Nom Banh Chok is a cherished Cambodian dish of delicate rice noodles served with a fragrant, herb-infused fish curry and an assortment of fresh vegetables and herbs. Often enjoyed as a traditional breakfast, it is a wonderful example of Khmer cuisine, where fresh ingredients and aromatic pastes come together to create layers of flavour.
The heart of the dish is kroeung, a traditional Cambodian fresh spice paste made by pounding fragrant ingredients such as lemongrass, galangal, turmeric, garlic and other aromatics. Combined with tender fish and a rich, gently spiced broth, it creates a distinctive curry that is both comforting and refreshing when paired with crisp vegetables and fresh herbs.
Every bowl brings together soft noodles, savoury curry and the natural crunch of its fresh accompaniments. Simple, colourful and full of character, Nom Banh Chok offers a delicious taste of Cambodia’s culinary heritage.
While traditional recipes may include prahok, a pungent fermented fish paste that adds depth and complexity, this version is adapted for home cooking with accessible ingredients while keeping the spirit of this much-loved Cambodian classic.
If you enjoy exploring authentic flavours from around the world, this rustic bowl of Cambodian rice noodles is a wonderful dish to add to your kitchen repertoire.
Nom Banh Chok (Khmer Noodles)
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:8min ♦Yield:4Servings.
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Nom Banh Chok (Khmer Noodles)
Ingredients:
Fish Curry
Kroeung (Cambodian Fresh Aromatic Paste)
Noodles and Fresh Toppings
Instructions
Cook the Noodles
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Cook according to package instructions. Drain, rinse under cold water, and keep immersed in cool water. Roll into individual serving bundles, gently press out excess water, and arrange on a plate to dry slightly. This makes it easy to pick up and serve individual portions later.
Cook the fish
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Bring the water to a gentle simmer, adding the lemon grass and kaffir lime leaves. Add the fish and simmer gently for 10 minutes, or until just cooked. Remove the fish and reserve the cooking liquid. Carefully remove the bones, and fish keeping the fish in flakes or small pieces. (It is traditional to pound the fish to achieve a fluffy texture - you can choose this method if your prefer)
Prepare the Kroeung
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Pound all the ingredients for the ‘kroeung’ into a fine aromatic paste. Traditionally pestle and mortar is used, but a good liquidiser makes the job a lot faster. Do not add water to the ingredients.
Prepare the Fresh toppings
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Arrange all the fresh vegetables, shredded, julienned or chopped on a large serving platter. The sliced banana blossom should be placed int lemon or tamarind water till plating, to keep it from oxidising and turning dark.
Cook the curry
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Heat the oil in a large wok. Fry the kroeung over medium-low heat until fragrant. Add the chicken bouillon cubes and stir it in. Once the raw pu agency or the fresh paste is gone, add the reserved fish stock and simmer for 5 minutes. Add 1 Tbsp fermented fish sauce first, then adjust gradually to taste. Stir in the coconut cream briskly and simmer briefly.
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Return the flaked fish to the curry and simmer gently for 2–3 minutes.
Assemble and serve
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Place the cooked rice noodles in individual bowls. Ladle the hot fish curry over the noodles and serve with the fresh vegetables and herbs.
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Enjoy this fragrant Cambodian noodle dish with its umami rich fish curry and refreshing, crunchy toppings.
Note
Cambodian Prahok:Fermented Mudfish that is traditionally salted and crushed or pounded into a thick paste. It has a much stronger, pungent aroma and deeper flavour than Thai Fish sauce which is a thin, clear, amber-brown liquid with a salty, savoury, umami flavour. Some sauces are labelled Fermented Fish Sauce, and are thicker and more textured than regular Thai fish sauce. If you are unable to find Prahok, use what is available to add savouriness, but the flavour won't be identical.
Krachai (Fingerroot) is an aromatic rhizome from the ginger family, used in Southeast Asian cooking, including some Cambodian curry pastes. Its slender, finger-like roots grow in a cluster, which is why it is also called Chinese keys. It has an earthy, peppery, slightly ginger-like aroma that works particularly well with fish. There is no direct substitute, but you can use Coriander root if you do not have Krachai. Do not add ginger or add extra galangal to compensate for the absence of this ingredient.
Don’t make the gravy excessively thick or coconut-heavy. Nom Banh Chok is much lighter and more herbaceous than a typical coconut curry. The star should be the fresh kroeung + fish + fermented fish umami, with the raw vegetables providing crunch and freshness.
Time estimates assume you prepare the kroeung in a liquidiser or bender as opposed to traditional Mortar and pestle method, use dried rice vermicelli, and prepare the fresh toppings while the fish cooks. Allow extra time if pounding the paste by hand and preparing fresh banana blossom.
