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Ingredients
- Serves 4 people
1 kg monkfish
1 L coconut cream
1 tbsp galangal, peeled and thinly-sliced
1 tbsp Gratchai
4 kaffir lime leaf
150 to 200 ml fish sauce
50 g sugar
1 liter coconut cream
1 packet bun noodles
curry paste:
2 lemongrass stalks, crushed and sliced
4 large red chilies, sliced or rehydrated dried chilies
25 g galangal, peeled and sliced
100 g turmeric, peeled and sliced
4 kaffir lime leaf
1 tsp Gratchai
salad garnish:
100 g snake beans, thinly-sliced
500 g bean shoots
1 bunch mint
1 bunch Vietnamese mint
1 bunch Thai basil
70 g cabbage, sliced thin
1 banana blossom, sliced
5 bird’s eye chilies, sliced
Diana Chan's Unplated Num Banh Chok (Fish Curry Vermicelli Noodle Soup)
Traditionally eaten for breakfast, Num Banh Chok can be found in many eateries across Cambodia, from streetside stalls to fancy restaurants. Made with rice vermicelli noodles served in a creamy fish curry, it is often enjoyed with a medley of fresh raw vegetables and Asian herbs, which help to provide a lighter contrast and balance out the rich flavors in the soup.
- Medium
- 20 min
- 40 min
- 15 min
- 3 steps
- 23 Ingredients
- Medium
- 3 steps
- 23 Ingredients
- 20 min
- 40 min
- 15 min
Instructions
-
Cook the fish
- In a large pot, place 3 liters water and bring to the boil over medium heat.
- Once boiling, place the galangal, Gratchai and kaffir lime leaf to the pot and heat for 5 minutes.
- Add the fish and cook for 10 minutes or until the fish is cooked.
- Remove fish from the liquid and strain, keep the liquid stock and dish, and discard the rest.
- When the fish is cooled enough to handle, pick the meat from the bones. Be careful not to leave any bones in the meat and discard the bones.
-
Prepare the curry
- In a food processor, blend the curry ingredients to a smooth paste.
- In a large mortar and pestle, pound the fish meat to a smooth paste then add the curry paste and pound together.
- Bring the stock back to the boil and add the fish curry mix, continue to boil and skim any scum that may raise to the top.
- Simmer the curry for 20 to 30 minutes.
- Finally, add the coconut cream and season with sugar and fish sauce. Simmer for a further 10 minutes.
-
Cook the noodles
- Place a medium pot of water over high heat and bring to a boil.
- Put the noodles in the boiling water and bring back to the boil, cook for 5 minutes then turn off the heat.
- Leave for a further 5 minutes, then drain and run under cold water and leave to drain.
Plate and Serve!
Serve the salad garnish on the table. Place some noodles in a bowl topped with the fish curry and serve, with people helping themselves to the salad
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Ingredients
- Serves 4 people
-
1 kg monkfish
1 L coconut cream
1 tbsp galangal, peeled and thinly-sliced
1 tbsp Gratchai
4 kaffir lime leaf
150 to 200 ml fish sauce
50 g sugar
1 liter coconut cream
1 packet bun noodles
-
curry paste:
2 lemongrass stalks, crushed and sliced
4 large red chilies, sliced or rehydrated dried chilies
25 g galangal, peeled and sliced
100 g turmeric, peeled and sliced
4 kaffir lime leaf
1 tsp Gratchai
-
salad garnish:
100 g snake beans, thinly-sliced
500 g bean shoots
1 bunch mint
1 bunch Vietnamese mint
1 bunch Thai basil
70 g cabbage, sliced thin
1 banana blossom, sliced
5 bird’s eye chilies, sliced
Nutrition
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