Num banh chok

Ingredients

Quantities for 5 servings.

• 500 g Fine rice noodles
• 700 g White fish
• 500 ml Coconut milk
• 4 piece Lemongrass
• 40 g Galangal
• 30 g Fresh turmeric
• 6 piece Kaffir lime leaves
• 3 tbsp Prahok or fish sauce
• 200 g Banana blossom
• 200 g Bean sprouts
• 2 piece Cucumbers
• 150 g Yard-long beans
• 100 g Mint, basil, coriander
• 150 g Water lily stems, optional
• to taste Salt

Method

1. Poach the fish in salted water for ten minutes, lift it out and pick it by hand, removing every bone.
2. Pound the lemongrass, galangal, turmeric and lime leaves in a mortar into a kroeung paste.
3. Work the picked fish into the paste in the mortar, keeping the threads distinguishable.
4. Warm the fish and spice mixture in a pan for five minutes, then add the prahok and the fish broth.
5. Add the coconut milk and warm it ten minutes without letting it boil.
6. Shred all the vegetables fine and pile them on a large platter.
7. Boil the noodles, rinse them in cold water and serve them cold under the warm curry.