Num Banh Chok

Instructions

1. 1 Bring five hundred millilitres of water to a simmer in a medium pot. Add the fish fillets and poach gently for ten minutes until the flesh is opaque and flakes easily. Remove the fish, reserve the poaching liquid, and flake the flesh into small pieces, discarding any bones.
2. 2 Heat a tablespoon of oil in the same pot over medium heat. Add the kroeung paste and fry for three to four minutes, stirring constantly, until the paste darkens slightly and releases a deep, fragrant aroma of lemongrass and turmeric.
3. 3 Pour in the coconut milk and the reserved fish poaching liquid, stirring to combine with the fried kroeung paste. Bring to a gentle simmer and cook for ten minutes until the sauce thickens slightly into a creamy curry consistency.
4. 4 Add the flaked fish back into the sauce along with the fish sauce. Stir gently to distribute the fish throughout, then taste and adjust seasoning with additional fish sauce or salt. Keep the sauce warm over low heat.
5. 5 If using dried rice vermicelli, cook according to package instructions, then drain and rinse under cold water. If using fresh noodles, blanch them briefly in boiling water for thirty seconds just to warm them through, then drain well.
6. 6 Prepare the garnishes by trimming and washing the bean sprouts, shredding the banana blossom and soaking it in acidulated water to prevent browning, julienning the cucumber, and picking the fresh herbs from their stems.
7. 7 Divide the noodles among deep serving bowls. Ladle the warm fish-coconut curry sauce generously over the noodles, then top each bowl with a generous pile of raw bean sprouts, shredded banana blossom, cucumber, and fresh herbs.