Cambodian curry noodle soup with fish and herbs
Nom banh chok is Cambodia's national dish, featuring fresh rice noodles in a rich fish curry soup, topped with crispy vegetables, herbs, and a drizzle of lime.
Serves 4
Heat coconut milk in a pot over medium heat. Add Khmer curry paste and stir until fragrant (about 2 minutes).
Let curry paste cook briefly to deepen flavors
Add fish broth to the curry mixture, stirring well. Bring to a simmer and add the fish fillet, poaching until cooked through (8-10 minutes).
Keep heat at simmer, not rolling boil
Remove cooked fish, flake into bite-sized pieces, and return to the broth. Adjust seasoning with fish sauce and lime juice.
Reserve some broth for topping
Place fresh noodles in bowls, pour hot curry broth over them, top with shredded fish, and garnish with fresh vegetables and herbs.
Fresh rice noodles are essential for authentic texture
Prepare all toppings before serving as assembly is quick
Serve very hot in warmed bowls
Use chicken instead of fish for a lighter version
Add extra vegetables like carrots or cabbage
Make red curry version with red curry paste
Best served fresh. Broth keeps refrigerated for 2 days and can be reheated.
Nom banh chok is Cambodia's unofficial national dish, a breakfast staple that represents the country's culinary identity.
Available in Asian markets or can be made fresh with lemongrass, galangal, and chilies.
Yes, but they won't have the same tender texture as fresh noodles.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes