Num Banh Chok

Name: Num Banh Chok
Total time: 26 min
Yield: 2 servings
Cuisine: cambodian
Ingredients: 200 g Rice Noodles; 300 g White Fish Fillets; 2 pcs Lemongrass; 20 g Galangal; 15 g Turmeric Root; 4 pcs Kaffir Lime Leaves; 4 pcs Garlic; 1 tbsp Coconut Oil; 400 ml Coconut Milk; 1 tsp Prahok; 2 tsp Palm Sugar; 2 tbsp Fish Sauce; 2 tsp Kosher Salt; 0.5 pcs Cucumber; 80 g Bean Sprouts; 80 g Long Beans; 100 g Banana Blossom; 10 g Mint; 10 g Thai Basil; 1 pcs Lime; 1 pcs Shallot

Tender rice noodles under fragrant fish curry with crisp herbs and bright lime.

Ingredients

200 g Rice Noodles
300 g White Fish Fillets
2 pcs Lemongrass
20 g Galangal
15 g Turmeric Root
4 pcs Kaffir Lime Leaves
4 pcs Garlic
1 tbsp Coconut Oil
400 ml Coconut Milk
1 tsp Prahok
2 tsp Palm Sugar
2 tbsp Fish Sauce
2 tsp Kosher Salt
0.5 pcs Cucumber
80 g Bean Sprouts
80 g Long Beans
100 g Banana Blossom
10 g Mint
10 g Thai Basil
1 pcs Lime
1 pcs Shallot

Method

Thinly slice {cucumber}, {long_beans}, and {banana_blossom}. Pick the leaves from {mint} and {thai_basil}. Keep everything crisp and ready for serving.
In a mortar, pound {lemongrass}, {galangal}, {turmeric_root}, {kaffir_lime_leaves}, {garlic}, and {shallot} with a pinch of {kosher_salt} until a fibrous, fragrant green paste forms. Bruising the aromatics this way gives deeper flavor than blending.
Bring {coconut_milk} to a gentle simmer with a splash of water in a saucepan over medium heat. Add {white_fish_fillets}, season lightly with {kosher_salt}, and poach until just opaque and flaky. Lift the fish out so it stays tender.
Heat {coconut_oil} in a saucepan over medium heat, add the pounded {lemongrass} paste and cook, stirring, until deeply aromatic and the oil glistens green. Season with {fish_sauce}, {prahok}, {palm_sugar}, and a pinch of {kosher_salt}, then add the poaching liquid and flake in the cooked {white_fish_fillets}. Simmer until the sauce lightly thickens and smells sweet, herbal, and savory.
Cook {rice_noodles} in boiling water until tender and springy, then drain well. Rinse briefly to keep the strands loose, but do not chill them so they still welcome the warm sauce.
Divide {rice_noodles} between bowls, ladle over the hot fish sauce, and mound on {bean_sprouts}, {cucumber}, {long_beans}, {banana_blossom}, {mint}, and {thai_basil} for crunch and perfume. Finish with {lime} on the side for squeezing at the table.