Rice Noodle Fish Soup
(Num Banh Choc)
 Cambodia Recipes

This soup is usually served at breakfast in Kampuchea. Khcheay (white turmeric) is available in dried powdered form at oriental groceries.

Ingredients

1.5 litres
1 /1.5 kg
3
2
5
1 tsp
2 tbsp
2 tbsp
1 tsp

1 tsp
250 ml

To Serve:

225 g/8 oz
40 g/11/2 oz
50 g/2 oz
50 g/2 oz
2 tbsp
50 g/2 oz
50 g/2 oz

water
fish (carp, mackerel, sea bass, etc)
khcheay
garlic cloves, peeled
lemon grass leaves, thinly sliced
turmeric powder
fish paste
fish sauce
salt
pinch of monosodium glutamate
sugar
coconut milk

medium rice vermicelli
fresh bean sprouts
cucumber, shredded
green papaya, shredded
chopped dill
cabbage , shredded
fresh or canned banana blossoms, shredded (optional)

Method:

1. Bring the water to the boil in a large pan. Add the fish and bring back to the boil, then simmer for about 15 minutes or until the fish flakes easily. Remove the fish from the pan and reserve the cooking liquid.

2. Remove all the flesh from the fish and discard the carcass. Put the khcheay, garlic, leman grass and turmeric in a mortar and pound to paste. add the fish and pound again to a smooth paste.

3. Bring the reserved cooking liquid to the boil. Add the fish paste, fish sauce, salt, monosodium glutamate (msg), sugar and coconut milk. Bring back to the boil, add the pounded fish mixture, then boil for 10 to 15 minutes.

4. Boil the rice vermicelli in about 2 litres water for 5 minutes, then drain and rinse under cold running water. Drain again.

5. Pour the hot soup into a warmed soup tureen. Divide the rice vermicelli between 4 individual warmed soup bowls, add the remaining ingredients and ladle the soup over the top. Serve hot.