Nom banh chok is a classic Cambodian breakfast and noodle dish built around rice noodles, a gently spiced fish broth, and a generous handful of fresh garnishes.
Poach the fish in the aromatics, turn the broth into a turmeric-scented coconut gravy, and assemble each bowl at the table for the best contrast.
Strain the broth carefully before adding the blended aromatics so the finished soup stays smooth.
Serving Suggestions
Pass extra herbs, bean sprouts, lime, and chilies so each bowl can be adjusted to taste.
Recipe Notes
The broth keeps for two days refrigerated; cook fresh noodles when serving.
Cambodian Nom Banh Chok
Cambodian rice noodles with a fragrant fish, lemongrass, turmeric, and coconut broth topped with crisp herbs and vegetables.
Ingredients
Equipment
Method
Make the Fish Broth:
- Simmer the fish, water, lemongrass, galangal, garlic, and shallots for 15 minutes, until the fish flakes easily.
- Lift out the fish and strain the broth. Flake the fish and set it aside.
- Blend the softened garlic, shallots, turmeric, pepper, and a ladleful of broth into a smooth paste.
- Return the broth to the saucepan. Stir in the paste, coconut milk, fish sauce, and salt, then simmer for 10 minutes.
Assemble the Bowls:
- Cook the rice noodles according to the package directions, rinse under cool water, and drain well.
- Divide the noodles among bowls and top with the flaked fish, bean sprouts, cucumber, and herbs.
- Ladle over the hot broth and serve with lime wedges and sliced chilies.
Nutrition
Notes
- Keep the herbs and vegetables fresh and crisp by adding them only when serving.
- Rice noodles can be cooked a few hours ahead and chilled.
