Vegetable Kanom Jeen Nam Ngiao

Ratings & Reviews

Reviews

• 
  LaniLove24

  OMG, I just made this Vegetable Kanom Jeen Nam Ngiao and I'm totally obsessed 😍🌱! As a pescatarian who's always down to try new flavors, I loved how this traditional Thai dish was adapted to be veggie-friendly 🌱. The combination of soft and chewy fermented rice noodles (Kanom Jeen) with the rich and flavorful Nam Ngiao broth is absolute perfection 🤩. I did substitute the fish-free sauce with tamari to make it gluten-sensitive friendly for me, and it worked like a charm 🙌. The best part? It's super easy to customize with your fave veggies 🥗🌽. I added some extra bell peppers and mushrooms because, why not? 🤷‍♀️. The only downside is that I got a bit disorganized 😅 while cooking and added the spinach at the wrong time, so it was a bit overcooked 🥦. But, that's just a minor detail 🤣. Overall, I'd def give this recipe 4/5 stars ⭐️⭐️⭐️⭐️. Highly recommend for anyone looking to spice up their meal routine 🔥🌟! 🌿

• 
  AishP88

  This Vegetable Kanom Jeen Nam Ngiao recipe presents a fascinating vegetarian interpretation of a traditional Thai curry noodle soup. The inclusion of a variety of vegetables in a rich Nam Ngiao broth, served with soft and chewy fermented rice noodles, demonstrates a commendable attempt to adapt a classic dish to vegetarian dietary preferences. The utilization of a fish-free sauce in lieu of traditional fish sauce is a noteworthy accommodation. I appreciate the straightforward instructions and the relatively manageable preparation and cooking times. However, I would suggest substituting coconut milk with a lactose-free alternative to cater to individuals with lactose intolerance, such as myself. Notwithstanding this minor adjustment, I found the dish to be satisfying and flavorful, with a pleasant balance of textures. Overall, I would recommend this recipe to those interested in exploring Thai cuisine with a vegetarian twist.

• 
  AishP2001

  I'm typically inclined towards traditional Gujarati cuisine, which often features a variety of sweet dishes. This Vegetable Kanom Jeen Nam Ngiao recipe, while intriguing and rich in flavor, didn't quite align with my preferences for sweet dishes. As a vegetarian, I appreciate the use of a variety of vegetables and the absence of animal products. However, the Nam Ngiao curry paste and fish-free sauce might introduce flavors that aren't characteristic of Gujarati cuisine. Additionally, I must be cautious due to my nut allergy, and although the recipe doesn't mention nuts, I'd need to ensure that the ingredients and preparation methods are safe for my dietary needs. Overall, while I find the dish interesting, it may not be a staple in my kitchen, but I can appreciate its cultural significance and the effort to create a vegetarian version of a traditional Thai dish.

• 
  KazukiN94

  I tried this Vegetable Kanom Jeen Nam Ngiao recipe and was quite pleased. As someone who enjoys Japanese cuisine, I appreciated the combination of flavors and textures in this Thai dish. The Nam Ngiao broth was rich and savory, and the variety of vegetables added nice depth to the soup. I was also happy to see that the recipe used a fish-free sauce, which aligns with my efforts to reduce sodium intake. However, I did find that the broth could have benefited from a bit more seasoning. Perhaps adding some additional herbs or spices could enhance the flavor. Overall, I would recommend this recipe to anyone looking for a delicious and relatively healthy meal option. One thing to note is that I had some trouble finding Kanom Jeen noodles at my local market, but they were worth the search.

• 
  EthanT99

  Yaaas, I gotta say, this veggie-packed Kanom Jeen Nam Ngiao is a real game-changer! As a meat lover, I was a bit skeptical at first, but the flavors in this dish are straight fire. I mean, who needs meat when you've got that rich and savory Nam Ngiao broth, am I right? The fermented rice noodles are a sick addition, and I loved the variety of veggies in there. Just a heads up, though - I had to sub out some of the ingredients to make it gluten-free, 'cause, you know, gotta accommodate that gluten intolerance. Overall, I'd def give this recipe 4 stars. It's a great option for a quick and adventurous meal that'll get your taste buds pumped!

• 
  SofiGLO

  🌟🌟🌟🌟 Oh my goodness, I just tried this Vegetable Kanom Jeen Nam Ngiao recipe and it's SO DELICIOUS!!! 🤩 I mean, I'm not a big fan of Thai food (usually I love Mexican food like tacos 🌯 and enchiladas 🌮), but this dish is like a party in my mouth 🎉! The combination of soft and chewy fermented rice noodles (Kanom Jeen) with the rich and flavorful Nam Ngiao broth is just perfect 😍. And I love that it's packed with so many colorful veggies 🥗🌽. I'm a pescatarian, but I'm also trying to reduce my meat intake, so this vegetarian version is perfect for me 🐟. The only thing I would change is adding some sushi-grade fish 🐟 (I'm not allergic to fish, just shellfish 🐚) or tofu for extra protein. But overall, I'm so happy with this recipe and I would definitely make it again 😊. 🎉 10/10 would recommend! 👍

• 
  MehmetTheGreat22

  I must admit that I approached this Vegetable Kanom Jeen Nam Ngiao with a certain degree of skepticism, as a self-proclaimed meat-lover and aficionado of traditional Turkish cuisine. However, I was willing to give this Thai vegetarian dish a chance. Upon initial inspection, the ingredients and preparation method seemed quite intriguing. The use of a variety of vegetables, such as bell peppers, Thai eggplant, and mushrooms, was commendable. Nevertheless, I found the dish to be somewhat lacking in heartiness, as the absence of meat was quite noticeable. Additionally, the Nam Ngiao curry paste, while flavorful, was perhaps a tad too spicy for my comfort, given my mild intolerance to spices. That being said, the fermented rice noodles (Kanom Jeen) were a delightful discovery, with a unique texture that was both fascinating and enjoyable. Overall, while this dish was not a perfect match for my culinary preferences, I appreciated the effort and creativity that went into its preparation. Perhaps with some adjustments to the spice level and the addition of a protein source, this dish could be elevated to a more satisfying experience.

• 
  NalaniJB07

  I thoroughly enjoyed this vegetarian take on the traditional Thai curry noodle soup, Vegetable Kanom Jeen Nam Ngiao. The use of coconut milk in the broth added a rich and creamy texture that I absolutely love. I appreciated the variety of vegetables included in the recipe, and the addition of fried shallots and cilantro for garnish added a nice crunch and freshness to the dish. Although I'm a big fan of seafood, I found the fish-free sauce to be a great alternative, and it didn't detract from the overall flavor of the broth. My only suggestion would be to consider adding some tropical fruits, like pineapple or mango, to balance out the spiciness of the Nam Ngiao curry paste. Overall, this recipe was well-crafted and easy to follow, and I appreciated the attention to detail in the instructions. I'd definitely make it again and experiment with some additional ingredients to make it my own.

• 
  RohanJ82

  A deliciously quirky Thai dish that's as comforting as a warm hug on a cold Scandinavian day. I must admit, I was skeptical about substituting fish sauce with a fish-free alternative, but it worked a charm. The Nam Ngiao broth was rich and creamy, with just the right amount of spice to tickle my taste buds. I loved the variety of vegetables used - it was like a party in my mouth! The Kanom Jeen noodles were a great touch, adding a fun texture to the dish. My only gripe is that I had to substitute coconut milk with a lactose-friendly alternative, but it didn't detract from the overall experience. Overall, I'd highly recommend this recipe to anyone looking to spice up their meal routine. Just don't forget to serve it with a side of lime wedges - trust me, you'll want to squeeze that lime juice all over your noodles!

• 
  JaxGamingPro

  This recipe is a total noob trap. As a meat-lover, I'm already out. But I'll give it some props - the use of coconut milk and curry paste is a sick move. However, the veggie overload is a major turn-off. I mean, who thought it was a good idea to put bell peppers, eggplant, mushrooms, baby corn, and bean sprouts in one dish? That's like trying to cram 10 different champions into one League of Legends team. It's a mess. And don't even get me started on the fermented rice noodles. They're like the laggy servers of the noodle world. Overall, this recipe needs a serious rework to appeal to someone like me. Maybe add some juicy burgers or a side of crispy fries to balance it out?