How to Make Num Banh Chok
Nom banh chok is Cambodian rice noodle, often sold by vendors in the early morning, usually women, carrying it on baskets from a pole balanced on their shoulder. This food consists of noodles laboriously pounded out of rice, topped off with a fish-based yellow kreoung gravy made from lemongrass, rizhome, turmeric root and other cambodian ingredients, and served with banana blossoms, cucumber and freshly foraged wild greens.
Cambodian Num Ansom Chek
In Cambodia, Khmer New Year is one of our greatest national holiday. It is three to four days of festivities, so therefore, cooking is a large part of our whole morning routine. I remember my mother cutting and prepping everything overnight and waking up earlier than the birds (at 4am) to start making all the dishes she wants to serve at the local wat (temple) to appease the spirits of our ancestors. And the one thing that took a really long time to make was Num Ansom Chet and Num Ansom Chrouk (pork version). Not because it was difficult to …
