Nom banh chok is considered Cambodia's national dish and is eaten for breakfast across the country. Thin rice noodles are served in a fragrant broth made from fish, turmeric, lemongrass, and garlic, then topped with fresh vegetables, herbs, and a spicy fish sauce condiment called kroeung. It's light, aromatic, and deeply satisfying. Rooted in the everyday cooking of Cambodian kitchens, Khmer Nom Banh Chok (Khmer Noodle Soup) balances technique and tradition: the fresh rice noodles is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature β aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight breakfast or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices β the freshness of the fresh rice noodles, the order of additions, the resting time at the end β separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
Heat oil and fry garlic. Add turmeric and lemongrass. Pour stock and simmer 15 minutes.
Add fish fillet and poach until cooked through, about 5β7 minutes. Remove and shred.
Add fish sauce and taste. Adjust if needed.
Place noodles in bowls. Pour hot broth over them. Top with shredded fish and fresh vegetables.
Fresh rice noodles are essential β they're delicate and quick to cook.
The broth should be light and fragrant, not heavy.
Serve with fresh vegetables and let diners customize.
Source the freshest fresh rice noodles you can find β it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add ground pork for richer version
Use chicken stock instead of fish
Add hard-boiled eggs
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Broth can be made 1 day ahead. Assemble fresh to order. Refrigerate in an airtight container for up to 3β4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing β refresh with a crisp garnish.
Nom banh chok is Cambodia's most iconic breakfast dish and has been eaten for generations. It represents the heart of Khmer cuisine and family dining.
Fresh are best, but dried can work. Soak and blanch before adding to broth.
A Cambodian spice paste made from chili, garlic, lemongrass, and galangal β often served as a condiment.
Yes β most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If fresh rice noodles is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving Β· 4 servings total
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