Khanom Chin Ban Pradok

Khanom Chin (boiled rice noodles or rice vermicelli) is a well known dish made of not-glutinous rice grains. It is traditionally served to monks and guests in various occasions such as merit-making, wedding, house-warnings, and funeral ceremonies. It is called different things in different regions such as “ Khanom Sen” by people in the north, “Khao Pun” in the Isan, and “Khanom Chin” in the Central Thailand.
Khanom Chin is a dish consisting of boiled rice strips and curry soup with various ingredients called Nam Ya. It is consumed nationwide, but the ingredients of the soup may differ in different regions. People in the north have Khanom Chin Nam Ngiao, whose soup is similar to curry soup because the pork or meat and entrails are added instead of fish. People in the south have Khanom Chin Nam Ya Pak Tai, with the prominent spicy taste and yellowish colour of turmeric. Korat people have their own famous Khanom Chin Ban Pradok, the off-white sticky fermented rice noodles famous for its unique slightly sour smell. It is served with tasty curry which is the result of the careful cooking procedure.
Ban Pradok is a village is Muen Wai Sub-District, Nakhon Ratchasima Province. This village has produced boiled rice noodles for a long time. Presently, they are available in restaurants lining both sides of the road in Ban Khok Phai area. The noodles are also served with other dishes such as stir-fried noodles, spicy papaya salad, grilled chicken, and desserts.
There two ways to produce boiled rice noodles: fresh rice noodles and fermented rice noodles. The fresh ones are made by soaking rice grains, and grinding them. The noodles will be off-white and less sticky. The fermented ones are also made by fermenting rice grains and then the grains undergo the same process as in producing the fresh ones. The off-white fermented rice noodles are stickier, can be kept long, and have sour smell. Khanom Chin Ban Pradok is among the rice noodles made with this process.