Num pa-chok tirk ka-chuii (Khmer noodle soup with finger-root)

Ingredients :
  • 1 Package, 500 gm, rice vermicelli noodle
  • 2 liters (8 cups) water
  • 1 kg (~2 lb) Filet Snake head fish, basa fish or catfish
  • 1.5 liters (6 Cups) water
  • 4 Cloves garlic, minced
  • 1 Tablespoon minced  finger-root
  • ½ Cup  minced lemon grass
  • 1 Tablespoon minced  galanga root
  • 2 Chillie (option)
  • ½ Teaspoon turmeric powderor grnd fresh root. 
  • 2 Tablespoons roasted rice powder
  • 2 Stalks green onion, chopped
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon fish sauce
  • 1 Tablespoon sugar
  • 2 Tablespoons creamy style pickle fish *bprahok*

Method : 
  1. Heat 2 liters water in a large pot until boiling, add noodle to boiling water and cook till noodle tender. Pour cooked noodle in a colander, rinses under cold water and set it a side to drain. 
  2. In a large pot, boil 6 cups water , add fish  and cook till  tender.
  3. Removed cooked fish from soup pot, put fish in a large bowl and keep soup stock simmering on the stove. 
  4. Use a fork to shred cooked fish and set it a side. 
  5. In a blender, put garlic, finger-root, lemongrass, galanga, chillie, turmeric, roasted rice powder, green onion and 1 cup fish broth, blend well and set aside. 
  6. Heat up a skillet or wok. 
  7. When  hot, add oil and prepared spices, stir, add cooked fish and stir well, pour it in with soup broth and cook till broth boils. 
  8. Season with fish sauce,sugar and creamy style pickle fish(bprahok). Simmer for 15 minutes.

To serve: 
  • In a serving bowl, put some mixed vegetables( bean sprouts with shredded cabbage, cucumber, banana blossom and mint), put some cooked noodle on top and pour hot soup over. 
  • Serve immediately. 
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