Num banhchok
Num banhchok are lightly-fermented Cambodian rice noodles and a breakfast noodle dish. There are many regional variations of num banhchok across the country. The num banhchok are made by soaking the rice for 2–4 hours and grinding them into a liquidy paste. The paste is pressed into round shapes and dried inside calico bags. Then it is pulverized and turned into a viscous paste, which is extruded into boiling water. The noodles are boiled for 3–4 minutes and transferred to cold water.
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