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Num Banh Chok

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Rice noodles
300g catfish (or other meaty fish)
1 tbsp prohok
5 cups water


⅓ cup lemongrass stalk, sliced thinly
1 tbsp rhizome, cut small
1 tbsp turmeric, cut small
Zest of kaffir lime
1 tbsp roasted ground peanuts
tbsp salt
1 tbsp fish sauce
1 tbsp sugar


Add salt to the water, then boil in a large pot over a medium-high heat. Place prohok in a sieve over the pot and pour boiling water over it, scraping with the back of a spoon so the flesh and juice fall into the soup. Discard the skin and bones.

Add the catfish whole to the prohok soup and cook for 15 minutes or untill well done. Then take out of the pan, cool and remove skin and bones, before crubling fish. Set aside.

Make the kroeung in a clay mortar. Then pound thoroughly with the fish, before adding to the prohok soup. Stir in well and season with sugar and fish sauce.

Serve hot or cold with fresh cold rice noodles and crunchy vegetables such as cucumber, bean sprouts, banna blossom, basil and mint, and ph’leou kang-kep.

Note:- It is possible to adapt the recipe and replace 1 cup of water with 1 cup of coconut milk. The milk is added to the boiling water before the prohok.

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