Khmer Nom Banh Chok (Khmer Noodle Soup)

About This Recipe

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 — 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 — the freshness of the fresh rice noodles, the order of additions, the resting time at the end — 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.

Ingredients

Serves 4

• 400 gfresh rice noodles
• 6 cupsfish stock
• 200 gfish or tilapia fillet
• 1 tbspturmeric powder
• 2 stalkslemongrass, bruised
• 3 clovesgarlic, minced
• 2 tbspfish sauce
• 1 tbspoil

Instructions

1. 1

   Make broth

   Heat oil and fry garlic. Add turmeric and lemongrass. Pour stock and simmer 15 minutes.

2. 2

   Add fish

   Add fish fillet and poach until cooked through, about 5–7 minutes. Remove and shred.

3. 3

   Season broth

   Add fish sauce and taste. Adjust if needed.

4. 4

   Assemble bowls

   Place noodles in bowls. Pour hot broth over them. Top with shredded fish and fresh vegetables.

Variations

• •

  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.

Storage

Broth can be made 1 day ahead. Assemble fresh to order. Refrigerate in an airtight container for up to 3–4 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 — refresh with a crisp garnish.

Frequently Asked Questions