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    You are in: Home / Recipes / Noom Pachok Recipe
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    Noom Pachok

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Boonlong's Note:

    I got this recipe from a grandmother in Phnom Penh. It's normally eaten for breakfast in Cambodia, but westerners would probably consider it lunch or dinner food. If you can't find the powdered rice root, don't worry, it's not that importaint. For the toasted rice powder, toast the rice in a dry pan until brown and grind to a powder.

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    Units: US | Metric



    1. 1
      Grind and mix all curry ingredients.
    2. 2
      Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.
    3. 3
      Cook noodles according to instructions and set aside.
    4. 4
      Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.

    Ratings & Reviews:

    • on June 08, 2006


      I am Cambodian from Phnom Penn and from the ingredients described in this recipe, you have mixed up two different soup recipes. This is not how you make this soup. What it sounds like is that you have a nom pachok recipe with a slau gri recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Noom Pachok

    Serving Size: 1 (506 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 560.3
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 2.9 g
    Cholesterol 41.4 mg
    Sodium 405.5 mg
    Total Carbohydrate 90.7 g
    Dietary Fiber 10.2 g
    Sugars 3.7 g
    Protein 25.9 g

    The following items or measurements are not included:


    shrimp paste

    rice powder

    powdered rice root


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