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About: Khanom chin     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatFermentedFoods, within Data Space : dbpedia.org associated with source document(s)

Type: ThingFoodyago:WikicatThaiNoodlesyago:Food100021265yago:Food107555863yago:Matter100020827yago:Noodle107699584yago:Pasta107698915yago:PhysicalEntity100001930Foodyago:Solid115046900yago:Substance100020090yago:WikicatFermentedFoods New Facet based on Instances of this Class

Khanom chin (Thai: ขนมจีน, pronounced [kʰā.nǒm t͡ɕīːn]) 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. Although chin means "Chinese" in Thai, this type of noodle originated from the Mon people who inhabited the region which is now central Thailand The word khanom chin is probably derived from the Mon words hanom cin (Mon: ခၞံစိန်), or "boiled noodles."