I fully intended to treat myself to some rustic Xinjiang wheat noodles today, and headed for the coming Tenderloin Uyghur restaurant called either Herembeg or Eden, depending on which part of the awning you look at. A stray reference to "today" in this Chowhound thread gave me the misapprehension that it was already open, but no dice. Or dice-shaped "ding ding" noodles, either. My disappointment was short-lived, however. Nearby Kyu3 Noodles & BBQ had a treat in store for me.
I did some more research on my Galaxy Tab while my dish was being prepared. The full name for the dish, whattya know, is khanom jeen nam ngiao. As mentioned on my last post, "khanom jeen" is a generic term for almost any curry-like soup made with fresh or fermented rice noodles, with a wide variation in stocks and ingredients throughout Thailand. The nam ngiao variant is known principally in northern Thailand; Tammy is from Chiang Mai and the chefs are from the North as well, so it figures they'd jump at the chance to bring forth a proper version.
Tammy said they had enough ngiao blossoms left for another batch of nam ngiao, and promised to post an announcement on Kyu3's Facebook page when she did -- I made her swear to it.
I'll be there.
Where slurped: Kyu3 Noodles & BBQ, 337 Jones St., San Francisco