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Num Banh Chok

Name: Num Banh Chok
Total time: 70 min
Yield: Serves 4
Cuisine: Cambodia
Ingredients: 400g Bun; 300g White Fish Fillet; 3 Lemongrass; 2 cloves Galangal; 4 Kaffir lime leaves; 1/2 tsp Turmeric; 3 cloves Garlic; 200ml Coconut milk; 2 tbsp Fish sauce; 1 tsp Sugar; 1 bag Bean sprouts; 1 Cucumber; To taste Mint Leaves

Noodles

⏱ 70 min

👥 Serves 4

Difficulty ⭐⭐

Thin rice noodles with green fish-and-lemongrass curry broth and heaps of fresh vegetables — the Khmer noodle dish.

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📖 The Story Behind This Dish

Num banh chok, also called 'Khmer noodles,' is thin noodles made from fermented rice topped with a green broth of simmered fish. The green comes from lemongrass and makrut lime leaves, and the heat is mild. It's a Cambodian morning staple eaten with as much fresh banana blossom, cucumber, bean sprouts, and mint as you like.

🌆 Where it's eaten: In the aisle of a morning market, a vendor sets down noodles and a pot of broth from her shoulder pole and ladles bowl after bowl for customers squatting nearby.

🥕 Ingredients (serves 4)

Bun 400g
White Fish Fillet 300g
Lemongrass 3
Galangal 2 cloves
Kaffir lime leaves 4
Turmeric 1/2 tsp
Garlic 3 cloves
Coconut milk 200ml
Fish sauce 2 tbsp
Sugar 1 tsp
Bean sprouts 1 bag
Cucumber 1
Mint Leaves To taste

👩‍🍳 Instructions

Poach the fish in 500ml water, flake the flesh, and reserve the cooking liquid.
Pound the lemongrass, galangal, makrut lime leaves, turmeric, and garlic into a paste.
Lightly fry the paste in a pot and add the cooking liquid and coconut milk.
Return the flaked fish, season with fish sauce and sugar, and simmer 10 minutes.
Boil the noodles, drain, and place in bowls.
Pour over the hot broth and top with bean sprouts, julienned cucumber, and mint.

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