Nom chek kang (noodles with fish and fermented fish paste sauce)

Instructions

1. Poach the fish fillets in simmering water for 8 minutes, then drain and flake them.
2. In a pan, fry the kroeung with a little oil for 2 minutes, then add the prahok and fish sauce.
3. Pour in 200 ml of the fish poaching liquid, add the palm sugar and simmer for 10 minutes to thicken the sauce.
4. Blanch the rice noodles for 1 to 2 minutes, then drain.
5. Divide the noodles between bowls, spoon over the sauce and add the flaked fish.
6. Serve with the bean sprouts, cucumber, herbs, chillies and a wedge of lime.