Curry broth, vermicelli noodles, and accoutrements (Khanom jeen) from Family Thai: Bringing the Flavors of Thailand Home (page 230) by Arnold Myint and Kat Thompson

  • canned tuna in water
  • fish balls
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute cilantro roots for krachai roots. You may use the Chile fish sauce (Prik nam pla) recipe on p. 56, and the Clear bone broth (Nam sai) recipe on p. 178.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro roots for krachai roots. You may use the Chile fish sauce (Prik nam pla) recipe on p. 56, and the Clear bone broth (Nam sai) recipe on p. 178.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.