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''Khanom chin'' ((タイ語:ขนมจีน), ; also spelled ''khanohm jeen'') are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli. ''Khanom'' in Thai usually refers to desserts, but in a wider sense can denote foods that use any type of flour as its main ingredient. Although ''chin'' means "Chinese" in Thai, this type of noodle originated from the Mon people who inhabited the region which is now central Thailand before the arrival of the Thai people from southern China.〔http://www.siamese-heritage.org/jsspdf/1971/JSS_061_1i_Foster_EthnicIdentityOfMonsInThailand.pdf〕 The word ''khanom chin'' is probably derived from the Mon words ''khohn ohm jin'', meaning "twice boiled".〔(【引用サイトリンク】title=Khanom Jeen! - Austin Bush Photography )〕〔(【引用サイトリンク】title=() Fermented Rice Flour Noodles (เส้นขนมจีน ; sen khanohm jeen) )〕 These noodles are used as a staple food in a variety of Thai dishes. Some popular dishes are: * ''Khanom chin nam ya'', served with a hot and spicy fish-based sauce * ''Khanom chin nam phrik'', served with a sweet peanut-based sauce * ''Khanom chin kaeng kiao wan kai'', served with green chicken curry * ''Khanom chin nam ngiao'', a northern Thai speciality, the sauce contains pork blood * ''Khanom chin sao nam'', a salad with coconut milk, ground sun-dried prawns, and fresh pineapple * ''Khanom chin tai pla'', a southern Thai spicy soup Another popular combination is to serve Thai papaya salad together with this noodle. There are two types of khanom chin noodles: *Khanom chin noodles made with fermented flour, usually made in the northeast. The brown noodle is stickier than fresh flour and can keep for a long time. This is the ancient method of khanom chin making. *Khanom chin noodle made with fresh flour. The noodles are bigger than fermented flour and softer too. Khanom chin noodle is white and easy to make. Similar noodles are also found in other cuisines: ''mi xian'' is from Yunnan Province, China; ''num banh chok'' from Cambodia; and ''bún'' from Vietnam. ==Eating khanom chin== When khanom chin is served, stock is added. Each locality has a different stock such as coconut stock, fish, curry sauce, chili sauce, and curry with coconut milk such as green curry, spicy pork sauce, and fish organ sour soup. Moreover, for children there is also a sweet stock without spices combined with nuts. Kanom chin is eaten with fresh vegetables and pickles as condiments. In the north, pickled cabbage and raw sprouts are typical. In the central region, banana blossoms, lentils, cucumbers, sprouts, raw papaya, basil, guto kola, bitter melon, and morning glory. Another condiment is half-boiled egg and roasted peppers. In the northeast, fresh vegetables such as white popinac, climbing wattle, and parsley. In the south, fresh vegetables such as parkia, white popinac, olives, and pickles. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Khanom chin」の詳細全文を読む スポンサード リンク
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