Num Banh Chok (recipe)
| Num Banh Chok (recipe) | |
|---|---|
| Dish | Num Banh Chok |
| Recipe language | English |
| Adapted from | Matthew Fennell, Asia Society Korea |
| Instructions | Partial instructions |
| Yield | 4 servings |
| Occasions | Breakfast |
| Subjects | Food & Foodways |
Fresh rice noodles with a fish and coconut cream curry, thickened by pounding poached fish into an aromatic paste.
This page records one documented preparation of Num Banh Chok, summarised from a published recipe. (Asia Society Korea) The cited source gives only partial instructions, so the method below is incomplete.
Ingredients
- 1 kg monkfish
- 1 litre coconut cream
- 2 lemongrass stalks, crushed and sliced
- 25 g galangal, peeled and sliced
- 100 g turmeric, peeled and sliced
- 1 tbsp gratchai (fingerroot)
- 4 kaffir lime leaves
- 4 large red chillies, sliced, or rehydrated dried chillies
- 150 to 200 ml fish sauce
- 50 g sugar
- 3 litres water
- 1 packet fresh rice noodles
Preparation
- Bring three litres of water to a boil in a large pot over medium heat.
- Infuse galangal, gratchai and kaffir lime leaves for about five minutes.
- Poach the monkfish for roughly ten minutes, until cooked through.
- Lift out the fish and strain the stock, keeping both and discarding the aromatics.
- Cool the fish, pick out every bone and keep the flesh.
- Blend the curry aromatics to a smooth paste, then pound the fish with the paste until smooth.
- Return the stock to the boil with the fish mixture and simmer 20 to 30 minutes.
- Stir in coconut cream, sugar and fish sauce and simmer ten minutes more.
- Boil the noodles about five minutes, rest them five minutes, rinse under cold water and drain before serving with the gravy.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.