Num pachok nung sach chrouk puvet.
( *Xiu-mai* meat ball noodle. )

One of Khmer Krom favorite breakfast or snacks is this pork meatball *xiu-mai* with thick rice noodle (Khmer rice linguini)savory with coconut sauce and sweet fish sauce. It is absolute delicious. This recipe is great for buffet party because most ingredients can make ahead over night.
Traditionally Khmer Krom use homemade thick rice noodle for this recipe, but I substituted Khmer rice linguini with store bought Asian linguini because where I am living thick rice noodle is not available. Another good substitute is regular rice vermicelli noodles.
• Ingredients :
  • ESSENTIAL RECIPES: * Xiu-mai* Pork meatball. Coconut sauce, sweet fish sauce, Carrot and daikon relish
  • 8 Cups water
  • 1 lb Fresh prepared Khmer thick rice linguini or 1 package Asian linguini noodle
  • 1 Tablespoon vegetable oil
  • 2 Stalks green onion, chopped
  • 2 Cucumber, peeled and julienne
  • ˝ lb Fresh bean sprouts,washed and drained
  • A handful mint leaves,chopped
• Procedures :
  ESSENTIAL RECIPES:
  Makes ahead pork meatball, coconut sauce, sweet fish sauce and relish. Pork meatball must keep warm when ready to serve, set it a side.
  Boiled water and cook noodles till it tender, drained, rinsed and set a side.
  Heat up a small saucepan, when it hot add cooking oil and sauté green onion for few seconds. Removed from heat and set a side.
  Mix bean sprouts, cucumber and mint together in a large colander, set a side.
  TO SERVE:
  Arranges foods in this order for your guests to serve themselves; noodles, onion oil, vegetables, pork meatball, coconut sauce, sweet fish sauce, and carrot and daikon relish.