Num Banh Chok Samlor Kari Sach Moan [Kampuchea]

Ingredients :

8 Cups water

1 Package rice vermicelli noodle

¼ lb bean sprout, washed and drained

A handful fresh mint, chopped

3 Tablespoons vegetable oil

4 Cloves garlic, minced

1 Yellow onion, sliced

3 Tablespoons fresh or frozen minced lemon grass

1 Whole chicken or 2 lbs boneless chicken, cut chunks bite sizes

2 Tablespoons curry powder

3 Tablespoons fish sauce

1 Teaspoon salt

2 Tablespoons sugar

½ Teaspoon paprika

A dash of black pepper

3 Medium sweet potato or white potao or 8 small red potato, peeled, cut chunks

1 Canned, 14oz, coconut milk

6 Cups water

Steps :

§    Put 8 cups water in a large pot, cook till water bubbling,

§    add noodle to boiling water, cook till noodle tender. Pour cooked

§    noodle in a colander, rinsed under cold water, drained and set a side.

§    In a large bowl, mix bean sprouts and mint leaves together, set a side.

§    Pre-heat a large soup pot.

§    When soup pot is hot, add oil, garlic, lemon grass, chicken and curry powder, stirs well.

§    Seasoning with fish sauce, salt, sugar, paprika and black pepper, stirs well, add potato and onion, stirs well.

§    Add coconut milk and 6 cups water, stirs and cook till chicken meat tender.

§    Serve hot with noodle, rice or hot French bread.

To serve with noodle:

Put some vegetables in a bowl, add some cooked noodle and pour curry chicken on top. Serve immediately.