Bringing myself back into the FTF groove again. This week, I’m posting this photo of nom banchok, Vietnamese version. I didn’t exactly understand why this noodle soup is named as such when I asked my officemate who brought it. As it was the first Vietnamese nom banchok I had seen, I wasted no time in tasting.
This is actually different from the Khmer nom banchok that I’m used to where the rice noodles are gloriously slathered with a mild Khmer green curry sauce. Instead, this is a clear soup with very nice textures from the beef prahat (meatball), fish fillets and vegetables – sprouted beans, shredded banana heart (puso ng saging), morning glory stems (kangkong), lovely thai basil and fiery Khmer chillies for that spicy oomph! There is a strong fish sauce (patis) and preserved shrimps (kapik) which might offend the nostrils and taste buds of our foreign friends, but not me.
I don’t normally see this dish sold around, compared to its cousin the Khmer nom banchok. However it is a very filling breakfast fare that can tide you over till lunchtime. It has noodles (made from rice) and meat (protein) and a host of vegetables to keep your tummy happy.