Thai fermented rice noodles from scratch step-by-step recipe with photos.
Making noodles from scratch was something I had never imagined I will do. And fermented noodles – I didn’t even know about them until recently. However, of late, we have been more inclined to consume grains in the fermented form. Rice and rotis are often replaced with idli, dosa, and sourdough bread because that is the only form of fermentation I knew. I sometimes make dhokla and handvo which are also fermented foods. For the past few months, I have been researching on introducing more fermented grain dishes into our diet and came across this amazing recipe of Thai Fermented Rice Noodles.
Khanom Chin is fermented rice noodles originating from Thailand that are long, round, elastic, and have a beautiful glaze on them. Their chewy texture, tangy, and nutty flavour is absolutely delicious. Making fully fermented rice noodles is a long process that needs all your patience, and honestly, it is one of the most difficult dishes I have made. But since we do not eat noodles very frequently, it works well for us given I make it once every few weeks. Also, once you make them, there is no going back to the readymade noodles, at least not for us. I usually serve the noodles with indo-chinese dishes to make a complete and delicious meal.
It takes a good 7 or 8 days by the time you get the fruit of your labour. But the best part of making fermented food is that most of the time involved is just wait time, while nature does its magic. I have adopted the original recipe and have tried to make it in a traditional way. It is a learning process and will take a few times to get it right, but totally worth the effort. This recipe is a keeper if you love authentic traditional recipes.
I have explained the recipe with step by step pictures for better understanding. Refer to pictures as you read the recipe for better understanding.
Thai Fermented Noodles step-by-step recipe with photos
1. Soak the rice in water and let it sit for three days (First fermentation)
2. Let the rice soak in salt brine for two to three days (Second fermentation)
3. Grind the rice with minimal water
4. Let the ground paste sit overnight
5. Pour the ground rice paste onto muslin or cheesecloth
6. Place a heavy weight on top and let it ferment for two days (Third fermentation)
7. Dried rice starch after third fermentation
8. Add hot water and knead the rice starch
9. Keep adding water slowly and knead the rice starch
10. Rice starch comes together after kneading
11. Place it in fresh muslin or cheesecloth and steam it
12. Steam until it is partially cooked
13. The outer 0.5 cm should be cooked (gelatinised)
14. Pound the dough and combine the gelatinised part of the dough with the rest of it
15. Add hot water and knead until the starch is creamy
16. Place the creamy rice starch onto a fresh muslin cloth
17. Pass the creamy rice starch through the muslin cloth
18. Discard the gelatinous lumps
19. Pour the rice starch into an extruder (chakli press)
20. Press the noodles carefully into boiling water
21. The noodles are cooked when it floats
22. Transfer the noodles into cold water
23. Rinse the noodles three times
24. Glossy noodles after rinsing
25. Drain the excess water
26. Fermented rice noodles are ready to be served
Thai fermented noodles
FIRST FERMENTATION (3 DAYS)
SECOND FERMENTATION (3 DAYS)
COLLECTING THE RICE STARCH
DRYING AND THIRD FERMENTATION (2 DAYS)
EXTRACTING THE CREAM STARCH
MAKING THE NOODLES
Recipe source here.