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 Khao kan chin | |
| Alternative names | Khao ngiao, chin som ngiao |
|---|---|
| Type | Steamed rice |
| Place of origin | Northern Thailand (adapted from the original Tai Yai recipe) |
| Serving temperature | Hot |
| Main ingredients | Rice, pork, and pork blood |
Khao kan chin (Thai: ข้าวกั๊นจิ๊น, pronounced [kʰâːw kán t͡ɕín]), khao ngiao (ข้าวเงี้ยว), or chin som ngiao (จิ๊นส้มเงี้ยว), also known as a steamed pudding with rice, is a dish from Northern Thailand. It is rice mixed with minced pork and pork blood, flavored with salt, sugar, a little garlic, shallot, vegetable oil, and then steamed inside a banana leaf. It is commonly served with fried chopped garlic, fried dried bird chilies, and cucumber.[1]
- ^ "Khao Kanchin". Lanna Food. Chiang Mai University. Archived from the original on 2020-07-17. Retrieved 2016-03-14.