Cambodia Noodle or Num Banh Chok is the fresh, lightly fermented rice noodles made daily by artisanal makers Cambodia’s quintessential breakfast dish or dining , featuring hand pressed fermented rice noodles drenched in a fragrant, greenish yellow fish ,Pork Fat and lemongrass gravy.
Fresh Toppings
- Fresh Noodles: The name nom banh chok refers both to the dish and the soft, lightly fermented rice noodles traditionally made fresh daily in rural villages
- The Gravy Samlor Khmer: The rich, savory broth is made by boiling freshwater fish like catfish , pounding the flesh into a smooth paste, and blending it with kroeung an aromatic paste of lemongrass, galangal, turmeric, and kaffir lime.
- Prahok: A touch of prahok fermented Cambodian fish paste and coconut milk give the soup its signature depth and creamy, savory finish.
- Raw Vegetables: A bowl is piled high with crispy, fresh toppings added just before eating.
Ingredients
For the Yellow Green Kroeung (Herb Paste)
- Lemongrass: 4 stalks, bottom white parts only, thinly sliced
- Galangal: 1.5-inch piece, peeled and sliced
- Fresh Turmeric: 1-inch piece (or 1 tsp turmeric powder)
- Fingerroot Rhizome (Krachai): 3-4 pieces (gives the signature herbal aroma)
- Garlic: 5-6 cloves
- Kaffir Lime Leaves: 4-5 leaves, stems removed and finely sliced
For the Broth
- Freshwater Fish: 1 lb (such as Catfish, Tilapia, or Snakehead fish), cleaned
- Prahok (Fermented Fish Paste): 1 to 1.5 tablespoons
- Coconut Milk: 2 cups (or 1 can)
- Water: 6 cups
- Palm Sugar: 1.5 tablespoons
- Fish Sauce: 2 tablespoons
- Salt & MSG: 1/2 teaspoon each (adjust to taste
For Serving
- Rice Noodles: thin rice vermicelli noodles or Nom Banh Chok
- Fresh Vegetables: Thinly sliced banana blossom, shredded green cabbage, julienned cucumber, long beans (cut into small pieces , and bean sprouts, Thinly sliced banana blossoms, water lily stems, cucumber, bean sprouts, and mint or basil balance the warm, spicy broth with a cool crunch A traditional Cambodian rice noodle dish served with a distinct, unfermented or lightly fermented fish gravy made with prahok or fermented fish paste, Bok Kantuy Hes spicy and fresh river fish , catfish, Pork belly , without the coconut milk found in other regional variations is a famous Cambodian noodle dish made with light fermented rice noodles, fresh herbs, and a savory fish gravy, watery, highly savory, and pungent fish gravy made by pounding boiled freshwater fish meat with prahok, lemongrass, kroeung (herb paste), and finger root, then simmering it without rich coconut milk, abundance of fresh raw vegetables and herbs like banana blossom, water lily stems, cucumbers, bean sprouts, mint, and basil, baby corn ,carrot ,cabbage ,long bean , purple cabbage , Broccoli ,Cauliflower ,Morning glory, Fermented fish paste, Garlic, Shallots ,Chili ,Palm sugar ,Tamarind juice ,Smoked fish ,Pea eggplants.
- Fresh Herbs: Cambodian basil, fresh mint, and cilantro.
- Condiments: Lime wedges and crushed roasted chili flakes
- Assemble and Serve : cook vegetable ,Teuk Brahuk , katuy hash spicy of smoke fish
- Place a bundle of rice noodles at the bottom of a deep bowl.
- Layer a handful of the raw, crunchy vegetables cucumber, cabbage, long beans, banana blossom right on top of the noodles.
- Ladle the hot, aromatic Teuk Prahok fish broth generously over the top, making sure to get plenty of the shredded fish meat.
- Garnish with fresh mint, basil, a squeeze of fresh lime juice, and chili flakes if you like a kick. Mix gently with your chopsticks and enjoy
