where does your noodle come from?

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Living in Phnom Penh, I eat noodles, of both the Eastern and Western persuasion…at least 4-5 times a week.  That’s a lot of noodle!  So I thought I should find out where a substantial amount of my noodles come from and how they’re made.

In Cambodia, and much of Southeast Asia, rice noodles are the name of the game.  But how does it get from that little grain to light white noodle? I stumbled upon these great posts by awesome travel/food writer Robyn Eckhardt and her (ridiculously talented) photographer husband, David Hagerman at (one of my favourite regional foodblogs) EatingAsia.  Step by step, they describe and show how these rice noodles, called Num Banh-Chok, are made right in Siem Reap, Cambodia!

Read all about it here (part 1) and here (part 2)!

When you're at any wet market in Cambodia, you'll often see the finished noodles arranged on banana leaves (above), and fresh to purchase!

All photos in this post by David Hagerman for Eating Asia.


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