Cambodian Fish Noodle Soup
Cambodian Fish Noodle Soup
Ingredients
- Ingredients
- 1 package 1 rice vermicelli noodle
- 8 cups 8 water
- 2 lbs 2 900 gram of Filet Snake head fish, basa fish or catfish
- 4 cloves 4 garlic minced
- 1 tablespoon 1 minced fresh or frozen finger rhizome roots
- 1/2 cup 1/2 fresh or frozen minced lemon grass
- 1 tablespoon 1 minced fresh galanga root or frozen galanga root
- 2 2 chili pepper option
- 1/2 teaspoon 1/2 turmeric powder or 1/2 teaspoon of grated fresh turmeric root (option)
- 2 tablespoons 2 roasted rice powder
- 2 2 stalks of green onion chopped
- 2 tablespoons 2 vegetable oil
- 1 tablespoon 1 fish sauce
- 1 tablespoon 1 sugar
- 2 tablespoons 2 creamy style pickle fish *pahok*
Instructions
- Cook 8 cups water in a large pot till water bubbling, and then add noodle to boiling water and cook till noodle tender. Pour cooked noodle in a colander, rinses under cold water and set it a side to drain.
- In a large pot, cook 6 cups water till water bubbling, add fish to boiling warer and cook till fish tender.
- Removed cooked fish from soup pot, put fish in a large bowl and keep soup stock simmering on the stove.
- Using a fork to breaks down cooked fish to small pieces, set it a side.
- In a blender, put garlic, finger rhizome root, lemongrass, galanga root,chili pepper, turmeric, roasted rice powder, green onion and 1 cup fish broth, blended well and set it a side.
- Heat up a skillet or wok.
- When wok is hot, add oil and prepared spices, stirs, add cooked fish, stirs well, pour it in with soup broth and cook till broth bubbling.
- Seasoning with fish sauce,sugar and creamy style pickle fish(pahok), simmering for 15 minutes before serve.
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