Num banh chok
Cold rice noodles under a fish and coconut curry with a mountain of raw vegetables and herbs.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Thomas Wanhoff from Siem Reap, Cambodia · CC BY-SA 2.0