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Phnom Penh Noodle Soup recipe - Serve this delightful soup immediately with lime wedges and extra bean sprouts on the side.
Many years ago, I visited Cambodia and fell in love with the country, its people, architecture (think Angkor Wat!), the exotic and absolutely delicious cuisine.
I am so glad that my Malaysian friend Leemei Tan at My Cooking Hut has recently released a cookbook “Lemongrass and Ginger” and there is a Phnom Penh Noodle Soup recipe in the book. (Phnom Penh is the capital of Cambodia.)
Asian cooking is one of the fastest-growing cookery trends in the world—and from Chinese to Thai, Indian to Malaysian, the diverse tastes, textures and aromas of Asia can be sampled in this beautiful new cookbook.
There are 7 chapters in the book that cover recipes from all over Asia—Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam and India & Sri Lanka.
Besides, there are 3 sections in the book that will come in handy.
They are “Basic Recipes,” “Basic Techniques” and “Glossary.”
The cookbook is available now in the US, UK, and Australia.
To pick up a copy of the cookbook, click here.
Frequently Asked Questions
This recipe is only 362 calories per serving.
What To Serve With Phnom Penh Noodle Soup
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Phnom Penh Noodle Soup
Ingredients
- 1 Pork Stock, recipe quantity
- 1 onion
- ½ teaspoon coriander seeds
- 2 cloves
- 1/4 teaspoon Sichuan peppercorns
- 250 g (8 oz) pork mince
- 1 spring onion, finely chopped
- 1 tablespoon sunflower oil
- 200 g (7 oz) raw peeled king prawns, deveined
- 150 g (5 oz) cups bean sprouts
- 250 g (8 oz) cooked thick rice noodles
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- sea salt and freshly ground black pepper
- 1 small handful of coriander leaves, to serve
- 2 tablespoons fried Shallots, to serve
- 1 lime, cut into wedges, to serve
- bean sprouts, to serve
Pork Stock Ingredients:
- 300 g (10 oz) chicken wings and drumsticks, skin and excess fat removed
- 500 g (1 lb) pork ribs or pork bones
- 2 piece 5 cm root ginger, peeled and finely chopped
- 3 spring onions, cut in half lengthways
- 5 garlic cloves, finely chopped
- 1/4 tsp white peppercorns
Instructions
Pork Stock
- Put the chicken pieces, pork ribs, ginger, spring onions, garlic, white peppercorns, and 2 L (70 fl oz / 8 cups) of water in a large saucepan and bring to a boil. Reduce the heat to low and simmer for 2–3 hours, skimming off any scum from the surface as needed.
- Remove the pan from the heat and discard all the solid ingredients. Allow the stock to cool, then strain it into a bowl lined with muslin. The pork stock can be frozen for up to 1 month.
Phnom Penh Noodle Soup
- Pour the pork stock into a saucepan and bring to a boil over high heat. Reduce the heat to low and let it simmer. Meanwhile, dry-fry the whole onion in a frying pan over medium-high heat until the outer layer is slightly charred all around. Add the charred onion to the simmering stock. Place the coriander seeds, cloves, and Sichuan peppercorns in a spice bag or secure them in a piece of muslin, then add it to the stock. Continue to simmer, covered, for 45 minutes.
- Put the pork mince in a bowl and season with salt and pepper. Transfer it to a food processor and blend until smooth. Return the pork to the bowl, add the spring onion, and mix until well combined. Using a teaspoon or melon baller, scoop up the mixture and shape it into balls the size of chestnuts, arranging them on a plate—perfectly round shapes are not necessary. Repeat until all the pork mixture is used. Cover with cling film and set aside.
- Heat the oil in a large frying pan over medium-high heat. Add the prawns and stir-fry for 3–4 minutes, or until they turn pink and are cooked through. Transfer them to a plate and set aside.
- Bring a saucepan of water to a boil and blanch the bean sprouts for about 20 seconds. Divide the warm, cooked noodles into deep soup bowls, then top with the blanched bean sprouts.
- Bring the stock back to a boil, then add the pork balls and cook for 4–5 minutes, or until they are cooked through and float to the surface. Divide the pork balls among the bowls of noodles and add the cooked prawns.
- Add the fish sauce, a generous pinch of salt, and the sugar to the pork stock, then bring it to a vigorous boil. Ladle the stock into the bowls, then sprinkle with coriander and fried shallots. Serve immediately with lime wedges and extra bean sprouts on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just google this because I have a ramen package with this flavor, and of course I find it on your blog! You have so many great recipes! I’ll try the instant version to see if I can put the effort into this recipe. I have an Asian supermarket near me and there are so many aisles of so many things and I don’t know what they are and I want to know it ALL!!!!
Hi Denise, thanks for finding my site. I am so happy to have you as a new fan! :)
love cooking and share with everyone. Thank you for letting me to join.