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Mee Prahok (មីប្រហុក) – Khmer Noodles with Ground Pork and Prahok
Mee Prahok is rice noodles with a sauce of ground pork and prahok, the fermented fish paste that Cambodian cooks barely do without. You fry the pork with lemongrass and garlic and simmer it in the strained prahok water until it becomes a thick, salty sauce. You toss the noodles in it. Raw cucumber, yardlong beans, sprouts and Thai basil go alongside, with peanuts and lime on top.
Mee Prahok (មីប្រហុក) – Khmer Noodles with Ground Pork and Prahok
Laura Chen
4
20 minutes
20 minutes
630
Cambodian
Main course
Mee Prahok is Cambodian rice noodles with a savory sauce of ground pork, lemongrass and prahok, the fermented fish paste. Unlike the soup samlor prahok, you toss the noodles dry in the sauce. Raw cucumber, sprouts, Thai basil and peanuts balance the saltiness.
Ingredients
- 300 g wide rice noodles
- 3 tbsp prahok (Cambodian fermented fish paste), about 50 g
- 100 ml water
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 1 stalk lemongrass, lower third finely chopped
- 300 g ground pork
- 1 tbsp palm sugar (or brown sugar)
- 1 red chili, finely chopped
- 1 tsp fish sauce
To serve:
- 1 cucumber, in sticks
- 100 g mung bean sprouts
- 100 g yardlong beans, in 5 cm pieces
- 10 g Thai basil leaves
- 40 g roasted peanuts, coarsely chopped
- 1 lime, in wedges
Instructions
- Cook the rice noodles according to the package directions, usually 4 to 6 minutes. Rinse them in cold water and drain.
- Stir the prahok into the water and press it through a sieve. Bones and pieces of fish stay behind.
- Heat the oil in the wok and fry the garlic, shallots and lemongrass over medium heat for 2 minutes, until the shallots turn translucent.
- Add the ground pork and fry it for 5 minutes until crumbly, with no pink spots left.
- Pour in the prahok water, stir in the palm sugar and chili and simmer the sauce for 8 minutes, until thick. Taste and add the fish sauce only if it lacks salt.
- Add the noodles to the wok and toss for 2 minutes, until hot and coated in the sauce.
- Divide the noodles among plates, lay the cucumber, sprouts, yardlong beans and Thai basil alongside and sprinkle the peanuts over them. Serve with the lime wedges.
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