Noodles With Red Sauce (Nom Banchok Namya)

  • Origin : Cambodia
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 20m
  • Diet Type : A BloodType

Ingredients

  • 1 lb Rice Noodle Stick
  • 3 Medium Chilly
  • 1 Medium Shallot
  • 5 Cloves Garlic
  • 1 Tbsp Lemon Grass
  • 2 Tbsp Galangal
  • 10 Medium Lime Leaf
  • 0.25 Tsp Turmeric
  • 1 Tbsp Cilantro
  • 0.66 Cup Water
  • 3 Cup Chicken Broth
  • 1 lb Tilapia Fish
  • 0.25 Cup Olive Oil
  • 2 Cup Coconut Milk
  • 5 Tbsp Sugar
  • 3 Tbsp Fish Sauce
  • 2 Tsp Salt
  • 1 Medium Lime Juice
  • 4 Cup Water
  • 0.25 lb Watercress
  • 0.25 lb Asian Long Beans
  • 0.25 lb Mung Bean Sprouts
  • 0.5 Cup Mint
  • 0.5 Cup Basil


Directions

Blend in blender, to make a smooth paste, chilies, shallot, garlic, lemongrass, galangal, lime leaves, turmeric, cilantro and water. Bring chicken broth to a boil, add the fish, lower the heat and simmer for 10 minutes. Transfer fish to small bowl and break apart. Add the paste and blend well. Set aside. In a large pot, heat oil over medium heat, add 1/2 cup of coconut milk and cook until the oil separates. Stir in fish mixture and cook 3 minutes. Add broth and remaining coconut milk, along with fish sauce, sugar, salt and lime leaves. Bring to a boil and cook for 5 minutes. Bring water and turmeric to a boil in a medium saucepan. On vegetable at a time blanch the watercress, beans and bean sprouts. Remove and rinse with cold water. Serve over rice bundles. Mix well.

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