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Num Pong Chok
Savor the rich flavors of Cambodia with this traditional Num Pong Chok recipe. This heartwarming dish combines tender rice noodles with a vibrant, coconut-infused curry sauce. Topped with fresh herbs and your choice of protein, this dish is an aromatic journey through Cambodian cuisine. Dating back to the Angkor era, Num Pong Chok is a beloved breakfast staple in Cambodia, often enjoyed from street food vendors. This recipe brings that authentic experience to your kitchen.
Ingredients
- Rice noodles
- 200g
- Coconut milk
- 400ml
- Red curry paste
- 2 tablespoons
- Chicken or vegetable broth
- 2 cups
- Fish sauce
- 2 tablespoons
- Sugar
- 1 teaspoon
- Lemongrass
- 1 stalk, smashed
- Kaffir lime leaves
- 2, crushed
- Chicken or tofu
- 200g, sliced
- Bean sprouts
- 1 cup
- Fresh herbs (cilantro, mint, basil)
- 1 cup, loosely packed
- Lime wedges
- 4
Instructions
- Prepare the rice noodles as per the package instructions. Once cooked, drain and set aside.
- In a large pot, pour in the coconut milk and bring it to a medium heat.
- Add the red curry paste to the pot and stir consistently for 2 minutes.
- Add the chicken or vegetable broth, fish sauce, sugar, smashed lemongrass, and crushed kaffir lime leaves into the pot. Bring the mixture to a simmer and allow it to cook for 15 minutes.
- After cooking, remove the lemongrass and kaffir lime leaves from the pot.
- Divide the cooked rice noodles equally among your serving bowls.
- Top each bowl of noodles with the sliced chicken or tofu, bean sprouts, and a generous sprinkle of fresh herbs.
- Pour the hot curry sauce over the noodles, ensuring all components are well covered.
- Garnish each bowl with a lime wedge.
- Serve immediately for best flavor and enjoy this traditional Cambodian delight!
Tips
- For a vegan version, use tofu as your protein and replace fish sauce with soy sauce.
- Experiment with other types of noodles such as udon or soba for a different texture.
- Add a bit of crushed red pepper to the curry for extra heat.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 400 Fat: 18g Carbs: 45g Protein: 20g Sodium: 1200mg Sugar: 5g
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