Freshly squeezed rice vermicelli with fermented fish sauce, a signature dish of the Phu Thai people of Renu Nakhon.

Inviting you to taste the signature of Phu Tai Renu Nakhon people, freshly squeezed rice vermicelli, fermented fish sauce, from the local wisdom of street vendors to a business that generates hundreds of thousands of baht in income per month, expanding the value by making ready-made rice vermicelli and sending it to sell throughout Thailand and abroad. Khao Pun is considered a signature menu of the Phu Thai people of Renu Nakhon, Renu Nakhon District, Nakhon Phanom Province. In addition to being an important cultural tourism district with a unique identity and distinctive Phu Thai local traditions, there are also famous local dishes, namely Khao Pun Nam Pla Ra, Nam Kapi, or Khanom Jeen, which are local Phu Thai wisdom dishes, especially at Phisamai or Tae Khao Pun Sib Sod restaurant behind the PTT gas station, Renu Nakhon Subdistrict Municipality community, one of the original recipes for Khao Pun Sib Sod that is famous in the province. Mae Phisamai Chomchoei, 61 years old, the shop owner, said that she in herited the making of Khao Pun from her parents and grandparents. In the past, they sold it by peddling it, starting with a plate for 50 satang in 1997. They developed the shop into a shop that serves freshly squeezed Khao Pun, fermented fish sauce, and shrimp paste sauce. They no longer have to peddle it like before. They have a constant stream of customers, generating income of no less than 3,000-4,000 baht per day. Some months, they earn hundreds of thousands of baht. Method of making rice vermicelli: Pound the rice with a mortar and pestle, then ferment it into flour for squeezing fresh rice vermicelli. Currently, it has been developed to buy rice flour from the source of production, then knead it with cold water, put it in a hand squeezer or a squeezing machine, and squeeze it into hot water until the rice vermicelli is cooked and floats. Remove it and rinse it with clean water 3 times to reduce the sourness because it is fermented rice flour, then you will get fresh rice vermicelli. In addition to hand squeeze, currently, there is an electric squeezer that can save energy when there are many customers. The selling point is that it must be freshly squeezed to get a more fragrant and delicious taste than ready-squeezed rice vermicelli that has been kept for a long time. Most of the freshly squeezed rice vermicelli of Renu Nakhon are similar in both taste and smell, but the difference is in the sauce, focusing on the fish sauce and the shrimp paste sauce, which are home-made recipes. The secret recipe of the shop emphasizes natural flavors, using fermented fish sauce and shrimp paste without any additives. It is boiled naturally to get a good flavor without being salty. Each dish is 25 baht or you can order it to take home. What is essential is the mixed vegetables and boiled vegetables. You can season it with chili and lime according to your preference. There are grilled eggs and pork rinds. Fresh squeezed rice vermicelli is a career that has generated income since the past until the present. It supports ch ildren to finish their education and is a source of pride to continue the famous menu of Renu Nakhon District. Currently, the shop has developed and added value to fresh squeezed rice vermicelli by making it into instant dry rice vermicelli. It can be stored for 2 months and is sold at 35 baht per bag with fish sauce and shrimp paste sauce. Just unpack the bag, boil the noodles until cooked like instant noodles, pour the sauce over and eat. It is sold all over Thailand. There are customers from abroad who buy it as souvenirs to bring back to their country, which increases their income. Interested customers can order online at the page of Phisamai-Tae Renu Nakhon Rice Vermicelli Shop Source: Thai News Agency