Name: Cambodian Rice noodle with Rhizome Roots
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 2 package of rice vermicelli noodle (make sure you buy the Num Banch Chouck noodle); 1 whole boil chicken or cat fish or Tilapia (cooked the fish ahead of time); 2 tablespoon of Knorr chicken power; 2 tablespoon of prahok (fermented fish); 1/2 cup of fish sauce or add salt if you don’t like fish sauce, but make sure use less salt; 1 can of coconut milk; MSG (optional); Bean sprouts; Green papaya; Long bean; Banana blossom; Cabbage; And any kind of vegetables you like to add.; Make sure you shredded or thinly slice all the veggies.

Cambodian Rice noodle with Rhizome Roots

Cambodian Rice Noodle with Rhizome Roots is a beloved Khmer dish known for its flavorful soup broth made from either fish or chicken, combined with Rhizome Roots. It’s typically served with rice vermicelli noodles, a variety of fresh vegetables, and a garnish of spicy chilies. This recipe yields a generous portion, so it can be scaled down if cooking for fewer people.

To prepare the soup broth, a key ingredient is the Num Banch Chouck rice vermicelli noodles, which are cooked according to the package instructions. It’s crucial to ensure they are properly drained to prevent them from becoming mushy. The soup base is created by boiling a whole chicken or using cooked catfish or tilapia. Additional flavorings like Knorr chicken powder, prahok (fermented fish), fish sauce (or salt), coconut milk, and optional MSG are added to adjust the taste. This flavorful broth is a crucial component of the dish.

A variety of fresh vegetables are an essential part of this dish. Bean sprouts, green papaya, long beans, banana blossom, cabbage, and any other preferred vegetables are shredded or thinly sliced. Separating the rice vermicelli into individual bunches helps ensure proper drainage during the cooking process.

When ready to serve, place one or two bunches of rice vermicelli noodles in a large bowl. Pour the warm soup broth over the noodles, and add the prepared vegetables along with a sprinkle of salt, sugar, or chilies to taste. Gently mix everything together before serving. It’s important to keep the soup broth warm while serving to ensure it complements the dish perfectly.

In conclusion, Cambodian Rice Noodle with Rhizome Roots is a cherished Khmer dish known for its flavorful soup broth and a medley of fresh vegetables. The careful preparation and combination of ingredients result in a dish that offers a harmonious blend of flavors and textures. Enjoying this dish brings a taste of Cambodian cuisine to your table.

To make the soup broth you need: (Tuk somlor )

2 package of rice vermicelli noodle (make sure you buy the Num Banch Chouck noodle)
1 whole boil chicken or cat fish or Tilapia (cooked the fish ahead of time)
2 tablespoon of Knorr chicken power
2 tablespoon of prahok (fermented fish)
1/2 cup of fish sauce or add salt if you don’t like fish sauce, but make sure use less salt
1 can of coconut milk
MSG (optional)

For the veggies you need

Bean sprouts
Green papaya
Long bean
Banana blossom
Cabbage
And any kind of vegetables you like to add.
Make sure you shredded or thinly slice all the veggies.

Directions to make Cambodian Rice noodle with Rhizome Roots

Do cook the noodle according to the package direction. When the noodle is done drain and rinse with cold water.
To separate noodle into individual bunches soak noodle in cold water while handling and piece bunched noodle into a basket for proper drainage. If the noodle is not properly drained it will be mushy.
In a big pot put 2 to 3 quarts ( 12 cups) of water to boil then add chicken or fish paste with kroung to the pot (sometime I use the broth that I boil fish or chicken to add in this soup for flavor so don’t through away cooked chicken broth.) Do adjust water and chicken broth.
Now add prahok (fermented fish), fish sauce, or salt, coconut milk, Knorr chicken powder and sugar to your taste and if you like add MSG to it.
Adjust the flavor to your taste. Turn the heat off or down to low if you are serving.
When ready to serve take one or two bunches of the noodle put in a large bowl then add the soup broth to the noodle top with vegetables and salt, sugar or chilies mix well and serve.

Note: when you serve this noodle make sure your soup broth is on low heat so the soup is warm.

Thank you and enjoy it.

Related Recipe: Tapioca Smoothie or Bubble Tea Recipe