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Text
& Pictures by : Chiv Linna. | | |
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| A set
of Nom Banchok Samlor Khmer complete with a side serving of vegetables, soup and
spices. | | | | |
| Many people enjoy eating Khmer noodles
as much as they like taking an evening stroll. In that case, sitting down for
dinner in Phnom Penh may feel as comfortable as slipping on a pair of walking
shoes. Noodles are best when served fresh, but their rich history gets better
with time.
Khmer Nom Banchok noodles are at least several centuries old.
History buffs believe that a man named Thon Chey had served the Chinese king Khmer
noodles when he was in China and was imprisoned for insulting the king's looks.
Thon Chey was later released to return to Cambodia bringing along with him thousands
of Chinese immigrants.
"The Chinese immigrated to Cambodia in the Third
Century," according to Pon Chay, a senior Khmer lecturer, so that goes to
show how long the Khmer noodles have been around.
The noodles have grown in
popularity both with locals and foreigners alike. "It is a really delicious
Khmer food," said B Stave, a Philippine national, with a noodle in his mouth.
"I like it and I always come here when I have free time."
The appeal
of Khmer noodles not only cross physical borders, but socioeconomic ones as well.
Rich and poor farmers, students, or government officers all can afford to slurp
up the same meal. "The price varies from one place to another, but one dish
usually costs between 1500 and 2500 riel," said Toch, a 32 year-old noodle
seller in | |
front of Bottum Vatey pagoda. She
said noodles are popular since they are easily prepared for small or large parties.
"My children always ask me to make them when they come home to visit,"
she said.
Traditional noodles can be eaten with Samlor Khmer (Khmer soup),
Samlor Kary (Curry), or plain with fish sauce. Kim Sansopack, a student, likes
variety in his diet. "I like my noodles with Samlor Khmer because I can go
along with it without feeling bored like with other Samlor, and especially because
it has a very good smell."
Vann Tha, who has been making noodles for
as long as she can remember, explained how to make Nom Banchok noodles. "At
first we have to clean rice and put it in hot water to make it soft and grind
it with a small amount of salt," she said. "Then place the mix in a
soft cotton cloth to filter out the water. Fold the cloth with the mix in it and
press it under a heavy object to get rid of excess water." The mix should
be dry but sticky. She then pounds the dough until it becomes very soft and sticky,
at which point she presses it into a dispenser made with holes at one end. The
dough is squeezed through the holes, from which it falls in strips into boiling
water. To ensure that the noodles do not stick together, an assistant stirs and
lifts them from the boiling water into a pail of cold water, where they become
less starchy. The noodles then |
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| Freshly
prepared Khmer Nom Banchok traditionally folded in the manner it was said to have
been done since time immemorial. | | |
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| Chann
setting up her Nom Banchok noodle store in front of
Bottum Vatey pagoda | |
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placed on a tray and folded neatly into what consumers see sold in stalls on the
street. "It is really quite a tedious process," Vann Tha sighed.
Making Samlor Khmer is a little easier. For newcomers to the business, noodle
maker Chann explained how to prepare the Khmer soup. "Boil a pan of water
with lemongrass and a pinch of salt," she said. "Then put fish into
the water for about 10 minutes, removing it to separate the meat from the bone."
Her secret to success is a handful of chopped citronella, a pinch of saffron,
one gram of peanut or garlic, and some slices of Kchaye (a type of plant). She
places the spices in a mortar and grinds them into a paste, which will be combined
with the fish. Prahok (Khmer cheese), sugar, and salt are then prepared. Hungry
bellies are growling by now. "Put the Khmer cheese, spices, and everything
you've prepared in the water and let it all boil for about 7-8 minutes. It's that
simple," she said. Distant observers may disagree.
According to these
experts, the preparation and serving of noodles has changed little over the years.
Rich and poor across the region can attest that Nom Banchok Samlor has proven
the test of time. | | |
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Suite B8, Regency
Square, InterContinental Hotel, 294 Mao Tse Toung Boulevard,
Phnom Penh, Kingdom
of Cambodia.
Tel: (855) 23 213 133 Fax: (855) 23 213 033 E-mail:
editor@leisurecambodia.com | | |
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