http://jumnuoy.blogspot.com/2011/08/khmer-noodle-num-banh-chok-pictures.html
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| Num Banh Chook Khmer |
As you know that Num Banh Chok originated in Kampot province and it is appreciated nationwide. Num Banh Chock is serving as three meals: breakfast, lunch and dinner. It is freestyle dining where all the ingredients are prepared and placed in the center of the table in separate bowls and everyone helps themselves according to their taste.
Putting the dried shrimps in water and while they soak prepare the fruit and vegetable. Cutting the pineapple into small chunks, julienne the cucumber, top and tail the bean sprouts and remove the chi from the stems. Placing each ingredient into a separate bowl.
And then, draining the shrimps and pounding coarsely in a clay mortar before placing in a bowl. Next warm the coconut milk and again place in a bowl. Make the sauce by mixing the water, sugar, vinegar and fish sauce with the thinly sliced garlic and shallots.
Then arrange the cold rice noodles in the centre of the table with the smaller bowl around. The dish is eaten by first taking noodles and coconut milk, and then adding other ingredients according to your taste. The sauce is spooned on top of the noodle dish last of all.
|
| Num Banh Chook Khmer |
As you know that Num Banh Chok originated in Kampot province and it is appreciated nationwide. Num Banh Chock is serving as three meals: breakfast, lunch and dinner. It is freestyle dining where all the ingredients are prepared and placed in the center of the table in separate bowls and everyone helps themselves according to their taste.
Putting the dried shrimps in water and while they soak prepare the fruit and vegetable. Cutting the pineapple into small chunks, julienne the cucumber, top and tail the bean sprouts and remove the chi from the stems. Placing each ingredient into a separate bowl.
And then, draining the shrimps and pounding coarsely in a clay mortar before placing in a bowl. Next warm the coconut milk and again place in a bowl. Make the sauce by mixing the water, sugar, vinegar and fish sauce with the thinly sliced garlic and shallots.
Then arrange the cold rice noodles in the centre of the table with the smaller bowl around. The dish is eaten by first taking noodles and coconut milk, and then adding other ingredients according to your taste. The sauce is spooned on top of the noodle dish last of all.
វិជ្ជាមេផ្ទះ
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