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A bowl of Cambodian nom banh chok rice noodles with fish broth, herbs, cucumber, and bean sprouts.

Cambodian Nom Banh Chok

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Cambodian rice noodles with a fragrant fish, lemongrass, turmeric, and coconut broth topped with crisp herbs and vegetables.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cambodian
Calories: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish Broth
  • 1 lb white fish fillets boneless
  • 8 cups water
  • 2 stalks lemongrass trimmed and bruised
  • 1 inch fresh galangal sliced
  • 4 cloves garlic
  • 2 medium shallots peeled
  • 1 tbsp ground turmeric
  • 1 tsp black pepper
  • 1 cup coconut milk
  • 1 tbsp fish sauce
  • 1 tsp salt
Noodles and Garnishes
  • 8 oz rice noodles
  • 1 cup bean sprouts
  • 1 cup cucumber thinly sliced
  • 1/2 cup fresh mint and basil loosely packed
  • 1 medium lime cut into wedges
  • 2 medium red chilies thinly sliced

Equipment

  • Large saucepan
  • Blender
  • Fine-mesh strainer
  • Serving bowls

Method
 

Make the Fish Broth:
  1. Simmer the fish, water, lemongrass, galangal, garlic, and shallots for 15 minutes, until the fish flakes easily.
  2. Lift out the fish and strain the broth. Flake the fish and set it aside.
  3. Blend the softened garlic, shallots, turmeric, pepper, and a ladleful of broth into a smooth paste.
  4. Return the broth to the saucepan. Stir in the paste, coconut milk, fish sauce, and salt, then simmer for 10 minutes.
Assemble the Bowls:
  1. Cook the rice noodles according to the package directions, rinse under cool water, and drain well.
  2. Divide the noodles among bowls and top with the flaked fish, bean sprouts, cucumber, and herbs.
  3. Ladle over the hot broth and serve with lime wedges and sliced chilies.

Nutrition

Calories: 475kcalCarbohydrates: 58gProtein: 29gFat: 15gSaturated Fat: 10gCholesterol: 58mgSodium: 890mgFiber: 4gSugar: 6g

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.