Nom Banh Chok (Khmer Rice Noodles with Fish Curry)

In a large pot, bring 1000 ml of water to a boil. Add 10 g galangal, 10 g fingerroot, 2 makrut lime leaves, and 1 stalk of lemongrass, bruised with the flat side of a knife. Add 700 g cleaned freshwater fish and simmer over low heat for 10 minutes, until the flesh flakes easily off the bones. Remove the fish, strain the stock, and set it aside.

For the kroeung, finely chop 2 stalks of lemongrass, 15 g galangal, 10 g fingerroot, 20 g fresh turmeric, 4 garlic cloves, 3 makrut lime leaves, and 10 g fresh hot chili. Pound everything together in a mortar until you get a smooth, fragrant paste.

Once the fish has cooled slightly, separate the flesh from the skin and all the bones. Pound the fish meat in the mortar together with the kroeung until you get a smooth, thick mixture.

In a pot, bring 400 ml of coconut milk to a gentle simmer. Add the fish mixture, pour in the strained fish stock, and stir well. Add 20 g prahok, 30 ml fish sauce, 55 g palm sugar, and 0.5 tsp salt. Simmer gently for 20 minutes, skimming off the foam occasionally.

Add the remaining 10 g fresh hot chili to the sauce and cook for another 10 minutes over low heat to deepen the flavor. Taste and add more salt if needed; the sauce should be salty-umami, with a citrusy aroma and a light kick of heat.

Meanwhile, cook 400 g rice noodles according to the package instructions, usually about 5 minutes after the water returns to a boil. Drain, rinse under cold water, and let drain thoroughly.

Divide the rice noodles among 4 bowls. Separately prepare 100 g bean sprouts, 100 g thinly shredded cucumber, 100 g thinly sliced banana blossom, and 60 g fresh herbs (mint, Thai basil, and cilantro). Ladle the hot fish curry over the noodles and serve with the fresh vegetables and herbs alongside, so everyone can add them to their bowl.