Som-lor Nhum Banh Jok (Curry Fish Noodle Soup)

Ingredients :
  • 1 Package rice vermicelli noodle
  • 2 litres (~8 cups) water
  • 1 Kg (~2 lb) Filet Snake head fish, basa fish or catfish
  • 1500 ml (~6 Cups) water
  • 4 Cloves garlic, minced
  • 1 Tablespoon minced fresh or frozen finger rhizome roots (Chinese Keys, krachai)
  • 120 ml (½ Cup fresh) or frozen minced lemon grass
  • 1 Tablespoon minced galanga root, fresh or frozen.
  • 2 Chillie (option)
  • ½ Teaspoon turmeric powder, or ½ teaspoon grated fresh turmeric 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 prahok
  1. Cook 8 cups water in a large pot till water bubbling, 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, cook 6 cups water till water bubbling, add fish to boiling water and cook till fish 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 the cooked fish to small pieces and set aside.
  5. In a blender, put garlic, finger rhizome root, lemongrass, galanga , chillie, turmeric, roasted rice powder, green onion and 1 cup fish broth. Blend well and set it aside.
  6. Heat up a skillet or wok.
  7. When wok is hot, add oil and prepared spices, stir, add cooked fish, stir well, pour it in with soup broth and cook till broth comes to the boil.
  8. Season with fish sauce, sugar and creamy style pickle fish(prahok). Simmer for 15 minutes before serving.

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