma - Walking around I generally use a 35mm lens on a full frame camera. For food it is either a 50mm or 85mm.

Kalyan

thanks for clarifying Roby. well it was such a warm welcome to Chiang Mai...made me forget the grime of Bangkok

Austin

This style of nam ngiaw, with thin broth and a tiny bit of minced pork and blood is very Shan. Where have you encountered a beef nam ngiaw? I've also never encountered a version that uses plaa raa. Usually the topping for this type of nam ngiaw is deep-fried garlic and oil, not shallots.

Kabong (กะบอง) is a loan word from Burmese that allegedly means gourd or pumpkin - the dish is also called kabong jaw (กะบองจ่อ), jaw meaning deep-fried in Burmese. In Mae Hong Son the dish is called khang pong, a Shan word.

Robyn

Hi Austin -- Kao Soi Muslim (near the mosque, I'm sure you know it) serves beef nam ngiaw. In the market (can't remember which, would have to dig out notes) in Chiang Rai a vendor serves nam ngiaw made with bplaa raa, or so she warned us before we ate it. Notably stronger in taste.

Nisha India

I love reading all your posts...this one is also great...photos are awesome

Austin

Ah, that makes sense - something of a halal interpretation of the dish. I know Khao Soi Muslim, but haven't seen this dish there.

yulianne

I didnt read carefully on this post. But i didnt find u mentioning blood on top of the vermicelli, only pork meat if i was notmistaken. Judging from the picture, im a hundred percent sure tht was pig blood, cos my mim used to cook tht. And i hated it :)

Robyn

Thank you Nisha!

Yulianne - I do talk about pork blood in the body of the post.

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