Nom Banh Chok

Ingredients

• 500g white fish fillets (such as snapper or tilapia)
• 2 stalks lemongrass, tough outer layers removed, chopped
• 4 kaffir lime leaves
• 2 shallots, chopped
• 4 garlic cloves
• 1 tbsp grated galangal
• 1 tsp ground turmeric
• 2 tbsp fish sauce
• 1 tsp palm sugar
• 400ml coconut milk
• 1 cup fish or chicken stock
• 500g fresh rice noodles
• 2 cups bean sprouts
• 1 cucumber, julienned
• 1/2 small cabbage, finely shredded
• Fresh mint and Thai basil leaves, to serve
• Lime wedges, to serve

Before you cook

• Remove the tough outer layers of the lemongrass and chop the tender inner stalks.
• Chop the shallots and peel the garlic.
• Grate the galangal.
• Julienne the cucumber and shred the cabbage.

Steps

1. Combine the lemongrass, 2 kaffir lime leaves, shallots, garlic, galangal and turmeric in a blender.
2. Blend with a splash of water into a smooth paste.
3. Put the fish fillets in a pot and cover with the stock.
4. Add the remaining kaffir lime leaves.
5. Bring to a simmer and poach the fish for 8 minutes, until cooked through.
6. Lift the fish out of the pot and set the poaching liquid aside.
7. Flake the fish into small pieces, removing any bones.
8. Heat a splash of the coconut milk in a clean pot over medium heat.
9. Add the blended paste and fry for 5 minutes, stirring often, until fragrant and slightly darker.
10. Pour in the remaining coconut milk and the reserved poaching liquid.
11. Stir in the fish sauce and palm sugar.
12. Bring the gravy to a gentle simmer and cook for 15 minutes, stirring occasionally.
13. Stir the flaked fish back into the gravy.
14. Season the gravy with more fish sauce if needed.
15. Divide the rice noodles among four bowls.
16. Top each bowl with bean sprouts, julienned cucumber and shredded cabbage.
17. Ladle the hot fish gravy over the noodles and vegetables.
18. Scatter mint and Thai basil leaves over the top.
19. Serve with lime wedges.