Nan 11-12-14

[Captain_Slash]

Total distance 131 km

In Nan breakfast usually consists of chicken khao soi, its the best I have ever eaten here

This pylon needs a bit of pruning or it will disappear







I don't know what this is but he seemed very happy about getting it



This track got a bit overgrown in places



More fun unmapped tracks found today









Moo hunglay from the market 60 Baht

 

[CraigBKK]

That curry appears so often in your trip reports Colin I've searched for it as it's not a dish I'm familiar with. Never seen it in BKK. Even Khao Soi isn't a dish easily found around here. I'll be up in Tak next week and try it if I see it, looks good

 

[Captain_Slash]

GpxViewer

 

[Captain_Slash]

Its my favourite Thai curry Craig, these are both northern dishes so not so easy to find down your way.
In Kanchanaburi there is a northern food restaurant where she does a lovely spicy moo hunglay, look at the Kanchanaburi restaurants section reply#8, I have put the co-ordinates there.

In Mae Sot you will find it too, look in Mae Sot restaurants, reply#15 also has the co-ordinates

 

[2wheels]

Good food choices Colin; my favourites also.
Both are a northern Thai speciality Craig (as Colin said) and enhance life in the North!

 

[2wheels]

Speaking of Kao Soi ….

Kao Soi; the yellow egg noodle with yellow and coconut soup

Who doesn't know Kao Soi? Who doesn't like it? For expats, Thai people and anyone who ever visited Chiang Mai
would have been heard or tried our famous yellow noodle dish at least once.

Here's a very brief introduction; The most believable presumption is that Kao Soi first came from a Chinese-Muslim recipe which Chin Ho
(Chinese from Yunnan province, South China) brought with them when they moved more south to northern Myanmar, Laos and Thailand.

At first there was no coconut milk in the soup (I can't imagine Kao Soi without coconut but I am really interested to try).
And of course, Chinese-Muslims don't eat pork and that's why we mostly see Kao Soi with chicken or beef. Nowadays seafood, pork and meatball Kao Soi
can be found as well but honestly, chicken and pork are really the best.

There is a very interesting fact about my city, Chiang Khong and Kao Soi and that is that we don't have it there! We took it from Chiang Mai and of course
you can eat yellow Kao Soi in Chiang Khong but when you say Kao Soi, then it will refer to Nam Ngiew, the previous recipe we cooked.

Let's make it more complicated. Chiang Rai has the word Kao Soi but it's Nam Ngiew with rice noodle/Sen Yai, when Nam Ngiew is served with Kanom Sen
(or Kanom Jeen-fermented rice flour noodles) then we will call it Kanom Sen or Kanom Sen Nam Ngiew.

Ingredients for the yellow Kao Soi are quite different as the paste contains dried chili, salt, garlic, shallot, kaffir lime skin, krachai (fingerroot), Kamin (turmeric)
lemongrass, shrimp paste and curry powder.

I always start by stir frying the past with a few spoonfuls of cooing oil and add beef. Then add soup and coconut milk. Beef will take a couple of hour to cook
so make sure you have a lot of coconut milk. When the beef is tender we can add more sugar and salt.

The special add in the noodle are, deep fried egg noodles, shallots, coriander, pickled cabbage and a slice of lime.



(Source 'Chiang Mai Mail')​