Nom Banh Chok – Cambodian Noodle Soup

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. 2Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, giving it a stir constantly to prevent burning.
3. 3Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, giving it a stir occasionally.
4. 4Pour in the 8 cups of water and turn up the heat until boils over high heat, which should take about 8 minutes.
5. 5Lower the heat to low, mix in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.
6. 6While the broth simmers, cook the rice noodles according to package instructions until al dente, then tip into a colander and drain and rinse under cold water to stop the cooking.
7. 7Divide the cooked noodles evenly among four bowls.
8. 8Ladle the hot broth and chicken over the noodles in each bowl.
9. 9Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.
10. 10ServeServe immediately while it's hot with lime wedges on the side for squeezing over the soup.