Num banhchok
lightly-fermented Cambodian rice noodles and breakfast noodle dish
Num banhchok (Khmer: នំបញ្ចុក, num bânhchŏk Khmer pronunciation: [nom ɓaɲcok]) are lightly fermented Cambodian rice noodles and a breakfast noodle dish.
banhchok "បញ្ចុក" translates to "to feed" in Khmer language.
Preparation
Num banhchok is made by soaking rice for 2–4 hours and grinding it into a liquidy paste. The paste is pressed into round shapes and dried inside calico bags. Then it is pulverized and turned into a viscous paste, which is extruded into boiling water. The noodles are boiled for 3–4 minutes and transferred to cold water.
Variations
There are many variations of num banhchok across the country.
Num banhchok samlor proher (សម្លរប្រហើរនំបញ្ចុក) with a base made out of yellow or yellow-green kroeung, pounded from either lemongrass stalks (for yellow kroeung) or leaves (for green kroeung), kaffir lime leaves and zest, garlic, turmeric, and fingerroot, freshwater fish (usually snakehead), prahok and coconut milk or coconut cream.
Num banhchok Siem Reap (នំបញ្ចុកសៀមរាប) shares the same ingredients as num banhchok samlor proher, but has a thinner consistency when no coconut milk or coconut cream is added. Sometimes fish sauce is used to replace prahok, while others argue that without prahok it's not num banhchok Siem Reap.
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