Northern Thai style noodle goodness.
Besides Khao soi, which I believe it's one of the most popular dishes among Thais and foreigners because of how delicious and rich the dish is, this is, Nam Ngiaw, another noodle dish from Northern Thai region.
I got introduced to this dish by my stepmom who's from Chiang Rai, a city a little above Chiang Mai so she's real northern person. Her Nam Ngiaw is always on point with all stuff dumping into the broth like you have never seen elsewhere so I can't deny that the best Nam Ngiaw I have try thus far goes to the one she makes.
Though, when in Chiang Mai, I had a local friend who brings me around trying new things and this lunch was one of them. This is probably one of a few places I would say it has as high standard as my Stepmom's Nam Ngiaw. So rich, so intense with a good amount of all things in the bowl. Blood cake, tomatoes, ground pork, pork ribs, chicken feet and all then topped with a homemade deep fried garlic and garnished with some chopped cilantros.
In one of the corners, there's also a veggies station where you can take literally unlimited pickles, bean sprouts, roasted red chili and lime to make it even more flavorful. I love putting a lot of pickles in just to contrast the taste out a bit.
If more texture needed then, the pork grinds they sell per bag is a good one to add in as well.
I would love to explain the taste but not too sure if I could explain such complex flavors. It's salty, sour, spicy with a smoke aroma from the smoked chili paste that they use for the broth. Everything combined in one spoon makes such perfect bite.
