Cambodia / Main
Num banh chok
Cold rice noodles under a fish and coconut curry with a mountain of raw vegetables and herbs.
Ingredients
- Fine rice noodles500 g
- White fish700 g
- Coconut milk500 ml
- Lemongrass4
- Galangal40 g
- Fresh turmeric30 g
- Kaffir lime leaves6
- Prahok or fish sauce3 tbsp
- Banana blossom200 g
- Bean sprouts200 g
- Cucumbers2
- Yard-long beans150 g
- Mint, basil, coriander100 g
- Water lily stems, optional150 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Poach the fish in salted water for ten minutes, lift it out and pick it by hand, removing every bone.
Pound the lemongrass, galangal, turmeric and lime leaves in a mortar into a kroeung paste.
Work the picked fish into the paste in the mortar, keeping the threads distinguishable.
Warm the fish and spice mixture in a pan for five minutes, then add the prahok and the fish broth.
Add the coconut milk and warm it ten minutes without letting it boil.
Shred all the vegetables fine and pile them on a large platter.
Boil the noodles, rinse them in cold water and serve them cold under the warm curry.
