Nom Banh Chok – Cambodian Noodle Soup
Nom Banh Chok — Cambodian noodle soup starring chicken.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Chicken
Ingredients
- 8 ml water
- 1 g chicken thighs
- 4 clove crushed garlic
- 2 tbsp vegetable oil
- 1 ml fish sauce
- 1 g salt
- 1 g sugar
- 8 g rice noodles
- 2 g bean sprouts
- 1 pcs mint
- 1 pcs lime
- 1 pcs red chilli
Instructions
- Warm the vegetable oil in a large pot over medium heat until it starts to shimmer, about 2 minutes.
- Add the minced garlic and cook, stirring constantly, until fragrant and just beginning to turn golden, about 1 minute.
- Add the chicken pieces and cook, stirring occasionally, until the meat is opaque on all sides, about 5 minutes.
- Pour in 8 cups of water and bring to a boil over high heat, roughly 8 minutes.
- Reduce the heat to low, stir in the fish sauce, salt, and sugar, then simmer uncovered for 20 minutes to let the flavors develop.
- While the broth simmers, cook the rice noodles according to the package directions until al dente; drain and rinse under cold water to stop the cooking.
- Divide the cooked noodles evenly among four bowls.
- Ladle the hot broth and chicken over the noodles in each bowl.
- Top each bowl with bean sprouts, chopped mint leaves, and red chili slices if using.
- Serve immediately with lime wedges on the side for squeezing over the soup.