Cambodia's beloved breakfast noodles: fresh rice vermicelli served with a light, lemongrass-fragrant fish curry broth and fresh herb garnishes.
Nom banh chok β sometimes called Khmer noodles β is the quintessential Cambodian breakfast, eaten by millions each morning from roadside stalls where vendors ladle light fish curry broth over freshly made rice vermicelli before dawn. The noodles are traditionally made by stone-grinding soaked rice, fermenting briefly, and pressing through a sieve β a laborious process that produces noodles with a slight sourness and textural delicacy. The broth is lighter than amok: a fish-based curry fragrant with kroeung paste, lemongrass, and sometimes prahok (Cambodian fermented fish paste) for depth, topped with fresh bean sprouts, banana flower, cucumber, and an explosion of fresh herbs. Nom banh chok is deeply embedded in Cambodian daily life β historically eaten after Buddhist ceremonies, after harvest work in the rice paddies, and as fuel for the early morning before the heat of the day sets in.
Serves 4
Blend lemongrass, galangal, turmeric, shallots, garlic, shrimp paste, and kaffir lime leaves into a smooth paste.
Place fish in water or stock with 1 bruised lemongrass stalk. Poach over medium heat 8-10 minutes until just cooked. Remove fish, reserve the broth. Flake fish finely, discarding bones and skin.
In a separate pot, fry kroeung paste in 1 tablespoon oil over medium heat 5 minutes until fragrant.
Add the reserved poaching broth and coconut milk to the fried paste. Bring to a gentle simmer 10 minutes. Season with fish sauce and palm sugar.
The broth should be lighter and more fragrant than a curry β strain if you want a completely smooth broth.
Return flaked fish to the broth. Simmer 3 minutes. Taste and adjust seasoning.
Place a generous nest of rice vermicelli in each bowl. Ladle hot broth with fish over the noodles. Top with bean sprouts, banana flower slices, cucumber, and fresh herbs. Serve with lime and chili.
Banana flower adds authentic bitterness and crunch; soak sliced pieces in lime water to prevent browning.
The broth should be lighter than a typical curry β do not reduce it too much or it becomes heavy.
For deeper flavor, use prahok (Cambodian fermented fish paste) instead of shrimp paste, but start with half the quantity.
Nom banh chok Siem Reap style: brighter yellow with more turmeric and a crunchier vegetable garnish.
Vegetarian version: replace fish with mushroom broth and use miso instead of shrimp paste.
Store broth separately from noodles, refrigerated up to 2 days. Reheat broth gently and assemble fresh β noodles sitting in broth become mushy quickly.
Nom banh chok is considered one of the oldest continuously eaten dishes in Cambodia, with noodle-making techniques using stone-ground fermented rice documented in Angkor-era texts. The dish survived the disruption of the Khmer Rouge period because it requires only simple, accessible ingredients β rice and fish from the Tonle Sap β and its recovery after 1979 was part of the broader restoration of Khmer culinary traditions.
Yes β cook per packet instructions until al dente. Fresh rice noodles give a slightly more delicate texture with a hint of fermentation, but dried is a perfectly acceptable substitute.
Banana flower (blossom) is the purple flower of the banana plant, used shredded as a vegetable in Southeast Asian cooking. It adds bitterness and crunch. You can substitute shredded green papaya, cabbage, or simply leave it out.
Prahok is Cambodian fermented fish paste, stronger and more funky than shrimp paste. It is a defining ingredient in Khmer cooking. If unavailable, shrimp paste is the standard substitute, though the flavor is different.
Per serving (420g / 14.8 oz) Β· 4 servings total
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