Cambodian noodle

Cambodian noodle


bulb onions
shrimp paste
Black pepper peas
lime juice
Hams of chickens
carrot 1 piece
potatoes 1 piece
White cabbage
rice noodles
green onion


Prepare chicken broth. We spread two chicken legs in a saucepan, pour cold water, add a few cloves of garlic in the husk, put on the heat and bring to a boil. Then remove the foam and cook for 30 minutes on low heat.
Cook pasta kryng. Clear the little ginger, 4 cloves of garlic and half the onions. Cut the onion into small cubes, ginger — first in circles against the fibers, then straw, grind the garlic.
We spread the workpiece in a blender, add 1 ch. L. shrimp pasta and a couple of pinches of sugar. We grind black pepper flat side of the blade (1 ch. L.), And also add to the blender. Juice of 1/3 part lime and grind the mixture to a paste consistency.
Clear the carrots and potatoes, cut diagonally carrots, half potatoes — julienne, chop a small portion of cabbage strips. We take out the meat from the stew-pan, send in a vegetable broth and cook another 10 minutes.
Pour into a separate bowl of water at room temperature and soaked in it for 5 minutes, rice noodles, and then spread the noodles in a soup plate to feed. Cut away the flesh of the chicken, add a little pasta kryng the broth, stir, pour the noodles and laid on top of the chicken pieces. Garnish the soup with green onions and cilantro. Separately serve pasta kryng. Bon Appetit!

Cambodian noodle

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