Cambodian Nom Banh Chok Herb Noodles

Ingredients

• 12 oz white fish fillets
• 10 oz thin rice noodles
• 1 can coconut milk
• 3 stalks lemongrass, tough outer layers removed and finely chopped
• 1 tbsp freshly grated ginger or galangal
• 5 garlic cloves
• 1 tsp ground turmeric
• 2 tbsp fish sauce
• 1 cucumber, julienned
• 2 cups bean sprouts
• 1 cup mixed mint, basil, and cilantro
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Poach the fish in 2 cups lightly salted water at a bare simmer for 6 to 8 minutes, until it flakes at 145F (63C). Lift it out and reserve the poaching liquid.
2. Flake the fish, checking carefully for bones, and set aside.
3. Pound or blend the lemongrass, ginger, garlic, and turmeric with a splash of the poaching liquid into a fine yellow paste. Chop the lemongrass finely first; its fibres never break down and will leave splinters in the gravy.
4. Fry the paste in a saucepan over medium heat for 5 minutes, stirring, until fragrant and slightly darkened.
5. Add the coconut milk, the remaining poaching liquid, and the fish sauce, and simmer gently for 10 minutes, keeping it below a boil so the coconut milk does not split.
6. Stir the flaked fish back in and simmer 2 minutes more. Season and keep warm.
7. Cook the noodles, then drain and rinse them under cold running water until completely cold. Nom banh chok is served with cold noodles under warm gravy, and that contrast is the point.
8. Divide the cold noodles between bowls, pile the raw cucumber, sprouts, and herbs on top, and ladle the warm gravy over at the table with lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.