Nom Banh Chok
Khmer noodles: fresh rice noodles under a pale green fish gravy of lemongrass and fingerroot, buried in wild herbs, banana blossom and bean sprouts.
What it is
Khmer noodles: fresh rice noodles under a pale green fish gravy of lemongrass and fingerroot, buried in wild herbs, banana blossom and bean sprouts. Ingredients: rice noodles, freshwater fish, coconut milk, kroeung (green style with prohok fermented fish), fingerroot (krachai), lemongrass, kaffir lime, palm sugar; garnishes: banana blossom, cucumber, long beans, bean sprouts, lotus stems, herbs. Recipe: 1) Poach fish; pound flesh with kroeung and prohok. 2) Simmer with coconut milk into a thin gravy. 3) Blanch noodles. 4) Pile herbs and vegetables over; ladle gravy. Serve: at breakfast from market vendors, noodles made fresh that morning. Flavor: herbal, delicate, fermented depth. History: eaten for centuries; the noodle-making is a village craft, and nom banh chok is Cambodia's true national breakfast. See also: Fish Amok, Samlor Korko.
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Related topics
World Cuisines
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