Nom Banh Chok Recipe – Traditional Cambodian Rice Noodles with Green Fish Curry
In the rich tapestry of Cambodian cuisine, few dishes hold as much cultural and culinary significance as Nom Banh Chok (Khmer: នំបញ្ចុក). Known simply as “Khmer noodles,” this traditional dish is a staple breakfast in Cambodia, yet it’s also enjoyed at festivals, family gatherings, and as everyday comfort food.
The essence of Nom Banh Chok lies in its fresh rice noodles topped with a fragrant fish-based curry sauce and a colorful array of herbs and vegetables. More than just a meal, it represents Cambodia’s deep connection to the land, rivers, and cultural identity.
What is Nom Banh Chok?
Nom Banh Chok refers to handmade rice noodles served with either green curry fish gravy (samlor proher) or red curry sauce depending on regional tradition. The most iconic version, known as Nom Banh Chok Samlor Khmer, features a lemongrass-based green curry broth enriched with freshwater fish, turmeric, galangal, and kroeung (a traditional Khmer spice paste).
The noodles are usually served with fresh herbs, banana blossoms, cucumbers, water spinach, bean sprouts, and basil. This abundance of vegetables makes the dish not only flavorful but also nutritious and refreshing.
Cultural Significance of Nom Banh Chok
Nom Banh Chok is often called Cambodia’s national dish. Across the country, you’ll see vendors pushing bicycles with baskets full of noodles, selling bowls of Nom Banh Chok to early morning crowds.
The dish also plays an important role in ceremonies and festivals, such as Pchum Ben (Festival of the Ancestors) and Khmer New Year, where sharing noodles symbolizes community and togetherness.
Unlike noodle soups found in neighboring countries, Nom Banh Chok emphasizes herbal freshness and light fish-based flavors, making it a unique culinary expression of Cambodian terroir.
Key Ingredients in Nom Banh Chok
To prepare authentic Nom Banh Chok, several elements come together:
- Condiments – lime wedges, chili paste, and fish sauce for seasoning.
- Rice Noodles – traditionally handmade, soft and slightly chewy.
- Fish Curry Sauce – made with freshwater fish, kroeung paste, turmeric, galangal, lemongrass, kaffir lime leaves, and coconut milk.
- Fresh Vegetables – shredded banana blossom, cucumber, bean sprouts, water spinach, and long beans.
- Herbs – mint, basil, and coriander add aromatic brightness.
Step-by-Step Guide: How to Cook Nom Banh Chok
Ingredients (Serves 4)
- 500 g fresh rice noodles (or dried, cooked and rinsed)
- 500 g freshwater fish (catfish, tilapia, or snakehead fish)
- 2 stalks lemongrass, chopped
- 3 cloves garlic
- 3 shallots
- 2 slices galangal
- 1 piece fresh turmeric (or 1 tsp ground turmeric)
- 3 kaffir lime leaves
- 2 tbsp prahok (fermented fish paste, optional for authenticity)
- 400 ml coconut milk
- 1 tbsp fish sauce
- 1 tsp palm sugar
- Fresh herbs and vegetables (banana blossom, cucumbers, bean sprouts, water spinach, mint, basil, coriander)
Instructions
Step 1: Prepare the Fish
Boil the fish in water until fully cooked. Remove bones and flake the meat. Reserve the cooking liquid as part of the broth base.
Step 2: Make the Spice Paste (Kroeung)
In a mortar and pestle or blender, pound together lemongrass, garlic, shallots, galangal, turmeric, and kaffir lime leaves until a smooth paste forms.
Step 3: Cook the Curry Base
Heat a pan with a little oil, add the kroeung paste, and stir until fragrant. Add coconut milk and reserved fish stock, stirring well.
Step 4: Add Seasonings and Fish
Stir in prahok (if using), fish sauce, and palm sugar. Simmer gently, then add the flaked fish. Cook for 10–15 minutes until the sauce thickens slightly and flavors combine.
Step 5: Prepare the Noodles and Vegetables
Blanch the rice noodles briefly in hot water, then portion them into bowls. Arrange fresh vegetables and herbs on the side.
Step 6: Assemble and Serve
Ladle the hot fish curry sauce over the noodles. Garnish with fresh herbs and serve with lime wedges and chili paste for extra heat.
Flavor Profile of Nom Banh Chok
Nom Banh Chok is defined by its balance of light yet complex flavors. The broth is earthy and aromatic from lemongrass, galangal, and turmeric, yet softened by coconut milk’s creaminess. The freshness of raw vegetables and herbs contrasts beautifully with the warmth of the curry, creating a dish that is refreshing, fragrant, and deeply satisfying.
Tips for Perfecting Nom Banh Chok
- Use fresh rice noodles if available they give the most authentic texture.
- Balance prahok carefully it adds depth but should not overpower the dish.
- Prepare vegetables just before serving to maintain crunch and freshness.
- Experiment with proteins though traditionally fish-based, chicken or vegetarian versions are also possible.
Why You Should Try Cooking Nom Banh Chok
Cooking Nom Banh Chok at home is more than preparing noodles it’s about engaging with Cambodia’s culinary heritage. This dish reflects the Khmer people’s resourcefulness, respect for seasonal produce, and love for communal dining.
By mastering Nom Banh Chok, you’re not just recreating a recipe; you’re experiencing a dish that has nourished Cambodians for centuries and continues to symbolize cultural identity and hospitality.
