Num Banh Chok

Num Banh Chok, often referred to as "Khmer noodles," is a quintessential dish from Cambodia that has a rich history and deep cultural significance. Traditionally consumed during breakfast, this dish is loved for its fresh lightness, aromatic flavors, and versatility. The very act of making Num Banh Chok is steeped in tradition, often involving community and family effort. The dish dates back to the Khmer Empire, where it was said to be a royal treat. Over centuries, it has become a popular everyday food in Cambodia, with variations found in Thai and Vietnamese cuisines.

Ingredients for Num Banh Chok

• Rice Noodles
• Kroeung Paste (a Cambodian lemongrass paste)
• Coconut Milk
• Ground Chicken
• Fish Sauce
• Turmeric
• Galangal
• Kaffir Lime Leaves
• Lemongrass
• Shallots
• Garlic
• Palm Sugar
• Salt
• Mint
• Cucumber
• Long Beans
• Banana Blossoms
• Bean Sprouts
• Green Cabbage
• Bird's Eye Chilies

Preparation of Num Banh Chok

Making the Kroeung Paste

The foundation of the kroeung paste starts with fresh ingredients lemongrass, galangal, kaffir lime leaves, shallots, and garlic. Chop these ingredients finely and pound them together using a mortar and pestle into a smooth paste. This aromatic paste is essential for building the distinctive flavor profile of the soup.

Preparing the Coconut and Chicken Broth

Start by heating some coconut milk in a large pot. Add the prepared kroeung paste and cook over medium heat until the paste is fragrant. Then, add ground chicken and cook until browned. Season the mixture with fish sauce, a pinch of turmeric, palm sugar, and salt. Allow the broth to simmer gently, letting all the ingredients infuse their flavors.

Cooking Process

Simmering the Broth

As the broth simmers, continue stirring occasionally to prevent the coconut milk from separating. Allow the broth to reduce slightly until it reaches the desired consistency. This slow simmering process can take about 20-30 minutes, for which you can use a cooking timer to track the time efficiently.

Preparing the Rice Noodles

While the broth is simmering, prepare the rice noodles according to package instructions. This generally involves soaking them in warm water until soft. Once ready, drain the noodles and rinse with cold water to stop them from cooking further.

Assembling the Dish

To assemble, place a generous serving of rice noodles into a bowl. Ladle the rich, aromatic broth over the noodles. Top with a variety of fresh vegetables including mint, sliced cucumber, chopped long beans, shredded banana blossoms, bean sprouts, and sliced green cabbage.

Enjoying Num Banh Chok

Num Banh Chok is best enjoyed immediately, when the broth is hot, and the vegetables are crisp and fresh. As a personal touch, feel free to add bird's eye chilies for a spicier kick. This dish is enjoyed alongside traditional Cambodian condiments such as lime wedges and additional fish sauce. Savour the vibrant flavors and the complex interplay of taste, texture, and aroma, which embody the essence of Cambodian cuisine.