HOW TO MAKE NOM BANH CHOK | HERB CURRY SOUP NOODLE | នំបញ្ចុក

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is a vegetarian alternative, while salt and vinegar provide a budget-friendly substitute.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, and evaporated milk is often more affordable.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a common, cost-effective substitute.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories, while cashews are often less expensive.

Flush the fine rice vermicelli noodles with cold water a few times to cool them down completely.

Portion the noodles into bundle servings.

Prepare toppings: slice cucumber, mint, basil, and yard long beans.

Squeeze lime juice into water to prevent banana blossom from oxidizing, then slice the banana blossom.

Smash lemongrass, galangal, kaffir lime leaves, garlic cloves, and turmeric powder into a fine paste and set aside.

Smash finger root rhizome and mix it with the herb paste.

Mince brahok fish into a fine paste and mix it with hot water, then set aside.

Bring water to a boil and add lemongrass, then add red tilapia and boil for about 10 minutes.

Remove the fish meat from the bones and fluff it up in a mortar.

In a pot, bring water to a boil and add the herb paste, prahok liquid, fish, and chicken meat.

Add coconut milk and season with granulated chicken flavor soup base, sugar, and fish sauce, then boil on medium-low heat uncovered for at least 30 minutes.

Assemble the dish by laying down bundles of noodles, pouring over the curry broth, and adding aromatic toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens