作法
- 把魚放入水中煮至剛變白——約六分鐘。撈出，留下煮汁當高湯，魚剝散去骨。
- 把泡軟的辣椒、大蒜、紅蔥、沙薑、香茅與蝦醬放入石臼中搗成細膩香料醬。果汁機可用但會失去香氣——若卡住可加些高湯。
- 把剝散的魚加入石臼中，搗成粗顆粒醬狀。這一步驟賦予 nam ya 獨特的濃稠近乎奶油般的質地。
- 在厚底鍋中以中火加熱椰漿至剛微滾，表面浮出油光。拌入魚香料醬煮五分鐘，直到香氣四溢、顏色加深。
- 倒入保留的高湯，慢煮25分鐘，偶爾攪拌。醬汁應濃稠到能裹覆湯匙背面。以魚露和椰糖調味。
- 把khanom jeen米線盤捲成團放入寬碗中。把熱nam ya醬豪邁地澆上去。擺上生菜、醃菜與萊姆角，讓每位食客自行搭配——這是一道參與式料理。
Common questions
Can 泰式發酵米線魚咖哩（Khanom Jeen Nam Ya） be made ahead?
泰式發酵米線魚咖哩（Khanom Jeen Nam Ya） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is 泰式發酵米線魚咖哩（Khanom Jeen Nam Ya） spicy?
泰式發酵米線魚咖哩（Khanom Jeen Nam Ya） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 泰式發酵米線魚咖哩（Khanom Jeen Nam Ya） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 泰式發酵米線魚咖哩（Khanom Jeen Nam Ya） to make at home?
泰式發酵米線魚咖哩（Khanom Jeen Nam Ya） sits at intermediate difficulty — total time about 70 minutes. The ingredients are not unusual but the timing requires attention.
Can 泰式發酵米線魚咖哩（Khanom Jeen Nam Ya） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Khanom jeen是泰菜中唯一的發酵米線——麵團要靜置兩天才擠製，因此帶有微酸近乎乳酪的層次。Nam ya是泰南版本，用魚肉；中部有nam prik（花生辣椒），北部有nam ngiao（番茄豬血）。它是廟會和早市食物：你坐下、指選醬料、阿姨幫你舀。一堆生菜是早餐沙拉，不是裝飾。
