Nom Banh Jok - Cambodian Rice Noodles

Ingredients

• Rice noodles (500g)
• Fish fillets (2, medium-sized)
• Fish sauce (2 tablespoons)
• Garlic (4 cloves, minced)
• Lemongrass (2 stalks, sliced)
• Kaffir lime leaves (6)
• Galangal (1 piece, sliced)
• Salt (1 teaspoon)
• Sugar (1 teaspoon)
• Bean sprouts (1 cup)
• Fresh herbs (cilantro, mint, basil) (1 handful)
• Chili peppers (2, sliced)
• Lime wedges (4)

Instructions

1. Cook the rice noodles in boiling water according to the package instructions. Once done, drain and set aside.
2. In the same pot, add the fish fillets along with fish sauce, minced garlic, sliced lemongrass, kaffir lime leaves, sliced galangal, salt, and sugar. Bring to a simmer and allow it to cook for about 20 minutes.
3. Remove the fish fillets from the broth and shred them into bite-sized pieces using a fork. Keep it aside for later.
4. Strain the broth to discard the lemongrass, kaffir lime leaves, and galangal, resulting in a clear, flavorful broth.
5. Time to assemble the dish! Divide the cooked rice noodles evenly among serving bowls. Top each with the shredded fish, a handful of bean sprouts, a mix of fresh herbs, and a few slices of chili peppers.
6. Pour the piping hot fish broth over the assembled noodles. Finally, garnish the dish with a lime wedge.
7. Serve hot, encouraging each diner to squeeze the lime wedge over their bowl, stirring in the acidity to balance the flavors. Enjoy this comforting bowl of Cambodian tradition!