Noom Pachok
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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INGREDIENTS
Nutrition- 1lb chicken
- 5cups water
- 2 -3
- 1
-
- 1teaspoon shrimp paste
- 1teaspoon toasted rice powder
- 1tablespoon powdered rice root (probably not available)
- 1tablespoon fish sauce
- 1 -2
- 1
- cooking oil
- 1
-
Curry
- 3tablespoons coriander seeds
- 2teaspoons cumin seeds
- 1teaspoon yellow mustard seeds
- 1teaspoon fennel seed
- 2teaspoons peppercorns
- 6
- 2tablespoons turmeric
- 2teaspoons red peppers
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DIRECTIONS
- Grind and mix all curry ingredients.
- Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.
- Cook noodles according to instructions and set aside.
- 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.
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