Tangy Cambodian Num Banh Chok with Fermented Fish Sauce
A traditional Cambodian rice noodle dish with a unique blend of flavors
Num Banh Chok is a beloved Cambodian noodle dish, perfect for a refreshing meal infused with fragrant herbs and a tangy fermented fish sauce.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Rice Noodles
For the Fermented Fish Sauce
For the Fresh Herb Topping
For the Aromatic Paste
Preparation
Marinating the Fermented Fish Sauce
Combine Ingredients
In a medium saucepan, combine the fermented fish sauce, kaffir lime leaves, coconut milk, sugar, and salt.
Ensure the fish sauce does not boil, as this can alter its flavor.
Simmer
Bring to a gentle simmer and stir until the sugar dissolves.
Marinate
Let the mixture cool and marinate for at least 30 minutes.
Taste and adjust the sauce's seasoning to suit your preference.
Preparing the Aromatic Paste
Process Ingredients
In a food processor, combine garlic, shallots, lemongrass, galangal, and red chilies.
Blend to Paste
Process until a smooth paste forms.
Set Aside
Set aside for use in the cooking process.
Cooking Process
Make the Fermented Fish Sauce
Add the aromatic paste to the fermented fish sauce mixture and simmer for an additional 10 minutes to let the flavors meld.
Cook the Noodles
Cook the rice noodles in a separate pot of boiling water with a bit of oil for about 3-5 minutes until soft. Drain and rinse with cold water.
Blanch the Vegetables
Quickly blanch bean sprouts and cucumber slices in hot water for 1 minute and rinse under cold water to retain crunchiness.
Plating & Serving
Tangy Cambodian Num Banh Chok with Fermented Fish Sauce
Tangy Cambodian Num Banh Chok with Fermented Fish Sauce
Plating & Serving
Arrange the rice noodles in a large bowl. Top with a generous portion of the herb mix and pour the fermented fish sauce over. Garnish with extra herbs for a fresh, vibrant look.