How to Make Num Banh Chok Khmer/ Khmer Rice Noodles

The photo shows a chapter of the cookbook on how to make Num Banh Chok Khmer. " P

A cookbook “The Taste of ANGKOR” has been recently released by the Ministry of Foreign Affairs and International Cooperation in order to boost the economy and help diplomats bring Khmer culture to the world. 

Setting out 38 dishes and recipes, including desserts, side dishes and meals, the cookbook was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023.”

Cambodian diplomats, from now on, will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities, allowing them to promote Khmer culture on international forums.

In contributing to the promotion of Khmer Cuisine, Cambodianess​​ has the honour to introduce "Num Banh Chok Khmer/ Khmer Rice Noodles"

1and 1/2kg of num banh chok (cooked Khmer rice noodles); 500-700 g of freshwater fish; 3tbsp kroeung; 3/4 cup of coconut milk;  50g prahok (fermented fish) or anchovy; 1and1/2tbsp of palm sugar; 2tbsp of white sugar; 3tbsp of fish sauce; 3tbsp of salt Vegetables: Banana blossom, sesbania, cucumber, long green bean, bean sprouts, water lily and cabbage are most commonly used, Condiments: Salt, bird's eye chilli, dried chilli flakes or powder and lime.

Instructions: Bring 2-2.5 l water to a boil, lower heat and add in the fish. Once the fish is cooked, remove it from the stock. Set the stock aside and debone the fish. Pound the kroeung, sugar, salt and fish flesh together.

Next, bring the fish stock to a boil, then add in the prahok, coconut milk, fish mixture, salt, fish sauce and palm sugar. Bring the broth to a boil once more. Serve hot with fresh vegetables, cooked Khmer noodles "Num Banh Chok" and condiments.

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