Num Banh Chok Kampot

Num Banh Chok is known as Khmer Noodle which is made from rice paddy powder. Num Banh Chok is very popular for Cambodian since ancient time. There are many kinds of soup which can be served with Num Banh Chok, such as Khmer soup (original soup of fish flesh and prohok), Khmer Curry, Somlor Namya, or just simple sour soup also can be eaten with Num Banh Chok.
Num Banh Chok Kampot is first served in Kampot province, later become popular nation wide. Num Banh Chok Kampot is differed from other, since it doesn’t serving with soup, but with sauce. And the main ingredient for Num Banh Chok Kampot is dried shrimp and sauce. It’s very easy to prepare, which doesn’t involve using fire.

 

Ingredients

- Num Banh Chok

- Dried shrimp: Clean and soak it in water for about 15mn, after it become soft, pound it in a mortar. Depend on how fine or tiny pieces you like.

- Vegetables: bean sprouts, cucumber slice into small pieces, chi (kinds of greenly leaves vegetable that have good smell)

- Coconut milk and peanut pounded.

Preparation of the sauce

Put into a small bowl 1 tablespoon of boil water, then put in 1 tablespoon of sugar, minced garlic and chili, mix it well together. Then add 2 tablespoons of fish sauce, add lemon juice (lemon juice is better than vinegar) to make it taste sweet-sour sauce as your favorite.

Preparation for a bowl of delicious Num Banh Chok Kampot (Kampot Khmer Noodle)

First thing into the bowl are vegetables, then put in Num Banh Chok, next pounded dried shrimp, coconut milk and peanut, then last is sauce.

Num Banh Chok Kampot is served as breakfast. It can be ordered in most restaurant in Phnom Penh. It’s also typically prepared at home, when the farmily members are together at the weekend.