Num pa-chok tirk mam Mott Chrouk.
(Chau Doc *mam kho* noodle soup).
Chau Doc *mam kho* noodle soup is authentic Khmer Krom country food that very popular in Kampuchea Krom. *Mott chrouk* Chau Doc province is world famous for produce best fermented fish *mam* and pickle fish *pahok*.
Chau Doc *mam kho noodle soup with boiled pork meat and shrimp, savory with fermented fish *mam* broth is absolutely delicious. This recipe is good with either *pahok* or *mam*.
- Ingredients :
- 8 Cups water
- 1 Package rice vermicelli noodle
- 1 lb Chicken neck bones
- 2 lbs Pork neck bones
- 1 lb Lean pork meat or pork belly
- 10 Cups water
- 1 lb Shrimp, peeled and de-veined
- 2 Tablespoons vegetable oil
- 6 Cloves garlic, minced
- ½ Cup fresh or frozen minced lemon grass
- ½ Cup creamy style fermented fish (mam)
or ½ cup creamy style pickle fish (pahok)
- 1 Tablespoon sugar
- 1 Tablespoon fish sauce
- ¼ Teaspoon black pepper
- 3 Stalks green onion, chopped
- 1 Young banana blossom, julienne, soak in cold water and drained
- ½ lb bean sprouts, washed and drained
- A handful of mint leaves
- ½ lb chive, cut to 1-½ length
- 1 lemon, sliced
- 6 Chopped hot chili pepper(option)
- Procedures :
Cook 8 cups water in a large pot till water bubbling, add noodle to boiling water and cook till noodle tender. Pour cooked noodle into a colander, rinsed under cold water, drained and set a side.
Put chicken bones, pork bones, pork meat and 10 cups water in a large soup pot, cook till pork meat tender.
Places meat and bones in a large soup pot an 10 cups water and cook till meat tender. Remove cooked meat, put it in a plate and let it cool, when it cool, cut meat to thin slices and set it a side .
Removes chicken bones and pork bones from soup pot, keep soup broth simmering on the stove.
Add shrimp in soup stock, cooked till shrimp turns darker pink color, removes shrimp from soup pot, put shrimp on a plate and set a side.
Heat up a small sauce-pan.
When sauce-pan is hot, add oil, garlic and lemongrass, stirs till garlic turns light brown.
Add saute' garlic and lemongrass oil in soup pot and simmering soup broth for about 30 minutes.
Seasoning with creamy pickle fish *mam*, sugar, fish sauce, black pepper and green onion, stirs well and keep soup broth simmering on the stove.
Mix banana blossom with bean sprouts, mints and chives, set a side.
Put sliced lemon with chopped hot chili pepper and set a side.
Put some noodle in a large bowl, add cooked meat and shrimp on top noodle and pour hot soup broth over.
Serve hot along with mix vegetables, slices lemon and hot chili pepper.
Copyright by Mylinh Nakry.