Introduction

Nom Banh Chok is a quintessential Cambodian breakfast dish made with rice noodles topped with a green fish curry gravy. It is garnished with fresh herbs, bean sprouts, and raw vegetables, making it a light and refreshing meal.

Pro Tip: For the most authentic flavor, use freshly pounded kroeung (spice paste) for the curry.

Ingredients

• Fresh rice noodles (500g)
• Fish fillets (250g, poached and flaked)
• Coconut milk (1 cup)
• Kroeung paste (3 tbsp)
• Fish sauce (2 tbsp)
• Sugar (1 tsp)
• Fresh herbs (mint, basil, cilantro)
• Bean sprouts and shredded cucumber (for garnish)

Pro Tip: Substitute store-bought kroeung with a blend of lemongrass, turmeric, galangal, and shallots if needed.

Step 1: Prepare the Curry Gravy

In a saucepan, heat the kroeung paste until fragrant. Add the coconut milk, fish sauce, and sugar, and simmer for 5 minutes. Stir in the flaked fish and cook for another 5 minutes.

Pro Tip: Adjust the seasoning with additional fish sauce or sugar to balance the flavors.

Step 2: Prepare the Noodles

Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.

Pro Tip: Toss the noodles with a small amount of oil to keep them separate.

Step 3: Assemble the Dish

Place a generous portion of rice noodles in a bowl. Ladle the curry gravy over the noodles, ensuring the fish pieces are evenly distributed. Top with bean sprouts, shredded cucumber, and fresh herbs.

Pro Tip: Serve with lime wedges and chili paste for added zest and heat.

Serving Suggestions

Nom Banh Chok is best enjoyed fresh and warm. It’s a versatile dish that can be served as a light meal or a hearty breakfast. Pair it with a side of fresh fruit or iced tea for a complete Cambodian experience.

Pro Tip: Experiment with seasonal vegetables for garnish to add variety.