Rice noodle of kompot style | Num banh chok kompot

+ Ingredient
   - 1kg reice noodle
   - 250g dried shrimps
   - 200g bean sprout
   - 2 cucumbers, hash thinly chi, khmer basil or chi neangvong and chi saing hom
   - 1/2 cup coconut cream
   -  1 cup coconut milk
   - 1 tbsp powder (m'sow chha)
   - 100g peanut, roasted and coarsely pounded

+ Sauce
   - 1 cup water, 1/3 cup fish sauce
   - 1/3 cup vinegar, 1/3 cup sugar
   - 5 garlic clove, sliced thinly
   - 4 shallots, sliced thinly
   - 1/2 carrot, slice into stripe
   - 3-4 bird chillies

+ Method
   The way to make sauce:
   soak sliced garlic and shallot in vinegar at least 1-2 hour, and for most better soak it overnight. Then pour water, fish sauce and sugar into it. stri well. Lastly , garnish with striped carrot.

  The way to make dtuek kh'tih dohng:
   Place m'sow chha into pot the pour coconut cream, coconut milk and water, stri well. then brong it to the boil over a medium low heat. constantly stri well and allow it bubbles about 1-2 minute. Finally , sprinkle the slice of spring onion the remove from heat.

  For dried shrimp:
  Soak dried shrimp in warm water about 5 minute , drain and pound coarsely in stone mortar the remove on a bowl.

  Num Banh-chok kompot is eaten  by first tossing bean sprout, cucumber and chi in a bowl, then put rice noodle into it, next sprinkle pounded shrimp and peanut then over dtuek kh'tih dohng (creamy) and sauce. Use chopsticks to eat.