mainCambodian

Num Banh Chok

Name: Num Banh Chok
Prep time: 45 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 500 g Fine rice noodles; 700 g White fish; 500 ml Coconut milk; 4 pieces Lemongrass; 40 g Galangal; 30 g Fresh turmeric; 6 pieces Kaffir lime leaves; 3 tbsp Prahok or fish sauce; 200 g Banana blossom; 200 g Bean sprouts; 2 pieces Cucumbers; 150 g Yard-long beans; 100 g Mint, basil, coriander; 150 g Water lily stems (optional); To taste Salt

Num Banh Chok is a classic Cambodian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Fine rice noodles, White fish, Coconut milk, Lemongrass, Galangal, Fresh turmeric, Kaffir lime leaves, Prahok or fish sauce, Banana blossom, Bean sprouts, Cucumbers, Yard-long beans, Mint, basil, coriander and Water lily stems (optional), the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Cambodian cooking, be sure to also explore our recipe for Fish Amok.

Difficulty: mediumPrep: 45 minCook: 40 minServes 5

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Ingredients

Fine rice noodles500 g
White fish700 g
Coconut milk500 ml
Lemongrass4 pieces
Galangal40 g
Fresh turmeric30 g
Kaffir lime leaves6 pieces
Prahok or fish sauce3 tbsp
Banana blossom200 g
Bean sprouts200 g
Cucumbers2 pieces
Yard-long beans150 g
Mint, basil, coriander100 g
Water lily stems (optional)150 g
SaltTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Poach the fish in salted water for ten minutes, lift it out and pick it by hand, removing every bone.

Step 2

Pound the lemongrass, galangal, turmeric and lime leaves in a mortar into a kroeung paste.

Step 3

Work the picked fish into the paste in the mortar, keeping the threads distinguishable.

Step 4

Warm the fish and spice mixture in a pan for five minutes, then add the prahok and the fish broth.

Step 5♨️ Boil

Add the coconut milk and warm it ten minutes without letting it boil.

Step 6

Shred all the vegetables fine and pile them on a large platter.

Step 7♨️ Boil

Boil the noodles, rinse them in cold water and serve them cold under the warm curry.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Num Banh Chok carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

To make this gluten-free, substitute with high-quality brown rice or corn-based pasta, reducing boiling time by 1–2 minutes as gluten-free pasta softens more quickly.

Chef Technique Tips

Always cook pasta until just shy of al dente in generously salted water, and reserve half a cup of the starchy cooking water before draining. Tossing the pasta with the sauce and a splash of this water creates a glossy, cohesive emulsion that clings to every bite.

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