Khmer noodles (num banh chok) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Cambodia Servings: 4
Cambodia Servings: 4Khmer Noodles, also known as Num Banh Chok, is a traditional Cambodian dish characterized by its light, aromatic flavors and use of fresh herbs. This celebrated Cambodian breakfast food consists of fermented rice noodles topped with a fish-based coconut curry or a tangy green sauce, garnished with a variety of fresh vegetables and herbs. Originating from ancient times, this dish embodies the rich culinary history of Cambodia, reflecting a balance between subtle spices and the freshness of native produce. Num Banh Chok is often sold by vendors carrying baskets of noodles on poles, especially in rural regions, symbolizing the heart and soul of Cambodian street food culture.
Ingredients
- Rice noodles – 500 g / 1.1 lbs
- Fish fillets (catfish or similar) – 300 g / 10.5 oz
- Coconut milk – 400 ml / 13.5 fl oz
- Lemongrass stalks – 2, chopped
- Galangal – 1 thumb-sized piece, sliced
- Garlic cloves – 3, minced
- Turmeric powder – 1 tsp
- Fish sauce – 2 tbsp
- Palm sugar – 1 tbsp
- Fresh herbs (mint, coriander, basil) – 1 handful each
- Bean sprouts – 200 g / 7 oz
- Cucumber – 1, julienned
- Kaffir lime leaves – 3, finely sliced
Instructions
- Cook the rice noodles according to the package instructions, then rinse with cold water and set aside.
- In a pot, bring water to a simmer and poach the fish fillets until cooked through. Remove fish and flake with a fork.
- In a separate pan, heat coconut milk over medium heat, then add lemongrass, galangal, garlic, and turmeric. Simmer for 5 minutes.
- Add flaked fish, fish sauce, palm sugar, and kaffir lime leaves. Simmer for another 10 minutes until flavors meld.
- Serve noodles in bowls, pour the fish curry over the noodles, and top with fresh herbs, bean sprouts, and cucumber.
Substitutions
- Catfish -> Tilapia or any firm white fish
- Palm sugar -> Brown sugar
- Coconut milk -> Evaporated milk with a bit of coconut extract
Enhancements in the Next Evolution
- Marinate the fish with lemongrass and garlic before cooking for deeper flavor.
- Use fresh turmeric root instead of powder for a more vibrant color and taste.
- Include kaffir lime zest for added citrus aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
