Cambodian Num Bahn Chok
423kcal
Ingredients
- 1 14 oz rice noodles
- 2 cups shredded cooked chicken
- 4 cups fish sauce
- 1/4 cup tamarind concentrate
- 2 cups coconut milk
- 1/2 cup water
- 1 lemongrass, finely chopped
- 1/2 chopped green bell pepper
- 1/2 chopped red bell pepper
- 1/2 chopped yellow bell pepper
- 2 cups bean sprouts
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh basil
- 1/2 cup crushed roasted peanuts
- Lime wedges for serving
- Salt and pepper to taste
Equipment
- Large pot or wok
- Medium-sized saucepan
- Cutting board and a sharp knife
- Colander
- Spoon or spatula
- Serving bowl
Method
- In a large pot of boiling water, cook rice noodles according to package instructions until tender. Drain and set aside.
- In a large saucepan over medium heat, combine fish sauce, tamarind concentrate, coconut milk, water, and lemongrass. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
- Add the chopped bell peppers to the sauce and cook for another 5 minutes, or until they are tender.
- In a large serving bowl, combine the cooked noodles and shredded chicken.
- Pour the hot sauce mixture over the noodles and chicken, and toss gently to combine.
- Top with bean sprouts, fresh cilantro, mint, basil, and crushed peanuts.
- Serve with lime wedges and season with salt and pepper to taste.
Nutrition
Serving1gCalories423kcalCarbohydrates53gProtein22gFat14gSaturated Fat8gCholesterol39mgSodium1830mgPotassium509mgFiber3gSugar4g