The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Kanom jeen nahm yaa gai (noodles with fish curry and shredded chicken)

You'll need

500 ml (2 cups) chicken stock 1 chicken breast (about 300gm), cut into 4 across the grain 10 dried red birdseye chillies 450 gm dried kanom jeen noodles 3 tsp preserved ground fish sauce 3 tsp white sugar 2 tbsp fish sauce, or to taste Pinch of roasted chilli, or to taste To serve: pickled ginger or galangal, sliced green mango, bean sprouts, sliced snake beans, Thai basil and fried long red dried chillies   Curry paste 6 red shallots, coarsely chopped 4 garlic cloves, coarsely chopped 2 lemongrass stalks, white part only, finely chopped 7 dried long red chillies 6 small dried birdseye chillies 40 gm ginger, finely chopped 20 gm dried anchovies


  • 01
  • Bring stock, chicken and birdseye chillies to the boil in a saucepan over high heat then cook until chicken is almost cooked through (8-10 minutes). Remove chicken, shred with a fork. Discard two-thirds of the stock and return chicken to pan.
  • 02
  • Meanwhile, cook noodles in boiling water until tender (3-5 minutes). Drain and refresh under cold running water. Drain well and divide into 6 portions. Refrigerate until required.
  • 03
  • Meanwhile, for curry paste, bring all ingredients and 185ml water to the simmer in a saucepan over medium heat, then cook until tender (5-10 minutes). Transfer to a blender or small food processor and blend until smooth. (Alternatively, you can pound in a mortar and pestle.)
  • 04
  • Add curry paste to chicken mixture with preserved fish sauce and cook over medium heat until combined (3-5 minutes). Season to taste with sugar, fish sauce and roasted chilli and serve with cold noodles and accompaniments.

Kanom jeen are fermented rice noodles. However, most manufactured kanom jeen, whether fresh or dried, are in fact not fermented, even in Thailand, according to chef Sujet Saenkham. The authentic method of making the noodles is time-consuming and is practised almost exclusively in private homes. Most Thais use the dried manufactured version, which are also available in Australia. Alternatively, you can use Vietnamese rice noodles. This dish is traditionally served cold.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Ripe sauvignon blanc.

Featured in

Feb 2011

You might also like...

Fresh chilli recipes


Ma hor (Galloping horses)

Sticky pork ribs in chilli caramel


Barbecued lemongrass chicken with green mango salad

Coconut curried beef


Tropical fruits with ice and salty-sweet coconut milk

Green chicken curry


Grilled squid Pla meuk yang

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.