The Modern Holiday Recipe Series: Chef Nuit Regular’s Yum Kanom Jin
For this series, we asked four renowned chefs share their favourite hosting tips and the non-traditional recipes they cook for gatherings with their loved ones. Here, Toronto-based chef Nuit Regular shares her recipe for Yum Kanom Jin (Rice Vermicelli Noodle Salad).
Toronto-based chef Nuit Regular, the force behind restaurants like Kiin and Pai, is known for bringing the heart of northern Thai cooking to Canadian tables. For the holidays, she leans into that heritage while making entertaining easy and joyful.
“I love to make Yum Kanom Jeen for the holidays, which is a Thai noodle salad,” she says. “I prepare everything in advance and just assemble the day of. It’s an easy dish to make for gatherings while showcasing my Thai heritage at the same time.”
Regular explains that holiday cooking for her is about connecting to her roots while creating a relaxed space for friends and family.
“We have a tradition every Christmas of getting together with my husband Jeff’s high school friends. They were so warm and welcoming when I came to Canada. We do a potluck, deciding in advance who will bring what. Because everyone is so busy, it’s wonderful to meet once a year to catch up. It’s all about enjoying each other’s company and great food.”
Hosting Tip: “Prep as much as you can in advance. On the day of, you’ll be busy and want to spend time with your family or guests. I love just reheating and assembling before the gathering. Braised meats or curries are perfect—they taste even better the next day!”
Recipe: Yum Kanom Jin (Rice Vermicelli Noodle Salad)
By Chef Nuit Regular
Serves 4
Ingredients
- 1 package (300 g) dried rice vermicelli noodles
- ¼ cup water
- 1 tsp salt
- 1 lb (450 g) ground pork
- ⅓ cup sunflower oil
- ¼ cup Thai garlic
- cloves, unpeeled (or peeled regular garlic, finely minced)
- ¼ cup freshly squeezed lime juice
- ¼ cup fish sauce
- 1 Tbsp cane sugar
- 1 Tbsp chilli powder (or 1½ tsp for milder flavour)
- ½ cup fresh cilantro leaves and stems, finely chopped
- 2 green onions, thinly sliced
Method
Cook noodles according to package directions. Drain and set aside.
In a saucepan over high heat, bring water and salt to a boil. Add ground pork and cook, stirring, until no longer pink. Drain and set aside.
In a skillet over medium heat, heat sunflower oil. Add garlic and cook, stirring constantly, until golden, about 1 minute. Remove from heat.
Stir in fish sauce and sugar until dissolved. Add lime juice and chilli powder, mix well.
Add noodles and pork, toss to combine. Top with cilantro and green onions. Serve immediately.
Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.