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Cereals and bread from Cambodia
Rice is soaked for 2 to 4 hours, ground into a runny paste and pressed into domes in calico bags. The fermented rice flour (shitogi) holds lactic bacteria, yeasts and moulds. The flour is pounded to a powder, worked into a thick paste and pressed through a holed tin into hot water as fresh noodles, commonly served at breakfast with curry or fish soup.
| Long-grain rice | Traditionally a high-amylose rice (more than 22 % amylose); a 2005 study says hard, non-glutinous rice is the raw material, unlike the rice eaten boiled[yong2023][ikeda2005] |
| Water | For soaking the rice and for the hot water the noodles are pressed into[khat2017] |
| Salt | A 2005 study says the Cambodian process is characterised by grinding the rice and adding salt[ikeda2005] |
Total time across the recorded steps: 2.1 h – 4.1 h
What changes: Rice soaks in water while lactic bacteria start to sour it
Output: soaked rice.
Microbes at work in this step
lactic acid bacteria, aerobic bacteria, yeasts and moulds are present in the soaked rice, and lactic acid is markedly higher in it
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rice is soaked for 2 to 4 hours, ground into a runny paste and pressed into domes in calico bags. The fermented rice flour (shitogi) holds lactic bacteria, yeasts and moulds. The flour is pounded to a powder, worked into a thick paste and pressed through a holed tin into hot water as fresh noodles, commonly served at breakfast with curry or fish soup. Made in 6 steps over 2.1 h – 4.1 h. The longest step, soak the rice, takes 2–4 h (Khat L. 2017). Lactic acid bacteria and Yeasts and moulds do most of the fermenting.
| Main step | 2–4 hReported[khat2017] | Soak the rice |
|---|---|---|
| Acidity | pH 3.8–4.4Measured[yong2023] | Sell fresh |
Num banhchok is the Cambodian member of the Southeast Asian fermented rice noodle family. The sources describe a 2–4 hour soak, a ground paste pressed into domes in calico bags, and noodles pressed through a holed tin into hot water. A 2005 study says the process is marked by grinding the rice and adding salt.
The finished noodles are acidic (pH 3.78–4.35) but very moist, with a short shelf life. A Phnom Penh market survey found Staphylococcus aureus (1.8–4.8 log CFU/g) and Bacillus cereus (1.9–4.8 log CFU/g) in 30 samples and blamed a lack of sanitation by handlers and producers and poor conditions in the production line and markets.
Hazards the sources name: Staphylococcus aureus (1.8–4.8 log CFU/g in 30 market samples); Bacillus cereus (1.9–4.8 log CFU/g in market samples); Escherichia coli and other coliforms (E. coli 0.3–1.8 log CFU/g and total coliforms 0.4–3.6 log CFU/g in 30 market samples; coliforms were not detectable in only two samples).
Every number is labelled with how it is known. How this atlas is made
Khat (2017) reports Cambodian folklore that rice noodles originated in Cambodia and reached China with Thun Chey, a third-century peasant exiled there, who sold num banhchok for a living. According to the legend it was the first time the Chinese ate rice noodles.
