Delicate rice noodles in a fragrant fish-based broth — Cambodia's national dish.
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.
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 5–7 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 — they're delicate and quick to cook.
The broth should be light and fragrant, not heavy.
Serve with fresh vegetables and let diners customize.
Add ground pork for richer version
Use chicken stock instead of fish
Add hard-boiled eggs
Broth can be made 1 day ahead. Assemble fresh to order.
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 — often served as a condiment.
Per serving · 4 servings total
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