Cambodian Nom Banh Chok (Fish Curry Noodle Bowls)

Nom Banh Chok is one of Cambodia’s most cherished traditional dishes, a humble yet deeply flavourful bowl of rice noodles that holds a special place in everyday Khmer food culture. Often eaten for breakfast, it is also enjoyed throughout the day, sold by street vendors, prepared in family kitchens, and served at gatherings. For many Cambodians, the sight of delicate rice noodles accompanied by fragrant fish curry and an abundance of fresh vegetables evokes the familiar comforts of home.

At the heart of this dish is a distinctive aromatic curry, traditionally prepared with kroeung — a freshly pounded paste of herbs, roots and spices that forms the foundation of many Cambodian dishes. Lemongrass lends its bright citrus fragrance, galangal contributes warm, earthy notes, and turmeric brings its characteristic golden hue. Depending on the regional recipe and the ingredients available, the paste may also include fingerroot (Krachai), garlic, shallots and other aromatics. Rather than relying on a heavy blend of powdered spices, Khmer cooking often builds its flavour through these fresh ingredients, carefully pounded together to release their natural oils and aromas.

Fish is another essential element of traditional Nom Banh Chok. Gently cooked until tender, it is usually deboned and incorporated into a fragrant broth, giving the curry its delicate seafood flavour. Some preparations also use prahok, a traditional Cambodian fermented fish paste prized for its intense aroma and deep savoury character. Coconut milk or coconut cream may be used in certain variations, adding richness and a gentle sweetness to the curry. Recipes differ from household to household and across regions, reflecting Cambodia’s varied culinary traditions.

The curry is served over soft, slender rice noodles, whose mild flavour provides the perfect foundation for the aromatic broth. What makes Nom Banh Chok particularly appealing, however, is the generous assortment of fresh accompaniments. Finely shredded green papaya, cucumber, bean sprouts, leafy herbs and other seasonal vegetables contribute crispness, freshness and contrasting textures. These ingredients are not merely garnishes; they are an integral part of the dish, balancing the warmth and savouriness of the curry with a refreshing crunch.

Eating Nom Banh Chok is an experience of contrasts: soft noodles, tender flakes of fish, a fragrant golden sauce and cool, crisp vegetables, all brought together in a single bowl. Each mouthful offers a slightly different balance of flavours and textures, making the dish satisfying without feeling heavy.

This recipe is inspired by the traditional Cambodian preparation, adapted for the home kitchen with accessible ingredients while preserving the essential character of the dish. The aromatic paste is prepared from fresh ingredients, the fish is cooked gently to retain its delicate texture, and the curry is simmered until the flavours come together. The fresh vegetables are prepared separately and added when serving, allowing their natural colours and crispness to shine.

Nom Banh Chok is a beautiful expression of Khmer food philosophy: fresh ingredients, fragrant herbs, carefully layered flavours and a thoughtful balance between cooked and raw elements. More than just a bowl of noodles, it offers a glimpse into Cambodia’s culinary heritage — one that is rooted in everyday traditions, shared meals and the simple pleasure of food prepared with care.

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Cambodian Nom Banh Chok (Fish Curry Noodle Bowls)

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How to make Malaysian Fish Curry (for Prata or Rice)Cambodian Nom Banh Chok (Fish Curry Noodle Bowls)

• Prepare Rice Noodles.
• Cook Fish. Reserve broth. Debone and flake or pound the fish.
• Prepare Kroeung (Cambodian Fresh Spice paste)
• Prepare fresh Toppings.
• Prepare the curry using the Kroeung. Add the fish and simmer a while.
• Serve curry of noodles, with toppings as desired.

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INGREDIENTS

Fish Curry

• 1.5 kg  Fish (Snakefish, Tilapia, Cod or Seabass, cleaned)
• 2 litres water
• 2 stalks lemongrass, tender inner part, bruised
• 2 Kaffir lime leaves, torn
• 2 Chicken Bouillon cubes
• 200 ml Kara coconut cream
• 1–2 Tbsp Prahok (Fermented Mud Fish) use Fermented Fish sauce instead.
• 1–2 tbsp oil
• Salt, as needed

Kroeung (Cambodian Fresh Aromatic Paste)

• 5 stalks lemongrass, tender inner part
• 3-4 Finger roots (Krachai), if available
• 4–5 cm galangal
• 3–4 cm fresh turmeric
• 4 Kaffir lime leaves
• 4 cloves garlic
• 2 shallots
• 1–2 dried red chilies
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp black pepper
• 2–3 coriander roots, cleaned

Noodles and Fresh Toppings

• 300 gm Fine Rice Vermicelli  (Use fresh num banh chok rice noodles if you can find them.)
• Banana blossom
• Bean sprouts
• Cucumber
• Long beans
• Fresh mint
• Thai/Cambodian basil
• Vietnamese mint, if available
• Shredded cabbage
• Lime wedges
• Fresh chilies

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