Fresh rice noodles topped with a green fish-based curry sauce made with lemongrass, turmeric, and galangal, garnished with raw vegetables and herbs.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: fresh herbs, banana blossom
Accompaniments: chili paste
Instructions
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1
Poach fish in water until cooked. Flake and set aside, reserving the cooking liquid.
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2
Fry kroeung paste until fragrant. Add coconut milk and reserved fish liquid.
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3
Add flaked fish to the curry sauce. Simmer until thickened. Season with fish sauce.
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4
Arrange fresh rice noodles in bowls. Ladle the green curry sauce over the noodles.
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5
Top with banana blossom, bean sprouts, cucumber, long beans, mint, and basil.
Did You Know?
Nom banh chok is called Khmer noodles because it predates all foreign noodle influences in Cambodia.
Chef's Notes
Equipment Tips
- mortar and pestle
- wok
- large pot
Garnishing
fresh herbs, banana blossom
Accompaniments
chili paste
The Story Behind Nom Banh Chok
Nom banh chok is considered the most authentically Khmer noodle dish, predating Chinese and Vietnamese culinary influences. The fresh rice noodles are traditionally made by hand in villages.
The green curry topping is made from pounded kroeung paste with fish, creating a sauce unique to Cambodian cuisine. It is the most common breakfast sold by women carrying baskets through neighborhoods at dawn.
The dish survived the Khmer Rouge era through oral tradition and has been recognized as part of Cambodia's intangible cultural heritage.
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