(Khmer) Kampot Noodles

Khmer Noodles

Did you know that noodles originated in Cambodia? Well, according to the Khmer legend of Dhmen Jay, noodles were introduced to China around the start of the Common Era. Along with noodles, Dhmen Jay (also spelled Thoun Chey) introduced kites to China as well. But I want to talk about Khmer noodles today. If you followed that link about and read the article, you’d know that num banh chok is a fermented rice noodles. Making num banh chok is a very laboring work, as you can tell from that article.

I’m not certain of the age and provenance of num banh chok, but my third grade teacher’s family claimed to have been making Khmer noodles for more than a thousand years. And there are many villages all over Cambodia that have claimed the same. I’ve heard that there are a few areas in Kampong Thom and Kratié provinces that have been making num banh chok for more than two millennia.

Whatever the claim, Khmers love num banh chok, which is also the name of the dishes made with these noodles. Today, I am introducing you to one of the dishes. Num banh chok kampot is a dish of noodles served with crushed dried shrimp tossed with pineapple fish-sauce dressing and topped with roasted peanuts and coconut cream. 

Kampot is a coastal province, which explains the use of dried shrimp. Kampot fish sauce is considered to be the best in the nation. The same goes for agricultural products grown in the province, such as peppers, durians, rambutans and pineapples.

Without further ado:

Num Banh Chok Kampot

1 lb. fresh num banh chok, or 1-8 oz package of rice vermicelli

1 ½ cups dried shrimp

½ cup coconut cream

½ cup roasted peanuts, roughly crushed

½ small head of lettuce, torn to bite-sized pieces

2 cucumbers, julienne  

2 cups bean sprouts, trimmed

A handful of herbs (mints, basils, etc.)

A handful of young mango leaves (optional)

Pineapple Fish-Sauce Dressing

¼ ripe pineapple, julienne

½ cup fish sauce

½ cup lemon juice

½ cup sugar

5 garlic cloves

1 bird's eye chili (optional)

Preparing the dressing: pound the garlic and chili in a mortar. Spoon out and place the garlic/chili mixture in a bowl. Add the remaining ingredients, mix well. Taste and adjust accordingly. You can either add in the pineapple at this time or you can wait until you assemble the dish.

If using dried rice vermicelli, prepare it according to the direction on the package.

Soak the shrimp in warm water for 20 minutes. Rinse them several times and drain. Pound the shrimp in a mortar with pestle until they become crumbly. Conversely, you can use a food processor.

Dried Shrimp

To assemble the dish: in a bowl, add all the trimmings, noodles, some pineapple slices, and shrimp. Add some fish-sauce dressing and coconut cream. And top everything with crushed peanuts. Enjoy!

Kampot Noodles