Kampot Rice Noodles
Ingredients:
1½ kg num banh chok (cooked Khmer rice noodles)
4 tbsp dried shrimp,
ground or crushed
4 tbsp 20 g roasted peanut, crushed Khmer basil (mint may be used in place)
100 g
cucumber, finely sliced toek trei bok (see pg 10)
For coconut cream: 1 cup coconut milk A pinch of salt
Condiments:
salt, bird's eye chilli, dried chilli flakes or powder, lime.
Instructions:
For 4-6 servings
Bring the coconut milk with a pinch of salt to a bail then set aside to cool down.
Place the cooked rice noodles in a medium sized bowl Top with the cucumber slices and ground dried shrimps (any other preferred vegetables can be added).
Garnish with the basil and crushed roasted peanuts. Add one spoon of coconut milk and three spoons of toek trei bok and serve. Mix well together prior to eating.
Tags:
food
