Nom Banh Chok – Cambodian Noodle Soup

Ingredients

• Water8 cups
• Chicken Thighs1lb
• Garlic4 Cloves Crushed
• Vegetable Oil2 tablespoons
• Fish Sauce1 tablespoon
• Salt1 tsp
• Sugar1 tsp
• Rice Noodles8 oz
• Bean Sprouts2 cups
• Mint1 cup
• Lime1
• Red Chilli1

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.

2. 2

   Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.

3. 3

   Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.

4. 4

   Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.

5. 5

   Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.

6. 6

   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.

7. 7

   Divide the cooked noodles evenly among four bowls.

8. 8

   Ladle the hot broth and chicken over the noodles in each bowl.

9. 9

   Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.

10. 10

    Serve immediately with lime wedges on the side for squeezing over the soup.