Num banhchok
| [[File:|frameless|alt=]] | |
| A traditional Cambodian dish | |
| Alternative names | Khmer noodles |
| Type | Noodle dish |
| Course | Main course |
| Place of origin | Cambodia |
| Region or state | Southeast Asia |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Cold or hot |
| Main ingredients | Rice noodles, fish-based green curry |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Num Banhchok is a traditional Cambodian dish consisting of rice noodles typically served with a fish-based green curry. It is a popular breakfast food in Cambodia and is often enjoyed by locals and tourists alike.
Ingredients[edit | edit source]
The main ingredients of Num Banhchok include:
- Freshly made rice noodles
- A fish-based green curry sauce
- Fresh herbs such as mint, basil, and coriander
- Vegetables like cucumber, banana blossom, and bean sprouts
- Optional toppings such as chili peppers and lime
Preparation[edit | edit source]
The preparation of Num Banhchok involves several steps:
- **Noodle Preparation**: The rice noodles are traditionally made by soaking rice, grinding it into a paste, and then extruding it into boiling water to form noodles.
- **Curry Sauce**: The green curry sauce is made by simmering fish with lemongrass, kaffir lime leaves, galangal, and other spices until it forms a rich, aromatic broth.
- **Assembly**: The noodles are placed in a bowl, topped with the curry sauce, and garnished with fresh herbs and vegetables.
Cultural Significance[edit | edit source]
Num Banhchok is more than just a dish; it is a part of Cambodian culture and heritage. It is often associated with Khmer festivals and is a staple in many Cambodian households. The dish reflects the agricultural abundance of Cambodia, utilizing fresh, local ingredients.
Variations[edit | edit source]
While the traditional version of Num Banhchok is served with a fish-based green curry, there are several regional variations:
- **Num Banhchok Samlar Kari**: A version with a red curry sauce, often served during special occasions.
- **Num Banhchok Namya**: A Thai-influenced version with a spicier, coconut milk-based sauce.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
- [Cambodian Food and Culture](https://www.example.com)
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