ขนมจีน
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Thai[edit]
Etymology[edit]
Phono-semantic matching of Mon ခၞံ (hənɔm, “noodles”) + စိန် (cin, “to be cooked”); imitated as Thai ขนม (kà-nǒm, “sweets; dessert; noodles”) + จีน (jiin, “China; Chinese”).
Pronunciation[edit]
| Orthographic | ขนมจีน kʰ n m t͡ɕ ī n | |
| Phonemic | ขะ-หฺนม-จีน kʰ a – h ̥ n m – t͡ɕ ī n | |
| Romanization | Paiboon | kà-nǒm-jiin |
| Royal Institute | kha-nom-chin | |
| (standard) IPA(key) | /kʰa˨˩.nom˩˩˦.t͡ɕiːn˧/(R) | |
Noun[edit]
ขนมจีน • (kà-nǒm-jiin)
- khanom chin, a noodle made from fermented rice which is boiled and then extruded through a sieve into boiling water, often served with the soup น้ำยา (nám-yaa).
Gallery[edit]
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Kà-nǒm-jiin noodles -
The noodles in the soup náam-yaa
