Nom Banh Chok: Cambodian Fish Noodle Soup

 Nom Banh Chok: Cambodia’s Beloved Breakfast Noodle

Cambodian cuisine is rich with dishes that are both flavorful and culturally significant, and Nom Banh Chok—often called the national dish of Cambodia—is a perfect example. This iconic noodle dish, traditionally enjoyed for breakfast, is more than just a meal; it is a reflection of Cambodian history, regional flavors, and the communal nature of eating in Cambodian life.

At its core, Nom Banh Chok is a dish of delicate rice noodles topped with a bright, fragrant fish-based green curry sauce. The noodles are soft yet springy, absorbing the complex flavors of the sauce without losing their texture. What makes this dish truly special is the combination of fresh herbs, vegetables, and garnishes—cucumber, banana flower, bean sprouts, water lily stems, and fresh mint or basil—all of which add a refreshing crunch and aromatic contrast to the savory sauce. The interplay between the tender noodles and crisp vegetables is what makes each bite so satisfying and memorable.

Rooted in Cambodian tradition

Nom Banh Chok goes beyond taste—it carries deep roots in Cambodian tradition. Originating from northern Cambodia, this dish has fueled generations each morning, bringing energy and comfort to start the day.In rural villages, it is common to see locals gathering at street stalls early in the morning, sharing bowls of this noodle dish while catching up on the day’s news. Eating Nom Banh Chok is therefore as much a social ritual as it is a culinary experience, connecting individuals to both their community and their cultural heritage.

One of the reasons Nom Banh Chok has remained so beloved is its versatility. While the traditional version features a fish-based green curry, there are variations across Cambodia that incorporate different proteins, spice levels, or seasonal vegetables. Yet, no matter the variation, the essence of the dish remains: fresh, vibrant, and balanced flavors that celebrate the natural bounty of the region.

Flavor and Texture

The dish also reflects Cambodia’s emphasis on balance in flavor and texture. The savory, slightly spicy sauce harmonizes with the neutral rice noodles and the crisp, refreshing vegetables. This balance ensures that Nom Banh Chok is both hearty and light, satisfying without feeling heavy—a hallmark of many Cambodian dishes.

For anyone exploring Cambodian cuisine, Nom Banh Chok is a must-try. It is more than just a bowl of noodles; it is a culinary experience that captures the soul of Cambodia. From the bustling streets of Phnom Penh to quiet village markets, this dish tells a story of tradition, community, and the artistry of Cambodian cooking. Enjoying Nom Banh Chok is a way to taste Cambodia itself—bright, flavorful, and unforgettable.

Nom Banh Chok: Cambodian Fish Noodle Soup

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Ingredients Method

Ingredients

  

• Ingredients
• 1 package 1 rice vermicelli noodle
• 8 cups 8 water
• 2 lbs 2 900 gram of Filet Snake head fish, basa fish or catfish
• 4 cloves 4 garlic minced
• 1 tablespoon 1 minced fresh or frozen finger rhizome roots
• 1/2 cup 1/2 fresh or frozen minced lemon grass
• 1 tablespoon 1 minced fresh galanga root or frozen galanga root
• 2 2 chili pepper option
• 1/2 teaspoon 1/2 turmeric powder or 1/2 teaspoon of grated fresh turmeric root (option)
• 2 tablespoons 2 roasted rice powder
• 2 2 stalks of green onion chopped
• 2 tablespoons 2 vegetable oil
• 1 tablespoon 1 fish sauce
• 1 tablespoon 1 sugar
• 2 tablespoons 2 creamy style pickle fish *pahok*

Method

 

1. Cook 8 cups water in a large pot till water bubbling, and then add noodle to boiling water and cook till noodle tender. Pour cooked noodle in a colander, rinses under cold water and set it a side to drain.
2. In a large pot, cook 6 cups water till water bubbling, add fish to boiling warer and cook till fish tender.
3. Removed cooked fish from soup pot, put fish in a large bowl and keep soup stock simmering on the stove.
4. Using a fork to breaks down cooked fish to small pieces, set it a side.
5. In a blender, put garlic, finger rhizome root, lemongrass, galanga root,chili pepper, turmeric, roasted rice powder, green onion and 1 cup fish broth, blended well and set it a side.
6. Heat up a skillet or wok.
7. When wok is hot, add oil and prepared spices, stirs, add cooked fish, stirs well, pour it in with soup broth and cook till broth bubbling.
8. Seasoning with fish sauce,sugar and creamy style pickle fish(pahok), simmering for 15 minutes before serve.