Researched the recipe for num banh chok and found similarities with Penang asam laksa ingredients. NBC use pickled finger root and makrut leaf to get sour taste while PAL use tamarind and dried garcinia astroviridis fruit to impart sourness. PAL use thick rice noodles, NBC use rice vermicelli. Toppings mostly leafy herbs for both. Now wondering if the Cham people who migrated to Northern Peninsular Malaysia in past had introduced this to the Malaysia Nyonya Baba community whose famous for this dish or is it from Burmese influence. A similar dish called mohinga also found in Myanmar.
The Rice Noodle With Fish Gravy is So Very Yummy & Lucky You To Have That Tasty Dish . It's Really Blissful !! Thanks For Beautiful Show Of Lovely Dish !!
One ☝️ of my favorite dishes and look soooooo delicious 😋 and I love ❤️ the lady, she very very very friendly 👏👏👏Going luck to all’s my Cambodian family’s out there with good health 🙏🙏🙏
FC from USA Thai surin I love to eating Thai and Cambodia Rice noodles 🍜 in Thailand and Cambodia styes both of them are yummy yummy 🤤 and delicious . I can’t wait to go back to Thailand and go to Cambodia my grandma country.
