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Nom Banh Chok Recipe
A Cambodian Noodle Delight
Nom Banh Chok is a popular Cambodian noodle dish known for its delicate flavours and vibrant colours. It’s a perfect blend of rice noodles, a fragrant fish curry, and fresh herbs.
Yields: 4-6 servings Prep time: 30 minutes Cook time: 1-2 hours
Ingredients
For the fish curry:
- 1 pound (500 grams) white fish, cut into chunks
- 2 lemongrass stalks, bruised and sliced
- 4 kaffir lime leaves
- 1 inch piece of galangal, sliced
- 1 inch piece of turmeric, sliced
- 2 red chilies, sliced
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon fish sauce
- 1 tablespoon palm sugar
- 1 can (13.5 ounces/400 ml) coconut milk
- 1 cup (250 ml) fish stock or water
- 1/2 cup (125 ml) water
For the noodles:
- 8 ounces (225 grams) rice noodles
For the garnish:
- Fresh cilantro
- Bean sprouts
- Cucumber, sliced
- Lime wedges
Method
- Prepare the fish curry: In a pot, combine the fish, lemongrass, kaffir lime leaves, galangal, turmeric, chilies, ginger, garlic, fish sauce, palm sugar, coconut milk, fish stock, and water. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the fish is cooked through.
- Cook the noodles: Cook the rice noodles according to package instructions. Drain and rinse with cold water.
- Assemble the dish: Divide the cooked noodles among bowls. Pour the fish curry over the noodles. Garnish with cilantro, bean sprouts, cucumber, and lime wedges.
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