Num Banh Chok Khmer ••• See comments Edit post Thursday, April 20, 2023

 

Num Banh Chok Khmer
Cambodian Rice Noodles
Ingredients:
1½ kg num banh chok
(cooked Khmer rice noodles)
500-700 g freshwater fish
3 tbsp
kroeung (see pg 8)
4 cup coconut milk
50 g prahok (fermented fish) or
anchovy
1½ tbsp palm sugar
2 tbsp white sugar
3 tbsp fish sauce
3 tbsp salt
Vegetables:
Banana blossom, sesbania, cucumber,
long green bean, bean sprouts, water Lily and cabbage are most commonly used.
Condiments:
Salt, bird's eye chilli, dried chilli flakes
or powder and lime.
Instructions:
For 4-6 servings
Bring 2-2.5 l water to a boil, lower heat and add in the fish. Once the fish is cooked, remove it from the stock. Set the stock aside and debone the fish Pound the kroeung, sugar, salt and fish flesh together.
Next, bring the fish stock to a boil, then add in the prahok, coconut milk, fish mixture, salt, fish sauce and palm sugar, Bring the broth to a boil once more. Serve hot with fresh vegetables, cooked Khmer noodles "Num Banh Chok" and condiments.

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EDIT ARTICLE ---------------------------------------- <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyLgzfwG4SFGteM3G-DbRjkol16Owqb_Hr1ItiytW72hDPb2JsCaotrhwRGAOyNfciViP0nw70gt5tvpK_tvNXAQ-nDv_KXBMkKBr-qMZneGseC2kXlka6r4LcHeTDII1jnzw6F2Au3M/s1280/fn-2021-05-25-19-46-30-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="769" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyLgzfwG4SFGteM3G-DbRjkol16Owqb_Hr1ItiytW72hDPb2JsCaotrhwRGAOyNfciViP0nw70gt5tvpK_tvNXAQ-nDv_KXBMkKBr-qMZneGseC2kXlka6r4LcHeTDII1jnzw6F2Au3M/s16000/fn-2021-05-25-19-46-30-7.jpg" /></a></div>Num Banh Chok Khmer<br />Cambodian Rice Noodles<br />Ingredients:<br />1½ kg num banh chok<br />(cooked Khmer rice noodles)<br />500-700 g freshwater fish<br />3 tbsp<br />kroeung (see pg 8)<br />4 cup coconut milk<br />50 g prahok (fermented fish) or<br />anchovy<br />1½ tbsp palm sugar<br />2 tbsp white sugar<br />3 tbsp fish sauce<br />3 tbsp salt<br />Vegetables:<br />Banana blossom, sesbania, cucumber,<br />long green bean, bean sprouts, water Lily and cabbage are most commonly used.<br />Condiments:<br />Salt, bird's eye chilli, dried chilli flakes<br />or powder and lime.<br />Instructions:<br />For 4-6 servings<br />Bring 2-2.5 l water to a boil, lower heat and add in the fish. Once the fish is cooked, remove it from the stock. Set the stock aside and debone the fish Pound the kroeung, sugar, salt and fish flesh together.<br />Next, bring the fish stock to a boil, then add in the prahok, coconut milk, fish mixture, salt, fish sauce and palm sugar, Bring the broth to a boil once more. Serve hot with fresh vegetables, cooked Khmer noodles "Num Banh Chok" and condiments.<br /><p></p> ARE NOT

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