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Cereals and bread from Cambodia
Rice is soaked, stone-ground and pressed into rounds that stand in cloth bags, where lactic bacteria, yeasts and moulds sour the wet flour. The sour paste is pounded and pressed through a perforated tin into boiling water as fresh noodles, most often eaten for 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 |
| Long-grain rice · Traditionally a high-amylose rice (more than 22 % amylose); hard, non-glutinous or broken rice is preferred for fermented noodles[yong2023][ikeda2010] |
| Water · For soaking, grinding and boiling[khat2017] |
| No starter · Bacteria, yeasts and moulds come from the rice, the water and the tools[ikeda2010] |
| Starter: spontaneous |
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, slightly sour rice.
Microbes at work in this step
lactic acid bacteria reach 10^7 to 10^8 cfu/g and lactic acid builds up
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
Num banhchok is the Cambodian member of the Southeast Asian fermented rice noodle family. Unlike Thai khanom chin, sources describe a short soak and a fermentation that happens mainly in pressed flour cakes standing in calico bags, not in a salt-water settling tank.
The finished noodles are acidic (pH 3.78–4.35) but very moist, and a Phnom Penh market survey found Staphylococcus aureus and Bacillus cereus in them. Both can make toxins, so eat the noodles the day they are made and keep tools, bags and hands clean.
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 in market samples; coliforms in two of six factories).
Every number is labelled with how it is known. How this atlas is made
Fermented rice noodles are made in Myanmar, Cambodia, Laos, Thailand, Vietnam and southern China by traditional methods. A Khmer folk legend tells of the scholar Thon Chey selling num banhchok in China.
