How to Make Authentic Nom Banh Chok Recipe at Home Like a Cambodian Chef

If you love Southeast Asian flavours, few dishes capture the spirit of Cambodia quite like Nom banh chok, often called" Khmer noodles." This dish is deeply connected to Cambodian cuisine and way of life passed down through generations and is usually eaten for breakfast. Recreating the Nom banh chok recipe at home means bringing a piece of Cambodia into your kitchen, and it's a rewarding process that connects you with the country's culinary roots in a tangible way.

Why Nom Banh Chok Is More Than Just a Meal

Ask any Cambodian, and they'll probably smile at the mention of Nom banh chok. It's more than food. It's comfort, history, and pride all in one bowl. Known for its delicate yet flavorful profile, this delicious breakfast noodle dish brings fresh rice noodles, a fragrant yellow-green coconut-based fish curry, and a spread of toppings like fresh vegetables, wild herbs, and even colourful edible flowers.

Though it belongs to the broader family of Asian noodle dishes, Nom banh chok is uniquely Cambodian. It reflects the diversity and richness of Khmer cuisine, with regional twists and home-cooked variations giving it a personal flair. While traditional artisanal noodle makers still produce the best versions in Cambodia, it is possible to find the ingredients thanks to Asian grocery stores and bring this dish to life no matter where you are.

Ingredients for the Nom Banh Chok Recipe

To make a Nom banh chok recipe, the ingredient list may seem long, but each part plays a role in crafting that perfect harmony. Here is everything you'll need:

• 500g freshwater fish (snakehead or catfish preferred; white fish like tilapia works too)
• 2 litres of cold water, plus extra for soaking noodles
• 2 stalks lemongrass, finely chopped
• 1 garlic clove, peeled
• 1 tbsp galangal, grated
• 1-inch piece of turmeric root, grated (or 1 tsp ground turmeric)
• 1 tsp shrimp paste
• 400ml coconut milk
• 100ml coconut cream
• 2 tbsp palm sugar (or brown sugar)
• 2-3 tbsp fish sauce (or vegan fish sauce)
• 500g fresh rice noodles or dried rice noodles, soaked in cool water and softened in boiling water
• 1 banana flower, shredded
• 100g bean sprouts, rinsed
• A handful of green beans, thinly sliced
• 2-3 English cucumbers, julienned
• An assortment of seasonal vegetables, raw vegetables, and fragrant herbs like kaffir lime leaves, makrut lime, and other aromatic herbs
• Optional: edible flowers, water lily petals, or even fresh shrimp if you want to get fancy

Freshness is key. You're already halfway there if your herbs are crisp and your noodles are soft and chewy.

Cooking Instructions

The heart of the Nom banh chok recipe is its curry. It's savoury, rich, and gently aromatic. You'll start by poaching the freshwater fish in cold water until the meat is cooked and tender. Set it aside to cool, then gently pull apart the flesh, removing any bones. Take that soft fish meat and mash it into a smooth paste; this becomes your curry's body.

Next, build your curry paste. Blend the lemongrass stalks, garlic clove, galangal, turmeric, and shrimp paste until you get a fragrant mixture. Sauté it slowly over medium heat until the aromas lift from the pan. Add the mashed fish mixture, stir it in, and pour in your fish stock or broth. Add coconut milk, then follow up with coconut cream to bring in that richness.

Sweeten the pot with palm sugar or brown sugar, then season with fish sauce to taste. You're aiming for a savoury, gently sweet curry that is a bit citrusy. The resulting yellow fish gravy should coat the back of a spoon and smell amazing.

For best results, go for freshly made rice noodles, which have a lovely, chewy texture that dried versions can't match. But if all you've got is dried, that works too. Just soak the rice noodles in cool water for about 30 minutes in water, then quickly dunk them into boiling water to soften. Drain any excess water, rinse them with cold water, and they're ready. In Cambodia, some people still make noodles by hand- rolling and pushing the dough through sieves into hot water to form noodles.

Once your noodles and curry are ready, it's time for toppings. Start with crisp bean sprouts, thinly sliced green beans, and cool, julienned cucumbers. Add a handful of banana flowers and whatever seasonals and raw vegetables you have. Don't forget the flavourer boosters - fresh fragrant herbs, kaffir lime leaves, and a little zest from makrut lime.

Drizzle on a few tbsp fish sauce, scatter a few edible flowers, and maybe add water lily petals for that extra visual flair. Put a bowl with lime quarters on the side so people can brighten their bowls to taste.

Bringing It All Together

Lay down a bed of noodles in a bowl, ladle that golden fish curry over the top, and pile on the toppings. If you've got extra cooked fresh shrimp or fragrant fish cake, they're great additions. If you're making a bigger batch, keep your curry warm on medium-high heat so it stays aromatic and ready to serve.

The Nom banh chok recipe has countless regional variations, each reflecting local ingredients and traditions. Feel free to make the dish yours while stiown ll, honouring the heart of what makes it special.

Cooking this Nom banh chok recipe well is all about patience and attention to detail. Keep the heat at medium or medium-high while the curry cooks, allowing the aromatics to unfold naturally. A touch of milk coconut cream right before serving adds that final velvety layer.

Conclusion

This beginner-friendly Nom banh chok recipe is a great place to begin if you're curious about Cambodian food. It's simple at its heart but open to exploration. Add a new herb, swap in a seasonal vegetable, or play with different curry paste blends. Use Cambodian ingredients where you can, but don't be afraid to make minor adjustments based on what's available.

What matters most is the care you put into it. With each bowl of banh chok, you're not just cooking. You're keeping a beautiful tradition alive, one cherished across generations in Cambodia and now, perhaps, in your kitchen, too.

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