+ Ingredient
- 2kg rice noodles
- 400g fresh fish
- 1 tbsp prahok
- 1 cup coconut cream
- 2 cup coconut milk
- 1/2 cup roasted peanuts, pounded coarsely (optional)
- 3 cups water
- 1 tbsp sugar
- 1 tbsp salt
+ Kroeung
- 3 tbsp lemon grass leaves, sliced finely
- 5 garlic clove, cut small
- 2 bulbs of tsp rhizome, cut small
- 2-3 zest slices of kaffir lime, cut small
+ Vegetable:
cucumber, hushed and sliced thinly banana blossom, sliced thinly bean sprout, water lily and the other like: long bean, phka snoa, ka-thom-tat and sleuk raing etc,. set on that side.
+ Method
A half of coconut cream mix with coconut milk and water in the large pot, then bring to the boil over a medium-high heat. When it starts to bubbles take prahok in a cieve and plunge into the boiling water, while scraping with the back of a spoon so the flesh is pulverized and fall into the soup discard the skin and bones.
Next add the whole fish into the boiling prahok soup and cook until well done.Then take out of pot , when cool, remove bone skin, before crumbing it. set aside.
Kroeung is ready in a clay mortar. then pound lightly with the crumbed fish even well mix, before adding to the prahok soup. Stri it well and season with salt and sugar. Lastly, add the rest of coconut cream and remove from heat.
The way to eat, place a little all kind of vegetable above into bowl, before adding rice noodle, cover the soup on it.Use chopsticks to blend before eating. Increasingly , there are sup-vegetable set on the side and a small bowl having smooth salt and hot chilies.
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