Nom Banh Chok

Nom Banh Chok is a Cambodian rice noodle dish celebrated for its lively herbaceous aroma and light, fish-forward gravy. Often served in the morning markets, it pairs silky strands of rice noodles with a fragrant sauce built from a traditional paste, bright herbs, and crisp vegetables. The balance of savory depth from prahok and fish sauce, warmth from fresh aromatics like lemongrass, and a fresh finish of greens and lime makes this bowl both comforting and refreshing.

Ingredients

Noodles and Garnishes

• 1 lb dry or fresh rice noodles
• 1 small cucumber, julienned
• 1 cup chopped long beans
• 1 cup bean sprouts, rinsed
• 1 cup fresh mint leaves
• 1 cup fresh Thai basil leaves
• 2 lime wedges per serving

Fish Gravy

• 1 lb skinless fish fillet (mild white fish)
• 2 stalks lemongrass, tender inner parts only, sliced
• 1 knob (about 2 inches) galangal, sliced
• 1 tsp ground turmeric or 1 inch fresh turmeric, sliced
• 6 kaffir lime leaves, torn
• 2 tbsp prahok (fermented fish paste)
• 2 tbsp fish sauce, or to taste
• 1 tbsp grated palm sugar, or to taste
• 1 cup coconut milk (optional but traditional in some regions)
• 3 small shallots, chopped
• 4 cloves garlic, chopped
• 2 fresh red chilies, sliced (adjust to heat preference)
• 2 tbsp vegetable oil
• 5 cups water, plus more as needed
• 1 tsp salt, or to taste

Background

In Cambodia, Nom Banh Chok is woven into daily life. Street vendors rise before dawn to prepare the aromatic gravy so it is ready to ladle over warm bundles of rice noodles as the sun comes up. The signature flavors come from a classic paste of lemongrass, galangal, turmeric, and citrusy kaffir lime leaves, simmered with delicate flakes of fish fillet. The savory heartbeat is amplified with both prahok and fish sauce, while gentle sweetness from palm sugar and creaminess from optional coconut milk round things out. Piles of crisp vegetables like cucumber, snappy long beans, and fresh bean sprouts, plus aromatic herbs such as mint and Thai basil, bring the bowl to life. A final squeeze of lime ties everything together.

Preparation

1. Prep the aromatics: Slice the lemongrass and galangal, chop the shallots and garlic, and cut the chilies. Tear the kaffir lime leaves to release their oils.
2. Rinse and portion the greens: Julienne the cucumber, chop the long beans, and rinse the bean sprouts. Pick the leaves of mint and Thai basil. Cut the lime into wedges.
3. Poach the fish: Bring 4 cups of water to a gentle boil, add the fish fillet, 1 stalk of lemongrass, and a pinch of salt. Poach until opaque and just cooked, about 8 to 10 minutes. Transfer the fish fillet to a bowl, reserve the poaching liquid, and gently flake the fish fillet.
4. Make the paste: In a mortar and pestle or processor, combine the remaining lemongrass, the sliced galangal, the turmeric, the torn kaffir lime leaves, the chopped shallots, the chopped garlic, and the chilies. Pound or pulse to a coarse paste.
5. Build the gravy base: Warm the vegetable oil in a pot over medium heat. Add the paste and cook, stirring, until fragrant and lightly golden, about 4 to 5 minutes. Stir in the prahok and cook another 1 minute, then add 1 cup of the reserved poaching liquid plus 1 more cup of water. Simmer to meld the flavors, about 10 minutes.
6. Finish the gravy: Add the flaked fish fillet, the coconut milk (if using), the remaining reserved poaching liquid, the fish sauce, and the palm sugar. Add a pinch of salt if needed. Let the gravy gently simmer, stirring occasionally, for another 8 to 12 minutes, until slightly thickened and aromatic. Adjust seasoning with more fish sauce or palm sugar to taste.
7. Cook the noodles: Bring a fresh pot of water to a boil. Add the rice noodles and cook until just tender, about 3 to 5 minutes for dry or 1 to 2 minutes for fresh. Drain the rice noodles and rinse briefly under cool water to stop cooking.
8. Assemble: Divide the rice noodles into bowls. Ladle the hot gravy over the rice noodles. Top with cucumber, long beans, and bean sprouts. Finish with plenty of mint and Thai basil, then squeeze a wedge of lime over each bowl just before eating.

Tips and Notes

• Balance is key: Taste the gravy and tweak with fish sauce for salt, palm sugar for sweetness, or extra torn kaffir lime leaves for brightness. If you want more body, add a splash more coconut milk.
• Heat level: For a milder bowl, reduce the chilies or deseed them. For more heat, add extra chilies when sautéing the paste.
• Noodle texture: Cook the rice noodles to a springy tenderness. If they sit, refresh with a quick dip in hot water before serving.
• Make-ahead: The gravy can be made ahead and kept chilled; reheat gently and refresh with a splash of water or a little coconut milk to loosen before serving with freshly cooked rice noodles.

Serving and Enjoyment

Serve Nom Banh Chok hot, allowing each eater to customize the bowl. Encourage generous handfuls of mint and Thai basil, extra crunch from bean sprouts, and bright squeezes of lime. The contrast of silky rice noodles, aromatic gravy, crisp vegetables like cucumber and long beans, and cooling herbs makes every bite dynamic. If the bowl needs more savoriness, stir in a few drops of fish sauce; for more zing, add another wedge of lime.