First tried this dish when I visited my uncle's family at Siem Reap 6 or 7 years ago. My family is always a fan of eating rice noodles so when we got to try this dish, we knew that it is going to be a staple dish in our household. It is definitely not a very well-known dish in Phnom Penh, but the dish is so good and so delicious that it is worth sharing with everyone. 

#Ingredients 

• Snakehead Fish (one whole fish) 1kg 
• Fresh Cambodian Rice Noodle 1kg 
• Boneless Prohok 50g 
• Garlic 50g 
• Shallots 50g 
• Dried Chili 5g 
• Palm sugar 100g 
• Lime 4 large one 
• Water spinach 150g 
• Cabbage 250g 
• Yardlong Bean 250g

#How to Make 

• Grilled the snakehead fish on top of charcoal burner over low heat for 15 to 20 minutes, flip it mid-way to make sure the whole fish is cooked thoroughly. 
• On a separate burner or stove, in the pan add the garlic, shallots, a bit of water, and cook on medium heat until the water evaporates then add in the dried chili. 
• Roast on the pan for 5 minutes, then put the roasted garlic, shallots, and dried chili in the blender and blend it together until thoroughly combine, set it aside. 
• Mince the boneless prahok until it is very fine, put it in a small bowl, and set it aside. 
• Put the pot on the medium heat burner, and start to caramelize the palm sugar for 2 minutes, add the minced boneless prahok and mix it well. 
• Add the roasted garlic, shallot, and dried chili into the pot, pour in 150 ml of water, and mix it well. 
• Cover the lid and cook until the mixture starts to boil for around 2 or 3 minutes
• Turn off the heat, open the lid to let it cool completely, and squeeze the lime into the mixture, and the sauce is done. 
• On another pot, put water to a boil, add a few drops of vegetables into the water, and cook all the vegetables for 5 or 6 minutes. 
• Once it is cooked, turn off the heat, put all the vegetables in the ice-cold water to stop it from continuing to cook, and cut all the vegetables into bite-sized pieces. 
• To serve, mix the rice noodle, vegetable to your liking, some grilled fish, and add 4 tablespoons of the prahok sauce and enjoy.

The dish tastes absolutely tasty. The rice noodle is slightly chewy and a good mouthfeel. The fish is so soft and soaked up the sauce that is slightly sweet with the added savory taste from the prahok. The vegetable adds a nice balance very well. Highly recommended everyone to try and make this at home, you won’t be disappointed.

Source: Chef Nak

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