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Traditional Nom Banh Chok

Nom Banh Chok is a beloved Cambodian dish, often enjoyed as a light yet flavorful breakfast or lunch.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Cambodian
Calories: 480
Ingredients Equipment Method Video Notes

Ingredients
  

Main Dish:
  • 500 g Rice noodles (fresh or dried vermicelli)
  • 400 g Freshwater fish (catfish or tilapia)
  • 4 Lemongrass stalks
  • 4 Kaffir lime leaves
  • 1 tbsp Turmeric root (or turmeric powder)
  • 2 slices Galangal
  • 4 Garlic cloves
  • 3 Shallots
  • 1 tbsp Prahok (fermented fish paste)
  • 400 ml Coconut milk
  • 2 tbsp Fish sauce
  • 1 tbsp Palm sugar
  • Salt
Fresh Toppings:
  • Banana blossom – thinly sliced
  • Cucumbers – julienned
  • Long beans – thinly sliced
  • Fresh herbs: mint, basil, coriander – as desired
  • Lime wedges – to serve
  • Chili paste or fresh chilies – to taste

Equipment

  • 1 Large pot (for boiling fish and noodles)
  • 1 Blender or mortar and pestle (for curry paste)
  • 1 Medium saucepan or pot (for curry sauce)
  • 1 Strainer (for deboning fish and draining noodles)
  • 1 Sharp knife and cutting board
  • 1 Mixing bowl (for prepping toppings)

Method
 

  1. Cook the Fish:
    Bring a pot of water to boil and add the fish. Boil gently until the fish is fully cooked (about 10–12 minutes).
    Remove the fish, debone it carefully, and set the flesh aside. Reserve the fish broth for later use.
  2. Make the Curry Paste:
    In a mortar and pestle or blender, combine lemongrass, turmeric, galangal, garlic, shallots, and kaffir lime leaves.
    Pound or blend into a fine paste.
  3. Cook the Curry:
    In a saucepan, heat a small amount of oil over medium heat.
    Add the curry paste and stir-fry until aromatic (about 2–3 minutes).
    Stir in the coconut milk and reserved fish broth (about 2 cups).
    Add prahok (if using), fish sauce, and palm sugar. Simmer for 15 minutes on low heat.
  4. Add the Fish:
    Shred the cooked fish and add it to the simmering curry sauce.
    Cook for another 5 minutes, stirring occasionally. Adjust salt to taste.
  5. Prepare the Noodles:
    If using dried noodles, boil according to package instructions (usually 5–7 minutes).
    Drain and rinse under cold water to prevent sticking.
  6. Assemble the Bowls:
    Divide the noodles among serving bowls.
    Pour a generous amount of the curry sauce over each portion.
    Top with sliced banana blossom, cucumber, long beans, and fresh herbs.
    Serve with lime wedges and chili paste on the side.

Video

Notes

Cooking Tips

  • Prahok adds depth and authenticity but can be omitted or substituted with anchovy paste for a milder option.
  • Fresh herbs are key to the brightness of this dish—don’t skip them!
  • You can make the curry base ahead and refrigerate it for up to 2 days.
  • To keep vegetables crisp, slice them just before serving.
  • For a vegetarian version, use mushrooms instead of fish and soy sauce instead of fish sauce.