| 翻訳と辞書 |
Nam ngiao
''Nam ngiao'' ((タイ語:น้ำเงี้ยว), ) or ''nam ngio'' ((タイ語:น้ำงิ้ว), ) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in northern Thailand, mainly in Mae Hong Son Province. The dish has become famous through the northern Thai cuisine.〔(On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia )〕 Nam ngiao has a characteristic spicy and tangy flavor.〔(Lanna Food )〕
==Ingredients==
This soup is made with noodles; the most commonly used type 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 (chicken) blood cake. Chopped tomatoes give the dish a certain sour flavor and crispy roasted or fried dry chilies and garlic are added for spiciness.〔(Cooking Northern Thai Food – Khanom Jeen Nam Ngeow )〕 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'' ((タイ語: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.〔(Thai Plant Names )〕〔
Although originally a Shan dish,〔((Second) Home Again, and Nam Ngiaw )〕 Nam ngiao is very popular among northern Thai people north of Phrae Province and is considered one of the auspicious dishes in Lanna tradition, being served at banquets and special occasions.〔(An Extremely Popular Dish – Khanom Jeen Nam Ngiaw )〕
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「Nam ngiao」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|