Nom Banh Chok

About This Recipe

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. Rooted in the everyday cooking of Khmer kitchens, Nom Banh Chok balances technique and tradition: the fish fillet or shrimp 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 lunch 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 fish fillet or shrimp, 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

• 1 lbfish fillet or shrimp
• 4 tbspKhmer curry paste (kroeung)
• 1 cupcoconut milk
• 6 cupsfish broth
• 1 lbfresh rice noodles
• 2 cupsmixed fresh vegetables (cucumbers, bean sprouts, basil)

Instructions

1. 1

   Prepare curry broth

   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

2. 2

   Build broth

   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

3. 3

   Shred fish

   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

4. 5

   Serve noodles

   Place fresh noodles in bowls, pour hot curry broth over them, top with shredded fish, and garnish with fresh vegetables and herbs.

Variations

• •

  Use chicken instead of fish for a lighter version

• •

  Add extra vegetables like carrots or cabbage

• •

  Make red curry version with red curry paste

• •

  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

Best served fresh. Broth keeps refrigerated for 2 days and can be reheated. 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