Num banh chok Cambodia

Rice noodles' is the generic name given to num banh chok, a classic Cambodian soup traditionally served at breakfast or as an afternoon snack. Although you will find regional differences it is always made with a freshly pounded lemon grass paste, fish, noodles and a selection of crisp raw vegetables and fresh herbs.

Ingredients

250 pieces rice stick noodles (g/9 oz., dried, (see page 14))
350 pieces bream or snapper fillets (g/11 oz., cut into 2.5-cm/1-in. pieces)
250 ml/1 cup pieces (see page 25) (Chicken stock)
2 teaspoons pieces (see pages 20-21) (grated palm sugar)
2 pieces turmeric, peeled and roughly (chopped)

Steps

1. Soak the noodles in a bowlful of hot water for 20 minutes until softened. Drain well using a kitchen cloth and set aside.

To make the lemon grass paste, discard the hard end of the lemongrass stalk and peel away and discard the hard outer leaves until you reach the soft core of the stalk. Trim lengths of about 5 cm/2 in. and roughly chop the remaining core. Place the lemon grass in a food processor with the remaining ingredients and blend to a smooth paste.

2. Heat the oil in a wok or saucepan set over a medium heat until it starts to shimmer. Add the paste and fry for 2–3 minutes until fragrant. Add the fish pieces and fry gently for 2 minutes until cooked. Remove the fish from the pan as carefully as you can and set aside.

Add the stock, coconut cream and coconut milk to the pan and simmer gently for 10 minutes until thick and creamy. Stir in the fish sauce and sugar, and simmer for a final minute.

No nutrition data available