Num Banh Chok (Khmer Rice Noodles with Fish Gravy)
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The Tale of Num Banh Chok (Khmer Rice Noodles with Fish Gravy)
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Num banh chok, fresh rice noodles topped with a fish-based green curry gravy, is considered one of Cambodia's oldest dishes, deeply tied to rural, agrarian Khmer life and traditionally hand-made fresh each morning. Often eaten for breakfast, it remains one of the most distinctly Khmer dishes, less influenced by neighboring cuisines.
Ingredients
Scale:· 4 servings
- 1 lb white fish fillets
- 3 tbsp kroeung (Cambodian curry paste)
- 2 cups coconut milk or fish stock
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 lb fresh round rice noodles
- 2 cups bean sprouts
- 1 cup cucumber, julienned
- 1 cup banana blossom, shredded
- Mint and water lily stems, for serving
Instructions
- 1Poach the fish fillets until just cooked, then flake the meat finely, discarding bones.
- 2Fry the kroeung paste in oil until fragrant.
- 3Add coconut milk or fish stock and bring to a simmer.
- 4Stir in the flaked fish, fish sauce, and palm sugar, and simmer for 10 minutes until the gravy thickens slightly.
- 5Arrange rice noodles in bowls topped with bean sprouts, cucumber, banana blossom, and mint.
- 6Ladle the fish gravy generously over the noodles and vegetables.
- 7Toss everything together before eating.
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