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Nom Banh Chok

Nom Banh Chok: Cambodian Fish Noodle Soup

4.80 from 5 votes
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Ingredients Method

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*

Method
 

  1. 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.
  2. In a large pot, cook 6 cups water till water bubbling, add fish to boiling warer and cook till fish tender.
  3. Removed cooked fish from soup pot, put fish in a large bowl and keep soup stock simmering on the stove.
  4. Using a fork to breaks down cooked fish to small pieces, set it a side.
  5. 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.
  6. Heat up a skillet or wok.
  7. 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.
  8. Seasoning with fish sauce,sugar and creamy style pickle fish(pahok), simmering for 15 minutes before serve.