Nom Banh Chok
Khmer Noodles
Nom Banh Chok, often called Khmer noodles, is a quintessential Cambodian breakfast dish consisting of fresh rice noodles served with a flavorful fish-based curry sauce and an abundance of fresh herbs and vegetables. The curry is rich with coconut milk and aromatic spices, creating a comforting and refreshing meal.
🧂 Ingredients
- 500 g Fresh rice noodles(or dried vermicelli, cooked and rinsed)
- 500 g White fish(such as snakehead fish, cleaned and cut into chunks)
- 400 ml Coconut milk
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 3 stalks Lemongrass(chopped)
- 2 slices Galangal(fresh, chopped)
- 1 tbsp Turmeric root(or 1 tsp ground turmeric)
- 4 cloves Garlic cloves(chopped)
- 3 Shallots(chopped)
- 3 Kaffir lime leaves(finely sliced)
- 1 tbsp Prahok (fermented fish paste)(optional, for authenticity)
- 2 cups Water(for fish broth)
- 1 cup Fresh herbs(e.g., mint, basil, coriander, for serving)
- 2 cups Fresh vegetables(e.g., shredded banana blossom, julienned cucumber, bean sprouts, for serving)
👨🍳 Instructions
- 1
Prepare the fish and broth: Boil the fish in 2 cups of water until cooked through (about 10-12 minutes). Remove the fish, debone it, and flake the flesh. Reserve the fish broth.
- 2
Make the kroeung paste: In a mortar and pestle or blender, combine lemongrass, galangal, turmeric, garlic, shallots, and kaffir lime leaves. Pound or blend into a fine paste.
💡 Tip: If using a blender, add a tablespoon of water to help with the process. - 3
Cook the curry sauce: Heat a small amount of oil in a pot over medium heat. Add the kroeung paste and stir-fry until fragrant (about 2-3 minutes).
💡 Tip: Ensure the kroeung is cooked through to release its aromas. - 4
Simmer the sauce: Stir in the coconut milk and reserved fish broth. Add prahok (if using), fish sauce, and palm sugar. Bring to a simmer and cook for 15 minutes, stirring occasionally.
💡 Tip: Adjust fish sauce and palm sugar to achieve a balance of salty and sweet. - 5
Add the fish: Stir the flaked fish into the simmering curry sauce. Cook for another 5 minutes until the flavors meld.
- 6
Prepare the noodles: If using dried noodles, cook according to package instructions. Drain and rinse under cold water to prevent sticking.
💡 Tip: Fresh noodles are preferred for their texture. - 7
Assemble and serve: Divide the noodles among serving bowls. Ladle a generous amount of the fish curry sauce over each portion. Top with fresh herbs and vegetables. Serve with lime wedges and chili paste on the side.
💡 Tip: Encourage diners to mix the herbs and vegetables into their noodles.
💡 Pro Tips
- ✓The freshness of the herbs and vegetables is key to Nom Banh Chok's vibrant flavor.
- ✓The curry sauce can be made ahead of time and reheated.
- ✓For a vegetarian version, use mushrooms or tofu instead of fish and vegetable broth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Different regions of Cambodia have variations, sometimes using different types of fish or adding other spices.
- Some versions include a small amount of shrimp paste for added depth.