Cambodian Curry Noodle Soup (Nom Banh Chok) Recipe by Chef Pisith Theam
- 100 grams bar fillet ((or sea bass))
- 10 grams lemongrass
- 3 grams galangal
- 5 grams garlic
- 5 grams shallot
- 2 grams kaffir lime leaves
- 5 grams white turmeric (or normal turmeric)
- 5 grams turmeric
- 20 milligrams fish sauce
- 10 grams palm sugar (or coconut sugar)
- 100 milliliters fish stock
- 100 milliliters coconut milk
- 130 grams sweet potato noodles (or rice vermicelli)
- 5 grams long beans
- 5 grams banana bud
- 2 grams bean sprouts
- 2 grams cucumber
- 5 grams water lily stems
- 2 grams green papaya
- 2 grams ambarella leaves (or basil or parsley)
- 5 grams watercress
- 5 grams parsley
- 2 grams yellow pear flower (or any edible flowers)
- 5 grams lime (sliced)
- 1 gram chili (sliced)
Vegetables, herbs, and flowers should be cleaned and chopped
- Make curry
Boil the fish for 30 minutes in water with lemongrass, galangal, garlic, shallots, and Kaffir lime leaves
Separate the fish from the stock you have acquired. Blend the turmeric with the lemongrass, galangal, garlic, shallot, and Kaffir lime leaves. Once combined, add the cooked fish and blend once more
Bring the stock you've set aside and the above combination to a boil, then add fish sauce, palm sugar, fish stock, and coconut milk. Let the mixture cook for an additional 20 minutes
- Make noodle
Noodles should be cooked until soft (the amount of time will depend on the type of noodles you use). Put them in a bowl when they're done
- Serving
Pour the green curry onto the noodle. Put the veggies, freshly chopped herbs, and flowers on top
Serve with the condiments at the table (chili for a spicy, lime for a sour taste)
Omit some vegetables for ganishing if you could not find it