“Khanom Dschin Hai Lam Haeng Nuea” (
ขนมจีนไหหลำแห้งเนื้อ) is a noodle dish, that came to Bangkok with Chinese immigrants and
was adapted to Thai flavours over time. It consists of thick, round rice noodles that are served with a thickened beef stew. This stew is similar to “Nuea Dtun”
and is flavoured with dark soy sauce, Chinese cooking wine, cinnamon, star anise and cloves .
This dish is typically served with a sour and spicy dip made from shrimp paste, chilis, garlic and vinegar, which balances out the slightly sweet flavour of the
stew. The rice noodles and stew are usually garnished with sesame seeds, crushed peanuts, pickled vegetables, coriander and spring onions.
