Nom Banh Chok – Cambodian Noodle Soup
Method
- 1
1. Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
- 2
2. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.
- 3
3. Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.
- 4
4. Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.
- 5
5. Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.
- 6
6. 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
7. Divide the cooked noodles evenly among four bowls.
- 8
8. Ladle the hot broth and chicken over the noodles in each bowl.
- 9
9. Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.
- 10
10. Serve immediately with lime wedges on the side for squeezing over the soup.
