The Rosi #5: Num Banh Chok

Name: The Rosi #5: Num Banh Chok
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Vietnamese, Asian
Ingredients: 1 banana flower, thinly sliced and soaked in cold water with lime juice (I didnt have); 200 grams bean sprouts (didnt have); 250 milliliters coconut cream; 250 milliliters coconut milk; 800 grams thin rice noodles, cooked al dente; 2 smalls cucumbers, cut into matchsticks (I sliced them); 5 servings Green fish curry and coconut with rice noodles; 300 grams fish fillets, poached (I used tilapia); 2 Tbsps fish sauce; 500 milliliters fish stock; 1 Tbsp peeled and chopped galangal; 4 garlic cloves, halved; 4 kaffir lime leaves, thinly sliced (my Asian market had sad looking leaves that day so I used lime juice); 3 Tbsps lemongrass paste; 200 grams young lemongrass stalks, about 15 pieces, sliced; 5 servings Peel of half a kaffir lime, chopped (I used lime zest); 1 Tbsp palm sugar; 2 Tbsps roasted chopped peanuts; 5 servings salt to taste; 5 servings red chiles and Thai basil for garnish; 2 Tbsps peeled and chopped fresh turmeric (I buy this in bulk and freeze it until I need it—so much more aromatic and lively than dried); 2 m water lily root, thinly sliced (didnt have); 5 servings From From Spiders to Water Lilies by Friends-International; 1 Tbsp peeled and chopped Cambodian rhizome (I didnt have); 1 teaspoon prahok (I used shrimp paste); 5 servings Thats saying something

The Rosi #5: Num Banh Chok might be just the Vietnamese recipe you are searching for. This recipe serves 5. One serving contains 630 calories, 23g of protein, and 33g of fat. A couple people really liked this main course. Head to the store and pick up coconut milk, bean sprouts, fish curry and coconut, and a few other things to make it today. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. 11 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

I froze the leftovers).

Ingredients

Servings:

banana flower, thinly sliced and soaked in cold water with lime juice (I didn't have)200grams

bean sprouts (didn't have)250milliliters

coconut cream 250milliliters

coconut milk 800grams

thin rice noodles, cooked al dente 2smalls

cucumbers, cut into matchsticks (I sliced them)5servings

Green fish curry and coconut with rice noodles 300grams

fish fillets, poached (I used tilapia)2Tbsps

fish sauce 500milliliters

fish stock 1Tbsp

peeled and chopped galangal 4

garlic cloves, halved 4

kaffir lime leaves, thinly sliced (my Asian market had sad looking leaves that day so I used lime juice)3Tbsps

lemongrass paste 200grams

young lemongrass stalks, about 15 pieces, sliced 5servings

Peel of half a kaffir lime, chopped (I used lime zest)1Tbsp

palm sugar 2Tbsps

roasted chopped peanuts 5servings

salt to taste 5servings

red chiles and Thai basil for garnish 2Tbsps

peeled and chopped fresh turmeric (I buy this in bulk and freeze it until I need it—so much more aromatic and lively than dried)2

m water lily root, thinly sliced (didn't have)5servings

From From Spiders to Water Lilies by Friends-International 1Tbsp

peeled and chopped Cambodian rhizome (I didn't have)1teaspoon

prahok (I used shrimp paste)5servings

That's saying something

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.