Entree: Cambodia – Central Culinary Region – នំបញ្ចុក ➤ nom banh chok (Khmer rice noodle dish of rice vermicelli served with a tangy fish-based green curry broth and fresh vegetables and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 8 oz (225 g) dry rice vermicelli noodles
- 1 lb (454 g) firm white fish fillets (such as snakehead, tilapia, or mackerel), skinned and boned
- 4 cups (960 ml) water
- 1 stalk lemongrass, white part only, finely sliced
- 1-inch (2.5 cm) piece fresh turmeric or 1 tsp (2 g) ground turmeric
- 1-inch (2.5 cm) piece galangal or ginger, sliced
- 3 kaffir lime leaves, torn (optional)
- 3 shallots, peeled and halved
- 3 cloves garlic
- 1 tbsp (18 g) prahok or 1 tbsp (15 ml) fish sauce (use prahok for an authentic fermented flavor)
- 1-2 tbsp (15-30 ml) vegetable oil (for kroeung)
- 1 cup (240 ml) thin coconut milk (optional, for a silkier broth)
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 ml) lime juice, or to taste
- 1 tsp (5 g) palm sugar or brown sugar
- 2 cups (120 g) bean sprouts, rinsed
- 1 small cucumber, julienned
- 4 long beans or green beans, blanched and cut into 2-inch (5 cm) pieces
- 1 small banana blossom or cabbage, thinly sliced (optional)
- 1/2 cup (15 g) fresh mint leaves
- 1/2 cup (15 g) fresh cilantro leaves
- 1/4 cup (10 g) Thai basil leaves (or regular basil)
- 2 limes, cut into wedges
- 2-3 tbsp (30-45 ml) fried garlic or shallot oil (for garnish)
- Fresh chilies, sliced (to serve)

Instructions

1. Make the kroeung (spice paste): in a small food processor or mortar, combine lemongrass (white part), turmeric (or ground turmeric), galangal (or ginger), shallots, garlic, and prahok (or a splash of fish sauce). Pound or pulse into a coarse paste, adding 1–2 tbsp (15–30 ml) oil to bind.
2. In a medium pot, bring 4 cups (960 ml) water to a simmer. Add the fish fillets and poach gently 4–6 minutes until cooked through. Remove fish and flake, straining and reserving the poaching liquid; discard bones if any.
3. In a separate saucepan, heat 1 tbsp (15 ml) oil over medium heat and sauté the kroeung paste 1–2 minutes until aromatic. Add reserved poaching liquid and kaffir lime leaves, bring to a simmer and cook 5 minutes to infuse flavors.
4. Stir in coconut milk (if using), fish sauce, lime juice, and palm sugar. Add the flaked fish and simmer gently 2–3 minutes to let the flavors meld. Adjust seasoning with more fish sauce, lime, or sugar to achieve a bright, balanced broth.
5. Prepare noodles per package instructions: soak or briefly cook the rice vermicelli until tender, then drain and rinse under cold water to stop cooking.
6. To assemble, divide noodles among four bowls. Ladle generous amounts of the warm fish gravy over the noodles. Top each bowl with bean sprouts, cucumber, long beans, banana blossom or cabbage if using, and a handful of mint, cilantro, and basil.
7. Finish with a drizzle of fried garlic/shallot oil, sliced fresh chili to taste, and lime wedges on the side. Serve immediately so noodles remain slightly cool beneath the warm, aromatic broth.