Cambodian Nom Banh Chok (Khmer Rice Noodles)

Ingredients

• 400g fresh rice noodles (or rice vermicelli)
• 300g white fish fillets
• 3 tbsp kroeung (lemongrass curry paste)
• 1 cup coconut milk
• 2 cups fish stock
• 2 cups bean sprouts
• 1 cucumber, julienned
• 2 cups shredded banana blossom or green cabbage
• Fresh mint and lettuce leaves
• 2 tbsp fish sauce

Instructions

1. 1Poach the fish fillets in the fish stock until just cooked, then remove and flake the flesh finely, reserving the stock.
2. 2In a pot, sauté the kroeung paste briefly until fragrant, then add the coconut milk and reserved stock.
3. 3Stir in the flaked fish and fish sauce, simmering for 10-15 minutes until the sauce thickens slightly into a light green curry gravy.
4. 4Prepare a large platter of fresh vegetables: bean sprouts, cucumber, shredded banana blossom or cabbage, mint, and lettuce.
5. 5Blanch the rice noodles briefly in boiling water if not fresh, then drain.
6. 6Portion the noodles into bowls, top generously with the fresh vegetables.
7. 7Ladle the fish curry sauce over the top and serve at room temperature, mixing everything together before eating.

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