Nom Banh Chok - Cambodian Curry Noodles

Ingredients

• Rice noodles (500g)
• Coconut milk (2 cups)
• Fish sauce (2 tablespoons)
• Lemongrass, finely chopped (2 stalks)
• Kaffir lime leaves (4)
• Galangal, sliced (1 piece)
• Turmeric powder (1 teaspoon)
• Shrimp paste (1 tablespoon)
• Sugar (1 teaspoon)
• Salt (1 teaspoon)
• Fish fillets (500g)
• Bean sprouts (1 cup)
• Fresh herbs (cilantro, mint, basil) (1 cup)
• Lime wedges (4)

Instructions

1. Cook the rice noodles as per the package instructions. Once done, drain and set them aside.
2. In a large pot, combine the coconut milk, fish sauce, finely chopped lemongrass, kaffir lime leaves, sliced galangal, turmeric powder, shrimp paste, sugar, and salt. Stir well and bring the mixture to a simmer over medium heat.
3. Add the fish fillets to the pot. Cook them for about 10 minutes, or until the fish is thoroughly cooked and can be easily flaked with a fork.
4. Remove the fish fillets from the pot and set them aside. Discard the lemongrass, kaffir lime leaves, and galangal.
5. Blend the remaining curry sauce in the pot using a blender or food processor until smooth. Pour the sauce back into the pot.
6. Simmer the blended curry sauce for another 10 minutes to allow the flavors to intensify.
7. To serve, evenly distribute the cooked rice noodles among bowls. Ladle the curry sauce over the noodles and top with the cooked fish fillets.
8. Garnish each serving with a generous handful of bean sprouts, a sprinkle of fresh herbs, and a lime wedge on the side. Squeeze the lime over the dish before eating for a fresh citrus twist. Enjoy your culinary trip to Cambodia!