Nom Banh Chok – Cambodian Noodle Soup

1. 1

   1. Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.

   2 minutes
2. 2

   2. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.

   1 minute
3. 3

   3. Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.

   5 minutes
4. 4

   4. Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.

   8 minutes
5. 5

   5. Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.

   20 minutes
6. 6

   6. While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking.

7. 7

   7. Divide the cooked noodles evenly among four bowls.

8. 8

   8. Ladle the hot broth and chicken over the noodles in each bowl.

9. 9

   9. Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.

10. 10

    10. Serve immediately with lime wedges on the side for squeezing over the soup.

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