ไทย
English
Travel Phetchabun: Lom Kao Rice Noodles
http://www.hotsia.com > Travel Phetchabun > Lom Kao Rice Noodles Trip by Mr.Hotsia: Explore Phetchabun, taste Larb Lawa at Phetchabun morning market, try Je Som Noodles in Phetchabun, visit coffee shops and scenic viewpoints along the Phra Maha Thammaracha route, the largest, rappel at Wang Tum Waterfall, enjoy Phu Kaeo Adventure Park, Phu Kaeo steak with spicy dipping sauce, grilled chicken from Wichian Buri. Lom Kao rice noodles are famous; anyone traveling to Phu Thap Boek always stops to eat either before or after the climb. Locals call it "Sen Doe".
These are freshly squeezed rice noodles made with a unique ingredient different from regular rice noodles. When squeezed into hot water and left briefly until the noodles form, you get translucent noodles similar to our local glass noodles. Then they are soaked in cold water and served on a plate, creating the original Lom Kao rice noodle recipe found only in Lom Kao. There are three types to choose from: the regular curry with large snakehead fish and fingerroot, central-style chili paste, and forest curry.
Each vendor provides curry, fresh vegetables, and steamed vegetables on the table, serving only the rice noodles. You can ladle as much hot curry as you want without any restriction. There are many Lom Kao rice noodle shops; check the GPS coordinates I provided or click to view the map. The first shop I tried is the second one I visited: "Unnamed shop opposite and diagonally across from GHB, next to a car repair garage." I happened to bring my car for ball joint grease and found the noodles delicious.
I saw many locals from Lom Kao dining at this shop. I haven't tried other shops yet. When visiting Lom Kao and Phu Thap Boek, don't forget to stop by this place. Additional knowledge from Wikipedia: The word "Khanom Jeen" (rice noodles) is not Chinese food. The "Jeen" part is believed to come from the Mon language, where rice noodles are called "Kon Om Jin," meaning "cooked twice." Pisal Boonplook, a Thai of Ramanya descent interested in Mon food and culture, said, "Actually,
Khanom Jeen is a Mon or Ramanya dish. The Mon call it Kon Om Jin. 'Kon Om' means to group or clump together, and 'Jin' means to cook." Also, "Kon Om" is thought to be close to the Thai phrase "Khao Nom," meaning rice that is pounded into flour first, which later evolved into "Khanom." Originally, "Khanom" did not mean sweets as it is understood today. In Khmer or Mon language, "Khanom" or "Nom" means food made from flour.
Therefore, Khanom Jeen likely evolved from Kon Om Jin, leading to the hypothesis that originally Khanom Jeen was a Mon dish that spread to other ethnic groups in Suvarnabhumi since ancient times. It became an easy-to-make and popular dish available everywhere. Here is a clip of Lom Kao rice noodles at a famous shop locals frequent. The clip shows fresh noodle squeezing at Yai Samlong's shop, 16°53'24.185"N, 101°13'19.734"E GPS coordinates (POI).
Lom Kao rice noodles at Yai Sinlong, the oldest shop. Lom Kao rice noodles at Yai Sinrong, 16°53'32.814"N, 101°13'41.609"E. Lom Kao rice noodles shop next to the car repair, 16°53'12.822"N, 101°13'42.491"E, Lom Kao district, Phetchabun province. Lom Kao rice noodles at Yai Sinrong shop come with these condiments: boiled eggs, pickled vegetables, fresh vegetables, boiled vegetables, various curries in clay pots, central-style chili paste, 16°53'32.022"N, 101°13'42.954"E, and a special flour mixture used for squeezing fresh noodles.
In the Lom Kao rice noodle style, 16°53'13.752"N, 101°13'40.38"E, you can see Yai Sinlong (wearing white). I finished this plate before remembering to take a photo. There was Miang (leaf-wrapped snack) on the table, paid except for the curry which was free. The shop is by the canal with a very nice atmosphere. Here is another Lom Kao rice noodle shop opposite the chili paste shop to eat with rice noodles, 16°53'32.13"N, 101°13'41.022"E, 16°53'32.105"N, 101°13'41.033"E, 16°53'32.226"N, 101°13'41.256"E, 16°53'32.729"N, 101°13'41.556"E. Preparing Lom Kao rice noodles.
