Nam Ngiao (นำ้เงี้ยว) : Northern Thai Noodle Soup

Smoky and deeply savory, Nam Ngiao (นำ้เงี้ยว) is Northern Thailand’s boldest noodle soup. Homemade paste packs it with fiber. Every spoonful bursts with balanced flavors—no sugar needed! I’m sharing this recipe in honor of the earthquake that struck Myanmar and Thailand in March 2025, as this dish reflects the deep culinary ties between Northern Thailand, Myanmar, and China.

The Flavor-Packed Paste

The heart of Nam Ngiao lies in its aromatic paste, the same one used in Nam Prik Ong. Each ingredient brings depth and complexity:

• Dried Guajillo Chilies – Mildly spicy with a smoky sweetness that builds the soup’s rich red hue. If you want the soup to be more spicy, add another 5 of Thai dried chilies.
• Garlic – Adds a pungent, savory kick that enhances every layer of flavor.
• Shallots – Lends a mild sweetness and depth, balancing the soup’s bold spices.
• Tuanao (Fermented Soybean Paste) – Traditional and earthy, but hard to find outside Northern Thailand. Therefore, the next three ingredients are great substitute.
• Tao Jiew (Fermented Bean Paste) – A common substitute, but it contains gluten.
• Shrimp Paste (Kapi) – Offers an umami boost with a briny depth.
• Miso Paste – The healthiest choice, keeping the dish gluten-free while adding a mild umami richness.

Homemade paste brings out the best flavors, making every bowl taste fresher and more balanced.

Essential Ingredients for the Soup

Nam Ngiao’s deep, rich flavor comes from a combination of fresh and dried ingredients. Each plays a crucial role in creating the perfect broth:

• Cherry or Grape Tomatoes – Small and sweet, they dissolve easily, adding natural tartness without extra chopping. If using bigger tomatoes, make sure to chop them into bite size.
• Salt – Enhances all the flavors while keeping the broth balanced and savory.
• Fish Sauce – Brings both a salty and umami depth.
• Pork Ribs (St. Louis or Any Ribs) – Adds richness and body to the broth while staying tender.
• Ground Pork – Absorbs the flavors of the broth, making every bite juicy and satisfying.
• Dried Cotton Flowers – Adds a mild floral note and thickens the broth slightly.
• Thai-Style Cotton Tree Flowers – More expensive but come without dried petals.
• Chinese Red Cotton Flowers – A budget-friendly option, but remove the petals before use.

If you can’t find dried cotton tree flowers, the soup will still be delicious. However, these flowers add a beautiful texture that makes Nam Ngiao truly unique. Make sure to wash and rinse them well then soak in room temperature water while preparing other ingredients.

Choosing and Preparing the Noodles

Nam Ngiao pairs well with different types of rice noodles, each offering a unique texture. Here’s how to prepare them properly:

• Kanom Chin (Rice Vermicelli, Dry & Store-Bought) – Soft and slightly chewy, perfect for absorbing the broth.
  • Boil water on medium heat, then add the dry vermicelli.
  • Cook for 1 minute, then turn off the heat and cover the pot with a lid.
  • Let it sit for 20 minutes, then rinse with cold water and strain.
• Sen Yai (Fat Rice Noodles) – Thick, silky, and ideal for a heartier bite.
  • Cut the noodles into ½-inch wide strips to prevent clumping.
  • Separate the noodles before cooking to ensure even cooking.
  • Blanche in boiling water for 10–30 seconds, strain, and transfer to a bowl.
• Regular Fresh Rice Noodles – Smooth and soft, offering a classic texture.
  • Blanche in boiling water for 10–30 seconds until just tender.
  • Strain well and transfer to a bowl immediately.

Each noodle type brings a slightly different experience, but all soak up the broth beautifully.

Essential Toppings for Nam Ngiao

Toppings add freshness, crunch, and extra layers of flavor to Nam Ngiao. Customize your bowl with these traditional options:

• Green Beans or Long Beans (Chopped) – Adds a crisp texture and a mild, fresh flavor.
• Cilantro (Chopped) – Enhances the dish with a fragrant, herbal note.
• Bean Sprouts – Provides a light, crunchy contrast to the rich broth.
• Pickled Mustard Greens (Chopped) – Brings a tangy, slightly salty balance to the dish.
• Fried Garlic & Garlic Oil (Optional) – Adds a nutty, aromatic boost for extra depth.
• Fresh Lime Juice – The most important topping! A squeeze of lime brightens the flavors and ties everything together.

These toppings complete the dish, adding both texture and balance to every spoonful.

How to Make Nam Ngiao

• Prepare the Paste – Soak dried guajillo chilies, then blend with shallots, garlic, fermented bean paste, shrimp paste, or miso until smooth.
• Cook the Paste and Pork – Stir-fry the paste in oil until fragrant, then add ground pork, fish sauce, salt, and pork ribs, cooking for a few minutes.
• Simmer the Soup – Transfer everything to a pot, add water, dried cotton flowers, and tomatoes, and simmer for about an hour.
• Alternative for Tender Ribs – Cook pork ribs with water and cotton tree flowers on medium heat, then add the stir-fried paste and ground pork before simmering with tomatoes.
• Assemble and Serve – Ladle the soup over cooked noodles, top with green beans, cilantro, bean sprouts, pickled mustard greens, and fried garlic, and finish with fresh lime juice.

Related Recipes to Northern Thai Noodle Soup

Explore these other Northern Thai dishes that share flavors, techniques, or ingredients with Nam Ngiao.

• Nam Prik Ong (Northern Thai Tomato and Pork Dip) – This dish is essentially the same as Nam Ngiao, but served as a dip instead of a soup. Many Northern Thai people repurpose leftover Nam Prik Ong by adding water to transform it into Nam Ngiao, creating a flavorful noodle soup.
• Khao Soi (Northern Thai Curry Noodle Soup) – My Instant Pot version uses a mix of red and yellow curry paste for an authentic yet quick and easy flavor. The dish features rich coconut broth, tender chicken, and crispy fried noodles on top for a delicious contrast in texture.
• Homemade Sen Yai (Fat Rice Noodles) – Fresh, wide rice noodles are perfect for dishes like Pad See Ew and Nam Ngiao. My method ensures the noodles stay soft, chewy, and fresh, making them much better than store-bought versions.