Recipe Git v1
Nom Banh Chok – Cambodian Noodle Soup
Cambodia Chicken recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://recipes-for-life.com/cambodian-recipes/)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53497.
Provider record: https://www.themealdb.com/meal/53497-nom-banh-chok-cambodian-noodle-soup-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
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
Directions
- Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.
- Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.
- Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.
- Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.
- 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.
- Divide the cooked noodles evenly among four bowls.
- Ladle the hot broth and chicken over the noodles in each bowl.
- Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.
- Serve immediately with lime wedges on the side for squeezing over the soup.