How to Make Cambodian Num banh chok - Cambodian rice noodle soup Asian Cooking Recipe Cuisine

Cambodia Num banh chok (cambodian rice noodle soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

For the stock
1kg fish bones and heads, rinsed well under fresh water

10 cups water

salt to season

For the broth
3 stalks lemongrass

2 tablespoons ginger, chopped

3 shallots, chopped

1 tablespoo palm sugar

1 teaspoon salt

1 tablespoon chilli seafood paste

2 tablespoons fish sauce

1/2 cup coconut milk


Peanut sauce
1 cup peanuts

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon fish sauce

juice of 1 lime

1 tablespoon palm sugar

1 tablespoon peanut or canola oil

To serve
150g snake beans

150g watercress

1 handful Vietnamese or common mint

1 handful Thai basil or coriander

3 red or green chillies (mild to hot as preferred), finely sliced

600g rice noodles or 300g dried rice stick noodles


Directions:

1. Place the fish bones and heads in a large stockpot and cover with water. Bring to the boil, reduce to a simmer and cook for 30 minutes. Strain and discard the fish heads and bones. Season well with salt.

2. Strip the fibrous outer layers from the lemongrass and discard. Finely chop the lowest 10cm of the lemongrass stalks and place in a large mortar or small food processor with the ginger, shallots, palm sugar and salt and pound or process to crush then add the chilli seafood paste and continue to process to a paste.

3. Bring the fish stock to a low boil in a large saucepan then stir in the paste, fish sauce and coconut milk.

4. Preheat the oven to 140°C. Place the peanuts on a baking tray and bake for 20 minutes. Cool then place in a tea towel and rub vigorously to remove the skins.

5. Place the skinned nuts in a small food processor or a mortar and grind for 1-2 minutes until they start to form a paste. Slowly add the soy sauce, vinegar, fish sauce, lime- juice and palm sugar while still grinding. Finally add the oil and a little water if you like a runnier consistency.

6. Add the beans to a saucepan of boiling water. Cook for 5 minutes then drain and refresh under cold water until cool.

7. Cut into bite-sized pieces or leave whole for guests to break into their soup. Arrange the beans in a bowl along with the watercress, mint and basil or coriander. Place the chillies and peanut sauce in small bowls.

8. Bring another saucepan of water to the boil. Remove from the heat and add the noodles. Leave for a few minutes until softened.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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