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Cambodian   -   Noodles With Red Sauce (Nom Banchok Namya)   adapted from The Elephant Walk Cookbook

Description
Ingredients
  • 1 Pound Rice Noodle Sticks -- soaked for 15 minute
  • 3 Medium New Mexico Green Chiles -- dried
  • 1 Medium Shallot -- chopped
  • 5 Cloves Garlic -- chopped
  • 1 Tablespoon Lemon Grass
  • 2 Tablespoons Galangal -- chopped
  • 10 Medium Lime Leaves -- chopped
  • 1/4 Teaspoon Turmeric
  • 1 Tablespoon Cilantro -- chopped
  • 2/3 Cup Water
  • 3 Cups Chicken Broth
  • 1 Pound Tilapia Fish
  • 1/4 Cup Olive Oil
  • 2 Cups Coconut Milk
  • 5 Tablespoons Sugar
  • 3 Tablespoons Fish Sauce
  • 2 Teaspoons Salt
  • 1 Medium Lime Juice
  • 4 Cups Water
  • 1/4 Pound Watercress -- chopped
  • 1/4 Pound Asian Long Beans -- chopped
  • 1/4 Pound Mung Bean Sprouts
  • 1/2 Cup Fresh Mint -- chopped
  • 1/2 Cup Fresh Basil -- chopped
Directions Blend in blender, to make a smooth paste, chilies, shallot, garlic, lemongrass, galangal, lime leaves, turmeric, cilantro and water. Bring chicken broth to a boil, add the fish, lower the heat and simmer for 10 minutes. Transfer fish to small bowl and break apart. Add the paste and blend well. Set aside. In a large pot, heat oil over medium heat, add 1/2 cup of coconut milk and cook until the oil separates. Stir in fish mixture and cook 3 minutes. Add broth and remaining coconut milk, along with fish sauce, sugar, salt and lime leaves. Bring to a boil and cook for 5 minutes. Bring water and turmeric to a boil in a medium saucepan. On vegetable at a time blanch the watercress, beans and bean sprouts. Remove and rinse with cold water. Serve over rice bundles. Mix well.
Serves 4
Time to Make 0:00



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