Epirotic-style Num Banh Chok

Ingredients

In this Epirotic adaptation of Num Banh Chok, we incorporate Epirotic ingredients and flavors to create a unique fusion dish. The traditional Cambodian sauce is modified to include local Epirotic herbs and spices, giving it a distinct taste. Additionally, the garnishes and accompaniments are adjusted to reflect the preferences and availability of ingredients in Epirus. We alse have the original recipe for Num banh chok, so you can check it out.

• 250 grams (8.8 oz) rice noodles 250 grams (8.8 oz) rice noodles
• 200 grams (7 oz) chicken breast, thinly sliced 200 grams (7 oz) chicken breast, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 400 grams (14 oz) canned diced tomatoes 400 grams (14 oz) canned diced tomatoes
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as parsley or cilantro), for garnish Fresh herbs (such as parsley or cilantro), for garnish
• Assorted vegetables (such as cucumber, bell peppers, and carrots), sliced for serving Assorted vegetables (such as cucumber, bell peppers, and carrots), sliced for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. 3.
   Add the sliced chicken breast to the pan and cook until browned.
4. 4.
   Sprinkle the paprika, dried oregano, ground cumin, and ground coriander over the chicken. Stir well to coat the chicken with the spices.
5. 5.
   Add the tomato paste to the pan and cook for a minute, stirring constantly.
6. 6.
   Pour in the canned diced tomatoes and red wine vinegar. Season with salt and pepper to taste. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the Epirotic-style sauce over the noodles.
8. 8.
   Garnish with fresh herbs and serve with sliced vegetables on the side.

Treat your ingredients with care...

• Rice noodles — Cook the rice noodles according to the package instructions, ensuring they are al dente for the best texture in the dish.
• Chicken breast — Thinly slice the chicken breast to ensure quick and even cooking.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or a finely chopped chili pepper to the sauce.
• Customize the dish by adding your favorite vegetables or protein options.
• Adjust the seasoning according to your taste preferences.
• Serve the Epirotic-style Num Banh Chok with a squeeze of fresh lemon or lime juice for an extra burst of tanginess.
• Make a larger batch of the sauce and store it in the refrigerator for up to a week to enjoy this dish multiple times.

Serving advice

Serve the Epirotic-style Num Banh Chok hot, garnished with fresh herbs, and accompanied by a side of sliced vegetables. Provide additional condiments such as soy sauce or chili sauce for those who prefer extra flavor.

Presentation advice

Arrange the rice noodles neatly in the center of the bowl and pour the Epirotic-style sauce over them. Garnish with a sprinkle of fresh herbs and serve the sliced vegetables on the side for an appealing presentation.