Nom Banh Chok – Cambodian Noodle Soup
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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 7 (estimated)
Nutrition facts
- Protein18 %14 g
- Carbs39 %31 g
- Fat43 %15 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 318 kcal | 74 kcal |
| Protein | 14 g | 3.3 g |
| Carbs | 31 g | 7.2 g |
| Fat | 15 g | 3.5 g |
One serving is about 430 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty43/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - Cambodia
Ingredients
- 4 cloves Garlic (Crushed)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Vegetable Oil
- 1 Red Chilli
- 1 Lime
- 1.9 l WaterOriginal: 8 cups
- 1 tablespoon Fish Sauce
- 240 ml MintOriginal: 1 cup
- 454 g Chicken ThighsOriginal: 1 lb
- 227 g Rice NoodlesOriginal: 8 oz
- 480 ml Bean SproutsOriginal: 2 cups
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.
Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.
Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.
Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.
While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking.
Divide the cooked noodles evenly among four bowls.
Ladle the hot broth and chicken over the noodles in each bowl.
Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.
Serve immediately with lime wedges on the side for squeezing over the soup.
Videos and links
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