Cambodian's Noodles(Nom Banh Chok នំបញ្ចុក)

December 30,2024 


This authentic nom banh chok recipe for Cambodia’s beloved Khmer Noodles makes nom banh chok samlor proher, a popular breakfast dish of freshly-made rice noodles doused in a yellow-green coconut-based fish curry that at its best is richer and creamier than other iterations of this dish. It’s garnished with fragrant herbs, seasonal vegetables, edible flowers, and wild herbs.


Nom banh chok refers to both the fresh ever-so-lightly-fermented rice noodles that are still made daily by hand by artisanal noodle makers all over Cambodia, just as they’ve always been made, as well as the delicious breakfast noodle dish, comprised of the rice noodles doused in an aromatic curry, gravy or soup, served with seasonal vegetables, and garnished with fragrant herbs, foraged leaves, and edible flowers.


Cambodia’s most beloved dish, Cambodia’s most quintessential dish, and Cambodia’s national dish for so many Cambodians – indicative by the fact that locals translate the dish to foreigners as ‘Khmer noodles’ – nom banh chok has long been ‘Cambodia in a bowl’ for me. It’s my favorite Cambodian dish, one of the best Southeast Asian noodle dishes, and one of the best recipes with lemongrass. noodles, nom banh chok showcases Cambodia’s much-loved ingredients – rice, prahok, fish, coconut milk, palm sugar, seasonal vegetables, and kroeung, a herb and spice paste distinguished by aromatics such as lemongrass and kaffir lime that are so intrinsic to Cambodian cuisine – and is garnished with the foraged wild leaves, aromatic herbs and edible flowers so important to Cambodians for their fragrance and flavour, as much as their sense of aesthetics.

* Num Banh Chok Khmer/ Khmer Rice Noodles Ingredients:

- 1and 1/2kg of num banh chok (cooked Khmer rice noodles)
- 500-700 g of freshwater fish
- 3tbsp kroeung
- 3/4 cup of coconut milk
- 50g prahok (fermented fish) or anchovy
- 1and1/2tbsp of palm sugar
- 2tbsp of white sugar
- 3tbsp of fish sauce
- 3tbsp of salt Vegetables: Banana blossom, sesbania, cucumber, long green bean, bean sprouts, water lily and cabbage are most commonly used, Condiments: Salt, bird's eye chilly, dried chilly flakes or powder and lime.









Instructions: Bring 2-2.5 l water to a boil, lower heat and add in the fish. Once the fish is cooked, remove it from the stock. Set the stock aside and debone the fish. Pound the kroeung, sugar, salt and fish flesh together.
Next, bring the fish stock to a boil, then add in the prahok, coconut milk, fish mixture, salt, fish sauce and palm sugar. Bring the broth to a boil once more. Serve hot with fresh vegetables, cooked Khmer noodles "Num Banh Chok" and condiments.





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