Num Banh Chok with Spicy Fish Curry

Ingredients

• 250g (8.8 oz) fresh rice noodles 250g (8.8 oz) fresh rice noodles
• 500g (1.1 lb) fish fillets (snakehead or catfish) 500g (1.1 lb) fish fillets (snakehead or catfish)
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 4 kaffir lime leaves 4 kaffir lime leaves
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh herbs (mint, cilantro, Thai basil) for garnish Fresh herbs (mint, cilantro, Thai basil) for garnish
• Lime wedges for serving Lime wedges for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Cook the fresh rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, bring water to a boil and add the fish fillets. Cook for 5-7 minutes until the fish is fully cooked. Remove the fish from the pot and set aside.
3. 3.
   In the same pot, add the lemongrass, galangal, turmeric powder, and kaffir lime leaves. Simmer for 10 minutes to infuse the flavors.
4. 4.
   Remove the aromatics from the pot and add the coconut milk, fish sauce, and sugar. Stir well and let it simmer for another 5 minutes.
5. 5.
   Meanwhile, flake the cooked fish into small pieces, removing any bones.
6. 6.
   Heat vegetable oil in a pan and add the flaked fish. Cook for 2-3 minutes to lightly brown the fish.
7. 7.
   Pour the fish curry sauce over the cooked rice noodles and top with the flaked fish.
8. 8.
   Garnish with fresh herbs and serve with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for maximum flavor.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the pot to release their aroma.
• Fresh herbs — Be generous with the fresh herbs as they add a burst of freshness to the dish.
• Lime wedges — Squeeze lime juice over the noodles just before eating to enhance the flavors.

Tips & Tricks

• For a spicier kick, add a small amount of finely chopped red chili to the fish curry sauce.
• If you prefer a thicker sauce, simmer the coconut milk for a few extra minutes to reduce it slightly.
• Feel free to add additional vegetables such as bean sprouts or sliced cucumbers for added crunch and freshness.
• If fresh rice noodles are not available, you can use dried rice noodles. Follow the package instructions for cooking.
• Adjust the amount of fish sauce and sugar according to your taste preferences.

Serving advice

Serve the Num Banh Chok hot, allowing the flavors to meld together. It is traditionally eaten with chopsticks and a spoon. Squeeze lime juice over the noodles just before eating to enhance the flavors.

Presentation advice

Present the Num Banh Chok in individual bowls, with the rice noodles as the base and the fish curry sauce generously poured over the top. Garnish with a vibrant assortment of fresh herbs for an appealing visual contrast.