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Nom Banh Chok (នំបញ្ចុក) – Rice Noodles with Fish Gravy
More recipes: Noodle Recipes · All Asian Recipes
Nom Banh Chok (នំបញ្ចុក) – Rice Noodles with Fish Gravy
Laura Chen
4
30 minutes
45 minutes
350
Cambodian
Main course
Nom banh chok are fresh rice noodles that people in Cambodia eat for breakfast with a yellow fish curry broth of coconut milk and turmeric. You scatter bean sprouts, cucumber, mint, and cilantro over the top raw, which adds bite to the mild, creamy broth.
Ingredients
- 200 g fresh rice noodles
- 500 ml fish stock
- 200 g white fish fillet (such as tilapia)
- 2 tbsp yellow curry paste
- 1 tsp turmeric
- 200 ml coconut milk
- 100 g bean sprouts
- 1 handful fresh cilantro
- 1 handful fresh mint
- 1 cucumber, cut into thin strips
- 2 small red chilies, finely chopped
- 2 tbsp fish sauce
- 1 lime, cut into quarters
- Salt to taste
Instructions
- Bring the fish stock to a boil in a large pot.
- Add the fish fillet and cook over medium heat until the fish is cooked through.
- Take the fish out of the broth, let it cool, and flake it into small pieces.
- Add the curry paste and turmeric to the broth and stir well.
- Stir in the coconut milk and bring the mixture to a boil.
- Return the fish pieces to the pot and season with salt and fish sauce.
- Prepare the rice noodles according to the package instructions and drain.
- Divide the noodles among bowls and pour the hot fish curry broth over them.
- Garnish with bean sprouts, cucumber strips, fresh herbs, and chili.
- Serve with lime quarters so everyone can squeeze juice over the top to taste.
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More recipes: Noodle Recipes · All Asian Recipes