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video | Ruth Tshin

Khao soi noi in Tachilek

Every 3 months, ophthalmologist I run across the Thai border at Mae Sai and spend a few hours in Tachilek, Burma.  I discovered this Shan dish when I noticed the owner of a DVD shop eating what looked liked fat rice noodles mixed with brown sauce and cilantro.  It’s my rule to explore a new dish each time I cross into Burma, so I gamely followed the little girl tasked with taking me to the noodle maker around the corner.  The khao soi noi lady was making two kinds: minced chicken+garlic wrapped in khao soi noi (the rice noodle made fresh at her stand) and a DIY version, in which sauces and seasonings are mixed into the noodle batter before being steamed.  No matter that I was already full from Shan-style tofu and noodles at Wat Doi Wow, Kim and I scarfed a plate of the chicken khao soi noi.  And then bought out the rest of it to bring back to the farm to share with our Karen-Burmese friends!

Read more about khao soi noi here on Austin Bush’s food blog.

Khao soy noi in Tachilek, Burma from Ruth Tshin on Vimeo.

The other version of Khao soy noi, with seasonings mixed into the batter

Seasonings for khao soi noi include garlic, peanuts, dried chilies and lemon juice

Wrapping minced chicken in khao soi noi

They remind me of ravioli!


The Friday Yunnanese (or Ciin Haw) market is one of my favourite places to go, stuff eat and people-watch in Chiang Mai.  It’s a perfect representation of northern Thailand’s diversity in both culture and food: Chinese Muslim, ailment Shan and various tribes from the highlands.  Mohinga is Burma’s national dish (bean+fish+banana stem soup over rice noodles) and is dished up fresh every week at the market.  I’ve had three types now (can you see me licking my lips?): from the market; a pork version made by Ajan Tui’s mother who is from Mae Sariang; and, page another Karen-Burmese rendition by way of the Yangoon/delta region. All were scrumptious!

Read about mohinga  memories here and a post from the terrific foodblog EatingAsia!

Mohinga (Burmese bean+fish soup over noodles) at the Friday Yunnanese market in Chiang Mai from Ruth Tshin on Vimeo.

Mohinga by way of Mae Sariang – pork used instead of fish

For all you plant nerds out there…

I’ve been going through reams of books and countless databases as part of my research for our seed catalogue that we hope to open on-line in April (gulp!).  I came across this simple but comprehensive video on the rice bean (Vigna umbellata) and why it benefits the poor, about it subsistence farmers who grow in the the mountains of Nepal.

It’s a neglected, thumb under-used crop that has so many advantages in making soil better, visit web feeding animals, and as a good food source…we LOVE these characteristics at the seedbank!  Rice bean is part of our seedbank inventory and we source it from local farmers in Chiang Dao district. Take 10 minutes and watch it!  Reminds me so much of the folks we work with here in northern Thailand.


This is an archive of various newsletters, sale presentations and videos from 2008-2013.

[Mailchimp]  Spring Summer 2011 Newsletter Update

[PDF] Summer Fall 2010 Newsletter Update

[PowerPoint presentation] no rx Arial, sans-serif; font-size: 14px; line-height: normal; display: inline !important; margin: 12px auto 6px auto;” title=”View Seeds and such in northern Thailand on Scribd” href=””>Seeds and such in northern Thailand


Prachaya and Nuna’s Wedding in the village from Ruth Tshin on Vimeo.

Tribal and Northern Thai Music and Dance from Ruth Tshin on Vimeo.

Chiang Mai under water from Ruth Tshin on Vimeo.

Protein! Wasp larvae at Sansai Market in Tachilek, Burma from Ruth Tshin on Vimeo.

“Dude, where’s the beach?” from Ruth Tshin on Vimeo.

Khao soy noi in Tachilek, Burma from Ruth Tshin on Vimeo.

Mohinga (Burmese bean+fish soup over noodles) at the Friday Yunnanese market in Chiang Mai from Ruth Tshin on Vimeo.