Tangy Cambodian Num Banh Chok with Fermented Fish Sauce

Name: Tangy Cambodian Num Banh Chok with Fermented Fish Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 400g fresh rice noodles; 2 tablespoons vegetable oil; 200ml fermented fish sauce (prahok); 2 kaffir lime leaves, thinly sliced; 100ml coconut milk; 1 tablespoon sugar; 1 teaspoon salt; 1 cup bean sprouts; 1/2 cup fresh mint leaves; 1/2 cup basil leaves; 1/2 cup cilantro, chopped; 1 cucumber, thinly sliced; 4 cloves garlic; 3 shallots; 1 stalk lemongrass, finely chopped; 1-inch piece of galangal; 2 red chilies, deseeded

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

400g fresh rice noodles

2 tablespoons vegetable oil

For the Fermented Fish Sauce

200ml fermented fish sauce (prahok)

2 kaffir lime leaves, thinly sliced

100ml coconut milk

1 tablespoon sugar

1 teaspoon salt

For the Fresh Herb Topping

1 cup bean sprouts

1/2 cup fresh mint leaves

1/2 cup basil leaves

1/2 cup cilantro, chopped

1 cucumber, thinly sliced

For the Aromatic Paste

4 cloves garlic

3 shallots

1 stalk lemongrass, finely chopped

1-inch piece of galangal

2 red chilies, deseeded

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