Nom Banh Chok – Cambodian Noodle Soup

Chicken · world favourite.

Ingredients

• 8 cups Water
• 1lb Chicken Thighs
• 4 Cloves Crushed Garlic
• 2 tablespoons Vegetable Oil
• 1 tablespoon Fish Sauce
• 1 tsp Salt
• 1 tsp Sugar
• 8 oz Rice Noodles
• 2 cups Bean Sprouts
• 1 cup Mint
• 1 Lime
• 1 Red Chilli

Method

1. Heat the pan — Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Stir — Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.
3. Stir — Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.
4. Bring to a boil — Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.
5. Simmer — Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.
6. Simmer — While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking.
7. Continue cooking — Divide the cooked noodles evenly among four bowls.
8. Continue cooking — Ladle the hot broth and chicken over the noodles in each bowl.
9. Prep and chop — Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.
10. Serve — Serve immediately with lime wedges on the side for squeezing over the soup.

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