作法
- 魚下魚高湯中煮 8 分鐘，撈出剝散去骨。高湯保留。
- 研缽中將香茅、南薑、黃薑、卡菲爾萊姆葉、紅蔥頭、大蒜、辣椒、蝦醬與 prahok 搗成細泥。再加入剝好的魚肉略搗融合——這就是醬汁的本體。
- 厚底鍋熱 2 大匙食用油，下香料魚泥以中火炒 6 分鐘至香氣濃郁、顏色變深。
- 倒入椰漿與保留的魚高湯，小火燉 20 分鐘——醬汁應變稠、味道融合。以魚露與棕櫚糖調味。
- 米粉滾水汆 90 秒後瀝乾分裝大碗，稍微放涼。
- 每碗淋上充足魚椰漿醬。生菜另盤上桌，每人自行加料、擠萊姆並拌勻。醬與粉的比例應是濕潤但不至於成湯。
Common questions
Can 高棉魚湯米線 be made ahead?
高棉魚湯米線 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is 高棉魚湯米線 spicy?
高棉魚湯米線 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 高棉魚湯米線 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 高棉魚湯米線 to make at home?
高棉魚湯米線 sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 高棉魚湯米線 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
高棉魚湯米線是柬埔寨的國民早餐——天還沒亮街頭手推車就開賣，上班族與學童常站著吃完。發酵米粉（banh chok）是這道菜的招牌；prahok 與椰漿做的魚醬汁（samlor proher）是第二招牌。各地有些差異：南部多用香茅，北部偏重黃薑。Pchum Ben（柬埔寨祭祖節）也會作為儀式供品。鋪在上面的滿滿生菜就是早餐沙拉，沒加上去等於只吃了一半。
