Num Banh Chok Kampot

Num Banh Chok Kampot, I'm from Cambodia

Num Banh Chok Kampot. This simple dish, originated in Kampot province, but is appreciated nationwide. This is freestyle dining where all the ingredients are prepared and placed in the centre of the table in separate bowls and everyone helps themselves according to their taste.

Ingredients

  • 500 g rice noodles
  • 200 g dried shrimps
  • 4 cups coconut milk
  • 2 cups ripe pineapple
  • 2 cups bean sprouts
  • 2 cups cucumber
  • 2 cups chi

sauce

  • 2 tbsp fish sauce
  • 1 tbsp water
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 2 cloves garlic, sliced thinly
  • 2 shallots, sliced thinly

Method

Step 1

Put the dried shrimps in water and while they soak prepare the fruit and vegetables.

Cut the pineapple into small chunks, julienne the cucumber, top and tail the bean sprouts and remove the chi from the stems.

Place each ingredient into a separate bowl.

Step 2

Then drain the shrimps and pound coarsely in a clay mortar, before placing in a bowl.

Next warm the coconut milk and again place in a bowl.

Step 3

Make the sauce by mixing the water, sugar, vinegar and fish sauce with the thinly sliced garlic and shallots.

Then arrange the cold rice noodles in the centre of the table with the smaller bowl around.

Step 4

The dish is eaten by first taking noodles and coconut milk, and then adding other ingredients according to your taste.

The sauce is spooned on top of the noodle dish last of all.

Num Banh Chok Kampot 2

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